And on weekday mornings, Field Table makes delicate, not-too-sweet pastries ($2-$4) for the downtown office crowd. Berry’s Swedish cardamom bun was out of this world, a perfect knot of crunchy, glazed croissant dough. A saskatoon almond scone was moist and airy, dotted with purple berries and whole toasted nuts.
Inspired by a stint at Batch Bakehouse, pastry chef Megan Belle developed a puffy, lightly salted croissant/pretzel hybrid called a cretzel, piped full of beer cheese with the consistency of Velveeta. It’s developing a following.