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← Split Bakehouse

Fresh Today

Today's Bakes.Pulled from the oven.

Every tray is made by hand in small batches with real butter, real fruit, and slow ferments. Here's the full breakdown of what's baking today — with dietary details, portion notes, and pricing.

Shop the case now How it works

Viennoiserie

Laminated by hand, 72-hour cold ferment

  • Butter Croissant

    27 layers of French butter, honeycomb interior, shattering crust.

    $4.50

  • Almond Croissant

    Twice-baked with house almond cream and toasted almonds.

    $5.75

  • Chocolate Batard

    Two batons of 70% dark chocolate wrapped in laminated dough.

    $5.25

  • Morning Bun

    Croissant dough rolled in cinnamon sugar and orange zest.

    $5.00

Cakes & Cheesecakes

Small-format, dinner-party ready

  • Basque Cheesecake

    Burnt-top, custardy center, sea salt finish. Serves 6–8.

    $38

  • Olive Oil Citrus Cake

    Meyer lemon, arbequina olive oil, candied peel.

    $32

  • Flourless Chocolate

    Valrhona 70%, gluten-free, dense and glossy.

    $36

Cookies & Bars

Baked in small trays, sold while warm

  • Brown Butter Chocolate Chunk

    Sea salt, brown sugar, three chocolates.

    $3.75

  • Miso Snickerdoodle

    White miso, cinnamon sugar crackle top.

    $3.50

  • Salted Caramel Blondie

    Chewy edge, molten caramel middle.

    $4.25

Danishes & Tarts

Seasonal fruit, pastry cream, glazed daily

  • Stone Fruit Danish

    Vanilla pastry cream, market peach or apricot.

    $5.50

  • Lemon Curd Tart

    Shortbread shell, torched Italian meringue.

    $6.00

  • Frangipane Berry Tart

    Almond cream, seasonal berries, apricot glaze.

    $6.25

Dietary breakdown

Every item lists its full ingredient panel in the product page. Filter the case by what fits your table.

Vegan

Plant-based butters, aquafaba meringue, no eggs or dairy.

Gluten-Free

Certified GF flour blends, dedicated tray liners.

Nut-Free

Nut-free bakes handled on separate boards each morning.

Refined-Sugar-Free

Maple, date, and honey sweetened options daily.

A day in the bakehouse

  1. 5:00 AM

    Ovens fire. Croissants and morning buns first in.

  2. 7:00 AM

    Doors open. Full viennoiserie case, coffee ready.

  3. 10:00 AM

    Second bake — cookies, bars, tarts hit the case.

  4. 12:00 PM

    Cheesecakes and celebration cakes released for pickup.

  5. 3:00 PM

    Final tray of the day. When it's gone, it's gone.

Ready to order?

Reserve today's bakes before the case empties, or send us a catering brief for tomorrow.

Shop the case Catering