We specialize in lamination, a technique that stacks up thin layers of butter and dough. When the pastry is baked, moisture in the layers steam and puff as the fat in the butter fries, leaving a soft interior and flaky exterior. A most notable laminated pastry would undoubtably be the iconic croissant, but this versatile method can be seen in a variety of bakes at Hey Peach including danish and palmier.

Simple and satisfying, these quick-to-whip-up treats are fundamental bakehouse staples. In a technique similar to laminating, we stud our biscuit and scone doughs with large hunks of butter and use a shingling method to flatten and stack layers to achieve a tender yet flaky result. We like to pair our biscuits with honey butter, but you can enjoy them with anything from jam to ham. Our scones may be savory or sweet and pair well with a cup a tea.

When deciding what we would like to fill our pastry case with, we just couldn’t pass up on these classic little morsels. Small and mighty, they pack equal parts flavor and nostalgia. A natural partner for a morning coffee, they are also great for grazing at gatherings or just strolling down the boards, chatting and snacking with a friend.

Show me a person who doesn’t like cookies, and I might be a little suspicious. Show me a kid who doesn’t like cookies, and I’ll eat my hat. We’re hoping to appeal to the kid in all of us with our traditional chocolate chip cookies. We’ve been baking and enjoying them for over a decade, we love them, and they will always haunt the shop. We also like to have one or two other cookies available alongside our deliciously decadent chocolate walnut brownies.

We have a super small refrigerated case, so when honing in on our selection, we just decided to do what we always do—make things that we love and share a connection with. Grandma Kilker is notorious for her cream puffs. When my husband was growing up, she would host her friends for “club” where he, his sister, and cousins would reap the spoils. Always a topic of fondness at holidays, we just had to adopt a version to our menu. Accompanied by lemon cream tarts and cream pies of all sorts, it’s a cream lover’s dream over at the cold case.

There are different camps out there on what the ideal cinnamon bun is, but over here we love a huge, soft, gooey, batch-baked one. We top these squishy buns with a cream cheese glaze, and if you’re an early bird, you might catch them still warm from the oven. Keep another eye out for old school Jersey crumb buns and bread pudding by the slice. These rustic tray bakes are some of our favorite things to chomp on!

Pretzels are often adopted as the symbol of bakeries—an instantly recognizable beacon signaling to a passerby that baked goods are near. Pretzels are firmly in the bread category, but we most commonly eat them as snacks so you’ll find them in our pastry case along with the other treats. Our pretzels are made in the traditional fashion, with a deep colored crust and a fluffy, soft interior. Although mustard and pretzels are old friends, try slicing one open like a sandwich and slathering it up with a good salted butter. Tasting is believing.

Versatile, adaptable, and delicious, brioche serves as a wonderful base for our savory tarts as well as our school buns and concha. With its soft, buttery nature, brioche can stand on its own as our miniature version of brioche à tête, or as a simple but comforting tarte au sucre, or “sugar pie.” We love brioche in all its forms and hope you will as well!