(...Scroll down for the new menu!)
A little history since Liv Breads opened in 2018....
Since opening, we have fully utilized every inch of our space, and then some! After building out additional refrigerator and freezer space within a year of opening, we expanded into "The Workshop" down the street, in order to increase our production space. Prior to COVID, we opened a second retail location in The Mall at Short Hills. However, while we expanded locations and production capacity, one difficulty we could not get around was the lack of seating capacity in our original location (bakery and cafe) in downtown Millburn. We have been so honored to welcome so many of you into our small but mighty space, and are thrilled to be able to now offer our customers a more comfortable environment to sit and enjoy!
In July 2024, we expanded into the storefront next door, doubling our footprint, and providing a more spacious seating area for our guests. Along with this physical expansion, we also now offer a made-to-order brunch-style menu between 8 am - 2 pm, 7 days a week. Our other products have not changed, and we still bake and sell a variety of sourdough and yeasted loaves and buns, laminated pastry (croissant, bourkeas, Danish), cakes and cookies, salads, sandwiches, pizzas, spreads, packaged goodies, and offer a full-service espresso bar. Our online ordering is still available (and don't forget we deliver and ship as well!) These items can be taken to-go, or continue to be enjoyed in our cafe. Click on Order Online on our website to view our bakery menu, shipping menu, catering menu, and holiday pre-order menus.
Our brunch menu is not available for online ordering nor take-away.
We hope to see you soon to try our new brunch menu!
Brunch menu, daily 8 am – 2 pm | freshly squeezed orange juice 10.00 | eggs | Shakshuka Pasture-raised eggs* cooked in a stew of spicy tomato sauce. Served with breads and spreads. | 20.00 | Rolled omelette Omelette filled with spinach and mushrooms. Served with sourdough, tatbileh, salsa macha (peanuts). Add cheddar cheese +2.00 | 16.00
| Spanish Omelette Eggs, sauteed potatoes and onions. Served with baguette and labne. $25 supplement – Yarra valley smoked Salmon caviar. Served with crème fraiche. | 16.00
| sandwiches | Croissant Omelette Butter croissant filled with an herbed omelette and feta-jalapeño spread. Served with a cherry tomato and microgreen salad. Add cheddar cheese +2.00 | 16.00
| Sourdough omelette 50-50 sourdough with pasture-raised egg omelette, matbucha, sour cream, greens. Add cheddar cheese +2.00 | 14.00
| Fried egg and Salmon Seeded hamburger bun filled with a fried egg*, smoked salmon, sauteed onions and special sauce | 14.00 | Tuna Melt Focaccia filled with wild-caught tuna, cheddar cheese, and Mala sauce. | 16.00 | Customizations to the menu are limited. *Consuming raw or undercooked eggs may increase your risk of foodborne illness.
|
|
freshly squeezed orange juice 10.00 | plates and bowls | Liv Breakfast Small dishes including pasture-raised scrambled eggs, seasonal salad, spreads, and breads. | 20.00
| Burrata Salad Fresh burrata and jammy egg served on a bed of microgreens, cherry tomato $25 supplement – Yarra valley bloody shiraz gin Salmon caviar. | 20.00 | Avocado toast Toasted multigrain topped with avocado, pasture-raised scrambled eggs, chives and Mala sauce. May be prepared without eggs. Add smoked salmon +8.00 | 16.00 | Croque madame Savory croissant with mushroom, onion, and bechamel, with a fried egg*. Served with a side salad of greens tossed in a Yuzu vinaigrette. | 16.00
| Little Liv For the littles. Two scrambled eggs, chopped cucumber, fruit salad, bread. | 10.00 | Daily seasonal soup vegan Served with sourdough croutons. | 8.00 | Quiche and salad A slice of our quiche served with greens tossed in a Yuzu vinaigrette. | 17.00
| French toast weekends only Our challah grilled to perfection with a creamy center and golden-brown exterior. Served with maple syrup and strawberry jam or Nutella. | 16.00 | Customizations to the menu are limited. *Consuming raw or undercooked eggs may increase your risk of foodborne illness. |
|
|
|
