Bree'Osh Bakery Cafe

Gruyere, cheddar, caramelized onions, mustard Dijon on sourdough w tomato soup

Artichoke heart, tomato, Kalamata black olives, goat cheese on our sourdough bread. Served with a side salad

Bacon, lettuce & tomato with special sauce on our sourdough bread. Served with a side salad

Two soft scrambled organic eggs with Gruyère cheese, special sauce, caramelized onions, & arugula on a house-made brioche bun

Grilled brioche sandwich with uncured Parisian ham, Swiss cheese and house made béchamel sauce. Served with a side salad

Egg, Bacon and gruyere cheese in a rolled croissant

Uncured parisian ham with house-made béchamel sauce and Swiss cheese on a croissant with a sunny side up egg

Smoked salmon, goat cheese, capers, chives on house made buckwheat sourdough ciabatta

Your choice of Lorraine (Ham + Bacon) or Vegetable (Spinach + Leeks + Feta). Served with a side salad. Lorraine: Crust: ap flour, water, salt and butter. Filling: eggs, egg yolks, milk, cream, black pepper, Nutmeg, salt, bacon, Ham, gruyere, parmesan. Spinach & Leeks & Feta: Crust: ap flour, water, salt and butter. Filling: eggs, egg yolks, milk, cream, black pepper, Nutmeg, salt, leeks, Baby spinach, garlic, feta

A flawless imitation of its big brother the Croissant, the pain au chocolate is garnished with 2 dark chocolate bâtons, Ingredients: flour, milk, sugar, salt, eggs, butter, chocolate. Water, fresh yeast and sourdough (wild yeast)

Made with brioche dough and organic California raisins, the Cinnamon Raisins roll is the Californian version of the pain aux raisins. Flaky on the edge and moist at the center. Ingredients: flour, milk, sugar, salt, eggs, butter, cinnamon, raisins, rum. Water, fresh yeast and sourdough (wild yeast)

Made with brioche dough, the Cinnamon roll is one of our first pastries when Bree'Osh opened. Simplicity, flaky on the edge and moist at the center. Ingredients: flour, milk, sugar, salt, eggs, butter, cinnamon. Water, fresh yeast and sourdough (wild yeast)

Traditional French croissant, prepared over 3 days. Flaky on the outside, moist on the inside, ending in a wave of buttery goodness. Looking for the best croissant in Santa Barbara? Just try it! Ingredients: flour, milk, sugar, salt, eggs, butter. Water, fresh yeast and sourdough (wild yeast)

Made with brioche dough laminated and baked in a muffin mold with cinnamon and sugar. We call that "brioche feuilletée". A must try! Ingredients: flour, milk, sugar, salt, eggs, cinnamon, butter. Water, fresh yeast and sourdough (wild yeast)

Crimini mushroom with house-made béchamel sauce and Swiss cheese on a croissant with a sunny side up egg

Traditional French brioche roll made with sourdough with grain sugar on the top Ingredients: Flour, milk, sugar, eggs, salt, butter, water, fresh yeast and sourdough (wild yeast)