Our favorite recipes have been handed down from generation to generation. Using the finest ingredients, we make artisanal bakes, emphasizing flavor and beauty.

We regularly update our menu and may not have all items available every day.

Please call or email to order ahead.

Breads

Virginia Sourdough

  • A true sourdough boosted with ten percent house-ground whole wheat flour. Our best selling loaf.

Baguettes

  • Look for these beauties on Saturdays, hot from the oven mid-day. Call ahead to preorder.

Brioche Buns and Rolls

  • Sold frozen to enjoy fresh at home. Sold in bun 4-packs and rolls of 15.

Challah

  • The challah recipe is from my cousin Betty, which I adapted by adding in a touch of whole wheat flour. I can’t resist topping it all off with a selection of seeds. In 2001, while living in Albuquerque, on a whim, I took the bread to the New Mexico State Fair, where it won two ribbons—one of the blue.

Sourdough Rye

  • Doug developed the sourdough starter for this rye during the U.S. Government shut down in 2018, when he was briefly sent home on furlough. He’s always loved a good rye, and after years of fine tuning his craft, this bread checks all the boxes—flavorful and crusty, with a great “ear.”

Coffee & Molasses Loaf

  • A whole wheat with coffee and molasses dough is swirled with an enriched white dough—boosted with wheat germ, resulting in a complex, full-flavored loaf.

Bagels

  • These are classic bagels, boiled and then baked, for a deliciously chewy bite. In plain or seeded.

Multigrain Loaf

  • Made with two-thirds whole wheat flour, and whole oats, rye, and millet.

Cheese and Onion Sourdough Beer Bread

  • With sautéed red onion, smoked Gouda cheese, and beer from our neighbors at Veditz brewery—this bread is not shy on flavor!

Specialties

Mini Babkas

  • Like a traditional babka, this starts out with the thinnest possible roll-out of our buttery yeasty dough. We then slather on honey, and either jam, cinnamon-raisin-pecan, or a rich chocolate filling, then tightly roll it all up. The final step is to cut through the roll to reveal the beautiful, filled layers, and then to watch it rise as it bakes.

  • The dough is Ida’s Yeast Dough, from my grandmother’s childhood friend, Ida.

Rugelah (please order ahead)

  • My mother Ruth’s favorite! These elegant and delicate pastries are filled with meringue or jam, then rolled into lovely crescents. The yeast dough is rich with butter, cream cheese, and sour cream.

  • Our family calls these Gert’s Yeast Cookies, from my grandmother’s younger sister, Gert Perlin Slotin, who was born in 1909.

Florentines

  • A snappy almond toffee, infused with orange zest, dipped in dark chocolate.

Jam (available seasonally)

  • Our jams are fruit-forward, meaning we process using only the minimum amount of sugar necessary to smoothly set the fruit. All berries are organic—some are picked right on our property. Stone fruits (plums, peaches, nectarines, and cherries) are all sourced from local Rappahannock orchards.

  • I learned jam-making from my grandmother, using no added pectin, rather waiting for the jam to “sheet” off the spoon as a visual guide to a perfect set. I make small batches at a time, cooked in a copper jam pot. Using the minimal amount of sugar necessary to set the jam, results in an intense fruit-forward flavor.

Babkas | Chocolate or Cinnamon-filled

  • Generously filled with our deluxe chocolate blend; or go for our honey-rich cinnamon filling. Either babka will serve 6–8 at your next brunch, or slice away to enjoy all week.

Cookie Platters

  • Made to order—please allow 5 days for us to create a custom platter of cookies.

Scones and Cookies

Lemon-Blueberry Scones

  • We make these flaky scones one batch at a time, filling them with organic wild blueberries and a good measure of fresh lemon zest, then top the pastry with a full-flavored lemon icing.

  • This recipe is from my friend Annie, whose advice, “too much liquid is death to scones,” we faithfully follow.

Triple-Ginger Scones

  • If you’re a ginger lover, this scone is for you, made with dry ginger, generous chunks of crystalized ginger, and a dash of ginger liquor, then topped with ginger sugar.

Cranberry-Orange Scones

  • Loaded with dried cranberries and topped with fresh orange icing and a soft candied orange slice (you can eat the whole piece of fruit!).

Mandel Bread

  • Flaky, buttery, crisp, these little gems are cookie perfection. (Not biscotti—but what biscotti wish they were!)

  • The recipe comes from my grandmother, Mollye Perlin Kahn, who was born in Chicago in 1900. My cousin Donna (both of us named after Mollye and Gert’s mother, Dora) says, “I always keeps mandel bread in my freezer. It’s a company favorite.”

Chocolate-Chunk Whiskey and Rye Cookie

  • The cookies—our creation—are made using local Copper Fox rye whiskey (just a touch adds a slightly smoky flavor), dark chocolate chunks, a bit of rye flour, and a measure of freshly grated orange zest. We finish the cookies with a light dusting of Aleppo pepper and flaked sea salt.

  • “It’s hard to describe the taste of chocolate melting in your mouth, pepper hot on your tongue, and zesty orange dancing through it all, as whisky warms your throat. You can either trust us that it’s delicious, or try for yourself.”
    –Copper Fox Distillery

Chocolate Chip Cheesecake Brownie

  • A layer of chocolate chip cheesecake tops our rich dark chocolate brownie, giving the best of two bakes.

  • This was inspired by a cupcake we first had in Denali Alaska, in 1991, at the home of our good friend Donna. That cupcake had a dollop of cheesecake in the middle, which we’ve adapted to top our family’s favorite brownie.

Oatmeal Cookie

  • Who knew an oatmeal cookie could be this good? Classic goodness with lots of extras—sunflower seeds, flaked coconut, walnuts, and the real star—jumbo black organic raisins.

Espresso Swirls

  • Shortbread cookie generously speckled with Lavazza espresso and topped with a mocha swirl.

Iced Sugar Cookies (seasonal designs)

  • We’ve made the switch and there’s no going back. All our icings use plant-based colors: beet powder, spirulina, turmeric, beta carotene, and sweet potato powder give us the pinks, blues, greens, yellows, oranges, and purples. Gorgeous colors and delicious flavors.

Puff Pastries

Croissants

  • The secret to a flakey croissant is the folding of butter layers over dough layers—layer, fold, repeat. Customers praise these as the best they’ve had outside of Paris.

Chocolate Croissants

  • Our buttery croissant dough filled with dark chocolate batons and finished with powdered sugar.

Almond Croissants

  • Filled with our own frangipane (almond cream) recipe, enjoying these pastries is the height of indulgence.

Kouign Amann

  • Our buttery croissant dough with an added layer of pure sugar. During the long, slow bake the sugar caramelizes resulting in a flaky, buttery, dreamy pastry. Get them while they’re hot! Call ahead to set some aside on the weekends.

Cheese Danish

  • Cheese or cheese and fruit-filled.