Leftie Lee’s

Did you know that we make the pimento cheese for our pimento bacon rolls in house? It’s pretty delicious!

Bring your furry friends to celebrate National Dog Day this Sunday at our PUPPY PAWTY 🐾 🎉 we’ll have a bake sale stocked with treats made by , , and yours truly. Plus - bring your pup in a costume for a free treat! 🐶 don’t forget to snap a photo and tag us - we love to celebrate our four legged customers 💗

Pastry haul 🥵
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If you, or someone you know, LOVES food, is a team player, and loves to laugh we’ve got an opening on the team! Please send your resume to [email protected].

Did you know we take orders for cakes?! Shoot an email to [email protected] to place orders! (Please keep in mind that while we love all those super detailed, fondant covered, or mirror glazed cakes, we deal in simple and delicious!)

TFW you win at the claw machine!! 🏆😆
Here’s Han at the most recent .asian.women event - pure joy! SEND US your claw wins to be added to our highlight reel 📸

Weekend pastry haul 🥐
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This is Hot Dog Daddy! It’s an all beef hot dog baked on top of our croissant dough then brushed with simple syrup for a slightly sweet and savory balance. It’s absolutely delicious and I almost ate one this morning but refrained.

Side note: I try taking really nice photos and even edit them before I post but IG keeps posting flat, dark pics instead. How do I fix this?!

We’re back at it with these elote milk bread danishes! We’ve taken our ham and corn cheese buns, made them vegetarian, and put a twist on them with a bit of influence from our favorite Mexican street food; finished with some cotija cheese, tajin, and cilantro! We’ll have them in the case all week.

Look at our super cute, super fresh loyalty cards! Collect 9 stamps and get a 15% discount!! See y’all tomorrow!

Thank you everyone for letting us take this much needed break! Our staff was able to get some planned downtime and I got to take a nap and wake up to this notice of a duck hunt! It’s times like these that I’m after. G is headed into Kindergarten this year and I know memories like these will become fewer and further in between. See you at the shop on the 31st!

PAGE to PLATE 🍽️ is back!! This time we’re cooking from ’s incredible book Salt Fat Acid Heat. Come join us, it will be fun & delicious.

We’re stocked up and ready for y’all to come sell us out! Last day before our summer break! Send us off with a bang!

This is our Korean Fried Chicken Kimchi Biscuit (try saying that 5 times real fast)! We usually only sell this on the weekend, with the rare occasion during the week when we’re running brunch as a special. Good news is that it’s only Saturday today, which means you can get this when you come in tomorrow!

*gentle reminder, tomorrow is our last day before we head out for a week on our annual summer break. Make sure you come in to stock up. We’ve got milk bread loaves and peach jam on hand for your breakfast needs. Otherwise we’ll see you on the 31st!

Tomato season means we get to switch out the roasted plum tomatoes for heirloom tomatoes in our BLT! I’ve been told this is the best BLT around so come try it and let me know what you think.

Taking a break!! 🏝️✌️ come by this week and get your fill

Spotlight on our MEC. This delicious breakfast sandwich is a mortadella, egg, and cheese sandwich with kimchi mayo on our soft, pillowy milk bread bun. It’s absolutely delicious but here’s the thing…kimchi mayo not your thing? Delete. Want bacon instead of mortadella? CTRL X. Not into meat? We got you! Served all day.

Elote croissant danish! We’ve got these bad boys in the case today!!

Summer heirloom tomato danish! Think of a tomato pie but in a croissant situation. I’m telling you, you gotta try it. Find it in the case tomorrow (Sunday)!

Have you tried our scones?! We’ve got just a few days left of our dried pineapple and shredded coconut scones with a lime glaze left before we move on to cherry almond!

We’ve got a new avocado toast on the menu! Let me introduce you to our Smashcado Toast…smashed avocado, queso fresco, toasted pepitas, pickled red onion, and tajin on our housemade focaccia. It’s vibrant and it’s delicious! Come give it a try.

Spotlight on our Korean salt bread!
💡 Imagine our milk bread dough wrapped around a small stick of European butter.
🥐 When baked, the butter melts into the dough and imparts a croissant-like flavor with a lighter, softer texture.
🧂 The bun is then topped with a mixture of and sesame seeds for a nice salty finish. 💦 Is your mouth watering yet?

I imagine my story is similar to those that have parents that owned small businesses…I have memories of hanging out at the shop after school where my sister and I claimed a table to work on homework, helping my parents stock napkins, or getting shooed out of the kitchen because it was too hot. I didn’t love it back then but those memories have become some of my favorites. I hope G grows to appreciate the time she spends at the shop. Thank you to for training our youngest hire. 😂 And if you ever see G (Leftie herself!) at the register, or sitting at the side prep table, please wave and say hi. I’m sure it’ll make her day feel extra special.

Peach season is the best season! Until apple season 🤭

I hope everyone is firing up their grills! Friendly reminder that we are closed today but will be back tomorrow with brunch. Happy 4th y’all!

Look at these beauties! Our cinnamon rolls are quickly becoming a favorite. Have you tried one?

Hey y’all! We will be closed on the 4th so that our employees can have fun with their friends and family but will be open regular business hours (8am-3pm) the rest of the week. We’ll be serving our brunch menu all week so if you’ve been wanting to try things like our French Toast, KFC with kimchi buttermilk biscuits and gravy, or our scramble bowl but can’t usually make it in on the weekends here’s your chance!

Basil pesto croissant danish with confit tomatoes! Come and get them!

We’ll be at the Asian Night Market tonight!! Come grab some treats and dinner and support your local Asian businesses!

Look at this hot dog flower from this past week. Anyone grow up eating these like me?!