In-Store Menu
Á Manger
Coffee & Tea
-
Jambon Parisien Baguette Sandwich
Baguette, Dijon mustard butter, Black Forest ham, Emmental cheese, cornichons (French pickles) and lettuce.
-
Chicken Crudités Sandwich
Baguette, oven roasted chicken, tarragon, Dijon mustard, mayonnaise, sliced tomatoes, lettuce and hard boiled eggs.
-
Brie & Herb Baguette Sandwich
Baguette, double crème Brie, fresh herbs, frisée green leaves, cucumbers, toasted sliced almonds.
-
Brie Bartlett Panini
Prosciutto ham, brie cheese, caramelized onions and pears, olive oil, balsamic vinegar, roasted garlic, arugula.
-
Provence Panini
Sliced tomato, fresh mozzarella, basil, niçoise olives, roasted garlic, olive oil and balsamic drizzle.
-
Strasbourg Panini
Alsatian-style Reuben sandwich made with oven-braised ham, Emmental cheese, sauerkraut and a house-made Sauce Picuante (zesty dressing).
-
Croque Monsieur
Black forest ham, béchamel sauce and Dijon mustard sandwiched in between brioche bread, grilled with Emmental cheese.
-
Turkey & Cheese Croissant
Sliced turkey breast, Emmental cheese, béchamel sauce and sliced turkey breast.
-
Quiche Jardinière
Sautéed mushrooms, leeks and goat cheese savory egg custard baked in a pastry shell.
-
Quiche Lorraine
Savory egg custard baked in a pastry shell with bacon, caramelized onions and Emmental cheese.
-
Salade du Chef
Roasted tarragon chicken salad, Carlton farm smoked ham, Emmental cheese, hard-boiled egg, tomatoes, mesclun mixed greens with our house vinaigrette.
-
Roasted Red Beet Salade
Mesclun mixed greens, oven roasted red beets, Fourme d’Ambert blue cheese, fresh apples and candied walnuts, tossed with our house vinaigrette.
-
Butter Croissant
Fresh out of the oven, flaky and buttery.
-
Pain au Chocolat
Croissant filled with chocolate.
-
Almond Croissant
Twice-baked croissant with almond cream, topped with sliced almonds and powdered sugar.
-
Chocolate Hazelnut Croissant
Twice-baked chocolate croissant with a house-made hazelnut-cocoa paste inside, and topped with roasted hazelnuts. We use locally sourced hazelnuts
-
Maple Bacon Croissant
Butter croissant wrapped and baked with bacon and drizzled with a maple icing.
-
Pain aux Raisins
Croissant rolled with custard and raisins.
-
Normandy Apple Toast
Rich bread pudding baked in a rum and vanilla flavored custard, topped with apples.
-
Chouquette (12ea)
These baked, airy pastry balls are made with pâte à choux dough and sprinkled with rock sugar. Addictively delicious.
-
Kouign-amann
Flaky and buttery croissant dough, caramelized and finished with sea salt.
-
Chausson aux Pommes
Flaky dough filled with applesauce.
-
Mini Viennoiseries
An assortment of miniature versions of our most popular pastry.
-
Brioche Sucrée
Rich, soft and slightly sweet brioche roll baked with pearl sugar on top.
-
Rustic Fruit Tart
(Strawberry Rhubarb)Rotating flavors seasonally. Strawberry Rhubarb, Apricot, and Pear. Check with stores for current offering.
-
Croustade
Flaky pastry shell filled with savory ingredients. Three Flavors: Mushroom, Spinach and Cheese.
-
Brioche au Chocolat
A rich and decadent bread made with eggs, butter, and sugar and topped with a chocolate streusel.
-
Blueberry Lemon Danish
Blueberries, cream cheese and lemon curd filling baked in a croissant pastry shell.
-
Friand aux Amandes
A gluten-free treat made with almond flour, egg whites, butter and flavored with honey.
-
Gâteau au Chocolat
Rich, dense and flourless cake baked with dark chocolate. Gluten-free.
-
Gâteau Orange et Gingembre
Our Orange Ginger Gâteau is flourless cake with ground almonds, ginger and fresh puréed oranges. Gluten and dairy free.
-
Chocolate Éclair
Pâte à choux dough baked and filled with a smooth chocolate custard cream and glazed with chocolate fondant.
-
Coffee Éclair
Pâte à choux dough baked and filled with a smooth coffee custard cream and glazed with coffee fondant.
-
Hazelnut Dacquoise
Milk chocolate caramel ganache, praline butter cream between layers of hazelnut meringue cake.
-
Macaron
Almond meringue cookies filled with a variety of flavors.
-
Opéra
Almond sponge cake layered with chocolate ganache and espresso butter cream.
-
Saint Honoré
Puff pastry with a ring of pâte à choux, filled with vanilla custard and topped with whipped cream and cream-filled choux, dipped in caramelized sugar.
-
Strawberry Millefeuille (Seasonal)
Caramelized puff pastry layered with vanilla bean crème mousseline mixed with crashed caramelized sugar.
-
Tarte au Citron
Shortbread crust baked with a layer of almond cream and filled with a smooth lemon custard.
-
Mixed Berry Tart (Seasonal)
Shortbread tart shell baked with a layer of almond cream, filled with a pastry cream and topped with seasonal berries.
-
Black Forest
Flourless chocolate cake baked with almond meal, filled with a Kirsch-flavored crème mousseline. Finished with whipped cream and preserved cherries. Gluten-free.
-
Canelé
Vanilla bean and rum custard baked in a traditional copper tin. Soft and chewy texture. A specialty of the Bordeaux Region.
-
Baguette
A traditional French bread made with flour, water, salt and yeast.
-
Ficelle
A traditional French bread in smaller size.
-
Seeded Ficelle
Seed-crusted ficelle. Sesame seeds and poppy seeds add texture and nutty flavors.
-
Campagne
Country-style, mild sour dough bread made of a blend of wheat and whole wheat flour, water, our natural levain starter, salt and yeast.
-
Céréal Loaf
A rich and hearty bread made with multi-grain mix that includes wheat, barley, corn, brown rice, rye, triticale, millet, oats and flax seeds.
-
Walnut Loaf
Made with wholewheat flour, walnuts, natural lavain starter and yeast. Great with rich and creamy cheeses.
-
Levain Batard
Football-shaped whole wheat bread made with whole wheat flour and our natural levain starter.
-
Bacon Roll
Our traditional baguette dough baked with oven-roasted bacon.
-
Céréal Roll
A rich and hearty bread made with multi-grain mix that includes wheat, barley, corn, brown rice, rye, triticale, millet, oats and flax seeds.
-
Cranberry Hazelnut Roll
Diced Oregon hazelnuts and dried sweet cranberries, baked with our dense and rich Miche Banal whole wheat dough. ALL local ingredients.
-
Fendu Roll
A variation of small bread made of baguette dough. Fendu means “split”, and this shape of bread is common in the Southwest of France.
-
Olive Roll
Our traditional bread baked with Niçoise Olive and rosemary.
-
Onion Roll
-
Raisin Fennel Roll
Wheat flour, water, our natural levain starter, salt, yeast, raisins and fennel seeds.




Entrées
For a nice break or a full meal, our sandwiches are a true tribute to the very French “Casse-Croûte”. Made fresh every day with our ficelle loaves, our sandwiches offer a myriad selection of flavors and freshness. Choose from Casse-Croûte, the traditional French baguette sandwich, or grilled Panini, a savory grilled classic, and Pan Bagnat, literally “bathed bread” filled with an abundance of flavors.
Baguette Sandwiches & Paninis
All our entrée sandwiches and paninis come with a side salad.
-
Jambon Parisien Baguette Sandwich
Baguette, Dijon mustard butter, Black Forest ham, Emmental cheese, cornichons (French pickles) and lettuce.
-
Chicken Crudités Sandwich
Baguette, oven roasted chicken, tarragon, Dijon mustard, mayonnaise, sliced tomatoes, lettuce and hard boiled eggs.
-
Brie & Herb Baguette Sandwich
Baguette, double crème Brie, fresh herbs, frisée green leaves, cucumbers, toasted sliced almonds.
-
Brie Bartlett Panini
Prosciutto ham, brie cheese, caramelized onions and pears, olive oil, balsamic vinegar, roasted garlic, arugula.
-
Provence Panini
Sliced tomato, fresh mozzarella, basil, niçoise olives, roasted garlic, olive oil and balsamic drizzle.
-
Strasbourg Panini
Alsatian-style Reuben sandwich made with oven-braised ham, Emmental cheese, sauerkraut and a house-made Sauce Picuante (zesty dressing).
-
Croque Monsieur
Black forest ham, béchamel sauce and Dijon mustard sandwiched in between brioche bread, grilled with Emmental cheese.
-
Turkey & Cheese Croissant
Sliced turkey breast, Emmental cheese, béchamel sauce and sliced turkey breast.
-
Quiche Jardinière
Sautéed mushrooms, leeks and goat cheese savory egg custard baked in a pastry shell.
-
Quiche Lorraine
Savory egg custard baked in a pastry shell with bacon, caramelized onions and Emmental cheese.
-
Salade du Chef
Roasted tarragon chicken salad, Carlton farm smoked ham, Emmental cheese, hard-boiled egg, tomatoes, mesclun mixed greens with our house vinaigrette.
-
Roasted Red Beet Salade
Mesclun mixed greens, oven roasted red beets, Fourme d’Ambert blue cheese, fresh apples and candied walnuts, tossed with our house vinaigrette.
Pastries
In the small coastal town of Etretat in Normandy, Master Baker Dominique Geulin was first exposed to the fine art of pastry making at a young age while working in his parents’ bakery.
Our delectable pastry offerings are the combination of these family recipes, as well as the collective contributions from our creative baking team.
Pastries
Classic French pastries and more
-
Butter Croissant
Fresh out of the oven, flaky and buttery.
-
Pain au Chocolat
Croissant filled with chocolate.
-
Almond Croissant
Twice-baked croissant with almond cream, topped with sliced almonds and powdered sugar.
-
Chocolate Hazelnut Croissant
Twice-baked chocolate croissant with a house-made hazelnut-cocoa paste inside, and topped with roasted hazelnuts. We use locally sourced hazelnuts
-
Maple Bacon Croissant
Butter croissant wrapped and baked with bacon and drizzled with a maple icing.
-
Pain aux Raisins
Croissant rolled with custard and raisins.
-
Normandy Apple Toast
Rich bread pudding baked in a rum and vanilla flavored custard, topped with apples.
-
Chouquette (12ea)
These baked, airy pastry balls are made with pâte à choux dough and sprinkled with rock sugar. Addictively delicious.
-
Kouign-amann
Flaky and buttery croissant dough, caramelized and finished with sea salt.
-
Chausson aux Pommes
Flaky dough filled with applesauce.
-
Mini Viennoiseries
An assortment of miniature versions of our most popular pastry.
-
Brioche Sucrée
Rich, soft and slightly sweet brioche roll baked with pearl sugar on top.
-
Rustic Fruit Tart
(Strawberry Rhubarb)Rotating flavors seasonally. Strawberry Rhubarb, Apricot, and Pear. Check with stores for current offering.
-
Croustade
Flaky pastry shell filled with savory ingredients. Three Flavors: Mushroom, Spinach and Cheese.
-
Brioche au Chocolat
A rich and decadent bread made with eggs, butter, and sugar and topped with a chocolate streusel.
-
Blueberry Lemon Danish
Blueberries, cream cheese and lemon curd filling baked in a croissant pastry shell.
-
Friand aux Amandes
A gluten-free treat made with almond flour, egg whites, butter and flavored with honey.
Desserts
Master Baker, Dominique Geulin and our baking team – many of them students at Portland’s Western Culinary Institute – take pride in the fine art of pastry design.
The colorful display of desserts made fresh every day, selecting only the highest ingredients, replicates the French heritage of an art that engages both creativity and meticulous precision.
Desserts
Contact your store for current flavor.
-
Gâteau au Chocolat
Rich, dense and flourless cake baked with dark chocolate. Gluten-free.
-
Gâteau Orange et Gingembre
Our Orange Ginger Gâteau is flourless cake with ground almonds, ginger and fresh puréed oranges. Gluten and dairy free.
-
Chocolate Éclair
Pâte à choux dough baked and filled with a smooth chocolate custard cream and glazed with chocolate fondant.
-
Coffee Éclair
Pâte à choux dough baked and filled with a smooth coffee custard cream and glazed with coffee fondant.
-
Hazelnut Dacquoise
Milk chocolate caramel ganache, praline butter cream between layers of hazelnut meringue cake.
-
Macaron
Almond meringue cookies filled with a variety of flavors.
-
Opéra
Almond sponge cake layered with chocolate ganache and espresso butter cream.
-
Saint Honoré
Puff pastry with a ring of pâte à choux, filled with vanilla custard and topped with whipped cream and cream-filled choux, dipped in caramelized sugar.
-
Strawberry Millefeuille (Seasonal)
Caramelized puff pastry layered with vanilla bean crème mousseline mixed with crashed caramelized sugar.
-
Tarte au Citron
Shortbread crust baked with a layer of almond cream and filled with a smooth lemon custard.
-
Mixed Berry Tart (Seasonal)
Shortbread tart shell baked with a layer of almond cream, filled with a pastry cream and topped with seasonal berries.
-
Black Forest
Flourless chocolate cake baked with almond meal, filled with a Kirsch-flavored crème mousseline. Finished with whipped cream and preserved cherries. Gluten-free.
-
Canelé
Vanilla bean and rum custard baked in a traditional copper tin. Soft and chewy texture. A specialty of the Bordeaux Region.
Bread
Trademark of Flavor – Miche Banal™
Our signature bread, created with Shepard’s Grain whole wheat flour and our natural levain starter. Dense, rich and full of terroir flavor.
Here at St. Honoré bakery, Dominique has created Miche Banal™, a bread that can retrace the heritage of baking to the feudal era. French peasants ground their wheat and baked their bread in facilities provided by the manor Lord. In exchange for this service, they paid a tax called Ban, which became Four Banal, a commonly used name for the bread oven. Dominique uses natural flour approved by Food Alliance and bakes the bread in a natural clay firebrick oven.
Bread
The basis of our baking techniques is in the respect of the French tradition that has been passed on for generations. We prefer the method that champions a delicate balance of short mixing and slow fermentation, alternated with a gentle manual touch, to provide the perfect finish of a premier loaf of bread.
-
Baguette
A traditional French bread made with flour, water, salt and yeast.
-
Ficelle
A traditional French bread in smaller size.
-
Seeded Ficelle
Seed-crusted ficelle. Sesame seeds and poppy seeds add texture and nutty flavors.
-
Campagne
Country-style, mild sour dough bread made of a blend of wheat and whole wheat flour, water, our natural levain starter, salt and yeast.
-
Céréal Loaf
A rich and hearty bread made with multi-grain mix that includes wheat, barley, corn, brown rice, rye, triticale, millet, oats and flax seeds.
-
Walnut Loaf
Made with wholewheat flour, walnuts, natural lavain starter and yeast. Great with rich and creamy cheeses.
-
Levain Batard
Football-shaped whole wheat bread made with whole wheat flour and our natural levain starter.
Rolls
-
Bacon Roll
Our traditional baguette dough baked with oven-roasted bacon.
-
Céréal Roll
A rich and hearty bread made with multi-grain mix that includes wheat, barley, corn, brown rice, rye, triticale, millet, oats and flax seeds.
-
Cranberry Hazelnut Roll
Diced Oregon hazelnuts and dried sweet cranberries, baked with our dense and rich Miche Banal whole wheat dough. ALL local ingredients.
-
Fendu Roll
A variation of small bread made of baguette dough. Fendu means “split”, and this shape of bread is common in the Southwest of France.
-
Olive Roll
Our traditional bread baked with Niçoise Olive and rosemary.
-
Onion Roll
-
Raisin Fennel Roll
Wheat flour, water, our natural levain starter, salt, yeast, raisins and fennel seeds.