Thanksgiving Week

November 20th, 2012

Dinner rolls!  Dinner rolls!  Dinner Rolls!  For a a bread baker, that’s what Thanksgiving is all about.  It’s quite a workout and by the time it’s all over, we’re all pretty tired.  No, worries.  It’s when we get to fine tune our roll shaping skills (two at a time), and it’s an awesome pectoral muscle workout!

Wednesday and Thursday we will have the following rolls available:

French Rolls
Cracked Wheat Rolls
Dark Rye Rolls
Buttermilk Biscuits

We will also have Ciabatta dinner rolls (a smaller version of our normal ciabatta roll) available on Wednesday, but NOT Thursday.

Also, on Wednesday, we will be baking Saffron Buns and Cardamom Bread.

Pies!  Pies!  Pies!  What Thanksgiving dinner would be complete without a pie or two?  We are baking 3 kinds of pie this year.  Apple, Pecan and of course, Pumpkin.  They are all wonderful, and will be avaiable all week.  Its still best to call ahead and reserve yours.

Please contact us with your needs as soon as possible.  By e-mail — peter(at)marquettebaking(dot)com.  Or by telephone 228-3777.

For this week we will be open Tuesday and Wednesday normal hours: 7:30am-6pm.  Thursday we will be open only from 9am – noon, and we will be only be filling orders that have been made in advance.   Friday and Saturday we will be open normal hours — 7:30am – 6pm Friday, and 7:30am – 4pm Saturday.

I hope everyone has a wonderful thanksgiving!

Peter

2012 Farmers Market Season

May 18th, 2012

Tomorrow (Saturday, 19 May) is the opening of the Marquette Farmers and Artists Market.  It’s located at the Market Commons on 3rd St at Main St and runs from 9am until 2pm.  We’ve been bringing bread and other baked goods to the market since the 2007 season.  That was when I was renting kitchen space on Friday nights; getting my feet wet to see if the community would support a bakery.  The next season, we were back; this time with the bakery functional, but the retail space wasn’t open until after the season was over.  Each season, we’ve kept our stand simple and more or less the same, but expanded a bit what we brought.

Now we’re on our sixth season and some things are going to change.  First off, the Michigan Department of Agriculture has become concerned about uncovered ready-to-eat food at the market.  Our stand has always featured big piles of bread and other products  for you to see, smell and purchase.  I loved it that way, and I think most of our customers did too.  This year, we are going to have all the bread prepacked in paper bags, with only a few display loaves for you to see.  We’ll keep the cookies and other treats open, but now there will be some screen tents over them to keep away any adulterants.  It won’t be as nice a display, or as easy to work with, but the new system will provide the protection the MDA feels is necessary.  It will take a few weeks to work out the bugs in the new system, so if we are a little slower, please understand.  Our goal is to create a beautiful display, and deliver our products to you in the best possible condition, while meeting all the regulatory requirements.
While getting ready for the farmers market, I also started looking at our product pricing.  Wheat and other ingredient costs have been going up for a long time and the prices for our products have  not changed at all since we first started selling at the farmers market in 2007.  One of the main reasons for not changing prices was because I wanted to keep everything sold at the market in 1 dollar increments to simplify making change there.  We’re dropping that this year, so we can have more flexibility to adjust prices to match the reality of our costs.  You’ll find on Saturday, many of our bread prices are going to be higher — not by a lot, but enough to cover the added ingredient costs.  Our goal is, and always has been to provide the best tasting, healthful, and beautiful product we can, at a cost that almost everyone can afford.  Please help us continue to do that.

See you at the market!

Peter

 

 

Holy Week and Easter 2012

March 28th, 2012

As you read this post, if you start thinking you read something similar last year, you are right!  When I sat down to write this year’s description of the products we will have available for Holy Week and Easter, I looked at last year’s post and thought, “Why reinvent the wheel?”  What follows is mostly copied from that post.  Holy Week begins with Palm Sunday – April 1st, and ends with Easter Sunday – April 8th.  We will be open Tuesday through Saturday — our normal days and hours.

Lamb Cake

Lamb Cake

Lamb Cakes are a tradition that is probably strongest in eastern Europe.  Our lamb is made from lemon zest butter cake, decorated with Swiss butter cream flavored with flecks of vanilla bean, and sitting on a bed of coconut “grass”.  One cake will serve 10 to 12 people.  Most people will be picking them up on Saturday, but we should be able to accommodate you any day.  They must be ordered in advance and the number we can make is limited.  We will sell out.

Easter Egg Cake

Easter Egg Cake

If you don’t need a full size cake, we will also be baking Chocolate Easter Egg Cakes sized to serve 2 or 4.  They are layered with vanilla bean butter cream and covered with brightly colored and decorated marzipan.  Most of them will be solid colored marzipan.  The “the-die” one in the picture was made from scraps and turned out really groovy!  Call ahead with your color preferences and they can be customized with names and messages too!  The Egg Cakes will be available Wed – Saturday.  They are really cute, and melt-in-your-mouth delicious.

Cardamom Easter Bread

Cardamom Easter Bread

Following the precedent we’ve set for other holidays, we will be baking a celebratory holiday bread that is spectacular!  Our Cardamom Easter Bread is made from cardamom spiced sweet dough heavily enriched with eggs, butter and brandy soaked golden raisins.  Strands of the dough are twisted into a ring and 3 colored Easter eggs are nested amongst the strands and baked right into the bread.  (The picture shows one made with 4 eggs.)  It tastes as good as it looks, and will serve 10 to 12 people.  The cardamom Easter bread will be available Saturday April 7th.

In addition to the Easter Bread, we will be baking our “normal” Cardamom Bread this week, too.  It is not as sweet and rich as the Easter version, and doesn’t have the brandy soaked raisins, but it is still something special.  Look for it next Thursday.

Hot Cross Buns

Hot Cross Buns

Throughout lent, we have been baking Hot Cross Buns every Wednesday.  We will continue that during Holy Week, and we will also bake one final batch on Good Friday (April 6th) — the day most associated with Hot Cross Buns.   The buns are spiced with allspice and contain currants and golden raisins.  They are a traditional British favorite and the ones we make come from that tradition.

We are continuing to make our delightfully rich and delicious Sugar Cookies as quickly as we can.  For Easter, they will be shaped and decorated as eggs, bunnies, chicks and other Easter classics.

Parisian Macarons

Parisian Macarons

Another cookie we will be baking next week is our Parisian Macaron.  These pastel colored meringue cookies are sandwiched with a variety of fillings.  One bite will transport you to springtime Paris.  They will be available Wednesday – Saturday

We will continue to bake our usual assortment of breads and french rolls throughout the week.  In addition we will be baking roll versions of our Cracked Wheat and Multi-Grain breads, and cutting breads into croutons and drying them for stuffing.  Please call ahead so you are sure to have rolls and stuffing for your Easter dinner.

Around the holidays, many items sell out quickly!  We accept special orders for any of our breads and pastries.  Please let us know what you want in advance so we can hold them for you.

I wish everyone has a happy and blessed Easter.  See you at the bakery!

Peter

Urology Pearls

March 22nd, 2012

This column by Dr. Madjar was published in Tuesday’s Mining Journal. Unfortunately, it isn’t on their website, so I scanned it so I could publish it here.  (Click on the picture to get to the full size image.)

Urology Pearls

Urology Pearls

All Things Irish

March 16th, 2012

Tomorrow is St Patrick’s Day, so we are bringing out our Irish favorites.  Some you know,  some you think you know, some you’ve heard of, some you’ve never experienced but are wonderful, and some are just for fun.

Brown Bread

Brown Bread

White Soda Bread

White Soda Bread

We will be making three different types of Irish Soda Bread.  Brown Bread, or Wheaten is the most traditional.  It’s made with coarse ground whole wheat flour (organic if you are interested).  I’ve never been to Ireland to compare for myself, but the Irish that have eaten ours say it’s “Right”.  We’re are baking a batch of it today (Friday) and will also have it available tomorrow on St. Patrick’s Day.

Spotted Dog

Spotted Dog

For those looking for a lighter, milder, sweeter flavored (more modern?) soda bread, we will be baking White Soda Bread tomorrow.

Also tomorrow, we will be baking Spotted Dog, or Railway Cake.  This is a sweeter white special occasion soda bread dotted with lots of juicy raisins.

Irish Whiskey Brack

Irish Whiskey Brack

Soda breads represent the simple austerity of the common Irish folk many of us identify with, but we also need to have something special on the other side of life — something decadent.  To that end we are baking Irish Whiskey Brack tomorrow.  This is a once a year specialty bread that is not to be missed.  Irish Whiskey Brack is an extremely rich and buttery round yeast bread loaded with currants and golden raisins that have been soaking in Jameson Whiskey for nearly two weeks.  Don’t worry, the alcohol gets baked off, but the fruit stays very moist and flavorful because of it.  It gets topped with a dusting of powdered sugar when it comes out of the oven.

Now, if you are 21 or over, and enjoy the taste of Irish Whiskey, we made up some Whiskey Butter to spread on your Brack, or anything that could use a spread.  It’s simply European style butter (higher butterfat content and lower moisture) that is whipped with some sugar and Jameson — really large amounts of Jameson.  I did the calculation this morning — As delivered, it’s almost 30 proof and after a few pieces of toast you will start to feel pretty warm and relaxed.

Celtic Knot

Celtic Knot

One item that might be unique to our bakery is our Celtic Knot Bread.  A couple years ago we had the idea of taking a triple long baguette and shaping it into a Celtic knot.  I don’t have any pictures of it, but it is simple and elegant.  If you are looking for a simple lean bread to have with dinner tomorrow, you won’t go wrong with this one.

Parisian Macarons and Cupcakes

Parisian Macarons and Cupcakes

On the pastry side of things, we have Parisian Macarons filled with Irish cream white chocolate ganache.  We also have Irish Chocolate Stout Bundt Cakes — both full size and mini.  And our usual selection of Cupcakes decorated in an Irish theme.

I hope everyone has a wonderful day.  It’s going to be crazy warm and sunny.  We may even get a few bakery employees playing jigs in the courtyard.  Please stop by.

Peter

 

 

St. Piran’s Day and Purim

March 5th, 2012

We are celebrating a couple holidays this week with some special items.

St Piran's Flag

First, today (Monday) is St. Piran’s Day. St. Piran is the patron saint of Cornwall, and in honor of his day, we are baking an extra batch of Cornish Saffron buns.  They will be available first thing tomorrow (Tuesday).

The Jewish holiday of Purim begins at sundown on Wednesday and runs until sundown on Thursday.

Hamantaschen

Hamentashen are fruit filled triangular cookies/pastries and are only baked and eaten for Purim.  We will have them available on Wednesday and Thursday.

That’s it for now — Peter

 

Mardi Gras/Fat Tuesday/Carnival , Ash Wednesday & Lent

February 21st, 2012

First off — No, we don’t have paczki today. We are quietly celebrating Fat Tuesday with our usual range of Tuesday products — all of them delicious and carefully made, but none with the calorie density of a paczek.

We do have one special today — Jalapeno Cheddar Buttermilk Biscuits. They don’t really tie into Mardi Gras in any way, but we rarely make them so I should mention it.

Now, tomorrow is Ash Wednesday, the beginning of Lent.

Hot Cross Buns

We will be baking Hot Cross Buns tomorrow and every Wednesday during Lent, and then one extra bake on Good Friday. Ours are made with an allspice spiced dough and add currents and golden raisins soaked in a bit of rum. The cross is a bit of extra dough piped on and baked with the rest of the bun, and then they get a light syrup glaze while they are still hot to give them a nice shine and sweet surface. They are as authentic to the British tradition as we can get.

Hot cross buns!
Hot cross buns!
One ha’ penny, two ha’ penny,
Hot cross buns!
If you have no daughters,
Give them to your sons
One ha’ penny,
Two ha’ penny,
Hot Cross Buns!

In other news, we used up our pecans and don’t plan to buy anymore until the price gets a little more reasonable. Starting this week, we will have Hazelnut Raisin Rounds on Friday instead of the Cranberry Pecan we’ve had since Thanksgiving. Please try it if you haven’t before. Hazelnuts add a wonderful dimension to naturally leavened bread.

Peter

St. Valentine’s Day

February 14th, 2012

Happy Valentine’s Day!  And welcome back to my re-started blog.  With our entry into the world of Facebook, and my appearances every other week on Sunny 102’s “Shopping Show’, this blog got left in the “I really should get around to it” pile.  Sorry about it.  It’s sometimes nice to write more in depth than the 1 sentence comment on Facebook.

So, today is St. Valentine’s Day.  I hope everyone is having a wonderful day celebrating those that they love and care for in their life.  We have baked all sorts of goodies for today to help with your celebrations.   Many of them are “once a year” items, so don’t miss them.

Chocolate bread w/ Cherries

First off we have brought back our chocolate bread for just one day.  For Valentine’s Day, we’ve added brandy soaked dried cherries to go along with the lightly sweetened chocolate yeast bread and bittersweet chocolate chips.  It’s unique and delicious, especially with a bit of cream or mascarpone cheese.

Chocolate Croissant

Also, today only, we made up some chocolate croissant dough — the first time in over 2 years.  So in addition to the variety of croissants we normally have, we also have Double Chocolate, and Chocolate Almond Croissants.

Linzer Cookies

Linzer Cookies:  I don’t know why we don’t have these all the time.  Two cookies made with ground hazelnuts with raspberry jam sandwiched between them.  They are very tender and rich with a bit sweetness from the dusting of powdered sugar dusting  and fruitiness from the jam.  Oh, I know why we don’t have them all the time.  I eat way to many of them.

Parisian Macarons:  Two lavender flavored baked almond meringue cookies with white chocolate filling sandwiched between them.  They are delicate and crispy shells surrounding the smooth rich filling .  Naturally gluten free too!

Gluten Free Chocolate Brownies:  Rich and dark, just the way you like them drizzled with white chocolate.

Chocolate Rum Cake Pops

Chocolate Rum Cake Pops:  It’s cake —- On a stick.  What could be better!  They have a bit of cherry liquor in them too!

Checkerboard Cookies

Checkerboard Cookies:  Through the magic of a lot of tedious work, vanilla and chocolate sugar cookie dough are baked together in a checkerboard pattern.  What could be cuter?

Decorated Sugar Cookies:  You guessed it — hearts and other Valentines’ Day favorites.

Whoopie Pies

Red Velvet Woopie Pies:  Why today? — I don’t know.  Rosemary decided to make them and we have them available for the first time today.  Whoopie pies are yet another sandwiched treat but this time the cookies are more like stiff cakes and the layer between them is marshmallow.  Now, we could have just opened a jar of “Fluff” or melted down some store bought marshmallows.  But no, we made the marshmallow filling from scratch.  Why?  Because the marshmallows you can buy at the store are only remotely related to real marshmallow, and real marshmallow tastes wonderful!  Try them — You’ll see!

Cupcakes

Cupcakes and other little cakes — Some Gluten free and vegan, some are not:  What can I say? — They are wonderful and decorated with little hearts and such.  The flavors today are Chocolate Eclair, Chocolate Strawberry  The vegan GF cakes are chocolate with gouache covering them.

Now we are getting down to the more normal things we usually have, but are still worth mentioning.  Granola, spinach dip, coffee cakes, brioche muffins.  We also baked off some full brioche loaves this morning.  There is absolutely nothing better for french toast!  It’s also just wonderful toasted with a little butter.

Brioche Loaves

That’s all I can think of for now.  I’ll write more soon.  We have Ash Wednesday and Lent coming up, so I’ll have to talk about Hot cross Buns again.

Have a wonderful day — It’s lovely outside!  Please stop by and say hello.  We’ll always have samples for you to try.

Peter

 

 

Farmers Market and Readers Choice Awards

May 23rd, 2011

Hello Everyone,
The farmers market season has arrived! We had a wonderful, sunny opening day. It was fun to be back and great to see everyone. If you didn’t make it, come check us out on Saturdays 9am-2pm. We’ll have the usual breads and cookies with a few surprises here and there. The market is bigger than ever this year, with something for everyone.

The Readers choice ballots came out in last Saturday’s paper. Voting is this week. Remember to support your community and vote for your favorite bakery!

See you at the Market!

Mother’s Day

May 4th, 2011
Lemon Bundt Cake

Lemon Bundt Cake

Mothers Day is also coming up this weekend.  We worked with our neighbor — Garden Bouquet & Design to create something special.  We are baking Lemon Bundt Cakes.  They aren’t too heavy and not too rich, but they have a lot of flavor.  The cake gets a thin lemon glaze and a dusting of powdered sugar, and then Garden Bouquet adds a small arrangement of fresh cut (food safe) flowers to the center.  It’s got everything a mother would love.

We are baking them in 3 sizes:  A large cake will serve up to 12, a medium  cake will serve up to 9, and a mini will serve 2.  The flower arrangements will scale with the cake.  Please order the bundt cakes in advance to pick up on Saturday.

Peter