In keeping with its â€œsimpleâ€ plan, the menu features five sandwiches (beef, pork, chicken, tuna salad and a vegetarian with hummus and squash), two soups, three desserts, five breads and four spreads.
Seasonal specials include such things as an heirloom tomato plate and gazpacho.
The breads are made with SlowDough, meaning the wild yeast culture is fermented slowly to give the bread complexity with the strong sour taste.
â€œPeople tell us it doesnâ€™t taste like sourdough,â€ Shinn said. â€œTheyâ€™re right. This is our style, our preference.â€