Born at the Conejo Food & Wine Festival, this sweet focaccia was such a hit we had to bring it to the regular menu.
Made with the same bubbly, tender dough as our savory focaccias, but rolled up with brown sugar, butter, and cinnamon, then baked in a 9x9 foil pan until golden and gooey. Finished with a light vanilla glaze drizzle for that classic cinnamon roll touch—without being overly sweet.
Soft, rich, pull-apart bread with a caramelized edge and a swirl in every bite. Perfect for breakfast, dessert, or eating straight out of the pan with your fingers (we won’t judge).
Comes in a 9”x9” tray.
Born at the Conejo Food & Wine Festival, this sweet focaccia was such a hit we had to bring it to the regular menu.
Made with the same bubbly, tender dough as our savory focaccias, but rolled up with brown sugar, butter, and cinnamon, then baked in a 9x9 foil pan until golden and gooey. Finished with a light vanilla glaze drizzle for that classic cinnamon roll touch—without being overly sweet.
Soft, rich, pull-apart bread with a caramelized edge and a swirl in every bite. Perfect for breakfast, dessert, or eating straight out of the pan with your fingers (we won’t judge).
Comes in a 9”x9” tray.
