The Bakehouse at Chelsea

Made with real butter, artisan flour, dark chocolate salt, and flake Maldon salt

Made with real butter, artisan flour, and almond butter.

Buttery soft cake topped with a crunchy pecan pecan topping

Classic Pan au Chocolat aka "Chocolate Croissant." Hand laminated and with artisan flour and European cultured butter, fresh baked daily. Filled with 3 dark chocolate batons.

Traditional Scone, made with real butter and heavy cream, glazed with honey and lavender.

Hand-made half-moon pop-tarts, made with seasonal filling and glaze.

One of our most popular items. Hand laminated and with artisan flour and European cultured butter. Rolled into a buttered pan, brushed with simple syrup and rolled in cinnamon and brown sugar.