Origin Baking Company

Baguette how it should be: thin crisp crust, aroma reminiscent of toasted corn, and a creamy open crumb: perfect for charcuterie boards or just eating with a slab of butter

Black sesame cream and raspberry jam

Almond frangi, jam, vanilla bean syrup

4X a typical croissant

Pistachio cream rolled up in our viennoiserie dough. Baked and glazed with a yuzu marmalade

Wholegrain spelt, toasted walnuts, and streusel topping

Our sourdough with toasted walnuts and a light addition of maple syrup adds complexity and a natural sweetness to the bread. Great with cheeses, jams, or toasts

Chocolate frangi, caramelized bananas. Twice baked PAC

Black sesame Frangi, candied orange peel, vanilla bean syrup

Our take on Japanese milk bread: light, pillowy, delicately sweet and buttery. Great for everything from finger sandwiches to French toast. For those who want less crust and more soft and chewy texture

55% Dark Valrhona chocolate. Melty, buttery, and flakey. Excellent with coffee

Black sesame frangipane, vanilla bean syrup, toasted black sesame. (Contains almonds)

Butter, sugar, and dough- laminated and baked to caramelized perfection. "Butterscotch" in flavor and flakey in texture with a gooey center

Almond cream, house-made vanilla bean syrup, sliced almonds. Twice-baked

Made with grass-fed cultured butter and meticulous craftsmanship