The Village Hive Bakery and Local Foods Collective Menu

Breakfast Pastries & Muffins

Morning staples baked early, from tender muffins to laminated, fruit-filled pastries.

• Apple TurnoverVegetarianPuff pastry folded over cinnamon-spiced apple filling into a triangle, baked until shatteringly crisp and finished with a light vanilla drizzle.
• Cheese DanishVegetarianLaminated dough cradling a lightly sweet cream cheese center with a hint of lemon; golden edges give way to a rich, custardy middle.
• Morning Glory MuffinVegetarian · Contains nutsA hearty muffin packed with shredded carrot, apple, raisins, coconut, and walnuts, warmly spiced and substantial enough to stand in for breakfast.
• Sticky BunVegetarian · Contains nutsBaked upside down in a caramel of brown sugar and butter, these yeast rolls emerge glossy and gooey, crowned with toasted pecans.
• Blueberry MuffinVegetarian · Popular pickA domed muffin studded with whole blueberries and finished with a crunchy sugar top; moist crumb with bright, jammy pockets of fruit.
• Cinnamon RollVegetarianYeasted dough spiraled with brown sugar and cinnamon, baked snug in a pan so the sides stay pillowy, then spread with cream cheese icing.
• Bear ClawVegetarian · Contains nutsA slashed, claw-shaped Danish filled with sweet almond paste and topped with sliced almonds and a thin glaze; layered and buttery throughout.

Breads & Rolls

Daily loaves for sandwiches and the dinner table, from crusty sourdough to soft enriched rolls.

• Cinnamon Raisin SwirlVegetarianA white pan loaf rolled with a ribbon of cinnamon sugar and plump raisins, made for thick slices of toast or French toast.
• Parker House RollsVegetarianFolded dinner rolls with a feathery crumb and golden tops brushed with melted butter and flaky salt, a fixture on holiday tables.
• Multigrain LoafVegan · Dairy-freeA hearty loaf combining whole wheat, oats, flax, and sunflower seeds, with a wholesome chew and a crust rolled in more seeds.
• Sourdough BouleVegan · Dairy-freeNaturally leavened round loaf with a blistered, deeply browned crust, an open chewy interior, and the gentle tang of a long fermentation.
• Honey Wheat Sandwich LoafVegetarianA soft-crumbed pan loaf made with whole wheat flour and a touch of honey, sliceable for toast, lunchbox sandwiches, and grilled cheese.
• Jewish RyeVegan · Dairy-freeA deli-style rye speckled with caraway seeds, with a thin crackly crust and a dense, slightly sour crumb suited to pastrami or Reuben sandwiches.
• ChallahVegetarian · Dairy-freeBraided egg bread enriched with oil and a little honey, glazed for a lacquered shine; the crumb is fluffy, pull-apart, and faintly sweet.

Cookies & Bars

Hand-portioned cookies and pan bars, sold singly or by the dozen.

• Lemon BarVegetarianA shortbread base topped with a sharp, silky lemon curd and a snowfall of powdered sugar; bright, citrusy, and cleanly sliced.
• Black and White CookieVegetarianA large, cakey drop cookie iced half in vanilla fondant and half in chocolate, a New York deli-counter staple with a lemony crumb.
• Chocolate Chip CookieVegetarian · Popular pickBrown-butter dough loaded with semisweet chocolate chunks, baked to crisp golden edges and a chewy center with a sprinkle of sea salt.
• Oatmeal Raisin CookieVegetarianA rustic cookie made with rolled oats, plump raisins, and warm cinnamon, with crinkly edges and a molasses-tinged sweetness.
• SnickerdoodleVegetarianRolled in cinnamon sugar before baking, this crackle-topped butter cookie has a pleasant tang from cream of tartar and a puffy interior.
• Peanut Butter CookieVegetarian · Contains nutsA classic crosshatched cookie made with creamy peanut butter, sandy at the edges and fudgy in the middle, with a salty-sweet finish.
• Fudge BrownieVegetarianDense dark chocolate squares with a shiny crackled top and a gooey, almost truffle-like center, cut generously from a full sheet pan.

Pies

Double-crust, lattice, and cream pies, available whole or by the slice, with fruit fillings rotating through the year.

• Strawberry Rhubarb PieVegetarian · SeasonalA spring and early-summer pie pairing ripe strawberries with tart rhubarb, thickened into a jammy filling under a golden crust.
• Apple PieVegetarian · Popular pickThick-sliced tart apples tossed with cinnamon and nutmeg under an all-butter top crust, baked until the juices bubble through the vents.
• Cherry Lattice PieVegetarianSour cherries in a ruby, sweet-tart filling beneath a woven lattice crust sprinkled with coarse sugar for extra crunch.
• Pecan PieVegetarian · Contains nutsA Southern holiday classic of toasted pecans set in a caramel-like custard of brown sugar, corn syrup, and eggs inside a crisp shell.
• Pumpkin PieVegetarian · SeasonalSmooth spiced pumpkin custard with notes of ginger, clove, and cinnamon in a fluted crust, typically baked from fall through Thanksgiving.
• Key Lime PieVegetarianA graham cracker crust filled with tangy lime custard made from sweetened condensed milk, topped with whipped cream; cool and puckery.
• Banana Cream PieVegetarianLayers of sliced banana and vanilla pastry cream in a baked shell, piled high with lightly sweetened whipped cream.

Cakes & Cupcakes

Layer cakes, cheesecakes, and cupcakes by the slice or whole, with celebration cakes typically ordered ahead.

• German Chocolate CakeVegetarian · Contains nutsMild chocolate layers sandwiched with a cooked coconut-pecan caramel filling, often left unfrosted on the sides to show off the layers.
• Coconut Layer CakeVegetarianTall white cake layers filled with coconut cream and coated in fluffy frosting and shredded coconut, a Southern celebration favorite.
• New York CheesecakeVegetarianDense, creamy cheesecake on a graham crust, baked slowly for a smooth texture and served plain or with strawberry topping.
• Strawberry ShortcakeVegetarian · SeasonalSplit buttermilk biscuits layered with macerated fresh strawberries and whipped cream, offered mainly during berry season.
• Red Velvet CupcakeVegetarian · Popular pickA cocoa-tinged, crimson cupcake with a velvety crumb and buttermilk tang, crowned with a tall swirl of cream cheese frosting.
• Yellow Birthday CakeVegetarianGolden vanilla butter cake layered and frosted with fudgy chocolate buttercream, the nostalgic choice for birthdays and office parties.
• Carrot CakeVegetarian · Contains nutsSpiced layers made with grated carrot, crushed pineapple, and chopped walnuts, finished with a thick, tangy cream cheese frosting.

Doughnuts & Fritters

Fried fresh each morning, from airy yeast rings to craggy fritters.

• Glazed Yeast DoughnutVegetarian · Popular pickA light, airy ring of fried yeast dough dipped in a thin vanilla glaze that sets into a crackly, translucent sheen.
• Old-Fashioned Cake DoughnutVegetarianA craggy, ridged cake doughnut with a crunchy exterior and a tender, nutmeg-scented interior that soaks up its sugar glaze.
• Apple FritterVegetarianA sprawling, knobby fritter of yeast dough folded with cinnamon and diced apple, fried until crisp-edged and coated in glaze.
• Boston CreamVegetarianA filled yeast doughnut piped with cool vanilla custard and topped with a glossy layer of chocolate icing.
• French CrullerVegetarianTwisted rings of choux pastry fried until puffed and hollow, with a delicate, eggy interior and a honey glaze.
• Jelly DoughnutVegetarianA round, sugar-dusted yeast doughnut injected with raspberry or strawberry jam, pillowy with a sweet-tart center.

Drinks

• Hot chocolateVegetarianSteamed milk whisked with cocoa or melted chocolate, frequently topped with whipped cream or marshmallows; a caffeine-free favorite for kids with a cookie.
• Chai latteVegetarianSpiced black tea concentrate with cinnamon, cardamom, ginger, and clove, combined with steamed or iced milk for a warming, gently sweet cup.
• Flat whiteVegetarianA smaller, stronger cousin of the latte: a double ristretto under silky, barely-foamed milk for a dense texture and pronounced coffee flavor.
• MochaVegetarianEspresso, chocolate sauce, and steamed milk, sometimes crowned with whipped cream; a dessert-leaning drink balancing cocoa richness with coffee bite.
• Cold brewVeganCoarse grounds steeped in cold water for twelve hours or more, yielding a smooth, low-acid concentrate served over ice with chocolatey undertones.
• Iced vanilla latteVegetarianChilled espresso and cold milk shaken or poured over ice with vanilla syrup; a sweet, refreshing staple of bakery counters in warm months.