Fall is pastry season. The drinks slow down (people order one matcha instead of two), but the pastry case picks up. Here's what's coming out of the oven at Café Mia this fall, what's new, what's back, and what to pair with each.
The fall pastry rotation
Our baker swaps in seasonal pastries each fall. The full rotation runs roughly mid-September through early December.
Pumpkin spice scone
Tender, not too sweet, real pumpkin (not pumpkin flavor). Topped with a thin glaze. Pairs with: hot matcha or chai.
Apple turnover
House laminated dough, real cinnamon-spiced apples (not canned), folded into a triangle. We brush them with egg wash and sprinkle with raw sugar before baking. Pairs with: drip coffee or hot apple cider.
Maple pecan sticky bun
Classic. Yeasted dough rolled with cinnamon and brown sugar, finished with a maple glaze and toasted pecans. Heavy. Plan for it to be your meal. Pairs with: black coffee.
Brown butter chocolate chip cookie
The "Cookie of the Day" most fall days. Brown butter for depth, sea salt finish, slightly underbaked center. Pairs with: anything.
Cardamom roll
Swedish-style yeasted roll with cardamom and pearl sugar. Less sweet than the sticky bun, more aromatic. Pairs with: cortado or hot tea.
Spiced almond croissant
Our regular almond croissant gets a fall variant, same lamination, but with cardamom and clove in the frangipane. Available about 3x a week through November.
Pumpkin chocolate chip muffin
The kid-friendly option. Real pumpkin, dark chocolate chips, oat topping. Pairs with: hot chocolate.
The pumpkin spice clichés exist because pumpkin spice actually works. Done with real pumpkin, the drink and the pastry are still excellent.
What's leaving the menu
The summer pastries, strawberry-rhubarb danish, lemon poppyseed muffin, pistachio shortbread, rotate out by late September. The almond croissant stays year-round.
What we don't do
- No artificial flavoring. Pumpkin is real pumpkin, apple is real apple. We don't use the orange "pumpkin spice" syrup that some chains do.
- No mass-produced pastries. Everything is baked in-house each morning.
- No "pumpkin everything." One or two pumpkin items at a time. We're a cafe, not a Thanksgiving display.
Signature menu
Iced Matcha Latte
A-Grade Uji matcha, 4g dose, whisked fresh with oat milk over large-cube ice. Our #1 seller.
Pink Matcha Dragonfruit
Real dragonfruit puree layered with A-Grade Uji matcha. Naturally sweet, vividly pink.
Iced Matcha Lemonade
Fresh-squeezed lemonade meets whisked Uji matcha. Summer bestseller.
Pairings we recommend
| Pastry | Drink |
|---|---|
| Pumpkin scone | Hot matcha |
| Apple turnover | Drip coffee |
| Maple pecan sticky bun | Black coffee, no sugar |
| Cardamom roll | Cortado |
| Spiced almond croissant | Flat white |
| Pumpkin chocolate chip muffin | Hot chocolate |
How early should you come?
Sticky buns and apple turnovers usually sell out by 11 AM on weekends. Scones and muffins last longer. The almond croissants are restocked through the morning. If you want a specific pastry, plan for before 11 AM Saturday/Sunday.
Pastry trays for fall gatherings
Hosting a fall brunch? Our pastry tray includes a mix of seasonal and year-round items. Order 24 hours ahead at [email protected] or call (929) 813-1897. Trays of 12, 24, or 36 pieces.
Come early. Pastries don't last.
Frequently asked questions
When does Café Mia start its fall pastry rotation?
Mid-September. The full fall lineup runs through early December and includes pumpkin scones (real pumpkin, not flavoring), apple turnovers with cinnamon-spiced apples, maple pecan sticky buns, cardamom rolls, and our spiced almond croissant. Winter rotation begins right after Thanksgiving.
Do you use real pumpkin or pumpkin flavoring?
Real pumpkin. We don't use artificial flavoring or pre-made pumpkin spice syrups.
What time should I come to get fresh pastries?
Before 11 AM, especially on weekends. Sticky buns and apple turnovers usually sell out by then.
Can I order pastry trays for a fall gathering?
Yes, 24 hours ahead by phone (929-813-1897) or email ([email protected]). Trays of 12 pieces ($48), 24 pieces ($90), or 36 pieces ($130). Mix is dealer's choice from the morning bake, weighted toward seasonal items. Custom mixes available with 48 hours notice.
Are your pastries baked in-house?
Yes, everything is baked in our kitchen each morning starting at 4:30 AM. Nothing is delivered from a wholesale bakery, nothing uses frozen dough. Our croissants alone take 3 days: dough started two days ahead, laminated with 81 layers of European butter, baked fresh at dawn.