Bakery

We have an exquisite array of desserts and pastries, perfect for all occasions.

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.

Pastries Perfect for All Occasions

Apple Strudel

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.

Biscotti

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.

Brioche

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

Carrot Cake

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.

Challah

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.

Cinnamon Roll

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.

Cheesecake

Our cheesecake changes with the seasons. We offer a New York style in a variety of flavors.

Chocolate Éclair

Crafted from pate a choux, piped full of scrumptious pastry cream, topped with a chocolate glaze called miroir then garnished with white chocolate.

Chocolate Mousse Torte

Our most popular dessert, a torte comprised of chocolate cake, raspberry jam, chocolate mousse, and chocolate shavings.

Créme Caramel

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.

Cookies

We offer a variety of fresh-baked cookies every day–peanut butter, peanut butter chocolate chip, sugar cookies, snickerdoodles, ginger almond spice, chocolate chip, oatmeal walnut raisin, and the irresistible brownie–like double chocolate pecan.

Croissant

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.

Danish

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.

Flourless Chocolate Torte

A rich flourless chocolate torte is finished with a orange liqueur ganache and garnished with fresh candied orange peel.

German Chocolate Brownie

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.

Lemon Raspberry Butter Cookie

A shortbread cookie with a hint of lemon paired with raspberry jam and finished with a fresh lemon glaze.

Macaroon

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.

Muffins

Choose from blueberry, bran, and lemon poppy seed.

Napoleon

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.

Palmier

Also known as a palm leaf, this crispy delicacy is sprinked with granulated sugar, folded several times, cut it into thin strips, and baked.

Rugelach

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.

Tart

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.

Tiramisu

Kahlua– and espresso–soaked ladyfingers encompass a mascarpone and rum mousse then is garnished with chantilly cream and paillettes.

Truffles

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.

Turnovers

Puff–pastry delights filled with seasonal fruit. Available on Saturdays and Sundays.

Seasonal Cake

To every cake, there is a season. Check in and see our newest combination.

Bread baked fresh daily

Sunday

Bagels−Boiled, hearth baked

Monday

Cranberry Pecan
Seedless Rye
Pretzels

Tuesday

Whole Grain Spelt
Pretzels

Wedneday

Whole Wheat pain au levain
Roasted Garlic and Herb
Pretzels

Thursday

Brioche
Semolina
Rolls, Baguettes, Loaves
Seedless Rye
Pretzels

Friday

Whole Wheat pain au levain
Cinnamon Raisin
Challah
Pretzels

Saturday

Challah
Brioche
Cherry Hazelnut
Semolina
Rolls, Baguette, Loaves
Pretzels

Storage Suggestions

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:

  1. Thaw 1-3 hours at room temperature.
  2. Place in oven at 375° for five to ten minutes to enhance flavor and crust.
  3. If freezing a sliced loaf, each piece may be toasted without thawing.

Our bread contains no artificial preservatives and will last 2-3 days at room temperature.