Holy Week & Easter

It’s only a little over a week until Easter, so it’s time to post all the special products we will have available.  In truth, we are keeping things pretty much the same as last year, so this is mostly a reworking of last year’s post about them.

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 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 Friday or Saturday (April 2nd, or 3rd), 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.  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 3 April.

Sadly, this bread was my biggest disappointment of last year.  It was the first time we’d baked a cardamon bread, and I underestimated the amount of cardamon required to give it the flavor I wanted.  Also, the procedure we followed to get them baked in a timely manner, created a lot of condensation which washed most of the color off the eggs and onto the bread.  Since that time, we’ve been baking cardamon bread regularly and have our recipes tuned to the Yooper palette.  We also developed a new approach to baking the bread to avoid the condensation problem.  If you were disappointed last year, please give it another try.

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 also bake one final batch on Good Friday (April 2nd) — 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 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 Parisian Macaron.  These pastel colored, lavender, chocolate, or almond flavored meringue cookies are sandwiched together with buttercream.  One bite will transport you to springtime Paris.  They will be available Wednesday – Saturday (March 31st – April 3rd)

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 on Saturday.  Please call ahead so you are sure to have rolls 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 hope everyone has a happy Easter.  See you at the bakery!

Peter

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