Our weekly menu rotates, but here's the full lineup of what we bake. Some things appear most weeks, others come and go with the seasons. Items currently available for pre-order are marked.
Want something back? Tap "Request" on any item, the most-requested ones often return. Got a flavor we don't make yet? Suggest it.
How the menu rotates. Every Monday at noon we publish that week's lineup. Most items rotate through every few weeks. If something you love isn't here this week, it'll be back. To see what's available this week, pre-order now.
Our everyday breads. At least one or two of these is on the menu every weekend.
A beloved family staple, simply classic and unapologetically delicious. Enjoy our rustic country sourdough, touched with local Upton honey and olive oil. That honey and olive oil give it a crust with plenty of crunch that won't tear up the roof of your mouth.
Our "OG" Sourdough, made with organic flour, olive oil, and honey, plus a pinch of pink Himalayan salt. It bakes up just like the original, with the same crust that crunches without fighting back. If you shop organic, this is your "OG".
StapleWhole roasted and caramelized garlic cloves are added throughout our "OG" sourdough. Serve it with a nice bowl of pasta, dip it in olive oil, toast it up, or give your sandwiches an incredible savory pop.
RotatesFresh jalapeños, roasted to perfection in olive oil, and a rich cheddar cheese are added to our sourdough bread to create a savory, creamy, and slightly spicy loaf.
StapleThe Golden Wheat loaf doesn't compromise on either health or flavor. It's a take on the classic “O.G.” Sourdough loaf, but uses Golden Wheat flour, and is finished with a little hint of local Upton honey and olive oil, yielding a slightly lighter color and milder taste than the traditional wheat breads you grew up with.
RotatesOur take on Japanese Milk Bread, or Shokupan, made with our own sourdough culture. The crumb is ultra-soft, pillowy, and cloud-like, with a delicate, milky sweetness and just a touch of that rich sourdough tang. Makes an incredible sandwich, and the best toast of your life. Or, if you're like us, you just eat it as-is...in one afternoon, without a single regret.
RotatesOur Caramelized Onion Sourdough Focaccia is a savory masterpiece. We start with a slow-fermented, bubbly sourdough base, generously dimpled and loaded with sweet, slow-cooked caramelized onions. Baked to golden perfection with extra virgin olive oil, it offers a crispy crust, an airy, chewy crumb, and a deep, rich flavor profile.
StapleOur "OG" Sourdough with the unmistakable rich, savory, and creamy flavor of high-quality, ooey-gooey, sharp cheddar cheese.
RotatesOur "OG" Sourdough loaded with crunchy hot chili oil and sharp cheddar for a loaf that's savory, garlicky, nutty, and just the right amount of spicy. The chili crunch brings a toasty heat that plays off pockets of melted cheddar in every slice. This one's a must try!
RotatesOur take on a summer carnival staple. All the flavor of fried dough without the frying. We cover our sourdough focaccia in a cinnamon and sugar mixture, creating an experience that instantly transports you to the summer fair or a boardwalk along the beach.
SeasonalThe "fig" is fresh sliced fig, and the "twig" is fresh rosemary. We top our sourdough focaccia with both, then add a drizzle of honey and a light sprinkle of sea salt. It bakes up crispy outside and pillowy inside. Every bite hits sweet, savory, and salty at once. Fresh figs only stick around for a few weeks, so grab it while we have it.
StapleExperience the ultimate artisanal indulgence with our Garlic Rosemary Sourdough Focaccia. Crafted with a bubbly, long-fermented sourdough base, it features a golden, crispy crust that gives way to a soft, airy crumb.
RotatesThis artisanal Honey Chocolate Cherry Sourdough is a decadent, naturally leavened loaf blending rich cocoa, sweet local honey, and tart dried cherries. With a perfectly crispy crust and a tender crumb, it offers an irresistible balance of sweet and tangy flavors for breakfast, desserts, or charcuterie boards.
I love a little drizzle of honey on a piece of cheddar cheese. So, why not add cheddar to our Hot Honey Sourdough? The idea sounded great, so we tried it...and I'm happy we did. The tangy pull of our sourdough, gooey pockets of sharp cheddar, and a sweet-and-spicy kick of hot honey. This is a must try!
Our Hot Honey Sourdough is the ultimate flavor mashup. It's a little spicy, a little sweet, a little savory, and ALL sourdough. It's the perfect loaf for a mind-blowing grilled cheese, an elevated morning toast, or the star of your charcuterie board
RotatesA richly flavored, slightly tangy loaf, with just a touch of sweetness. Miche gives us a reason to gather and share real food with loved ones, even when life is hectic. This is a hearty, rustic sourdough bread made with a blend of flours like wheat and rye, flavorful olive oil, and our local Upton honey. Perfect for a sandwich, or just sliced up with a little pat of butter.
StapleOur "OG" Sourdough with rosemary mixed all through the dough. The rosemary brings a floral note to every slice. It's made for dunking into a bowl of soup or hearty stew. If you've never had a turkey and brie panini on this bread, you're overdue.
RotatesWe start with a wholesome foundation of our Supa Dupa with spelt, millet, rye, barley, quinoa, chia, amaranth, teff, buckwheat, and sorghum. Then, we fold in even more whole grains - whole oat berries, wheat flakes, and extra millet and rye - alongside a crunchy quartet of flax, poppy, sesame, and sunflower seeds for the perfect blend of texture and taste.
RotatesAll the pillowy softness of our Sourdough Milk Bread, with warm cinnamon and plump, chewy raisins in every slice. The cinnamon comes through warm rather than sharp, and the sweetness stays light enough that the milk bread is still the thing you taste. Toast it with butter, or cut the slices thick for french toast.
RotatesThe Supa Dupa Sourdough loaf is a blend of whole grain flour and seeds including spelt, millet, rye flakes, barley flakes, quinoa, chia seeds, amaranth, teff, buckwheat and sorghum. It’s a perfect addition to any sandwich, adding a nutty richness that can't be beat.
RotatesThe Seed starts with our Super Dupa loaf, which blends whole grain flour, spelt, millet, rye flakes, barley flakes, quinoa, chia seeds, amaranth, teff, buckwheat, and sorghum. But then we top it with an additional medley of seeds, providing a nutty richness that is the perfect addition to any sandwich.
The lineup rotates weekly so we can keep experimenting.
A large, elevated, ooey-gooey classic using high quality butter and a mix of dark and semi-sweet chocolate. This is a big, 6 oz. cookie, so you can split it with a friend or eat the whole thing in place of a meal (we won't judge you).
StapleA rich, decadent Dutch cocoa cookie loaded with pockets of gooey Reese's peanut butter chips. Chocolate and peanut butter were made for each other, and this is the proof: two flavors that are great on their own, but downright unstoppable together. One bite and you'll wonder why you ever ate them apart.
RotatesSweet cake batter, rainbow sprinkles, and Belgian white chocolate chips come together in a cookie that tastes exactly like the best birthday cake you've ever had. The sprinkles are soft, colorful, and made with zero artificial ingredients, so it's all the fun with none of the junk. No candles required, but we won't stop you.
RotatesThis indulgent treat is a rich chocolate cookie loaded with dark, milk, and semi-sweet chips, packed with gooey marshmallow and crunchy Oreo® Cookies. It perfectly reimagines the classic campfire s'more by fusing soft, melt-in-your-mouth textures with everyone's favorite milk-dunking cookie.
StapleBelgian dark chocolate chips, chewy shredded coconut, and ribbons of soft caramel packed into one seriously indulgent cookie. Each bite layers the deep richness of dark chocolate against sweet caramel and toasty coconut for a flavor that's impossible to put down. Three classic favorites, one unforgettable cookie.
StapleSatisfy your sweet tooth with our Coconut Pecan Cookie, a melt-in-your-mouth treat balancing sweet, buttery dough with the nutty crunch of toasted pecans and the tropical chew of sweetened shredded coconut. Generously sized and baked to a perfect golden brown, it's the ultimate gourmet indulgence.
A rich chocolate cookie studded with loads dark, semi-sweet, and milk chocolate chips. This cookie will satisfy any chocolate craving.
StapleA big, soft peanut butter cookie loaded with even more peanut butter chips, because one dose of peanut butter is never enough. Rich, nutty, and packed with flavor in every bite, this one was made for the peanut butter purists. If peanut butter is your love language, consider this your dream cookie.
SeasonalA chocolate chip cookie for pumpkin spice lovers. We start with roasted pumpkin puree and warm pumpkin spices, then load the dough with three kinds of chocolate: dark chips, semi-sweet chips, and milk chocolate chunks. The pumpkin keeps the crumb soft and cakey, with a pocket of melted chocolate in every bite.
SeasonalA classic snickerdoodle, dressed up for fall. We work a little roasted pumpkin puree, warm pumpkin spices, and brown butter into the dough, fold in sea salt caramel chips, then roll the whole thing in cinnamon sugar before it bakes. The pumpkin keeps the middle soft and tender, the caramel goes gooey, and the cinnamon sugar crackles on top.
RotatesFresh lemon zest and a touch of lemon extract give this cookie a bright, tangy lift, balanced by the mellow sweetness of Belgian white chocolate chips. It hits that sweet spot between zippy and rich, refreshing enough to feel light but still every bit a treat. The kind of cookie that tastes like sunshine, even in the dead of winter.
RotatesA buttery, golden cookie studded with creamy Belgian white chocolate chips and whole roasted macadamia nuts. The white chocolate turns soft and velvety as it bakes while the macadamias bring a rich, toasty crunch. It's the kind of cookie that feels a little fancy without trying too hard.
Buttery scones and oversized muffins. The flavors rotate with the seasons and whatever looks good that week.
We fold sharp cheddar and fresh green onion into a buttery, flaky dough, then bake it until the edges turn golden and crisp. Every bite is rich and savory, with pockets of melted cheddar and a bright, oniony lift. It's the savory breakfast that doesn't need a thing on it, though it won't turn down a little butter.
Tell us. We pick a few flavor suggestions each season and actually try them. The best ones make it onto the menu.
