2026 MENU
PAIN
Tourte de Seigle
The Tourte de Seigle, or "Rye Bread" in French, contains very little gluten and is normally leavened with sourdough starter. Its signature dark brown color is due to the rye flour. Rye flour is made by milling rye grains, offering a distinct earthy, slightly tangy flavor and darker color than wheat flour.
PAIN
Baguette Tradition
To be recognized as a baguette de tradition under French law, it must adhere to strict standards — beginning with the use of authentic French T65 tradition flour.
VIENNOISSERIE
Pain Suisse
The Pain Suisse is a Viennese pastry consisting of double laminated croissant dough on the outside enveloping a vanilla cream with chocolate chips.
VIENNOISSERIE
Pain Au Chocolat
The Pain Au Chocolat is the crown jewel of SABLÉ. It is by far the most difficult Viennoisserie to perfect. Our Pain Au Chocolat uses an extra bitter-sweet chocolate bar that pairs very well with a latte or cappuccino!
VIENNOISERIE
Croissant
It’s the measure of a baker, the first proof of discipline, patience, and respect for ingredients. At SABLÉ, it’s made the way it should be — with authentic flour, real butter, and time. No shortcuts. No compromises. SABLÉ begins here.