Renovations

Big progress in the building , it looks nicer and nicer everyday !
Follow the renovations with more pictures on facebook "cornucopia bakery "...

November Tidings

In school we always recited a poem: "No leaves, No sun, No snow, November".
While it is true that November can be dark and dreary, it is also a wonderful time to start up the wood stove, get out your turtlenecks and enjoy the brisk, clean air. Think positive! We never seem to worry about the humidity in November!
It is also a great time to curl up with a cup of tea and a scone and just relax before the craziness of the holidays and winter come.
Sara and I have been busy at work on the new bakery and it looks like we will be moving in January first. Things will stay the same until Memorial Day and then the deli will open, the bakery will be open full time and the coffee shoppe will be expanded. We have comfy couches and chairs as well as free wifi so when it is November you will be able to curl up with a cup of tea, chat with a friend or use your computer or read a good book in our new space.
I hope to see you soon at the bakery!

Menu this week:

REGULAR

Cinnamon Rolls
Carrot Cake Whoopee Pies
Cranberry Scones
Banana chocolate chip muffins
Lemon Bars
Gingerbread Whoopee Pies
Chocolate Sour Cram cupcakes

Gingersnaps
Oatmeal Raisin Cookies
Shorten BRead Cookies

Baquettes
Soft Wheat Bread
Ten Grain Bread
Cinnamon Raisin Bread

GLUTEN FREE

Carrot Cake Whoopee Pies
Orange Polenta Cake
Banana Chocolate Chip Cake
Lemon Bundt Cake
Chocolate Mint Whoopee Pies

Hedgehog Cookies
Pretend Peanut Butter Cookies
Chocolate Chip cookies

Sourdough Bread
Sandwich/Hamburger Rolls

Halloween Weekend

This weekend is Halloween and people always buy their favorite candy to give out.
The favorite thing for me to get, by far, was a homemade popcorn ball. I think there are a couple of reasons for that. One is that my mother used to make over one hundred of them to give away on Halloween, and that and Christmas would be only times we would get the treats. The second reason is because they were homemade and you could taste the time and care that went into them. I think that is why I like having a little bakery, I can take some time and make things that people ask for, to make them feel as though their treat was special, just like a popcorn ball was to me. I hope when you come into the bakery you can taste the care we put into our treats, no tricks just honest to goodness ingredients and caring.

Regular Bakery choices for this weekend:

Shortenbread dipped in chocolate
Raspberry Turnovers
Cinnamon Rolls
Carrot Cake Whoopie Pies
Cranberry Scones
Mixed Berry Muffins

Gingersnaps
Oatmeal Raisin Cookies

Focacia Bread
Ten Grain Bread

Gluten Free Choices for this weekend:

Carrot Cake Whoopie Pies
Macaroons
Fruit Coffee Cake
Seven Layer Bars

Pretend Peanut Butter Cookies
Chocolate Chip Cookies

Focaccia Bread
Sourdough Bread

Boston Expo

This weekend will be pure pleasure to be at the bakery. Sara, Melanie and I are attending the Northeast Health Food Expo in Boston and everytime I go, I learn so much from the workshops and see so many different ways to prepare foods. This is also our last hurrah before Melanie goes to Texas for the winter and Sara and I prepare for our move into a permanent, bigger place. So I am posting the menu this week, but hope you will allow me a few differences if I find something incredible that I must try upon returning.

REGULAR

Braided Challah Bread
Honey Graham Bread
Whole Wheat and Flax Seed Bread
Sourdough Baquettes

Carrot Cake Whoopie Pies
Fruit Scones
Blueberry Muffins
Cranberry Nut Bars
Cinnamon Rolls
Fruit Pinwheels

Gingersnaps
Oatmeal Raisin Cookies

GLUTEN FREE

Carrot Cake Whoopie Pies
Chocolate Whoopie Pies
Banana Chocolate Chip Cake

Molasses Crinkle Cookies
Chocolate Chip Cookies

Brioche Bread
Olive Oil Bread

Columbus Day Weekend

It seems surreal that Columbus Day weekend is already upon us! We are catering a party of one hundred this weekend, have a wedding cake to make and two birthday cakes. But even better than all of that (which is great) I get to babysit my grandson on Friday night:) Melanie and Bryan are getting ready for their move to Austin, Texas for the winter and I will miss them like crazy!!! Luckily, my daughter Angela wants to work more at the bakery and she is an absolute joy! The new floor is in for the kitchen of the new bakery downtown and I am excited to put up shelving and begin the painting, just waiting on the state to say go ahead. Once we move the equipment into the kitchen we will be able to start painting the retail and coffee shop space as well. It looks like we are planning our move for after Christmas, if all goes as planned. Keep your fingers crossed and thank you for all the good wishes!

I hope to see you this weekend and that you enjoy this last burst of Early Autumn weather we are suppose to have.

REGULAR MENU FOR SATURDAY
Coconut Macaroons
Gingersnaps
Oatmeal Raisin Cookies

Carrot Cake Whoopie Pies
Cupcakes (flavor TBD)
Cranberry Nut Bars
Baked Doughnuts
Cinnamon Rolls
Fruit Scones
Apple Streusel Muffins
Pumpkin Cheesecake

Baquettes
High Protein Bread
Ten Grain Bread

GLUTEN FREE MENU
Apple Bread
Doughnuts
Toffee Bars
Carrot Cake Whoopie Pies
Cinnamon Rolls
Coconut Macaroons

Vegan Pretend Peanut Butter Cookies (No Peanut Butter ever used)
Vegan Chocolate Chip Cookies

Assorted Breads
Hamburger/Sandwich Rolls

Marathon Weekend on Newfound Lake

It is Friday night and Melanie and I are at the bakery getting prepared for tomorrow, when it dawned on me "Oh, no I didn't do the blog this week!" So here it is, late but done :)
We catered a great wedding last week for 125 people and that makes eight weddings this season as well as a dozen wedding cakes. This makes us happy to see our business grow and we do not take for granted that our customers make this happen, so thank you!

If you are running by this weekend (for the marathon) or just driving around waiting for your favorite runner, stop in and visit us.

The menu this week includes some new items and some of our favorites:

GLUTEN FREE

Chocolate Chunk Brownie Bars
Carrot Cake Whoopie Pies
Blueberry Millet Muffins
Chocolate Zucchini Bread
Coconut Macaroons
Banan Blueberry Bread
Baked Doughnuts

Chocolate Chip Cookies
Pretend Peanut Butter Cookies (we never use peanut butter but you won't be able to tell)
Coconut Date Hedgehogs

Sandwich/Hamburger Rolls
Multigrain Bread
Sourdough Bread

* Remember that a lot of our gluten free baked goods are also dairy, soy and egg free as well **

REGULAR

Chocolate Zucchini Muffins
Blueberry Muffins
Coconut Macaroons
Cranberry Nut Bars
Cinnamon Rolls
Carrot Cake Whoopie Pies
Fruit Scones

Gingersnap cookies
Oatmeal Raisin Cookies

Baguettes
Spelt Bread
Three Seed Bread

September 25th

The bakery is closed September 18th, but we will reopen on Saturday, September 25th.
September 18th is our traditional family weekend and a chance for my family to remember what I look like:)

After the 18th we will reopen and be open on Saturdays. During the week we are still catering and creating cakes as well as accepting bakery orders for Saturday pick up.

The bakery selections for the 25th are:

Quinoa Bread, High Protein Bread, Honey Wheat Bread, Baquettes

Carrot Cake Whoopee Pies
Spelt Cinnamon Rolls
Fruit Scones
Apple Cinnamon Muffins
Cranberry Nut Bars
Blueberry Coffee Cake

Gingersnap Cookies
Kitchen Sink Cookies

GLUTEN FREE

Multigrain Bread
Hamburger Rolls
Bricohe Bread
Sourdough Bread

Carrot Cake Whoopee Pies
Banana Blueberry Bread
Macaroons
Chocolate Orange Brownies
Coffee Cake

Chocolate Chip Vegan Cookies
Hedgehogs
Pretend Peanut Butter Cookies (no peanut butter)

****Baked Doughnuts***

After Labor Day

Tomorrow is Labor Day and I am ready for a day of rest, although I think I will spend most of it working on the new bakery building. Melanie and I really appreciate your business this past summer season! Thank you!! We will be open on Saturdays throughout the year, with the exception of Saturday, September 18th and Saturday December 25th. One is for family weekend and the other is for Christmas.
We will still accept your orders throughout the week to be picked up on Saturday or by other arrangement. Our full service catering is available year round. I will try to get back in the swing and post the upcoming week's menu for you, remembering that it could change if there are a lot of special requests.

For your update on the new building, it is coming along nicely. We have repaired all of the dormers, replaced roofing, tore down chimneys, insulated the attic, painted the third and second floor and reurethaned the second and third story flooring. As well we updated the lighting on those floors, ripped out a bathroom, installed a washer/dryer hook ups, ripped out a kitchen and reinstalled a new one in the third floor apartment. Sara and I have begun work on the ground level now. I ripped up the carpet (and broke a pipe and set off the alarm in the process)and Sara has been very busy ripping up parts of the old commercial kitchen. If you look in the windows you will see a lot of the kitchen equipment sitting in the dining room waiting to be either taken to the scrap yard or reconditioned and cleaned to be used when we move in. I will keep updated as we progress.

I hope everyone has a fantastic Labor Day Weekend!

REGULAR MENU for Saturday, September 11th

White Spelt Cinnamon Bread
Baguettes
High Protein Bread
Ten Grain Bread

Carrot Cake Whoopee Pies
Spelt Cinnamon Rolls
Chocolate Ganache Cake
Cranberry Scones
Fruit Muffins
Apple Tarts

Gingersnap Cookies
Oatmeal Raisin Cookies

GLUTEN FREE MENU

Brioche
Sourdough Bread
Hamburger/Sandwich Rolls

Carrot Cake Whoopee Pies
Banana Blueberry Bread
Chocolate Cupcakes
Macaroons
Apple Tarts

Chocolate Chip Vegan Cookies
Hedgehogs

August happenings

This upcoming weekend (August 7th) is Melanie and Bryan's wedding! For those of you who know Mel you know that it is not going to be your typical celebration. She has spent endless days and hours making creative spaces and events for the children and adults, so noone has an excuse to be bored. For food we will have an eight foot ice cream topping table, a smoothie bar, a regular bar, and American Diner and a French Bistro and lets not forget the dessert table. All set up on different tiers and very classy. I will try to post pictures after the weekend.
We are doing the food and it is also at my house (125 people) so needless to say we are tired now but we will be very tired after the gala event!! The bakery will be closed Saturday, the day of the wedding and reopen Thursday the 12th. The reason for the long break is that my oldest daughter is suppose to have her first baby (my second grandchild) that week and my husband and I are taking a few days to go visit her. Thank you for understanding that family comes first and these two events are once upon a time events. We look forward to seeing you again, on the 12th.

Between all the work preparing for the wedding we have also been working on our new building that we will move into Spring of '11. The roof and dormers have been fixed and or replaced, an old chimney taken down, storm windows ordered for the beautiful (not heat friendly) windows on the third floor, Sara and I will be tackling insulating the attic (thankfully the walls were insulated), the second and third floors have been repainted and the floors that needed it were sanded and reurethaned.
The plan is to combine Blue Skies Natural Foods and The Cornucopia Bakery into one space, adding more local foods and product as well as a sit down area for a coffee cafe and smoothie bar, fresh fruit cups, homemade granola, yogurt, steel cut oats in ten different flavors (such as Grandma's favorite) and a Sunday breakfast buffet.
The basement pub overlooking the river will be transformed into a deli featuring (gluten free)Boar's Head Meats, homemade soups, sandwiches, salads and a daily hot entree special.

Phew! I am tired just writing all of this! Take care and I hope we will see you soon!

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

Bakery Travels

This week my husband and I have been in Washington state and Las vegas. We spent one day bakery hopping, in Washington. The bakeries we went to were fun, funky and for the most part delicious. It is always nice to get new ideas from others. There was one bakery that had the greatest bread display shelf, another had a fantastic retail and bakery set up (this one was on the edge of the national forest and there were only three other buildings in the area) but it was packed and gave me a lot of inspiration. I immediately went back to my brother and sister in law's place, got out my notebook and redesigned my new space in our 2011 building. I cannot wait until we move in and the set up will be warm, inviting and funky! Until then, I am inspired to create and bake my way through a fantastic summer in our current building. We return in time for our opening summer weekend, the 26th. This summer we will be open Wednesday through Sunday. We need Monday and Tuesday to work on our new building and fantastic planning:) Our hours will be 8 to 3, but if you are around earlier, don't hesitate to stop in and get something fresh out of the oven.

REMINDER: Crepes day is Sunday and we will have sandwiches available. See you then!



For Saturday the 26th Our menu is:



Regular



White Spelt Bread

Olive Oil Bread

Ten Grain Bread

Baguettes



Pecan Rolls

Cinnamon Rolls

Cranberry Scones

Carrot Cake Whoopee Pies

Strawberry/Blueberry Muffins

Almond Bear Claws

Eclairs

Chocolate Whoopee Pies



Triple Ginger Cookies

Kitchen Sink cookies



Blueberry Coffee Cake



GLUTEN FREE



Sourdough Bread

Brioche Bread

Olive Oil Bread



Chocolate Cupcakes

Coconut Macaroons

Carrot Cake Whoopee Pies

Pumpkin Chocolate Chip Bread

Banana Blueberry Bread

Pecan Rolls



Ginger Cookies

Hedgehogs

A Hot Weekend forcasted ahead!

This weekend I am going to watch my son play in the world series of poker in Las Vegas and it is going to be super hot! But, I heard it is suppose to be hot in New Hampshire as well which means no one will want to be baking. So I will begin baking Friday night and finish Saturday morning before I leave, that way you will not have to spend a beautiful weekend in the kitchen.
Don't forget that we open for our summer hours beginning June 26th and will have crepes on Sundays!!

This week's offerings will be:

REGULAR

Ten Grain Bread
High Protein Bread
Baguettes

Cinnamon Rolls
Cranberry Scones
Blueberry Muffins
Carrot Cake Whoopee Pies
Pumpkin Whoopee Pies
Chocolate filled Puff Pastry

Oatmeal Raisin Cookies
Triple Ginger Cookies

GLUTEN FREE

Sourdough Bread
Brioche Bread

Orange Polenta Cake

Hedgehogs
Macaroons
Carrot Cake Whoopee Pies
Chocolate Whoopee Pies
Banana Blueberry Bread
Almond-Orange Chocolate Brownies
Pecan Rolls

Graduation

I went to my classes Kindergarten graduation tonight, next week I will go to an eighth grade graduation, two weeks ago it was college graduation and this weekend it will be high school graduation. It seems as though we graduate through life many times, and hold celebrations along the way. Of course, what do we do at all of these celebrations...we eat! I love treats and baked goods, they are the essence of good memories and celebrations, however I always tell my nutritional clients to enjoy them, but make sure they are of the highest quality possible, so that your body knows what sort of decadence is going in. That is why our bakery is an organic bakery, we want to use only the highest quality ingredients and be able to enjoy those treats without shocking our bodies. Come by and see what I mean!

Saturday, June 12th menu

Regular

Carrot Cake Whoopie Pies
Spelt Cinnamon Rolls
Fruit filled coffee cake
Blueberry Scones
Lemon Filled Poppy Muffins
Assorted Cupcakes

Cinnamon Raisin Bread
Ten Grain Bread
Baguettes and Boule


Gingersnap cookies


GLUTEN FREE

Vegan Banana Blueberry Bread
Carrot Cake Whoopie Pies
Chocolate Cupcakes
Lemon Scones
Cinnamon Rolls

Sourdough Bread
Oatmeal Bread
Brioche

Hedgehogs

Mooseman Menu

This weekend is the Mooseman Triatholon for the Newfound area, so we decided to "exercise" our menu and make some favorites and also some higher protein and nutrient selections. I hope to see you there, cheering your favorite athlete on as you sit on our porch drinking a smoothie and eating an organic goodie:) * Sandwiches are also going to be available this Saturday!

Regular

Carrot Cake Whoopie Pies
Spelt Cinnamon Rolls
Trail Mix Bars
Banana Nut Muffins
Chocolate Zucchini Muffins
Fruit Filled Coffee Cake
Moose Cookies
Cranberry Scones
Cheese and Herb Scones

Newfound Bagels

Quiona Bread
Protein Bread
Spelt Bread
Baquettes

Gluten Free

Carrot Cake Whoopie Pies
Hedgehogs
Trail Mix Bars
Chocolate Brownies
Banana Muffins
Chocolate Zuccini Muffins
Bagels

Herb Bread
Sourdough Bread
Olive Oil Bread

Memorial Day

As a veteran school teacher, this is a great weekend! You have three days off and the weather is usually good. Each year I do remember those who have served in the military and those who still are. Last year a man scolded me for saying Happy Memorial Day but I am happy on Memorial Day, happy that I live here and people have and continue to fight for my freedom.
So, to all, with no disrespect, Happy Memorial Day!

We are open Saturday and Sunday this weekend, and offering both gluten free and regular crepes!!

Regular Items offered:

Cranberry Scones
Berry Coffee Cake
Orange Polenta Cake
Blueberry Muffins
Cinnamon Rolls
Carrot Cake Whoopee Pies
Strawberry Rhubarb Squares
Layered Brownies
Earl Gray Cupcakes
Chocolate Cupcakes
Vanilla Cupcakes
Gingersnaps
Oatmeal Raisin Cookies

Ten Grain Bread
Baquettes
Quiona Bread
Oatmeal Bread

Gluten Free Items offered:

Hedgehogs
Macaroons
Gingersnaps
Cranberry Scones
Carrot Cake Whoopee Pies
Banana Blueberry Bread
Cinnamon Rolls
Chocolate Cake
Orange Polenta Cake

Olive Oil Bread
Brioche
Sourdough Bread
Hamburger Rolls

What is happening and what is offered

Did you know we are open year round on Saturdays? This is so we can serve our regulars and make sure those with allergy concerns can get a wholesome treat without preservatives making up for the ingredients that are or are not used. This summer, beginning Saturday, June 26th we will be open Saturdays, Sundays, Wednesdays, Thursdays and Fridays!!! We will have crepes and sandwiches on Saturdays and Sundays and we are really excited about sharing some authenic french crepes with you, gluten free or regular. This Sunday we will also be at the special events and wedding open house at the beautiful Newfound Bed and Breakfast in Bristol.
Stop in if you are in the Bristol area!

This week's Saturday offerings are:

REGULAR

Multigrain Bread
Dark Spelt Bread
Light Spelt Baquettes

Carrot Cake Whoopee Pies
Cinnamon Rolls
Cranberry Scones
Chocolate Wheat Cupcakes
Morning Glory Muffins
Berry Coffee Cake

Gingersnaps
Chocolate Walnut Wheat Cookies

GLUTEN FREE

Carrot Cake Whoopee Pies
Cinnamon Rolls
Berry Scones
Chocolate Cake

Macaroons
Hedgehogs
Orange Polenta Cake

Herb Bread
Brioche
Sourdough

May 16, 2010 Yummy Tidbits and written Tidbits

People ask me why I opened a bakery and the reason is simple, I was driving home one day and had to go 26 miles until I arrived there, but I was hungry. I really wanted a muffin, an honest to god muffin or something similar and there was not one place that sold baked goods made from scratch. I would also teach people about different foods and ingredients and they would say but I do not know how to cook or it takes too many ingredients....I wanted to have a place where people could get a homemade, healthier snack made with organic ingredients. I hope you enjoy this week's selections!

GLUTEN FREE

Brioche Bread

Sourdough Bread

Cranberry Orange Scones

Cinnamon Rolls

Banana Blueberry Bread

Hedgehogs

Macaroons

Carrot Cake Whoopee Pies

Strawberry Shortcake

REGULAR

Oatmeal Bread

Baquettes

Quiona Bread

Carrot Cake Whoopee Pies

Strawberry Shortcake

Cinnamon Rolls

Cranberry Orange Scones

Blueberry Muffins

Macaroons

Red Velvet Cupcakes

Triple Gingersnaps

Cornucopia Chatter and 5-8-10 menu

I was involved in a Chamber of Commerce Cinco de Mayo party tonight and I was so nervous. It turned out to be so much fun and reaffirms that stepping out of your comfort box can actually be a good thing. We have a lot of cakes, including a wedding cake this weekend, but still have plenty of time to make your favorites for Saturday.

GLUTEN FREE

Toffee Bars
Carrot Cake Whoopie Pies
Raspberry Vegan Scones
Chocolate Cupcakes
Pumpkin Bread
Macaroons
Hedgehogs

Herb Bread
Brioche Bread
Sourdough Bread


REGULAR

Carrot Cake Whoopie Pies
Cinnamon Rolls
Raspberry Scones
Streusel Blueberry Muffins
Toffee Bars
Macaroons
mini lemon pies

Gingersnaps

Multigrain Bread
Baquettes
Dark Spelt Bread

May first menu

May is coming this weekend, and another New Hampshire winter has passed.
We will continue being open on Saturdays from now through June and at the end of June (when we are out of school) we will be open full time, including Sundays this year!
Memorial Day weekend and during the summer we will be making sandwiches and serving crepes on the weekends:)

Gluten Free -

Cinnamon Rolls
Carrot Cake Whoopee Pies
Vegan Banana Blueberry Bread
Vegan Double Chocolate Crumb Cake
Cranberry Orange Bread
Macaroons
Hedgehogs

Brioche Bread
Sourdough Bread
Herb Bread
Cinnamon Raisin Bread

Regular -

Organic Spelt Cinnamon Rolls
Organic Carrot Cake Whoopee Pies
Organic Iced Blueberry Scones
Organic Cranberry Nut Muffins
Organic Apple Yogurt Coffee Cake
Organic Chocolate Cherry Cupcakes

Oatmeal Raisin Cookies
Chocolate Chip Walnut Cookies

Baquettes
Olive Oil Bread
Quinoa Bread
Whole Grain Cinnamon Raisin Bread

Saturday's menu 4/24/10

I have decided to post the menu for each Saturday, so people can look forward to each week's baked treats. Remember that special orders do not get an extra charge, it just means that will be one of the items for sale on Saturday as well.

Saturday, April 24th we will have:

GLUTEN FREE REGULAR

Carrot Cake Whoopie Pies Carrot Cake Whoopie Pies

Vegan Blueberry Scones Iced Blueberry Scones

Vegan Banana Bread Spelt Cinnamon Rolls

Chocolate Yogurt Cake Chocolate Yogurt Cake

Raisin Cinnamon Rolls Berry Tartlets

Toffee Bars Toffee bars

Bagels Eclairs

Hedgehogs Oatmeal Raisin Cookies

Macaroons Triple Ginger Cookies

Orange Polenta Cake

Brioche Bread Baguettes

Sourdough Bread Oatmeal Bread

Herb Bread Ten Seed Multigrain

Foccacia

First Blog

This is my first blog. I have always put it off thinking I had nothing of importance to share with people. Lately, I am thinking maybe I do. This blog will be used to talk about nutrition, food, lifestyles and the crazy life that I lead. I might even mention my family here a time or two.

I am a woman of goals and my newest goals are to learn to make Parisan macaroons and to paint my new nutritional counseling office in Bristol. Change is scary and owning a building is a big change, but change is necessary whether it is to keep us from becoming stagnant or it is to help us live a healthier lifestyle. So here is to change, life and a new blog!