Petite Provence (SE Division)

Thick-cut bacon, green leaf lettuce, sliced tomato, avocado, a fried egg, and stacked together on a freshly baked croissant. Finished with our house-made pesto aioli.

Chicken breast filet smothered with caramelized onions, sliced tomato, lettuce, pepper Jack cheese, and chipotle aioli. Served on our grilled french bread.

Angus Beef Patty on toasted brioche bun topped, with homade fromage fort cheese, sauteed mushrooms, organic arugala, and tomato. Finished with Dijon mayonnaise.

Wild Albacore tuna mixed with premium mayonnaise and finely chopped celery, onions, and carrots, then topped with tomato and melted cheddar cheese. Served on our fresh Provence sourdough bread.

The one and only.

A freshly baked croissant filled with pesto, organic greens, sliced tomato, cucumbers, sauteed mushrooms, roasted bell pepper slices, avocado and feta cheese.

Four cups of ready-to-heat soupe, Parmesan crostini, and Swiss cheese.

French chocolate cake layered with chocolate ganache, chocolate mousse, and vanilla syrup.

Tart filled with our homemade lemon cream.

Delicious and creamy individual cheesecake with marionberries.

A light and crunchy hazelnut Chantilly cream sandwiched between delicate layers of flaky pastry and topped with creamy puffs.

Chocolate sponge soaked with coffee syrup, layered with crunchy hazelnuts and mascarpone mousse.

French chocolate cake with chocolate ganache layered with chocolate mousse, vanilla mousse, and coffee mousse.

Assorted box of French cookies filled with a variety of buttercream fillings. Please no flavor substitutions.

Assorted box of French cookies filled with a variety of buttercream fillings. Please no flavor substitutions.

French chocolate cake layered with chocolate ganache, chocolate mousse, and vanilla syrup.

French chocolate cake with chocolate ganache layered with chocolate mousse, vanilla mousse, and coffee mousse.

Our delicious raspberry jam, made at our wholesale bakery in Portland. Goes well on everything!

High in fiber! Our newest spelt baguettes are par-baked and ready for you to finish in your oven. Baking Instructions: 1. Preheat oven to 400°. 2. Place baguettes 2 inches apart on a baking sheet. 3. Bake at 400° for 15-20 minutes or until golden brown.

Ready for you to bake at home. baking Instructions: 1. Preheat oven to 375°. 2. Place almond croissants 3 inches apart on a baking sheet. 3. Bake for 10-15 minutes or until golden brown.

Our frozen croissants are ready for you to proof and bake at your convenience. Baking Instructions: 1. Place frozen croissants 3 inches apart on a baking sheet. 2. Let them proof at room temperature for 8 to 10 hours. (hint: take these out before you go to sleep, they’ll be ready to bake when you wake up!) 3. Preheat oven to 375°. 4. Make an egg wash by stirring one egg and one teaspoon of water then lightly brush over the croissants. 5. Bake for 15-20 minutes or until golden brown.

Our frozen croissants are ready for you to proof and bake at your convenience. Baking Instructions: 1. Place frozen croissants 3 inches apart on a baking sheet. 2. Let them proof at room temperature for 8 to 10 hours. (hint: take these out before you go to sleep, they’ll be ready to bake when you wake up!) 3. Preheat oven to 375°. 4. Make an egg wash by stirring one egg and one teaspoon of water then lightly brush over the croissants. 5. Bake for 15-20 minutes or until golden brown.

Comes with icing. Baking instructions: 1. Pre heat your oven to 350°. 2. Remove the Cinnamon Rolls from their packaging and place 3 inches apart on a baking sheet. 3. Bake for 10-12 minutes, or until golden brown. 4. Let cool for 1 minute before spreading icing evenly.

Makes about 10 La Provence-sized cookies Baking Instructions: 1. Preheat oven to 325°. 2. Divide cookie dough into 10 equal portions and place 3 inches apart on a baking sheet. 3. Bake for 10-15 minutes or until golden brown.

Makes about 10 La Provence-sized cookies Baking Instructions: 1. Preheat oven to 325°. 2. Divide cookie dough into 10 equal portions and place 3 inches apart on a baking sheet. 3. Bake for 10-15 minutes or until golden brown.

Wild northwest smoked salmon, sauteed leeks, and grilled fresh-cut hash browns. Topped with two eggs, any style, and then drizzled with creamy lemon-dill sauce.

Corned beef brisket, slow-kettle cooked until tender, then shredded and grilled with bell peppers, red onions, and our fresh-cut hash browns. Topped with two eggs, any style, and Then finished with a horseradish-shallot cream sauce.

Two farm-fresh eggs and your choice of chicken-basil sausage, homemade pork, apple sausage, bacon, or ham. Served with provençal potatoes and butternut squash.

A hearty three-egg omelette filled with our house sausage, bacon, tomatoes, onions, Cheddar cheese, and topped with avocado. Served with provençal potatoes and butternut squash.

Tender risotto rice with sautéed bacon, asparagus, mushrooms, red onions, and fresh basil are gently formed into patties, lightly breaded and grilled to perfection. Topped with two poached eggs.

Poached eggs nestled in a French baking crock with grilled hash browns, sautéed mushrooms and ham, topped with gruyere béchamel and Swiss cheese gratiné. Served with toasted baguette slices.

Three blueberry and oatmeal pancakes topped with warm blueberry-ginger sauce, whipped cream, and house-made granola. Served with your choice of breakfast meat.

La Provence brioche dipped in a rich egg batter, then grilled to golden perfection. Topped with caramelized bananas, white chocolate crème anglaise, and candied walnuts.

Two eggs gently poached in a hearty sauce of tomatoes, bell peppers, onions, warm spices, and tender squash from the La Provence Farm. Finished with fresh herbs and feta cheese. Served with toast or a butter croissant.

A hearty three-egg omelette filled with our house sausage, bacon, tomatoes, onions, Cheddar cheese, and topped with avocado. Served with provençal potatoes and butternut squash.

Spicy chorizo sausage grilled with red onions and our freshly cut hash browns, then scrambled with two farm-fresh eggs. Served with black refried beans and finished with cilantro crème frâiche. Comes with toast or a butter croissant.

Corned beef brisket, slow-kettle cooked until tender, then shredded and grilled with bell peppers, red onions, and our fresh-cut hash browns. Topped with two eggs, any style, and Then finished with a horseradish-shallot cream sauce.

Two farm-fresh eggs and your choice of chicken-basil sausage, homemade pork, apple sausage, bacon, or ham. Served with provençal potatoes and butternut squash.

Tender risotto rice with sautéed bacon, asparagus, mushrooms, red onions, and fresh basil are gently formed into patties, lightly breaded and grilled to perfection. Topped with two poached eggs.

Wild northwest smoked salmon, sauteed leeks, and grilled fresh-cut hash browns. Topped with two eggs, any style, and then drizzled with creamy lemon-dill sauce.

Our organic house salad blend tossed with homemade creamy balsamic dressing, diced tomato, cucumbers, artichoke hearts, kalamata olives, and crumbled feta cheese. Topped with slices of herb-roasted chicken breast. Served with la Provence bread.

Our organic salad greens and French lentils dressed with a light balsamic vinaigrette and tossed with feta cheese and fresh tomato. Topped with a grilled salmon filet and a dollop of fresh basil pesto. Served with La Provence bread.