The vegan granola ($8.25 for 12 ounces) is made with a mixture of rolled oats, pepitas, sunflower seeds, flaxseeds and black sesame seeds tossed in a mixture of brown rice syrup, maple syrup, grapeseed and olive oils with a touch of vanilla and sea salt, then baked. Na Young says she tries to make vegan versions of items whenever possible because people are seeking out alternatives to traditional sweets. You can get it in a bag, or in a little cup with jam and yogurt (which is delicious, but not vegan).
"Peanut Brittle ($5 for 5 ounces) is classic treat, but we hand-pull ours so that it is thin and crispy. This allows it to be nice and light instead of thick and rich. One bag isn't enough, it's pretty addicting!"
Proof achieves a soft and tender custard center and a dark, thick caramelized crust by using traditional copper molds (not flexi-molds) and by and hand coating each cannelé ($2.50) with a mixture of butter and beeswax.
"We are known for our flaky, buttery croissants, but our almond croissants ($4) are a big seller. Baked fresh daily, we cut, fill, and top them with our almond filling that is a mixture of pastry cream and ground naturally sliced almonds, then finish off the top with another later of sliced almonds, bake again and top with powdered sugar."
Black Sesame Financier
"This item is another French classic, yet what makes this cake so distinct is the ground black sesame powder we use that we lightly toast and combine with a vanilla infused brown butter. It's a nice toasty, nutty profile that our customers really enjoy." The financiers ($2.50) change seasonally, and are currently topped with a candied orange slice.