Mercantile is a mini dining pavilion in itself, featuring a cafe, small bakery, artisan meat and cheese counter, small retail selection, sit-down restaurant, patio and take-out. This bacon sticky bun is an American dessert, but made with French technique and refinement. The pastry is made with Danish dough, so it is buttery rich and flaky on the outside, and tender soft and sweet inside. It is baked until caramelized crisp with a crackly exterior from a candy shell-like caramel coating. It is sticky, sweet, chewy and delicious with cinnamon, and topped with good quality house-made salty sweet bacon and candied pecans. It isn’t too sweet and even better than expected.

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