Archive for April, 2009

Cornish Saffron Buns

Wednesday, April 29th, 2009

I promised our Cornish customers that we would start baking Saffron Buns on a regular basis, and we are.  We will be baking Saffron Buns tomorrow (Thursday, 30 March), and on the last Thursday of each month from then on.  We’ll see what kind of turnout we get for them.  If it’s good enough, I’ll be happy to increase that to twice a month, or even weekly.  I was pretty happy with the  recipe we used for St. Piran’s day, but I will be adding just a bit more saffron.  They’ll be out of the oven around the time we open at 7:30am, so you could have them for breakfast if you want.

In other news, we are changing our regular bake schedule a little.  We are now baking our Cracked Wheat and Country Italian every day.  In exchange, we are dropping the Sourdough Sandwich that we used to bake on Wednesdays and Fridays.

I hope everyone is enjoying the spring weather.  I know we are.

See you soon,

Peter

Lamb Cake and Other Easter Specials

Thursday, April 2nd, 2009

Hang onto your hats!  We are going all out for Easter.  This post is going to be longer than most, but there are a lot of new and special products to describe.  It has pictures, too!

We have been baking a few cakes here and there, but we have never promoted or even mentioned them.  They are every bit as good as the bread and pastries you have come to know.  Like everything else we do, they are carefully crafted from scratch, with real ingredients.  When we say “vanilla” it means that someone cut and scraped a vanilla bean.  When we say “lemon” it means that real lemons are used.  It takes more work, and is more expensive.  But extracts and other processed ingredients can never match the complexity of flavors in the real thing.  For Easter, we are making our cakes available to everyone.

Lamb Cake

Lamb Cake

This is an Easter lamb cake.  Some people may think it’s a bit cheesy, and it may be.  It is a family tradition that I grew up with so it is very special to me.  Our lamb is made from lemon zest butter cake, decorated with vanilla bean butter cream, and sitting on a bed of coconut “grass”.  One cake will serve 10 to 12 people.  They will be available for pick up on Saturday 11 April, and need to be ordered in advance.  We will not be baking any extras.

If you don’t need a full size cake, we will also be baking chocolate egg cakes sized to serve 1 or 2.  They are layered and decorated with vanilla bean butter cream and marzipan.  The cakes can also be personalized.  They will be available Wed – Saturday before Easter.

Cardamon Easter Bread

Cardamon Easter Bread

Following the precedent we’ve set for other holidays, we will be baking a celebratory holiday bread that is spectacular!  Our cardamon 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 11 April.

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Hot Cross Buns

Hot Cross Buns

Throughout lent, we have been baking hot cross buns every Friday.  Good Friday (Apiril 10th) is no exception and is 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.

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

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Parisian Macaron

Parisian Macaron

Another cookie we will be baking again next week is our Lavender Parisian Macaron.  These pastel colored, lavender flavored meringue cookies are sandwiched together with buttercream.  One bite will transport you to springtime Paris.  They will be available Wednesday – Saturday (April 8th – 11th)

We will continue to bake our ususal assortment of breads and rolls throughout the week.  In addition we will be baking roll versions of our cracked wheat and dark rye.

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 hope everyone has a happy Easter.  See you at the bakery!

Peter