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!
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