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Made with coconut oil and coconut milk, apples and maple glaze.
Our croissant dough with a lemon-scented cream cheese filling topped with seasonal fruit.
Our go-to classic croissant, lovingly made each day.
With valrhona dark chocolate.
Our twice baked butter croissant stuffed with almond frangipane.
Twice-baked chocolate croissant stuffed with pistachio frangipane.
Our croissant dough rolled up and tossed in a citrus cinnamon sugar.
Layer after layer of buttery, flaky pastry on the inside with a deeply caramelized sugary exterior.
Twice-baked, croissant loaf with pecan frangipane and freeze-dried raspberries.
Brioche tart filled with vanilla bean pastry cream, topped with seasonal fruit.
Buttermilk buckle with seasonal fruit and a citrus crumb topping.
Carolina ground rye crust with local seasonal fruit.
Our croissant dough rolled up with vanilla bean pastry cream, and pecan pralines finished with a bourbon syrup.
Dried apricots and crystalized ginger.
With rosemary ham and gruyere cheese.
Pine street market bacon and cheddar cheese.
Giant cheese puff.
Flaky cheddar crust with a spiced apple filling.
Our gougère sandwiched with stoneground mustard, rosemary ham, and gruyere cheese.
House-made English muffin.
Carolina ground whole wheat crust with local egg custard, chives, local cheese, and seasonal vegetables.
Cheddar cheese and chive scone with everything bagel topping.
Flaky crust stuffed with country sausage, potatoes, and kale.
Our house-made focaccia bread, with bacon, tomato pesto, mayo, and local kale.
Our chocolate tart shell filled with a Valrhona chocolate and caramel custard.
Our flaky crust filled with almond frangipane, topped with seasonal fruit.
A crisp sweet tart shell with lemon cream baked inside topped with toasted meringue.
Cornmeal crumb tart with local pecans and blackberry jam.
Our sweet tart shell filled with toasted mixed nuts and salted caramel poured over the top.
Rich chocolate cake made with Valrhona chocolate.
Half the size of our bacon cheddar scone.
Half the size of our everything scone.
A miniature version of our gougere.
Half the size of our bostock.
Half the size of our ginger apricot scone.
Half the size of our buckle.
Half the size of our chocolate croissant.
Half the size of our croissant.
A miniature cinnamon and sugar escargot.
A miniature version of our cream cheese danish.
Our dark chocolate tart shelled baked with a chocolate caramel filling.
Carolina ground rye crust with seasonal fruit.
Carolina ground whole wheat crust with egg custard, chives, local cheese, and seasonal veggies.
Lemon cream baked inside of our crisp tart shell.
A crisp tart shell filled with toasted mixed nuts and salted caramel poured on top.
An assortment of our cookie selection: 3 oatmeal, 3 peanut butter, 3 whole wheat chocolate chip, 3 double chocolate.
Carolina ground whole wheat pastry flour, Valrhona dark chocolate.
Valrhona chocolate, Maldon sea salt.
Dried currants, Pearson's pecans.
Carolina ground spelt flour, ga grinders peanut butter, xocolatl cocoa nibs.
French butter cookie.
Menu for Octane Coffee + Little Tart Bakeshop provided by Allmenus.com
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