Bakery Nouveau Menu

Based on the French classic, our traditional croissant is a light, flaky breakfast pastry with a wonderful buttery flavor.

Tender Danish dough laminated with a touch of cinnamon and sugar, topped with cream cheese filling and finished with a seasonal fruit topping.

This customer favorite features a sweet enriched dough that is baked, given a generous bath in rum butter, and finished with a roll in a vanilla-sugar mix.

A very flaky and flavorful pastry filled with pastry cream and a delicious pear or apricot half.

Our Classic Croissant rolled with chocolate batons and chopped chocolate.

Not your traditional almandine, the dense and delicious Twice Baked is a butter croissant or pain au chocolat that has been halved, dipped in simple syrup and filled and topped with almond cream and slivered almonds. After the namesake second-bake, the Twice Baked is then finished with a dusting of powdered sugar.

Laminated Danish dough with vanilla pastry cream, apple compote, and finished with and almond streusel.

Our take on the classic Breton pastry, with tender pastry dough laminated with butter and sugar, resulting in an amazing buttery caramel flavor when baked.

Brioche rolled with a blend of brown sugar, pecans and a touch of cinnamon, and baked with butter and brown sugar, creating dense, buttery caramel.

Croissant with a layer of seasonal jam and almond butter, twisted and braided into the traditional pretzel like shape. Finished with a light glaze and slivered almonds.

This savory breakfast features Black Forest style ham and Swiss cheese with a touch of béchamel layered on our croissant dough.

For those that want some veggies with breakfast, our rich and buttery croissant dough with a layer of house-made creamed-spinach and feta cheese.

The all-day breakfast, with scrambled eggs, ham, bacon and white cheddar, dressed with béchamel.

Delicately spiced cake with minced carrots and dates, filled and finished with cream cheese icing and garnished with shredded coconut.

The chocolate purists cake – rich, dense and decadent chocolate cake layered with dark chocolate mousse and finished with a rich dark chocolate glaze.

A traditional favorite, we fill and finish our delicious chocolate cake with a rich caramel frosting with shredded coconut and pecans.

A cool and creamy classic, rich and creamy with a touch of vanilla baked on either a graham crust base or chocolate crumb. (Chef’s choice depending on the season). Finished with a seasonal fruit glaze.

One of our richest desserts, with dark chocolate and freshly brewed coffee.

Milk chocolate moulleux cake, caramel ganache, milk chocolate bavaroise, caramel glaze & milk chocolate whip on a peanut crunch base.

Pistachio dacquoise, cassis mousse, white chocolate almond crunch & finished with a cassis glaze.

Chocolate biscuit layered with mascarpone mousse and roulade soaked in coffee simple syrup with a chocolate mousse center topped with coffee buttercream. This product contains almonds.

Roulade cake soaked in coffee simple syrup, rolled with vanilla madame & chocolate mousse around a raspberry mousse center, finished with coffee buttercream. Contains almond flour

Chocolate biscuit cake layered with morello cherry mousse, % chocolate mousse with glacé cherries, finished with a white chocolate chantilly.

Classic cheesecake infused with peppermint on chocolate cookie crumb crust, decorated to look like a classic peppermint candy.

Many of our other case ready and specialty cakes are available in the same sizes. Please ask your server for details. Please note that all pre-paid or custom cake orders require a minimum lead time of days and can be placed in person or over the phone. For day-of purchases we always keep our cases stocked with a wide selection of and inch cakes.

Our take on the classic, with crispy bacon, mixed greens and tomato, finished with either mozzarella (West Seattle) or brie (Burien and Capitol Hill) and dressed with mayonnaise.

Built on our buttery croissant, this sandwich includes bacon, roast chicken, lettuce, tomato, avocado and smoked mozzarella, dressed with a Dijon and mayonnaise blend.

For this lighter lunch option, we dress up the classic tomato and basil combination by using a brushing of olive oil and balsamic vinegar along with a basil pesto base to balance the fresh mozzarella and sliced tomatoes, all on our creamy ciabatta.

A Bakery Nouveau favorite combining ham, Swiss Emmenthaler cheese and cornichons, dressed with a Dijon and mayonnaise blend, on buttered baguette.

Creamy Havarti cheese and pepper roasted turkey on a flaky croissant and dressed with a blend of stone ground mustard and mayonnaise.

Our ciabatta crust is slightly chewy, crisp on the edges, and makes for a perfect thin-crust slice of pizza. Flavors include pepperoni, house-made meatball, -cheese, mixed roasted veggies, pesto with tomato and olives, and spicy pork peperonata.

Craving something more substantial for lunch? Our focaccia crust slices are thick, hearty and delicious. Daily flavors include a meat trio with pepperoni, Canadian bacon and sausage, and our vegetarian cheese and onion, with ricotta, two kinds of mozzarella, goat cheese and parmesan.

A tender pizza dough, spread with a thin layer of sauce and rolled around a variety meat, cheese or vegetables. Fillings vary daily, and usually include vegetarian and meat based options.

Chef’s choice of cured meats, such as prosciutto, salami (Genoa, Soppresata or Capocollo), or pepperoni, with provolone, tomato slices, pepperoncinis, and vinaigrette dressed arugula on an Italia style roll with mayo.

Layers of roasted portabella mushrooms, zucchini, eggplant, and red and yellow peppers with Parmesan cheese and a sun-dried-tomato aioli, served on toasted focaccia.

The classic pairing of bacon with Swiss Emmentaler cheese and sweet caramelized onion.

Fresh, tender spinach with ricotta, parmesan and pine nuts.

Savory sautéed cremini mushrooms with goat cheese.