Bakery Lorraine Menu

Our handmade croissants made with premium European butter

Croissant rolled in everything bagel seasoning

Twice baked croissant with pistachio cream and toasted pistachios

Twice-baked croissants with almond cream and sliced almonds

With two sticks of semi sweet chocolate

Topped with honey glaze

Our grownup version of the childhood classic

Extra buttery, caramelized layers of flaky pastry filled with lemon curd

Fresh raspberries on a bed of sweet cream cheese and flaky pastry

Lemon zest and blueberries with a cinnamon streusel topping

These do not have gluten, but they are made in a kitchen that uses tons of flour

Sweet breakfast scone studded with blueberries and perfumed with lemon zest

With bacon, cheddar and chives

A custardy, beeswax-crusted pastry scented with vanilla and rum

Made with a blend of milk and dark chocolate

Our jumbo oatmeal cookie with blueberries, cornflakes and white chocolate

Our jumbo peanut butter cookie topped with a pinch of sea salt

Our jumbo double chocolate cookie with hints of cinnamon and habaero

Our old fashioned cake donut with blueberry jam and cinnamon crumble.

Our old fashioned cake donut dipped in dark chocolate with accents of sea salt

Crisp tart shell filled with vanilla mascarpone cream and topped with fresh seasonal fruit. Contains tree nuts.

Classic cheesecake on a gingersnap crust

House made graham cracker and fluffy honey marshmallow, dipped in dark chocolate

Ladyfingers soaked in an espresso-kahlua syrup, layered with a light mascarpone cream

House made graham cracker crust filled with a smooth milk chocolate ganache and topped with torched marshmallow fluff

Buttery lemon curd topped with a fluffy torched meringue

Buttermilk dressing, turkey, bacon, avocado, bleu cheese, boiled egg, sourdough breadcrumbs

Autumn vinaigrette, chayote, shaved broccoli, puffed pepitas, goat cheese and herbs.

mixed greens with mustard vinaigrette, lardons and poached egg

Caper and dill cream cheese, smoked salmon, pickled red onions

comte cheese, mustard butter and thin sliced ham served cold

Russian dressing, savoy cabbage slaw, alfalfa sprouts. Served cold with kettle chips and a pickle.

Pancetta, tomato, avocado, garlic aioli. Served hot with kettle chips and a pickle.

Fontina, comte, goat cheese, with a apple compote

Roasted red peppers, Fontina, pecan pesto. Served hot with kettle chips and a pickle.

Roasted pork loin, jambon, Fontina, arugula, pickles, dijonnaise. Served hot with kettle chips and a pickle.

Rye Bread, mayo, comte Cheese, caramelized onions

served as a open faced sandwich on baguette sprinkled with walnuts

served as a open faced sandwich on baguette with a house salad

served as a open faced sandwich sprinkled with furikake, pickled carrots, and kewpie spice

Poached egg, pickled lentils, chives, and chili oil on our Texas toast (v)

Choice of protein with fluffy egg scramble and cheddar on croissant

Two eggs any way, choice of meat, white toast

Toasted ham and cheese, poached egg, bechamel on housemade toast

Bacon, gruyere, caramelized onions, and served with breakfast potatoes or a side salad

caramelized banana, maple buttercream, candied pecans, and warm maple syrup

warmed loaf served with whipped sour cream and apple compote

House made granola, berries, honey (v)

Toasted brown sugar, whipped cream, berries

A 6oz portion of fresh fruit

Cinnamon and cocoa coffee cake with whipped sour cream and apple compote

Two shots plus foam

Two shots plus steamed milk

Finished with a light splash of rosewater

Two shots plus European chocolate

16 oz

16 oz