: Locals queue out the door of this sun-soaked bakery and café to load up on fresh breads, pastries and cereals from pastry chef Amanda Michael. A busy kitchen serves as the focal point of the colorful dining room with seating for roughly 30, including six at the kitchen bar. A well-rounded breakfast lineup is available all day, and includes a nicely toasted house-made granola and Michael’s vegan chia-pudding parfait, featuring super-berry muesli, almond chia pudding and macerated berries. The delightful avocado mash with Aleppo pepper, poached egg and pickle of shallot and jalapeño is served atop spongy whole-wheat bread. A wide variety of salads, hot pressed sandwiches and soups make for an appealing lunch menu. The rainbow salad incorporates a notable hummus, and the egg-white sandwich with spinach and avocado features a dash of Sriracha. Well-crafted coffees are joined by rich smoothies (many made from mixed greens), chilled teas and juices.

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