Biscotti

Assorted Daily Danish

Dasani Water

Bottled Orange Juice

Americano

Cold Brew Nitro

Vanilla Greek Yogurt, Raspberries, Blueberries and Blackberries with Granola

Very Berry Parfait

Premium Brewed Lavazza Coffee

Diced Fruit Compote with Berries (Seasonal)

Fruit & Berries Cup

Jumbo Cookies

Lemon Loaf

Orange-Cranberry Loaf

Banana or Blueberry

Chocolate Croissant

House-Made Muffins

Almond Croissant

Plain Croissant

Pecan Sticky Bun

Bagel & Cream Cheese

Cream Cheese, Capers, Sliced Tomatoes and Sliced Red Onions

Lox & Bagel

Vegetarian Ciabatta

Ciabatta

Croissant

Strawberry Acai, Dragon Fruit Lychee, Watermelon Cucumber Mint, or Peach Mango

20oz. REFRESHER

Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat. Lightly toast the almonds on a baking sheet for 8–10 minutes if not already toasted; let cool and roughly chop.

Preheat and prep

In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar together on medium speed until light and slightly fluffy, about 2–3 minutes.

Cream butter and sugar

Add the eggs one at a time, beating briefly after each addition until combined. Mix in the vanilla extract and almond extract (if using) and the orange zest (if using). Batter will look a bit loose — that's normal.

Add eggs and flavorings

In a medium bowl, whisk together the all-purpose flour, baking powder, and sea salt. With the mixer on low, gradually add the dry ingredients to the wet mixture until a stiff, slightly sticky dough forms. Scrape the bowl as needed. Fold in the toasted chopped almonds by hand with a spatula to distribute evenly.

Combine dry and wet

Turn the dough out onto the prepared baking sheet and, using floured hands or a bench scraper, shape it into a long log roughly 12 inches long, 3–4 inches wide, and about 1 inch high. Smooth the top with a wet or floured spatula. If the dough is very sticky, dampen your hands slightly or chill the dough 15–20 minutes to firm.

Bake the log in the preheated oven for 25–30 minutes, until the top is golden and the log feels set to the touch. Remove from the oven and allow it to cool for 10–15 minutes on the baking sheet; it should be firm enough to slice but still warm.

Reduce the oven temperature to 300°F (150°C). Transfer the slightly cooled log to a cutting board. Using a sharp serrated knife, slice the log on the diagonal into 1/2-inch–3/4-inch thick slices.

Place the slices cut-side down on the lined baking sheet, spacing them about 1/2 inch apart. Bake for 12–15 minutes, then flip each biscotti and bake an additional 10–12 minutes, until the biscotti are dry and crisp and slightly golden on the edges. For extra crispness, leave them in the still-warm oven with the door cracked after turning it off for 10–15 minutes.

If using chocolate, melt the chopped semisweet chocolate in a heatproof bowl set over barely simmering water (double boiler) or in 20–30 second bursts in the microwave, stirring until smooth. Dip or drizzle one end of each cooled biscotti in the melted chocolate, then place on parchment to set. If desired, dust with a little powdered sugar before serving.

Allow chocolate to set completely at room temperature (about 30–60 minutes) or speed up in the refrigerator for 10–15 minutes. Store biscotti in an airtight container at room temperature for up to 2 weeks.

all-purpose flour

granulated sugar

baking powder

fine sea salt

unsalted butter, softened

large eggs

pure vanilla extract

almond extract (optional)

whole almonds, toasted and roughly chopped

zest of one orange (optional)

semisweet chocolate, chopped or chips

powdered sugar for dusting

Whisk together flour, sugar, instant yeast, and salt in a large bowl. Warm the milk to about 30–35°C (slightly warm to the touch). In a separate bowl whisk milk, eggs, softened butter (60 g), and vanilla. Add wet ingredients to dry and mix until a smooth, slightly tacky dough forms (use stand mixer with dough hook 4–6 minutes or by hand 6–8 minutes). Do not over-develop — the dough should be elastic but still soft. Shape into a rectangle, cover, and refrigerate 30 minutes to chill before lamination.

Mixing and First Rise

Place cold unsalted butter (300 g) between two sheets of parchment. Beat and roll with a rolling pin to form an even 20 x 15 cm (approx) rectangle about 1 cm thick. Chill until firm but pliable, about 15–20 minutes. Both dough and butter block should be chilled but workable.

Prepare Butter Block

On a lightly floured surface, roll dough into a rectangle roughly 30 x 20 cm. Place chilled butter block in center, leaving a margin of dough at edges. Fold dough over butter like a book so butter is enclosed. Seal edges. Roll gently into a long rectangle about 45 x 20 cm. Perform a letter fold (fold one third over center, then fold the remaining third over) — this is one turn. Wrap and chill 30 minutes. Repeat two more turns (total 3 turns), chilling 30 minutes between turns. After final turn chill at least 1 hour or overnight for best flavor.

Put milk (350 ml) in saucepan and heat until steaming but not boiling. Whisk egg yolks (3) with sugar (60 g) and cornstarch (25 g) until pale. Temper a ladle of hot milk into yolk mixture, whisking constantly, then pour mixture back into saucepan. Cook over medium heat, whisking continuously, until thick and bubbling for 30–60 seconds. Remove from heat, whisk in butter (20 g) and vanilla (5 ml). Transfer to a bowl, cover with plastic touching surface to prevent skin, cool to room temperature then refrigerate until set, about 1–2 hours.

Cook Pastry Cream

Cream softened butter (100 g) with sugar (90 g) until light. Add egg (1) and beat until incorporated. Fold in almond meal (120 g), flour (10 g), and almond extract (3 ml) until smooth. Chill briefly if too soft. Frangipane should be pipeable but hold shape.

Preheat oven to 200°C (400°F). Line two baking sheets with parchment. Roll laminated dough to a rectangle about 40 x 30 cm and 3–4 mm thick. Cut dough into 8 squares (~10 x 10 cm each). For each Danish: - Cheese Danish: fold corners toward center leaving a circular well, or create a round ring and pipe 2–3 tablespoons of chilled pastry cream into center. - Almond Danish: place a spoonful (about 1.5 tbsp) of frangipane in center of square, spread slightly. - Apricot Danish: press an apricot half into center of the square over a small spoon of pastry cream (1 tbsp) to help adhesion. Brush exposed dough lightly with egg wash (beat 1 egg + 5 ml water). Sprinkle turbinado sugar on fruit and almond danishes where desired.

Bake at 200°C (400°F) for 12–18 minutes until pastry is puffed and deep golden brown. Cheese danishes may take a bit longer; watch to prevent over-browning. Rotate pans halfway through for even color. Remove from oven and transfer to wire racks to cool slightly.

Warm apricot jam (50 g) with water (15 ml) in a small saucepan or microwave until thin and brush over apricot and almond danishes to give shine. For cheese danishes, if desired, mix powdered sugar (80 g) with milk (15 ml) to make a loose glaze and drizzle over centers. Optionally dust edges lightly with powdered sugar. Serve warm or at room temperature.

Store cooled danishes in an airtight container at room temperature up to 24 hours for best texture, or refrigerate up to 3 days (bring to room temperature before serving). Pastry cream-filled items are best consumed within 48 hours.

instant yeast

whole milk

unsalted butter (softened, for dough)

vanilla extract

unsalted butter (cold)

large egg yolks

cornstarch

unsalted butter

almond meal

unsalted butter (softened)

large egg

canned apricot halves (drained)

turbinado or coarse sugar (for sprinkling)

powdered sugar (for glazing)

milk (for glaze)

apricot jam (for shine)

water (to thin jam)

large egg (for egg wash)

cold water (for egg wash)

If your filtered water is not already chilled, place it in the refrigerator for at least 30 minutes. Pour 1 cup of chilled filtered water into a clean glass.

Chill and pour

Add 4 ice cubes to the glass to keep the water cold. Adjust the number of ice cubes to your temperature preference.

Add ice

If desired, add a lemon slice, a cucumber slice, or 1–2 fresh mint leaves to the glass for a subtle infused flavor. Gently stir once with a clean spoon to distribute flavor.

Serve immediately. Refill glass as needed.

Filtered water (chilled)

Ice cubes

Lemon slice

Fresh mint leaves

Cucumber slice

Wash all oranges thoroughly under running water. Roll each orange firmly on the countertop with the palm of your hand to loosen juices. Cut oranges in half crosswise and juice using a manual citrus juicer or an electric citrus press. Collect the juice into a large bowl or pitcher. Expect about 3/4 to 1 cup of juice per medium orange; 12 oranges should yield roughly 8–10 cups (about 1–1.25 liters) of juice.

Prepare and juice the oranges

If you prefer smoother bottled juice, pour the freshly squeezed juice through a fine-mesh sieve or cheesecloth into a clean container to remove pulp and seeds. Use the back of a spoon to press solids gently to extract maximum liquid. Discard solids.

Strain for clarity (optional)

Taste the strained juice. If it tastes too intense, stir in up to 1/2 cup (0.5 cups) filtered water a little at a time until you reach desired strength. If you want it sweeter, dissolve up to 2 tablespoons granulated sugar (or add 2 tablespoons simple syrup) into 1/4 cup of warm juice, then mix back into the full batch. Add 1 tablespoon fresh lemon juice if you want brighter acidity. Stir thoroughly to combine.

Adjust sweetness and flavor

If your bottles or jars are not pre-sterilized, wash them in hot soapy water and rinse well. To sterilize, submerge glass bottles and lids in boiling water for 5 minutes, then remove with tongs and place on a clean towel. While bottles are still warm, pour the prepared juice into the bottle(s), leaving about 1/2 inch (1 cm) headspace. Seal immediately with the lid.

Sterilize and bottle

Allow the bottled juice to cool to room temperature, then refrigerate. Chill for at least 1 hour before serving. Serve over ice if desired. Homemade fresh-squeezed orange juice is best consumed within 48–72 hours when kept refrigerated; shake gently before serving as natural separation may occur.

Chill and serve

This recipe is for fresh, refrigerated bottled juice, not for long-term shelf-stable canning. For longer storage, consider pasteurizing the juice (heat to 71.7°C / 161°F for 15 seconds or follow a tested pasteurization method) and process in a water-bath or follow safe commercial canning guidelines. Always refrigerate after opening.

Notes on shelf life and safety

fresh navel oranges (medium)

filtered water (optional, to adjust intensity)

granulated sugar or simple syrup (optional, to taste)

lemon juice (fresh, optional, to brighten)

sterilized glass bottle(s) or jar(s)

ice cubes (for serving)

Fill a highball or old-fashioned glass with ice cubes (enough to come near the top of the glass). Pour 1 oz Campari over the ice, then add 1 oz sweet vermouth. Gently stir the two spirits once or twice with a bar spoon to combine and slightly chill (about 5–8 seconds). Top with about 2 oz chilled soda water poured gently down the side of the glass to preserve effervescence. Give one very brief gentle stir to integrate the soda without knocking out too much fizz.

Build and serve

Express the oils of an orange twist over the drink by holding the twist skin-side down above the glass and giving it a quick squeeze, or simply place an orange slice on the rim. Serve immediately with a short stirring spoon or a reusable straw.

Garnish and finish

Campari

Sweet vermouth (rosso)

Soda water (club soda), chilled

Ice (cubes)

Orange slice or twist (for garnish)

In a large jar or pitcher, add 1 cup coarsely ground coffee. Pour 4 cups cold, filtered water over the grounds, ensuring all grounds are saturated. Stir gently to make sure there are no dry pockets.

Combine coffee and water

Cover the jar or pitcher and let the coffee steep in the refrigerator or at room temperature for 16 to 20 hours. Longer steeping (up to 20 hours) yields a stronger, more concentrated brew.

Steep

After steeping, strain the mixture through a fine mesh sieve lined with a coffee filter or cheesecloth into a clean container to remove grounds. For a clearer concentrate, strain a second time through a paper filter. You now have about 3 to 3.5 cups of cold brew concentrate.

Strain

Taste the concentrate. For a standard serving, dilute the concentrate with cold water or milk at a ratio of 1:1 (equal parts concentrate and water/milk). For a stronger drink, use 2:1 concentrate to water. Measure approximately 4 to 6 ounces of diluted coffee per serving depending on desired strength.

Adjust strength

If you want sweetness, stir in simple syrup or your preferred liquid sweetener to taste. Start with 2 tsp per serving and adjust. Note: granulated sugar won't dissolve well in cold liquid.

Sweeten (optional)

If serving over ice, fill the glass about halfway with ice. Pour the diluted cold brew over the ice, leaving room for the nitro cascade and foam.

Add ice (optional)

If using a whipped cream dispenser: pour the cold brew concentrate (undiluted or diluted, depending on preference) into the dispenser up to the fill line. Screw on the head, charge with one nitrogen cartridge, shake vigorously 8–10 times, and let it rest upright for 1–2 minutes. If using a nitro keg system: transfer the cold brew concentrate into a sanitized keg, seal it, and attach the nitrogen tank and regulator. Set pressure to 30–40 psi to achieve a thick crema and cascading effect.

Prepare dispenser

Hold the glass at a 45-degree angle and dispense the nitro cold brew slowly to create a smooth, cascading pour. The nitro will create a creamy, Guinness-like head. Release the tap when the glass is about three-quarters full, then stand upright and top off to allow the foam to settle.

Dispense correctly

Serve immediately. Nitro cold brew is best enjoyed unsweetened to taste the creamy mouthfeel and subtle natural sweetness. If you added syrup earlier, gently swirl once. Store leftover concentrate refrigerated for up to 7–10 days; discard if it develops off aromas or flavor.

Serve

coarsely ground coffee (preferably medium-dark roast)

cold, filtered water

cold water or milk (optional, for diluting)

ice (optional, for serving)

simple syrup or sweetener (optional)

nitrogen (N2) cartridge(s) or nitro keg system and fittings

clean keg or whipped cream dispenser (if not using commercial nitro tap)

In a medium bowl, stir together 3 cups vanilla Greek yogurt, 2 tablespoons honey, and 1 teaspoon vanilla extract until smooth and slightly glossy. Taste and adjust sweetness with up to 1 additional tablespoon honey if desired.

Sweeten and flavor yogurt

Rinse raspberries, blueberries, and blackberries gently under cold water and drain in a colander. Pat dry on paper towels to remove excess moisture.

Prep berries

Place the berries in a medium bowl. Add 1 teaspoon lemon zest and 1 teaspoon lemon juice, then gently toss to combine. The lemon brightens the fruit and prevents browning.

If your sliced almonds are not toasted, warm a small skillet over medium heat and toast 2 tablespoons sliced almonds, stirring frequently, for 2–3 minutes until fragrant and lightly golden. Cool briefly.

Have 1.5 cups granola and mint leaves ready for assembly.

Divide ingredients to make 4 parfaits (use tall glasses or jars). Start with 2–3 tablespoons of the yogurt mixture in the bottom of each glass, then add a heaping tablespoon of mixed berries, followed by about 2 tablespoons granola. Repeat: add another 2–3 tablespoons yogurt, another tablespoon berries, and 2 tablespoons granola, finishing with a small spoonful of yogurt and a few whole berries on top.

Layer parfaits

Sprinkle each parfait with a pinch of toasted sliced almonds (about 1/2 tablespoon per parfait) and garnish with 1 or 2 mint leaves. Serve immediately so the granola stays crunchy. If making ahead, store yogurt and berries separately from granola and assemble within 1–2 hours of serving.

Finish & serve

vanilla Greek yogurt

honey

fresh raspberries

fresh blueberries

fresh blackberries

lemon zest

lemon juice

crunchy granola (store-bought or homemade)

toasted sliced almonds

fresh mint leaves

Weigh 18 g of Lavazza coffee. If using whole beans, grind to the appropriate grind size: medium-fine for pour-over or drip (similar to table salt), coarse for French press (rough like sea salt).

Measure and grind

Heat 300 ml of filtered water in a kettle to about 92–96°C (197–205°F). If you don't have a thermometer, bring to a boil and let sit 30 seconds.

Heat water

If using a paper filter, place it in the cone and rinse with ~50 ml hot water to remove paper taste and preheat the brewer and mug. Discard rinse water.

Rinse filter (if using paper)

Place the ground Lavazza coffee in the filter and level the bed lightly so grounds are evenly distributed.

Add coffee to filter

Start a timer. Pour 40–45 ml of hot water evenly over the grounds to saturate them. Let bloom for 30–45 seconds to release gases and improve extraction.

Bloom

After bloom, slowly pour the remaining water in a steady spiral or concentric motion, taking care not to pour directly on the filter paper. Aim to finish pouring by 2:30–3:00 minutes (total brew time ~3 minutes).

Continue pouring

Allow the coffee to finish dripping into the mug or carafe. Remove the filter and discard grounds. Serve immediately.

Drain and serve

If using French press, add 18 g coarsely ground Lavazza to the press.

Add coffee to carafe

Pour all 300 ml hot water over grounds, ensuring all grounds are saturated. Stir gently to ensure even extraction.

Add water and stir

Place the lid with plunger up and let steep for 4 minutes. For a stronger cup, steep 4:30–5:00 minutes.

Press the plunger down steadily and immediately pour the coffee into a serving mug to avoid over-extraction.

Plunge and serve

If desired, add 60 ml warmed milk and 1 tsp sugar to taste. Stir gently. For a cappuccino-style drink, top with 30 ml frothed milk.

Add milk or sweetener

Taste the brewed Lavazza. If it tastes weak, increase coffee by 1–2 g next time or shorten grind slightly. If too strong or bitter, use a coarser grind or slightly less coffee.