Chef Eric Banh has created a breakfast menu that has something for everyone – including a daily selection of housemade pasties from Ba Bar’s talented pastry chef, Karen Krol. Krol, who has been quietly making world-class pastries at Ba Bar for the last year, is a graduate of Chicago’s French Pastry School. Pastries are made fresh daily and may include: Croissants (Ham and Gruyere, Spinach and Feta, Twice Baked Almond, and Plain), Quince Danish, Seasonal Fruit Danish, Seasonal Fruit Jalousie, Quiche, Huckleberry Financiers, Specialty Tea Cakes, and a variety of French Macarons.