People like it when we cram our regular croissants full of sweet stuff and top them with more sweet stuff and crunchy almonds. We are happy to oblige.

Call it prosciutto and gruyere if you're feeling fancy. Call it ham and cheese if you're not. In any event, this savory version of our traditional croissant is big, heartyand just as rich as anything on the sweet side of the menu.

Sugar, egg whitesand ground almonds create the airy, meringue-like base of this miniature treat. There's just enough soft, rich ganache in the center to create a nice textural contrast without adding too many calories.

Soft, warmand hearty, our city's best-known pretzels are based on a real German recipe. You know they're good because they were once endorsed by Germany's top-ranked arm wrestler. (Seriously.).

Nutty wild rice and sweet, tart cranberries make this crusty country loaf the favorite child of European artisanal baking and Minnesota agriculture.

If thanksgiving stuffing could morph back into bread form, you'd have this flavorful loaf.

German Samenbrot gets an infusion of crunch, heartinessand healthy fats from seeds. Our seed bread combines sunflower and flaxseed for a wonderfully textured experience.

Pop tarts are a pastry first invented in Vienna in the 1200s, traditionally served at ceremonial occasions like royal weddings. Wait, who are we kidding? You know darn well what pop tarts are. But until you've had this version, you don't know how gourmet they can be. The pastry is flaky, the icing thick and sweet, and the filling stuffed with real fruit. Now this is something that could make history.

Soft, tender dough, luxurious cinnamon, and the sweet kiss of icing, all made by hand in Lincoln park. With the kind of day you've been having, you really deserve a cinnamon roll. Maybe two.

Our flagship product is made by hand with only four ingredients: flour, salt, water, and wild yeast. It's cold fermented and baked with high heat and high moisture for a true crust and a soft, chewy interior. The wild yeast gives it a natural tanginess and makes this a mild sourdough.

Because they're made by hand, our chocolate croissants boast a far deeper and richer butter flavor than industrialized baking can create. But the focus here is on the dark, almost coffee-like flavor of the organic Venezuelan chocolate from nearby meadowlands chocolate.