reservation menu

Saturday, April 5th

8am to 2pm

(reservations close Thursday at 9am)

bread

original country loaf

The original sourdough country loaf, made in a traditionally long handmade artisan process and baked on steam infused stone decks for a gently chewy crumb and blistered umber crust.

Available in half and regular sized loaves.

5/10

original tin loaf

The original sourdough country loaf, made in a traditionally long handmade artisan process and baked on steam infused stone decks for a gently chewy crumb and blistered umber crust, in a convenient sandwich shaped loaf.

10

sandwich tin loaf

A softer, naturally leavened sandwich style bread with just a touch of honey and olive oil.

10

rye tin loaf

Earthy, nutty rye grains and caraway seeds baked into a sandwich style loaf. Made with natural leavening in a long, handmade artisan process and baked on steam infused stone decks for a slightly chewy crumb and umber crust.

10

fire roasted poblano & queso fresco loaf

Poblano peppers charred over an open flame paired with mild, tangy queso fresco naturally leavened and made in a long, handmade process. Our bread is baked on steam infused decks for a gently chewy crumb and rich umber crust.

14

killer bee loaf

Sweet honey infused with the spice of chipotle peppers and blended with melted mozzarella cheese in the naturally leavened loaf, baked on steam infused decks for a gently chewy crumb and rich umber crust.

14

wild blueberry & lemon tin loaf

A naturally leavened loaf with wild blueberries and a hint of lemon, in a convenient sandwich shaped loaf. Always baked on steam infused decks for a gently chewy crumb and rich umber crust.

12

red fife heirloom whole grain loaf

(in limited quantities)

An heirloom grain that is believed to have been grown by Mennonite farmers in Poland and shipped to David Fife, a Scottish immigrant in Canada, in the mid 1800s. It is called Red Fife, or Scottish Fife by the British, because of its distinctive natural red coloring. The grain, which we use in whole to include all the goodness of it’s nutrition and flavor, has a wonderful complexity and moist cohesive crumb. Our handcrafted, long fermentation process makes the most of this grain to yield the substantial crumb, flavor and nutrition of true whole grain, without the density.

14

simit

An ancient Turkish bread, twisted into a ring shape with hints of molasses and crusted in toasted sesame seeds.

2.5

pastry

cream cheese & scallion scone

The gentle tang of cream cheese and fresh spring scallions in a tender, savory scone

4

strawberry & basil scone

Sweet spring strawberries with a hint of fresh basil in a buttery scone

3.5

nectarine & almond financier

A nutty almond butter cake baked with roasted nectarine slices and toasted almonds.

7

wild blueberry & toasted coconut financier

Nutty almonds, toasty coconut, and sweet tart wild blueberries in a buttery cake.

7

tiger financier

Toasted almonds finely ground and married with brown butter, chocolate chunks, and chocolate ganache to make this nutty, gently sweet cake.

7

butter croissant

(available after 10:30 am)

The simple things in life always hold a special place in our hearts, like delicate layers of pastry and butter rolled into hand held happiness.

5

salted honey croissant

(available after 10:30 am)

All the goodness of the butter croissant with a drizzle of golden honey and flakes of sea salt

6

pain au chocolat

(available after 10:30 am)

Layers of flaky, buttery pastry cradling fine chocolate batons

6.5

pain au jambon

(available after 10:30 am)

Savory ham and nutty melted cheese rolled into the butter croissant.

7

ginger nectarine croissant

(available after 10:30 am in limited quantities)

The tender, flaky butter croissant with nectarines roasted in a hint of ginger.

7

chocolate profiterole

(available after 10:30 am)

Chocolate on chocolate on chocolate, a decadent chocolate puff baked with a chocolate craquelin crust.

3.5

chocolate & hazelnut profiterole

(available after 10:30 am)

The timeless goodness of chocolate and hazelnut in a puff drizzled with a rich, smooth ganache.

3.5

salted caramel profiterole

(available after 10:30 am)

A tender choux pastry puff with a sweet craquelin crust and salted caramel.

3.5

lemon profiterole

(available after 10:30 am)

A tender choux pastry puff with the spring zest of lemon and a sweet craquelin crust.

3.5

place a reservation

please provide the reservation day, items & quantities below

a few notes...

WHAT IS A RESERVATION MENU (and what isn’t)?

Every Monday we update the reservation menu to show all the bread and pastry goodness you can reserve for the upcoming week. We plan the menu carefully to include as many of your favorites and requests as possible. We’re thrilled to set aside anything that excites you as it comes out of the oven. That way, you don’t miss out if you can’t come early. But that isn’t all we do at 1871. We leave a little room in the baker’s schedule for inspired whims. Surprise additions that aren’t on menu, driven by our passion and seasonally available ingredients. All created that morning. Because, simply put, life is just better with a little unexpected goodness.

COURTESY RESERVATIONS

We welcome your reservations for items on their menu day, and placed in time for us to make them (please note any reservation closed date and times noted above). They are subject to available quantities at the time of your request. Reserved items are taken straight from the oven that morning and set aside for your convenience. As we never, ever sell day old bread or pastry, reserved items need to be picked up on their reserved menu day. A reservation is a courtesy hold and, as such, (unless you’ve made special arrangements with us beforehand) reserved items not picked up by noon on their reserved menu day will be released to the bakery cases for other guests to enjoy.

WE BAKE EVERYTHING FRESH, EVERY DAY.

That means you always get the freshest, highest quality breads and pastries possible, that will live their full life in your home (not on our shelves). Our promise is always the best quality and value to you. It also means we are at the mercy of the dough. Any pastry with a morning proof may not be available until it’s proof is properly done. Some of our pastries start coming out of the ovens at 8:00 am, with a second bake around 10:30 am and, sometimes, a third about noon. Filled pastries are piped when they are picked up to ensure you get the freshest, highest quality pastries possible. If you’re in a pinch for time, please let us know what time you expect to arrive and we will have them filled and ready for you.

WE COULDN’T DO THIS WITHOUT YOU.

At 1871 we still believe in the goodness of small batch, artisan made bread and pastry. Simply, honestly, passionately, We never want to trade our values, beliefs, or your trust in our baked goods for the loss in quality and care involved in larger production. That’s just not us. But the truth is, baking with these values is not profitable. It’s a labor of love driven by a life long dream. In our undying efforts to maintain our standards for the highest quality ingredients and freshly baked breads and pastries, we do things differently. Every day we do our very best to plan our quantities to meet reservations and walk-in service as closely as possible. In fact, we hope to sell out just as our doors close for the day. That’s because product sitting on our shelves after closing is an expensive loss to a small bakery like ours, and one we don’t ever want to pass on to our customers in higher pricing or stale, day-old products. So we need your help. We want to hear your requests, the bread and pastry you can’t wait to see again, and reservations to help us determine quantities. We couldn’t do any of this without you, thank you for being the best part of our bakery dream.

coffee at the bakery

Freshly ground and brewed at The Bakery at 1871

100% single-origin Arabica beans, grown and hand-picked ensuring only the highest quality coffee, roasted and packaged in small batch orders for the freshest cup, hand picked and grown under a meticulous process for rich flavor, shade grown in high altitude to mature slower for lower acid that supports digestion, then sun dried and washed in spring water before roasting.

and...

USDA approved and grown without the use of pesticides or toxins, and grown and roasted in a trademark process that is third party tested for 450+ mycotoxins, heavy metals, chemicals, pesticides, and glyphosate. And, of course, it’s fair trade.

But wait until you taste it.

Simply put, an amazing cup of coffee.

light roast

light roast selection is bright in its flavor and slightly more acidic, bringing out the natural notes of premium coffee beans.

medium roast

medium roast selection is full bodied with round flavors, creating a perfect balance of aroma, flavors and acidity from start to finish.

dark roast

dark roast selection has a heavier body with deep, darker flavors, creating the perfect balance of slight dryness and sweetness with each sip.

cold brew

coarsely ground dark roast coffee beans, brewed slowly for a smooth extraction of flavors, and served over ice.

the 1871 iced latte

coarsely ground dark roast coffee beans, brewed slowly for a smooth extraction of flavors, and served over ice with a splash of coconut and cream.

We’ll see you soon!