CROISSANT
The origin of this flaky, buttery-rich yeast roll dates back to 1686, when Austria was at war with Turkey. In the dead of the night a group of bakers, hearing Turks tunneling under their kitchens, spread the alarm that subsequently led to the Turkish defeat. In turn, the vigilant bakers were awarded the privilege of creating a commemorative pastry in the shape of the crescent on the Turkish flag. Croissant is the French word for "crescent." Originally, the croissant was made from a rich bread dough, but in the early 1900's, a creative French baker had the inspiration to make it with a dough similar to puff pastry . . . And so a classic was born! Our bakers remain true to the French originals.

SCONE
This Scottish quick bread is said to have taken its name from the Stone of Destiny (or Scone), the place where Scottish kings were once crowned. The original triangular-shaped scone was made with oats and griddle baked. Today's versions are more often flour-based and baked in the oven. All of our scones are oven baked, and most are flour-based, except our apple cinnamon which is oat-based.