The Menu
Today's board
Baked this morning, gone when it's gone. The board changes with the market and the baker's mood — this is a fair picture of a Juniper Table day.
Breads
Country Sourdough
Our levain, stone-milled wheat, 48 hours
Seeded Multigrain
Flax, sunflower, millet, sesame, honey
Walnut Levain
Toasted walnuts — Fridays only
Soft Sandwich Loaf
Milk, butter, a whisper of honey
Focaccia of the Day
Rosemary always; the rest varies
Baguette
Crackling crust, baked at 7 and noon
From the laminator
Butter Croissant
Three days, twenty-seven layers
Almond Croissant
Twice-baked, rum-kissed frangipane
Ham & Gruyère
The lunch croissant, while it lasts
Cinnamon Morning Bun
Brown butter and orange zest
Cardamom Knot
Swedish-style, pearl sugar
Chocolate Babka
Braided, dark, unapologetic
Sweets & the case
Seasonal Fruit Galette
Rustic, jammy, market-driven
Brown Butter Blondie
Sea salt on top, always
Olive Oil Cake
Citrus, rosemary, very moist
Granola & Yogurt Cup
House granola, baked apples
Coffee & tea
Drip of the Day
Rotating single origin
Espresso & Cortado
Pulled on a well-loved machine
Café au Lait
The baker's own order
Loose-Leaf Teas
Ask what's steeping
Whole loaves and celebration cakes to order — call 555-010-7734 two days ahead and we'll have it boxed with your name on the tag.