Bread

Naturally leavened wheat loaf with blistered crust and an open, tangy crumb.

Bread

Dark rye with sunflower, flax, sesame, caraway, and a moist close crumb.

Bread

Long-fermented baguette with crackling amber crust and creamy interior.

Bread

Olive-oil focaccia dimpled with rosemary and flaky sea salt.

Pastry

Three-day laminated croissant baked deeply golden.

Pastry

Laminated pastry wrapped around two batons of 70 percent chocolate.

Pastry

Soft laminated croissant with cardamom sugar, rose, and pearl sugar. The most photographed food item in NVC.

Savory

Croissant baked with smoked ham, Gruyere, and Dijon.

Savory

Whole-grain pastry with tomato, whipped goat cheese, thyme, and pepper.

Lunch

Warm porchetta, salsa verde, bitter greens, and crackling on focaccia.

Lunch

Charred vegetables, white-bean spread, and arugula on focaccia.

Sweets

Tender olive-oil cake with lemon, orange, and restrained glaze.