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 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.
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.
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.
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.
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!