Tuesday - Saturday 8 AM - 3 PM
Our Menu
Consuming raw or undercooked foods can increase the risk of food borne illness • Dark bread is not burnt bread • We bake our bread dark because we think this is how a proper sourdough should be. “Darkness,” in terms of bread actually is a good thing. It means that there has been a proper caramelization of sugars that lend to the complexity and the crust and crunch.
Breads
Table X House Sourdough (V)
Salt Lake City Loaf [SLC] (V)
Classic French Baguette
80% Whole Wheat (V)
Buttermilk & Molasses Rye
Laminated Doughs
Butter Croissant
Pain Au Chocolat
Ham & White Cheddar Croissant
Twice Baked Honey Almond Croissant
Spandauer
Seasonal Danish
Croissant Loaf
Kouign Amann
Pastry
Scone
Cookie
Seasonal Cake Slice
A La Carte
Bagel
English Muffin
Sourdough Toast
Seasonal Toast
Daily Sandwich
Spreads
Seasonal Jam
House Cultured Butter
Cream Cheese
House Cultured Butter
Weekly Bread Offerings
This is a rotating selection of breads that we offer throughout the week. Flavors based on seasonality and availability of ingredients. Ask our bakers if you’d like to order any these breads. Subject to minimum order sizes.
Tuesday Einkorn Pain De Mie
Wednesday Classic Pullman
Thursday Focaccia
Friday “Ciabatta”
Saturday Oatmeal & Treacle Sourdough
Coffee & Espresso
Idle Hands | Salt Lake City, Utah • Available in 8 | 12 | 16 | 20 ounces
Drip
Americano
Latte
Cappuccino
Cortado
House - made CHAI
London Fog
Mocha
Hot Chocolate
Looseleaf Tea
All teas sourced from Tea Zannti | Salt Lake City Utah • Available in 12 | 16 ounces
Hibiscus Punch
Gunpowder
Lavender Grey
Non - Dairy Alternatives
Oatmilk
Almond
House Made Syrups
Simple
Vanilla Bean
Table X Garden Lavender
Honey
Chocolate
Dark Bread is Not Burnt Bread
We use a steam-injected deck oven to make all our bread. This steam allows us to create bread that have a crusty outside and a soft and chewy inside. We bake our bread dark because we think this is how a proper sourdough should be. “Darkness,” in terms of bread actually is a good thing. It means that there has been a proper caramelization of sugars that lend to the complexity and the crust and crunch.