Weekly drop
HK classics. American comfort.
Small batch. Fresh eggs, organic butter, local when we can. Gone by Sunday. You heard about us from someone.
Pineapple Bun
Hong Kong classic — golden, crackled sugar crust on a cloud-soft interior. No pineapple involved. Never was.
Sausage Flower Bun
Pillowy HK-style dough wrapped around a savory sausage center, folded into a bloom. Soft, a little salty, entirely addictive.
Banana Bread — Orange Marmalade Edition
Dense, moist banana bread with a ribbon of bitter orange marmalade running through it. Bright citrus against a deeply ripe banana crumb.
Double Lemon Yogurt Cake — Buttermilk & Olive Oil
Lemon zest and lemon juice, Greek yogurt, buttermilk, high-polyphenol olive oil. Tender crumb, sharp citrus, no shortcuts.
Chocolate Zucchini Bread
Fudgy, deeply chocolatey loaf with grated zucchini folded in. You won't taste the vegetable — you'll taste what it does to the texture.
Guinness Molasses Gingerbread
Dark, malty, deeply spiced. Guinness and blackstrap molasses give this gingerbread its backbone — bold, slightly bitter, warming all the way through.
Orange Pumpkin Bread
Pumpkin purée, orange zest, warm spice. Tender and dense with a bright citrus note that keeps it from going too heavy.
Ginger Orange Cranberry Scone
Flaky, barely sweet scone with crystallized ginger, orange zest, and tart cranberry folded in. Sharp and bright — pairs well with coffee.
Bacon & Cheese Scone
Savory scone with sharp cheese and smoky bacon baked through. Tender crumb, slightly crisp outside. No jam needed.
Carrot Cake — Cream Cheese Frosting
Warmly spiced American carrot cake topped with a tangy cream cheese frosting that doesn't overwhelm. Classic done right.