our Partners
FARMER'S MARKET
the wednesday santa monica farmers market is our church. it is the place where we find the most inspiration, surrounded by a community of like-minded makers and growers who get as giddy as we do when persian mulberries show up in july, pears begin to pile in the fall and blueberries trickle in after the holidays. we walk the market with intent and humility twice a week, gathering herbs to complement fruit, beets to roast for sandwiches and leeks to carry back and slice. we open every week on a wednesday to ensure that our food family has a warm croissants to tuck into their cart and share with their favorite farmer. ask us who grew the peaches in your galette and potatoes in your danish and we'll tell you where to find them.
FLOUR
all of our products begin with a base of organic all-purpose and bread flours from central milling in utah and california. every one of our products has between 20% and 40% whole grain flour in them, sourced as locally as possible from our friends at grist & toll in pasadena and the tehachapi grain project. we love using Spelt and Rye in our croissants, Sonora in the pie dough and a Hard Red in the sourdough. our milk bread begins with sweet rice flour from koda farms. don't know what all these mean? stop in and ask us!
BUTTER
our pie dough is ultra-flaky thanks to our time-honored techniques and the incredibly high-fat butter from straus family creamery. we love you! our croissants and puff pastry-based galettes are laminated with a cultured french butter from isigny. if you're ordering coffee from pepper after choosing your pastries, you'll see straus's milk and cream, as well as oat milk, behind the counter.
FRUITS & VEGGIES
our relationship with the fruit growers who show up tirelessly, week after week, year after year, to the santa monica farmers market is, a decades-long one. we marvel at their knowledge of seasons and are grateful for their predictions, be it a short apricot season or higher water content in a peach, depending entirely on their assessments before purchasing to ensure our jams are packed with flavor, the pies your bring with you to a picnic are perfectly set and that when you sink your teeth into a butter pear in our danish this fall, that your eyes will roll back as your body swoons.
ALMONDS
we go through a lot of almonds, from the frangipane in the almond croissants to the garnish on your bostock. we have been working with fat uncle farm's family- owned almonds orchard, grown just a couple of hours away outside bakersfield, for over a decade.