The menu

Flaky, buttery pastry around a filling that sets just enough on top and stays runny underneath, the way a proper Canadian butter tart should. Classic, or pick a flavour: pineapple upside-down, apple walnut, peanut butter cup, s'mores, Ferrero Rocher, pistachio brownie. Plain or with raisins, and we won't judge either way.

Pillowy soft, olive-oil-soaked and crackly at the edges, topped the Italian way: cherry tomatoes, Barese olives, oregano or rosemary, extra virgin olive oil and a pinch of salt. Our top seller, and the one people come back for twice in the same day. Good luck saving any for dinner.

Tall, soft spirals of enriched dough wound tight with brown-sugar cinnamon butter, baked until the centres go gooey, then flooded with cream cheese icing while they're still warm. Unroll slowly. The middle is the reward.

A tray nonna would recognise: pistachio crinkles, walnut-topped amaretti, jam-filled peaches, chocolate-dipped and strawberry-crowned. Mix your own dozen. There is no wrong answer.

Golden at the edges, soft and chewy in the middle, loaded with semi-sweet chocolate that’s still molten if you get to them early. The ones that take you back to being eight years old. Classic for a reason.

A chocolate chip cookie baked over a graham cracker, with a toasted marshmallow and a square of milk chocolate pressed on top while it’s still warm. The campfire, minus the smoke in your eyes.

Dense, moist and properly banana-y, with chocolate chips that melt into little pockets as it bakes. Sold by the mini loaf. Toast a slice with butter tomorrow, if there is a tomorrow.

Golden and crackly outside, chewy and damp with coconut inside, with a dark chocolate base for the ones who know. Gluten-free by nature, not by compromise.