Changes and Going ons at the bakery.

Welcome to this week's blog. It has been a crazy week, but a good one. Wednesday we catered a delicious meal straight from the garden beginning with a salad topped with flowers and then a roasted vegetable tart appetizer. It was followed by a tower based on a risotto cake, many roasted vegetables, mozzarella cheese and topped with fresh basil. For dessert it was a small glass of blueberries, peaches and blackberries topped with a yogurt and vanilla bean mixture and a fresh mint sprig. Yummy!!! It was a lot of fun to get the vegetables from my brother's garden and really appreciate the fresh flavors. If you go to our facebook page you will also see the wedding cake that was delivered on Saturday (it is not on our webpage yet, but it is coming). I hope you had a busy,delicious week. This weekend we are catering the Newfound High Reunion and I am very glad, with this heat, that it will be at Wellington State Park:) Maybe we will get a dip in!

The bakery's hours will be changing. As you know we are all related and it affects us all. This is my last summer with my mom and I really need to spend some time with her and my family. Since Sunday's have been the slowest day, we will be closing earlier and spending quality time with my mother and family. Thank you for understanding!

GLUTEN FREE MENU

Sandwich Rolls, Olive Oil Bread
Carrot Cake Whoopee Pies
Banana Blueberry Bread
Macaroons, Hedgehogs, Chocolate Chip Cookies
Fruit Scones, Cherry Chocolate Fudge Brownies (while they last),
and to be determined by people's special orders.

REGULAR MENU

Ten Grain Bread, High Protein Bread, Baguettes

Carrot Cake Whoopee Pies, Cinnamon Rolls,
Cranberry Orange Scones, Blueberry Streusel Muffins,
Blackberry Oat Bars, and to be determined.

Triple Ginger Cookies, Kitchen Sink Cookies

Yummy Sandwiches made on homemade Focaccia Bread!

What we are about and 7/9 menu

I thought this might be a good place to remind everyobe that our bakery listings and our catering listings are just a jumping off point, to give you ideas.
We specialize in creating your favorites and if you have any working around your food allergies. Feel free to give me a call or send me an email if there is something you would like to have. What is ordered, in part, determines what will be on the shelf that day. That is how we are able to not charge an extra fee for special orders, we make a big enough batch to fill our shelves as well.

Please remember that Sunday is Crepes Day, and we have a great vegan gluten free dough as well as a traditional dough. I hope to see you soon!

Menu for Saturday 7/9/10

GLUTEN FREE

Sourdough Bread
Hamburger Rolls
Brioche Bread

Carrot Cake Whoopee Pies
Chocolate Chip Cookies
Banana Blueberry Bread
Chocolate cupcakes
Cinnamon Rolls
Macaroons
Hedgehogs
Something else to be determined

REGULAR

Cinnamon Raisin Bread
Ten Grain Bread
High Protein Bread
Baguettes

Cinnamon Rolls
Carrot Cake Whoopee Pies
Lemon Cupcakes with raspberry cream
Cranberry Scones
Apricot Pecan Streusel Muffins
Strawberry Rhubarb Bars

Gingersnaps
Kitchen Sink Cookies

Spelt Flour

Some people ask why we use spelt flour, but honestly most people think it is bleached white wheat flour, that you could find anywhere. I like to use spelt flour for nutritional reasons, even though at times it's softness can be challenging to work with. Spelt is an older grain and is very difficult to separate in the threshing process. So that step is skipped and it goes right to milling. This means that the bran of the seed as well as all of the nutrients it houses gets milled right into the flour. End result is a healthier grain, without being heavy. Like winter and Spring wheat there are two types of spelt, one being darker than the other one.

If you use spelt at home you will notice that is is water absorbing (or liquid absorbing) and that means it your baked good will stay moist longer, but it also means you may have to adjust your liquid in a recipe, just by a little. IF you decide to give it a try, stop by and let me know how it went. If you just want to taste something made with spelt, stop by and try a baked treat. See you soon!

Fourth of July

This has been a busy weekend, with the kick off for summer. I am still struggling with vegan pie crust, but have fallen in love with a gluten free crust made with cream cheese. Melanie and I both feel we have hit the jackpot with our new foccacia recipe for our sandwiches, it is amazing how excited we still get. We have found that our favorite recipes at home, may or may not equal a favorite at the bakery once we have multiplied it by ten. The recipes are so much more susceptible to outside factors, such as temperature and humidity when they are on a large batch scale.
We have been making a lot of pies and goodies with fruit, it is so nice being able to get them now that it is summer. I look forward to my garden tomatoes next, and being able to use them. :)
During our free time, we have been busy painting and working on our new building. The second and third floors are almost done, so we will be able to start on the main floor soon and that will be a lot of fun for us. People who appreciate historical buildings have really been interested in the work and we hope to be able to have an open house/curiosity seeker event at the end of the summer.

If I do not see you this weekend I hope you have a magnificient Independence day and I hope to see you soon.

GLUTEN FREE menu for Saturday

Orange Polenta Cake
Chocolate zucchini muffins
Banana Blueberry Bread
Carrot Cake Whoopie Pies
Chocolate Whoopie Pies
Macaroons
Hedgehogs
Chocolate Chip Cookies
Raspberry Scones

Hamburger Rolls
Hotdog Rolls
Sourdough Bread
Brioche

REGULAR MENU

Coconut Cream Cake
Chocolate Zucchini Muffins
Strawberry Cupcakes
Cinnamon Rolls
Carrot Cake Whoopie Pies
Orange Cranberry Scones
Blueberry Muffins
French Apple Tartlets

Gingersnaps
Kitchen Sink Cookies

Ten Grain Bread
High Protein Bread
Rosemary Focaccia
Baquettes