Somedays Bakery

Bicolor croissant filled with whipped chocolate ganache.

With pistachio frangipane, raspberry jam, and white chocolate.

Twice baked croissant with almond frangipane and sliced almonds.

Artisan croissant made with New Zealand butter.

Twice baked croissant with tahini frangipane and black sesame brittle.

A breakfast staple featuring the buttery Somedays croissant, filled with soft scrambled eggs, sharp cheddar, and a touch of sriracha aioli.

Served with your choice of dip.

A refined breakfast sandwich layered with house-made lemon crème fraîche, pickled onions, and delicate smoked salmon, served in a flaky croissant—blending French pastry technique with café-style savory flavor.

A delicious chocolate chunk cookie made with brown butter, 40% and 64% chocolate, and topped with Carmelia chocolate and Maldon sea salt.