Market Days: Thursday and Saturday
PRODUCTS: Artisan pastries made with local and seasonal ingredients
PEOPLE: Absinthe and Arlequin pastry chef Luis Villavelazquez and sous chef Carrie Collins
Sourcing: The majority of the flour used comes from Guistos. Other ingredients are seasonal and organic when possible, including dried fruit from Hamada Farms, soy milk from Hodo Soy (for the vegan pastries), and flour from Pie Ranch. MORE >