Imagine rolled frozen croissants that you put out on the counter on a Friday night, and in the morning they have risen into a beautiful form, you then slip them into the 350 degree oven for about 15 minutes and you have just saved $1200 on a plane ticket to Paris, because these babies are every bit as good as what I found in France a few years ago. And at the Milk Pail you can also find about 400 cheeses that you can sneak into those freshly baked croissants on a cozy weekend morning!
We have grown from a very unique "Drive Thru Dairy" (in the '70's we pasteurized milk in the room where we now sell cheese) into a very popular Open Air European Market. Our roots are in diary and from those roots we have become a cheese shop with an unbelievable selection of local and faraway cheeses. The expansion into produce we began back in the late 1980's ... and now we purchase seasonally from many growers on the coast, in the central valley and down in the Hollister-Salinas valley.
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