Signature Copain
Signature Copain loaf
A country boule made with 70% Lindley Mills organic Super Sprout flour with sour notes from our 30 year old house starter.
Every loaf begins with flour, water, salt, and a starter that has been alive for nearly forty years. Although the process may appear simple, special care is taken at every step. Longer fermentation times, careful shaping, and a bake that honors the grain ensure every boule is the best it can be.
A country boule made with 70% Lindley Mills organic Super Sprout flour with sour notes from our 30 year old house starter.
Our Signature Copain in a half size.
Classic French sourdough created with our house starter with a crunchy exterior and open crumb structure that melts in your mouth.
Made with locally sourced organic Lindley Mills rye flour and speckled with black sesame seeds, creating a rich and hearty bread.
A mix of Greek olives tossed in garlic and herbs and folded carefully into our Pain au Levain sourdough.
Sweetened cranberries and toasted walnuts speckle our cinnamon infused Pain au Levain.
Our buttery brioche swirled with cinnamon and raisins.
Traditional Challah enriched with whole eggs.
Traditional peanut butter cookie with peanut butter chips.
Traditional cookie with lemon zest and raspberries.
Our classic chocolate chunk cookie topped with flake sea salt just before baking.
Gluten free and vegan milk chocolate chunk cookie. Contains almond butter.
Traditional vanilla tart shell filled with olive oil cake and topped with a burnt honey mousse with a grapefruit curd inside.
Traditional vanilla tart shell filled with vanilla pastry cream and topped with fresh fruit.
Traditional chocolate tart shell filled with chocolate cremeux and topped with a white chocolate chantilly and Oreo crumbs.
Traditional vanilla tart shell filled with a layer of raspberry jam, then pistachio cremeux. Topped with raspberry chantilly, raspberry jam, and chopped pistachios.
Apple compote folded into a flaky pastry dough, fried fresh daily, and dipped in vanilla glaze.
Dense fudgy brownie with chocolate chunks.
Gluten free éclair shell filled with chocolate pastry cream and topped with milk chocolate chantilly and cocoa nibs.
Gluten free éclair shell filled with vanilla pastry cream swirled with almond praline. Topped with white chocolate chantilly and candied almonds.
Classic choux puff filled with vanilla diplomat cream and topped with snow sugar.
Classic choux puff filled with strawberry white chocolate chantilly.
Traditional blueberry muffin topped with turbinado sugar.
Gluten free banana bread batter with pecans and topped with turbinado sugar.
Sun dried tomato with feta cheese and fresh basil folded into savory scone dough.
Traditional sweet scone with vanilla bean and glazed with a lavender glaze.
Traditional French croissant layered with European butter.
Our butter croissant filled with dark chocolate.
Traditional croissant dipped in apple cider soak and filled with sweet almond frangipane.
Traditional butter croissant filled with chocolate hazelnut spread, glazed with a chocolate glaze, and topped with chopped hazelnuts.
Flaky Danish filled with lemon cheesecake and topped with meringue.
Traditional butter croissant filled with house made raspberry jam and vanilla diplomat cream.
We want everyone to love bread as much as we do. Now you can get the same bread we bake at all our Copain locations for your restaurant or business, big or small.
Nearly forty years ago, we embarked upon an artisanal endeavor to create our own unique versions of the foundational French fare and share it with our friends, family, and food community.
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