Regulars sometimes ask why they can't find their favorite tart from last August in the case in February — the short answer is that our menu rotates with what's actually good and available in Vermont at that moment, rather than trying to keep every item in stock year-round.
Spring brings the first rhubarb and early strawberries, which show up in tarts, scones, and the occasional cake filling as soon as local farms have them ready — usually late April into June. It's also when we lighten up some of our pastry offerings, easing off the heavier winter spice blends.
Summer is berry season through and through — blueberries, raspberries, and peaches from Vermont orchards make their way into danishes, crumbles, and our by-the-slice cakes. This is also our busiest wedding season, so the case rotation slows down slightly on new items while we focus kitchen time on custom orders.
Fall means apples, maple, and spice — our apple cider donuts and maple pecan bars are easily our most-requested seasonal items, and we start taking Thanksgiving pie pre-orders in early November with a clear cutoff date so we're never scrambling the week of.
Winter leans into citrus and warming spices — think orange-cardamom pastries and gingerbread — and it's when we open our holiday cookie tray and pre-order pages, again with clear cutoff dates posted well in advance. If you want to know what's coming before it hits the case, our Menu page always reflects what's currently available, and we announce seasonal transitions there first.