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The Parisian flair here is authentic. Co-owner Andrée Falls lived in there for three years. In addition to the French “pain tradition” breads, which are naturally leavened, hand-formed, slowly fermented, and baked directly on the hearth of a French oven, the croissants are so flaky, buttery, and light you can’t waste any time carrying them away. Order a cup of coffee, a chocolate croissant, and eat immediately. 

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Sage Bakehouse

The Parisian flair here is authentic. Co-owner Andrée Falls lived in there for three years. In addition to the French “pain tradition” breads, which are naturally leavened, hand-formed, slowly fermented, and baked directly on the hearth of a French oven, the croissants are so flaky, buttery, and light you can’t waste any time carrying them away. Order a cup of coffee, a chocolate croissant, and eat immediately.