Fresh hand crafted quiche locally made and delivered every day.

Quiche

Pair that with a robust sandwich & salad menu that perfects the coffee & food duo.

Salads

Sandwiches

Expect fresh hand crafted pastries & quiche locally made and delivered every day.

Pastries

Juicy sliced chicken breast, crispy bacon, avocado, smoked gouda, tomato, and house-made aioli on a toasted ciabatta bun

Chicken Club

Toasted focaccia with basil pesto, fresh mozzarella, baby spinach, tomato, and a balsamic glaze drizzle—classic and refreshing

Caprese

Bagel and Cream Cheese

Avocado Toast

Flaky, buttery biscuit stacked with sausage, egg, and melted American cheese for a classic, hearty bite

Breakfast Biscuit

Rich espresso blended with velvety steamed milk and a generous swirl of decadent chocolate, topped with a light froth for a perfect balance of bold and sweet flavors.

Mocha

Rich, velvety espresso blended with steamed milk and topped with a delicate layer of creamy foam.

Latte

Rich, full-bodied espresso combined with hot water creates a smooth, intense coffee with a pleasant finish.

Americano

Housemade cold brew made with our house blend medium roast

Cold Brew

Half classic house coffee and half steamed milk of your choice

Café au Lait

Classic house coffee locally roasted by Capanna Coffee Company in North Liberty

Coffee

In a large bowl, whisk together 1.25 cups flour and 0.25 tsp salt. Add 0.5 cup cold cubed butter and cut it into the flour using a pastry cutter or fingers until mixture resembles coarse crumbs with some pea-sized butter pieces remaining.

Make the dough

Sprinkle 2 tablespoons cold water (kept cold with optional ice) over the flour-butter mixture, tossing gently with a fork until dough just comes together. If dry, add up to 1 additional tablespoon water. Do not overwork.

Add water and form

Form dough into a flattened disk, wrap in plastic, and chill in the refrigerator for at least 30 minutes (up to 2 days).

Chill

Preheat oven to 375°F (190°C). On a lightly floured surface, roll dough to a 12-inch circle and transfer to a 9-inch (23 cm) tart or pie pan. Trim and crimp edges. Line crust with parchment and fill with pie weights or dried beans. Bake for 15 minutes, remove weights and parchment, brush inside crust lightly with melted butter, then bake 8–10 more minutes until dry and just beginning to brown. Remove from oven and reduce oven temp to 350°F (175°C).

Roll and blind-bake

While crust chills or during blind-bake, prepare chosen add-ins (total about 1.5 cups): cook and chop bacon or pancetta until crisp and drain on paper towels; sauté mushrooms until moisture evaporates; sauté spinach and squeeze out excess liquid; caramelize onions slowly until golden brown. Set aside and cool slightly.

Prepare add-ins

In a medium bowl, whisk together 4 large eggs, 1 cup whole milk, 0.5 cup heavy cream, 0.75 tsp salt, 0.5 tsp freshly ground black pepper, and 1/8 tsp grated nutmeg (optional) until smooth and slightly frothy.

Mix custard

Sprinkle 1 cup grated cheese evenly over the blind-baked crust. Distribute chosen add-ins evenly over the cheese (example: 1/2 cup bacon + 1/2 cup sautéed spinach + 1/2 cup mushrooms). Carefully pour the egg-cream mixture over the fillings, leaving about 1/4 inch from the rim to avoid overflow.

Assemble quiche

Place quiche on a baking sheet to catch drips and bake at 350°F (175°C) for 35–40 minutes, or until the center is set but still slightly wobbly (internal temp about 165°F / 74°C). If the crust or top browns too quickly, tent loosely with foil for the last 10–15 minutes.

Bake

Remove quiche from oven and let rest on a wire rack for at least 15 minutes to fully set the custard before slicing.

Rest

Brush the exposed crust rim lightly with the remaining melted butter for shine. Sprinkle chopped fresh herbs over the top. Slice into 6–8 wedges and serve warm or at room temperature.

Finish and serve

all-purpose flour

cold unsalted butter, cubed

cold water

ice (optional, for keeping water cold)

salt

large eggs

whole milk

heavy cream

grated Gruyère or cheddar cheese

black pepper, freshly ground

fresh nutmeg, grated (optional)

cooked bacon or pancetta, chopped

sautéed spinach, well-drained

sautéed mushrooms

caramelized onions

butter, melted (for brushing crust)

fresh herbs (chives or parsley), chopped

Rinse and spin dry the mixed baby greens thoroughly. Halve the cherry tomatoes, thinly slice the cucumber and red onion. Place all prepared vegetables in a large salad bowl; gently toss to combine.

Prepare vegetables

Sprinkle the crumbled feta and toasted walnuts over the top of the greens and vegetables. Set bowl aside while dressings are prepared or proteins are finished.

Add toppings

Lightly season the assembled greens with 1 tsp salt and 1/2 tsp freshly ground black pepper. Wait to toss with dressing until just before serving to keep leaves crisp.

Season

If using grilled chicken, heat a grill or skillet over medium-high heat. Season 2 chicken breasts with a pinch of salt and pepper; grill 5-7 minutes per side (internal temp 165°F/74°C). Let rest 5 minutes, then slice thinly and arrange on top of salad when plating.

Prepare grilled chicken

If using quinoa, cook according to package directions and cool slightly. Rinse and drain chickpeas; if desired, toss chickpeas with a pinch of salt, pepper and 1 tsp olive oil. Add quinoa and/or chickpeas to the salad bowl before dressing to distribute evenly.

Prepare quinoa & chickpeas

In a small jar or bowl, combine 3 tbsp (0.1875 cups) extra-virgin olive oil, 1 tbsp (0.0625 cups) balsamic vinegar, 1 tsp Dijon mustard, 1 tsp honey or maple syrup and 1/2 tsp minced garlic. Whisk or shake vigorously until emulsified. Taste and adjust seasoning with a pinch of salt and pepper.

In a jar, combine 3 tbsp (0.1875 cups) extra-virgin olive oil, 1 tbsp (0.0625 cups) fresh lemon juice, 1 tsp white wine vinegar, 1/2 tsp honey, 1 tbsp chopped parsley and 1/2 tsp dried oregano. Shake or whisk until combined. Season to taste with salt and pepper.

Right before serving, drizzle 1–2 tbsp of your chosen vinaigrette over the salad (about 1–2 tbsp per serving). Toss gently with salad tongs until leaves are evenly coated. Add sliced grilled chicken or a scoop of quinoa/chickpeas if using.

Plate the salad in shallow bowls. Garnish with an extra sprinkle of toasted walnuts and a few crumbled feta pieces. Serve immediately alongside sandwiches and coffee.

mixed baby greens (spring mix, baby spinach, arugula)

cherry tomatoes, halved

English cucumber, thinly sliced

red onion, thinly sliced

crumbled feta (or goat cheese)

toasted walnuts, roughly chopped

classic balsamic vinaigrette

lemon herb vinaigrette

grilled chicken breast, sliced

quinoa, cooked

chickpeas, drained and rinsed

extra-virgin olive oil

balsamic vinegar

Dijon mustard

honey or maple syrup

minced garlic

fresh lemon juice

white wine vinegar

honey

fresh parsley, finely chopped

dried oregano

Lightly butter one side of each bread slice. On the unbuttered side of one slice, spread mayonnaise; on the unbuttered side of the other slice, spread whole-grain mustard.

Prep bread and spread

Place the turkey slices evenly on the mustard-coated bread. Layer Gruyère slices on top of the turkey, then add apple slices (if using) and baby spinach. Season with fresh cracked black pepper to taste.

Assemble

Heat a skillet or griddle over medium heat. Place the sandwich buttered-side down and press lightly with a spatula or panini press. Cook 2–3 minutes until golden, then flip and cook an additional 1–2 minutes until cheese melts. If you prefer cold, skip grilling and serve immediately.

Grill (optional)

Slice the sandwich in half on a diagonal and serve warm with the mixed greens salad.

Toss zucchini, red pepper strips, and red onion rings with 1 tsp olive oil, 1 tsp lemon juice, 1/4 tsp salt and 1/4 tsp black pepper. Heat a grill pan or skillet over medium-high heat and cook vegetables until tender and char marks appear, about 3–4 minutes per side for peppers and onions, 2–3 minutes per side for zucchini. Remove and let cool slightly.

Char the vegetables

Slice the ciabatta or roll horizontally and toast lightly on the cut sides in the same pan until golden, about 1 minute per side.

Prepare roll

Spread 3 tablespoons hummus evenly on the bottom half of the roll. Layer charred vegetables, sprinkle crumbled feta over the vegetables, then top with the roll lid. Press gently to compact.

Slice in half and serve alongside the mixed greens salad or on its own.

In a small bowl or jar combine 2 tablespoons olive oil, 1 tablespoon red wine vinegar, 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk or shake until emulsified.

Make the dressing

In a large bowl, combine mixed greens, halved cherry tomatoes, cucumber slices, and red onion. Drizzle the dressing over the salad and toss gently to coat evenly. Adjust seasoning to taste.

Toss the salad

Portion salad alongside sandwiches and serve immediately.

country or sourdough bread slices

sliced roasted turkey

Gruyère cheese, sliced

butter (softened)

whole-grain mustard

mayonnaise

thinly sliced apple (optional, for brightness)

baby spinach leaves

fresh cracked black pepper

ciabatta or rustic roll

prepared hummus

zucchini, 1/4" slices

red bell pepper, strips

red onion, thin rings

feta cheese, crumbled

olive oil

lemon juice

black pepper

mixed salad greens

cucumber, thinly sliced

red wine vinegar

honey (or maple syrup)

In the bowl of a stand mixer combine flour, sugar, salt, and instant yeast. In a measuring cup mix warm water and whole milk (should be about 95–105°F / 35–40°C). With the paddle or dough hook on low, slowly add the liquid to the dry ingredients until a rough shaggy dough forms. Add the 3 tbs softened butter and continue mixing with the dough hook for 6–8 minutes until the dough is smooth and slightly tacky but not sticky. Do not overheat the dough; it should register cool to the touch. Shape into a rectangle, cover with plastic, and refrigerate for 30 minutes.

While dough chills, pound or roll the chilled 1 cup butter into a 7x7 inch square between two pieces of parchment. Keep butter cold but pliable — it should be similar in firmness to the dough. Chill the butter block briefly if it becomes too soft.

Prepare butter block

On a lightly floured surface roll the chilled dough into a 10x14 inch rectangle. Place the butter block centered on the lower two-thirds of dough and fold the top third over the butter and then fold the bottom third up (letter fold) to encase the butter. Rotate dough 90° and roll again to 10x14 inches. Perform a single fold (book or letter) and wrap in plastic. Chill 30 minutes. Repeat two more times (for a total of 3 folds), chilling 30 minutes between folds. Keep dough cold but pliable throughout.

Laminate (folds)

After final chill, roll dough to a 12x18 inch rectangle about 1/8" thick. Trim edges and cut into 8 long triangles (base about 5 inches). Brush the base lightly with egg wash (beat 1 egg + 1 tsp cold water). Starting from the base, roll each triangle toward the tip with a slight stretch to form a crescent. Place on a baking sheet lined with parchment with the tip tucked under. Cover loosely and proof at 75–80°F (24–27°C) until doubled (about 60–90 minutes).

Shape croissants

Preheat oven to 400°F (200°C). Brush gently with egg wash. Bake croissants for 5 minutes at 400°F, then reduce oven to 375°F (190°C) and bake an additional 10–12 minutes until deep golden brown and crisp. Rotate the pans halfway through for even color. Cool on a rack before serving.

Bake croissants

From the laminated croissant dough, cut rectangles about 3x4 inches. Place one chocolate baton near one short edge and roll tightly into a log, seam side down. Place on parchment-lined sheet 2 inches apart. Proof at 75–80°F until slightly puffy, about 45–60 minutes. Brush with egg wash (use the remaining beaten egg) and bake at 400°F for 5 minutes then 375°F for 10–12 minutes until golden. Cool slightly before serving.

Roll a portion of laminated dough to 1/8" thick and cut into 8 squares (about 4x4 inches). If desired, mix the softened cream cheese with powdered sugar to make a sweetened cream-cheese filling. Spoon about 1 tbsp cream cheese mixture in the center of each square and top with 1 tbsp apricot jam. Fold the corners toward the center or make a simple border by pressing the edges with a fork. Place on parchment-lined sheet, proof 30–45 minutes until slightly puffy. Brush edges with egg wash and bake at 375°F (190°C) for 12–15 minutes until golden. After cooling, optionally brush with a thin layer of warmed apricot jam for shine.

In a bowl combine 1.5 cups flour and a pinch of salt. Cut in cold cubed butter with a pastry cutter or fork until mixture resembles coarse crumbs with pea-sized butter pieces. Sprinkle ice water, 1 tbsp at a time, tossing until dough holds when pressed but not wet. Form into a disk, wrap, and chill 30 minutes. Roll chilled dough to 1/8" thick and cut into eight 3.5 inch rounds. Press rounds into well-greased or lined mini tart pans or muffin tins. Chill shells 15 minutes.

Make crust

Preheat oven to 375°F (190°C). Whisk together eggs and heavy cream until smooth. Stir in grated cheese, cooked bacon or spinach, salt, and pepper. Divide filling evenly among the prepared crusts (about 3–4 tbsp each). Bake on a sheet for 18–22 minutes until set and lightly golden. Cool 10 minutes before removing from pans. Serve warm or at room temperature.

Prepare filling and bake

granulated sugar

fine sea salt

instant yeast

warm water

unsalted butter (softened for dough)

unsalted butter (lamination block, chilled)

egg (for egg wash)

cold water (for egg wash)

dark chocolate batons or couverture

apricot jam or preserves

cream cheese (softened)

powdered sugar (optional for filling)

all-purpose flour (for crust)

cold unsalted butter (cubed, for crust)

ice water (for crust)

eggs (for filling)

grated Gruyère or cheddar

cooked bacon or spinach (choice)

In a small bowl combine 1/2 cup mayonnaise, 1 tablespoon fresh lemon juice, 1 minced garlic clove, 1 tsp Dijon mustard, 1/2 tsp smoked paprika, 1/4 tsp salt and 1/4 tsp black pepper. Whisk until smooth and creamy.

Taste and adjust seasoning — add an extra pinch of salt or a little more lemon if you prefer brighter acidity. Cover and refrigerate for at least 15 minutes to let flavors meld (can be made up to 24 hours ahead).

Pound each chicken breast to an even thickness (about 3/4 inch) using a meat mallet or heavy pan. Pat dry with paper towels.

Prepare chicken

In a small bowl mix 1.5 tsp salt, 1 tsp black pepper and 1/2 tsp garlic powder. Brush chicken breasts lightly with 2 tbs olive oil and rub the seasoning mixture evenly on both sides.

Heat a large skillet or grill pan over medium-high heat. When hot, add a small drizzle of oil or nonstick spray. Cook chicken breasts 4–6 minutes per side, until golden brown and internal temperature reaches 165°F (74°C). If breasts are thick, finish in a 375°F (190°C) oven for 5–8 minutes. Remove from heat and let rest 5 minutes, then slice thinly against the grain.

While chicken cooks, place bacon strips in a cold skillet and cook over medium heat, turning occasionally, until crisp (about 8–10 minutes). Transfer to a paper towel-lined plate to drain.

Cook bacon

Split ciabatta rolls and spread about 1/2 tablespoon softened butter on each cut surface. Place cut-side down in a hot skillet or under the broiler for 1–2 minutes until golden and crisp. Watch closely to prevent burning.

Toast ciabatta

Assemble sandwiches: Spread about 1–2 tablespoons house-made aioli on both bottom and top halves of each toasted ciabatta. On the bottom half layer sliced chicken (divide evenly), then 2 slices smoked gouda per sandwich, 3 slices cooked bacon, 3–4 slices tomato, and 1/2 avocado sliced per sandwich (season tomato and avocado lightly with a pinch of salt and pepper). Top with the ciabatta top and press gently.

Optional: For a warm, melty finish, after placing gouda on chicken, place assembled open-faced sandwiches under a broiler or in a hot oven for 1–2 minutes until cheese softens and begins to melt. Close sandwiches and serve immediately.

boneless skinless chicken breasts

ciabatta rolls (large)

smoked gouda, sliced

bacon strips

ripe avocado

tomato, ripe (medium)

garlic powder

unsalted butter

lemon juice (fresh)

garlic clove, finely minced

smoked paprika

In a small food processor or blender combine 1 cup fresh basil leaves, 1 peeled garlic clove, 2 tbsp pine nuts, and 2 tbsp grated Parmesan. Pulse to chop. With the motor running, drizzle in 3 tbsp extra-virgin olive oil until a coarse paste forms. Add 1 tsp salt, 1 tsp black pepper and 1 tsp lemon juice (optional). Pulse once or twice to incorporate. Taste and adjust seasoning. If you prefer a thinner pesto, add a little more olive oil, 1 tsp at a time.

Make pesto

Place 1 cup balsamic vinegar and 1 tbsp sugar (or honey) in a small saucepan over medium-low heat. Stir until sugar dissolves and bring to a gentle simmer. Reduce heat to maintain a low simmer and cook, stirring occasionally, until the liquid is reduced by about half and coats the back of a spoon, about 12–18 minutes. Do not boil vigorously. Remove from heat and let cool; it will thicken further as it cools. Transfer to a small container and set aside.

Reduce balsamic

Preheat oven to 425°F (220°C) or set a skillet over medium-high heat. If slices are thick, halve them horizontally. Brush both sides lightly with 1 tbsp extra-virgin olive oil. Place focaccia slices on a baking sheet cut-side up (or in the hot skillet) and toast in the oven 5–7 minutes until golden and slightly crisp, or 2–3 minutes per side in the skillet. Remove and let cool slightly.