A brief shift in the weather—finally.

Dahlia tubers have been potted, all 65.
Too early for the garden, but readying themselves nonetheless.

Fresh flowers will return to the kitchen soon—and we’re really looking forward to it.

For Now

After a full stretch of holidays, this quieter moment feels especially nice—at least until Mother’s Day arrives.

For now: stay calm, eat cake.

Lemon poppy seed cake is back for the season, along with our lemon bars. A few familiar favorites will be returning in the coming weeks.

Pot Pies

Being gently phased out.

What remains in the case is the last of the season.
They keep beautifully, if you’d like to freeze some for later.

Saturday — Scones

A weekly favorite—one I always look forward to:

Cherry with orange zest
Lemon blueberry
Banana nut with maple glaze
Cheddar with caramelized onions (contains dairy)

Bread

Challah — rolls and loaves (dairy-free)
Gluten-free sourdough — loaves and rolls
Made with our 17-year starter • vegan

Everything freezes well, if you like to keep a little on hand.

Bagels

Now offered every Friday by preorder, with a limited number available in shop.

We’ll continue our monthly bagel week, and may add more days as the season goes on.

Markets

Copley Square — Fridays, beginning late May
Roslindale — Alternating Saturdays, beginning in July

Delivery

Wednesday through Saturday.
If you need a specific time, just let us know—we’re happy to plan ahead with you.

Until Then

We’ll be here. 💛