My Gal Sal Bakery & Cafe Menu

Morning pastries

Laminated doughs, muffins and sweet rolls baked early for the breakfast rush.

• Butter croissantVegetarian · Popular pickLaminated pastry with dozens of crisp, shattering layers and a honeycombed, buttery interior; best eaten the morning it's baked.
• Almond croissantVegetarian · Contains nutsDay-old croissant soaked in syrup, filled with almond frangipane and rebaked under sliced almonds and powdered sugar.
• Pain au chocolatVegetarianRectangular croissant dough rolled around two batons of dark chocolate, flaky outside with a bittersweet center.
• Cinnamon rollVegetarianSoft, spiraled yeast roll filled with butter, brown sugar and cinnamon, finished with a thick cream cheese glaze.
• Blueberry muffinVegetarianTall, domed muffin bursting with blueberries under a crunchy sugar crust; moist and tender inside.
• Cranberry orange sconeVegetarianCrumbly, cream-based scone with tart dried cranberries and fresh orange zest, brushed with a light citrus glaze.
• Morning bunVegetarianCroissant dough coiled with cinnamon and orange sugar, baked in a muffin tin until the edges caramelize and crunch.

Breakfast

Hot breakfast plates and sandwiches made to order on house-baked bread.

• Ham & Gruyère egg sandwichSavoryFried egg, shaved ham and melted Gruyère on toasted brioche with a swipe of Dijon mustard.
• Greek yogurt parfaitVegetarian · Contains nutsLayers of thick Greek yogurt, fresh berries and house granola with honey; cool, crunchy and lightly sweet.
• Steel-cut oatmealVegetarianSlow-simmered steel-cut oats with a nutty chew, topped with brown sugar, fresh fruit and a splash of milk.
• Croissant breakfast sandwichSavory · Popular pickFluffy scrambled eggs, smoked bacon and aged cheddar layered inside a split butter croissant and warmed through.
• Avocado toastVegan · Dairy-freeThick-cut toasted sourdough topped with smashed avocado, lemon, chili flakes and flaky salt; an egg can be added on top.
• Quiche of the daySavoryWedge of deep-dish quiche with a buttery crust, filled with eggs, cream and rotating vegetables or meats, served with greens.

Sandwiches

Lunch sandwiches built on breads from the bakery's own ovens.

• Roast beef & cheddarSavoryRare roast beef, sharp white cheddar, arugula and horseradish cream on toasted rye; peppery and rich.
• Tuna meltSavoryTuna salad and melted Swiss griddled on sourdough until the bread is golden and the cheese starts to bubble.
• Grilled vegetable paniniVegetarian · Contains nutsPressed focaccia filled with roasted zucchini, peppers, eggplant, pesto and provolone; crisp, smoky and herby.
• Turkey avocado on sourdoughSavory · Popular pickRoasted turkey, avocado, tomato, greens and herb mayo on toasted country sourdough; a fresh, filling lunch staple.
• Chicken salad croissantSavoryHouse chicken salad with celery, grapes and herbs piled into a flaky croissant with crisp leaf lettuce.
• Caprese ciabattaVegetarianFresh mozzarella, ripe tomato and basil with balsamic glaze and olive oil on a chewy ciabatta roll.
• Ham & brie baguetteSavoryThin-sliced ham, creamy brie and butter on a crusty baguette in the style of a Parisian café jambon-beurre.

Soups

Daily soups served by the cup or bowl, often with a slice of bread on the side.

• Lentil vegetable soupVegan · Gluten-freeHearty soup of brown lentils, carrots, celery and tomato with cumin and thyme; earthy and filling.
• New England clam chowderSavoryCreamy chowder with clams, potatoes, onion and a touch of bacon, thick enough to coat a spoon.
• Tomato basil bisqueVegetarian · Gluten-freeSmooth, creamy tomato soup brightened with fresh basil; a natural partner for a grilled cheese or a hunk of baguette.
• Broccoli cheddar soupVegetarianThick, velvety soup of tender broccoli florets in a sharp cheddar base, often served in a sourdough bread bowl.
• Chicken noodle soupSavoryClear, savory broth with shredded chicken, wide egg noodles, carrots, celery and fresh parsley; homestyle, warming and gently seasoned.
• French onion soupSavoryDeeply caramelized onions in beef broth, topped with a toasted crouton and a blistered cap of melted Gruyère.

Salads

Composed salads and bowls, available on their own or paired with half a sandwich.

• Strawberry spinach saladVegetarian · Contains nutsBaby spinach with fresh strawberries, toasted almonds, feta and a poppy seed dressing; a spring and summer favorite.
• Classic CaesarSavoryCrisp romaine tossed in a garlicky anchovy dressing with shaved Parmesan and house-baked sourdough croutons.
• Cobb saladSavoryChopped greens with grilled chicken, bacon, hard-boiled egg, avocado, tomato and blue cheese in tidy rows.
• Greek saladVegetarian · Gluten-freeCucumber, tomato, red onion, Kalamata olives and feta with oregano vinaigrette; tangy, briny and crunchy.
• Harvest apple pecan saladVegetarian · Contains nutsMixed greens with sliced apple, candied pecans, dried cranberries and goat cheese in a maple vinaigrette.
• Quinoa power bowlVegan · Gluten-freeFluffy quinoa with roasted sweet potato, chickpeas, kale and lemon-tahini dressing; nutty, bright and plant-based.

Desserts & sweets

Pastry-case desserts to finish lunch or take home.

• Classic cheesecake sliceVegetarianDense, creamy vanilla cheesecake on a graham cracker crust, topped with berry compote or served plain.
• Double chocolate brownieVegetarianChewy, deep-chocolate brownie with a paper-thin crackly top and chunks of melted dark chocolate scattered throughout the square.
• French macaronsVegetarian · Contains nutsDelicate almond meringue cookies with crisp shells and chewy centers, sandwiched with ganache or buttercream in assorted flavors.
• Carrot cake sliceVegetarian · Contains nutsTall slice of moist spiced carrot cake with walnuts and layers of thick, tangy cream cheese frosting.
• Seasonal fruit tartVegetarian · SeasonalCrisp sweet pastry shell filled with vanilla pastry cream and arranged with glazed fresh fruit that changes through the year.
• Lemon tartVegetarianShort, buttery crust holding a smooth, sharply tart lemon cream, finished with a dusting of powdered sugar.

Drinks

• 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.
• 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.