Come in for a loaf of hand-shaped bread, baked on the stone hearth of our wood-fired brick oven. Stay for a cup of coffee and one of our mouth-watering pastries. Or choose from a menu of fresh, wholesome food at the café, where we offer dine-in and carryout options for breakfast, lunch, and dinner.
Our bread is crafted by early-rising bakers who apply their talent and touch at each stage of the baking process. We use natural starters and slow fermentation to ensure a superb depth of flavor and an ideal texture.
A classic German dessert, our strudel is French inspired made with puff pastry that holds a hazelnut frangipane filling and sliced apples. It is then crusted in sugar and glazed with apricot jam and powdered sugar roll icing.
We offer two flavors of biscotti, a twice baked cookie: hazelnut biscotti, plain or dipped in dark chocolate, and Palm Beach biscotti, with pistachio chunks and notes of citrus.
A rich buttery bread with a soft crumb. We offer plain loaves, rolls, cinnamon loaves, and brioche à tête–a classical form with a small "head"perched on top, invented by a cheeky pastry chef during the French Revolution to mimic Marie Antoinette's beheading. Available only on Thursdays and Saturdays
Made from a spice–cake base with ground hazelnuts, carrots, raisins, pineapple, and coconut folded in. Topped with cream cheese icing and a hazelnut croquet around the sides.
A traditional Jewish bread, braided and topped with poppy seeds. For Rosh Hashanah, we offer a round challah loaf. Available only on Fridays and Saturdays.
A Northern European classic, our decadent cinnamon rolls take about three days to assemble, so that the yeasted dough–loaded with sugar, butter, and cinnamon–can relax and rise before it's glazed with sweet icing. Pair one with coffee for an unbeatable breakfast.
Our cheesecake changes with the seasons. We offer a New York style in a variety of flavors.
Crafted from pate a choux, piped full of scrumptious pastry cream, topped with a chocolate glaze called miroir then garnished with white chocolate.
Our most popular dessert, a torte comprised of chocolate cake, raspberry jam, chocolate mousse, and chocolate shavings.
A creamy custard baked in caramel and chilled. When we turn it out onto a serving plate for you, the caramel automatically glazes the custard. This sweet treat is known in France as crème renversée, in Italy as crema caramella, and in Spain and South America as flan.
A rich, flaky, laminated roll. The croissant may be quitessentially French, but it originally hails from 17th-century Austria, where it was created to commemorate the defeat of the Turks with a nod to the crescent on the Turkish flag. Some two centuries later, the French gave the croissant its modern name and adapted it into the pastry we all know and love. WheatFields offers plain, chocolate, and almond croissants, as well as a ham-and-cheese variety on Saturdays and Sundays.
A laminated pastry spiced with nutmeg and cardamom. We offer three varieties: cheese danishes filled with a mixture of cream cheese and pastry cream; walnut danishes filled with walnut, almond frangipane, cinnamon, and sugar; and blueberry cheese danish filled with blueberry compote and mixture of cream cheese and pastry cream.
A rich flourless chocolate torte is finished with a orange liqueur ganache and garnished with fresh candied orange peel.
A dark chocolate brownie sits on a pecan and brown sugar crust and is finished with a German chocolate topping, a sweet mix of coconut and pecans.
A shortbread cookie with a hint of lemon paired with raspberry jam and finished with a fresh lemon glaze.
A small petit four made with coconut, sugar, butter, and egg whites. The chocolate macaroon is a coconut macaroon dipped in chocolate and garnished with a whole almond.
Choose from blueberry, bran, and lemon poppy seed.
Three layers of baked puff pastry–made in–house–sandwiching an airy mixture of pastry cream and whipped cream. Topped with chocolate–striped fondant. Available on Saturdays.
Also known as a palm leaf, this crispy delicacy is sprinked with granulated sugar, folded several times, cut it into thin strips, and baked.
Traditionally a Jewish pastry, rugelach are bite–sized crescent–shaped cookies made from a rich cream–cheese dough. We offer two flavors; Apricot Walnut has a combination of raisins, walnuts, apricot jam, cinnamon and sugar, and Raspberry Hazelnut has a mixture of raspberry jam, hazelnuts and chocolate.
Choose from fruit tarts, mixed–fruit tartlets, pecan tartlets, and lemon curd tartlets. On weekends we make spinach and feta tartlets and French apple tartlets from our delectable puff pastry dough.
Kahlua– and espresso–soaked ladyfingers encompass a mascarpone and rum mousse then is garnished with chantilly cream and paillettes.
We offer two flavors year round; Espresso Truffle is espresso bittersweet chocolate ganache rolled into a round, dipped in chocolate, and dusted with cocoa powder, and Mayan Spice Truffle is dark chcolate with cayenne pepper, cinnamon, and vanilla then dipped in more chocolate.
Puff–pastry delights filled with seasonal fruit. Available on Saturdays and Sundays.
To every cake, there is a season. Check in and see our newest combination.
Bagels−Boiled, hearth baked
Whole Grain Spelt
Whole Wheat pain au levain
Roasted Garlic and Herb
Rolls, Baguettes, Loaves
Whole Wheat pain au levain
Rolls, Baguette, Loaves
To maximize the shelf-life of your bread keep it in a paper bag.
While WheatFields bread is best enjoyed fresh daily, it will also freeze well for up to a month. Here are some recommendations:
Our bread contains no artificial preservatives and will last 2-3 days at room temperature.