Café Ficelle

Our house loaf used to make the avocado tartine. It is 85% bread flour, 10% rye, and 5% whole wheat flour at 80% hydration. Naturally leavened with a whole wheat liquid levain and handmade at our Ventura location

Pronounced “fee-sell”. French term meaning “string”. The loaf we use for our sandwiches and our signature bread. Contains flour, water, sea salt, and yeast

In France, it is referred to as Baguette de Tradition. Contains flour, water, sea salt, and yeast. Ingredients are produced and made according to French law established 1993

Our raisin water process sourdough multigrain loaf rolled in pumpkin seads and quinoa

Our top seller, filled with house made almond cream & topped with an almond glaze and toasted almonds. The almond cream is a mix of butter, sugar, eggs, almond meal & rum

Our chocolate croissant garnished with a valhrona chocolate dough exterior and brushed with a Grand Marnier syrup. There are 2 valhrona chocolate batons rolled inside the pastry