Marquette Baking Company

I meant to write a nice post for St. Patrick’s Day, but I spent this afternoon doing emergency oven repairs.  And now I’m finishing a presentation I am going to be giving in Wittman Commons at NMU tomorrow afternoon  (2:30pm if you are interested).

Please reread the post I wrote last year for St. Patrick’s Day.  We will have the same products available this year.  You can find it here.  Sorry for the rehash.

I’ll also try to post some pictures on our Facebook page as we get the Irish specials out of the oven.

See you tomorrow!

Peter

Here we are in March already.  I just uploaded a new bread schedule to the website.

St. Piran, the patron saint of  miners and Cornwall has his feast day this Saturday — March 5th.  We will be baking an extra batch of Saffron Buns to celebrate.  Last year the bakery was full of Cornish and enthusiasts at times, and lots of fun.

Also, Saturday will be our last batch of Chocolate Bread for a while.  Ash Wednesday, the beginning of Lent is next week, and like last year, we will be dropping the Chocolate Bread from the Menu until after Easter.

In celebration of the Irish, we will be baking Irish Soda Bread every Thursday in March (starting today).  We also have Chocolate Stout Cupcakes topped with a pretzels,  and Irish themed Cake Pops.  The Cake Pops are made from Irish cream cake infused with Guinness simple syrup, covered in dark chocolate.  We will keep making the Cupcakes and Cake Pops for the next couple weeks.  Maybe throughout the month.

There are a few other new things floating around the bakery.  We have started baking Banana Bread again.  It will replace the Pumpkin Bread.  And we are making a Vanilla Sugar Croissant, and an Apple Swiss Danish.  Both are wonderfully flaky.