Fresh from the oven this Thursday

Naturally leavened with a 48-hour cold ferment for a deep, tangy flavor and crackling crust.

Soft buttery dough swirled with Ceylon cinnamon and topped with vanilla bean glaze. Four per pan.

Half-dozen box of dark chocolate chunk cookies finished with flaky sea salt.

All-butter lattice crust over a mix of seasonal local berries. Serves six.

Tender spiced pumpkin muffins topped with a brown sugar streusel. Four per box.

This week's specialty bake — toasted walnuts, ripe bananas, and brown butter.