Tasty Bakery Ann Arbor Menu

Breakfast Pastries

Morning pastries made with plant butters, oat or soy milk and no eggs.

• Pain au ChocolatVegetarian · VeganRectangular laminated pastry wrapped around two batons of dark chocolate, crisp outside and flaky within.
• Lemon Poppy Seed SconeVegetarian · VeganCrumbly-edged scone with bright lemon zest and poppy seeds, finished with a tart glaze made from fresh lemon juice.
• Banana BreadVegetarian · VeganDense, moist loaf built on very ripe bananas and brown sugar, often with walnuts or chocolate chips folded through.
• Vegan CroissantVegetarian · VeganLaminated pastry made with cultured plant-based butter, shattering into crisp, golden flakes over a honeycombed, buttery-tasting interior.
• Cinnamon RollVegetarian · VeganSoft, pillowy yeasted swirl filled with brown sugar and cinnamon, topped with a thick cashew or coconut cream frosting.
• Blueberry MuffinVegetarian · VeganDomed muffin bursting with blueberries, made with oat milk and a crunchy sugar-crumb top over a moist, tender crumb.

Doughnuts

Yeast and cake doughnuts made without dairy or eggs, glazed and filled in rotating flavors.

• Old-Fashioned Cake DoughnutVegetarian · VeganCraggy-edged cake doughnut with a crunchy, cracked surface and a tender, nutmeg-scented crumb that holds its glaze.
• Raspberry Jelly DoughnutVegetarian · VeganSugar-rolled round filled with tart raspberry jam, soft and squishy with a pleasantly chewy bite.
• Apple FritterVegetarian · VeganIrregular fried dough studded with cinnamon apple chunks, crisp in the crevices and chewy in the middle, under sweet glaze.
• Classic Glazed DoughnutVegetarian · VeganAiry yeast-raised ring fried until lightly golden and dipped in a thin vanilla glaze that sets into a crackly sheen.
• Boston Cream DoughnutVegetarian · VeganPillowy filled doughnut piped with vanilla custard made from plant milk and topped with dark chocolate ganache.
• Maple BarVegetarian · VeganLong yeast-raised bar coated in a thick maple glaze, soft and chewy with a caramel-like sweetness.

Cookies & Bars

Cookies and bars baked with plant-based fats and flax or aquafaba in place of eggs.

• Oatmeal Raisin CookieVegetarian · VeganHearty rolled-oat cookie with plump raisins, warm cinnamon and a hint of molasses, soft-centered with lightly toasted edges.
• Peanut Butter CookieVegetarian · VeganCrumbly, fork-pressed cookie made with roasted peanut butter and coconut oil, rich, sandy-textured and pleasantly salty-sweet.
• Fudgy BrownieVegetarian · VeganDense, gooey-centered square with a shiny crackled top, made with cocoa and melted dairy-free chocolate.
• SnickerdoodleVegetarian · VeganSoft cookie rolled in cinnamon sugar, with a pillowy center, crinkled top and gentle tang.
• Raspberry Oat BarVegetarian · VeganButtery-tasting oat crumble base and topping sandwiching a layer of tart raspberry jam, cut into squares.
• Coconut MacaroonVegetarian · VeganChewy mound of shredded coconut bound with aquafaba and sugar, toasted at the tips and dipped in chocolate.
• Chocolate Chip CookieVegetarian · VeganThick, chewy cookie with crisp golden edges, pockets of dairy-free dark chocolate and a sprinkle of flaky sea salt.

Cakes & Cupcakes

Layer cakes and cupcakes frosted with plant-based buttercream.

• Chocolate Fudge CupcakeVegetarian · VeganMoist chocolate cupcake topped with a tall swirl of silky cocoa buttercream made from plant butter.
• Vanilla Bean CupcakeVegetarian · VeganLight, springy vanilla cupcake speckled with real vanilla bean and frosted with fluffy dairy-free buttercream.
• Carrot CakeVegetarian · VeganSpiced layer cake with shredded carrots, raisins and walnuts, frosted with a tangy cashew-based cream cheese frosting.
• Red Velvet CakeVegetarian · VeganTender cocoa-tinged cake with a deep red crumb, layered with a tangy cream cheese-style frosting made from cultured plant ingredients.
• Lemon Olive Oil CakeVegetarian · VeganSingle-layer cake made with fruity olive oil and lemon zest, moist and fragrant under a simple citrus glaze.
• Chocolate Mousse CakeVegetarian · VeganRich layers of chocolate cake and airy whipped chocolate mousse made from coconut cream or silken tofu.

Breads

Naturally plant-based breads leavened with yeast or sourdough starter.

• Rosemary FocacciaVegetarian · VeganOlive oil-soaked flatbread dimpled by hand and topped with fresh rosemary and flaky salt, crisp-bottomed with an airy, open crumb.
• Cinnamon Raisin SwirlVegetarian · VeganSoft, lightly sweet sandwich loaf swirled with cinnamon sugar and plump raisins, made for toasting and spreading with jam.
• Sourdough BouleVegetarian · VeganSlow-fermented round with a blistered, dark crust and an open, chewy crumb with a mild, lingering tang.
• Seeded Whole Wheat LoafVegetarian · VeganHearty whole wheat sandwich bread packed with sunflower, flax, pumpkin and sesame seeds for nutty depth and a satisfying chew.
• BaguetteVegetarian · VeganClassic French stick with a crackling crust and airy, creamy-colored interior, made only from flour, water, yeast and salt.

Savory

Plant-based savory bakes for lunch and grab-and-go.

• Plant-Based Sausage RollVegetarian · VeganFlaky puff pastry wrapped around seasoned plant-based sausage with sage, fennel and onion, baked golden and sliced into hand-held pieces.
• Tofu QuicheVegetarian · VeganSilken tofu custard with spinach, mushrooms and caramelized onion in a crisp pastry shell, savory and eggless.
• Chickpea Curry Hand PieVegetarian · VeganHalf-moon pastry stuffed with chickpeas, potato and spinach in a turmeric and cumin curry, sealed with a crimped edge and baked crisp.
• Everything Bagel with Cashew Cream CheeseVegetarian · VeganChewy boiled bagel coated in seeds, garlic and onion, spread with a tangy cultured cashew cream cheese.
• Roasted Vegetable Focaccia SandwichVegetarian · VeganSplit focaccia layered with roasted red peppers, zucchini, eggplant and a bright basil pesto made without cheese, served at room temperature.

Breads

Loaves and rolls made without wheat, using blends of rice, sorghum, tapioca and other flours.

• Pão de QueijoGluten-free · VegetarianBrazilian cheese bread puffs made with tapioca starch, crisp outside and stretchy, cheesy and airy inside.
• FocacciaGluten-free · VegetarianOlive oil-rich gluten-free flatbread with crisp edges, dimpled and topped with rosemary and flaky salt.
• Gluten-Free Sandwich LoafGluten-free · VegetarianSoft, sliceable white sandwich bread made from a rice and tapioca flour blend, with a tender crumb that toasts evenly.
• Seeded Multigrain LoafGluten-free · VegetarianHearty loaf of sorghum, millet and buckwheat flours with sunflower, flax and pumpkin seeds for a nutty crunch.
• Gluten-Free SourdoughGluten-free · VegetarianTangy round leavened with a brown rice starter, featuring a crackly crust and moist, slightly chewy interior.
• Dinner RollsGluten-free · VegetarianSoft, golden pull-apart rolls made with a gluten-free flour blend, brushed with butter after baking.

Drinks

• CappuccinoVegetarianEqual-ish parts espresso, steamed milk, and airy foam cap, giving a drier, stronger-tasting drink than a latte with a velvety top layer.
• Caffè latteVegetarianEspresso with plenty of steamed milk and a thin microfoam layer; mellow and creamy, often finished with latte art and offered with oat or almond milk.
• Flat whiteVegetarianA smaller, stronger cousin of the latte: a double ristretto under silky, barely-foamed milk for a dense texture and pronounced coffee flavor.
• Drip coffeeVeganBatch-brewed house coffee, usually a medium roast kept hot in airpots; straightforward, balanced cup that pairs with nearly anything from the pastry case.
• EspressoVeganA concentrated one- or two-ounce shot pulled under pressure, topped with tawny crema and carrying bittersweet, roasty notes with a short, syrupy finish.
• AmericanoVeganEspresso stretched with hot water into a full-size cup; lighter in body than drip yet keeps the toasty edge of the shot.