Orchard Hill Baking

Slow-fermented 36-hour sourdough loaf featuring a crackly crust and a tender, open-crumb center.

Classic French-style croissant hand-laminated with pure Vermont butter, golden and flaky to perfection.

Hearty whole grain loaf loaded with toasted walnuts, sunflower seeds, flax, and pumpkin seeds.

Tender brioche dough swirled with aromatic cinnamon and topped with rich cream cheese frosting.

House-roasted turkey breast, Vermont cheddar, crisp lettuce, and maple mustard on toasted sourdough.

Roasted zucchini and peppers, creamy goat cheese, fresh baby spinach, and basil pesto on house ciabatta.

Rustic savory tart baked in a buttery pastry crust, filled with local spinach, feta cheese, and farm eggs.

Thick, chewy cookie packed with Valrhona dark chocolate chunks and finished with flaky Maldon sea salt.

Tender, crumbly scone packed with fresh wild blueberries and lemon zest, drizzled with a light glaze.

Open-faced flaky pastry crust loaded with sliced local apples from CT orchards, cinnamon, and brown sugar.

Locally roasted specialty drip coffee with tasting notes of milk chocolate and caramel. Dine-in refills included.

Double shot of espresso with textured steamed milk, available with whole, oat, or almond milk.

Concentrated black tea infusion with aromatic spices, cardamom, cinnamon, and steamed frothy milk.

Freshly squeezed house-made lemonade infused with a delicate hint of wild lavender blossoms.