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