Walnut brown sugar buns in the making. They've sold out at the last three sales just through the preorders. I guess I must be doing something right 😉
Sunday Bake Sale, February 16th from 10am to noon or until we sell out.
You can send me a message with your order, if you want. Please, note that I can't take orders on Sunday mornings after 8am, I'm just way too busy. Thanks!
This week's menu:
- Walnut and brown sugar buns (SOLD OUT).
- Blueberry lemon biscuits.
- Plain, chocolate, almond, pecan/chocolate, and ham/cheese croissants.
- Apple snails.
- Bostocks.
- Kouign amanns.
- Cinnamon cardamom knots.
- Savory flaky brioches.
- Cookies (pecan/chocolate chip, almond/coffee/chocolate chip, spicy Thai, apple/caramel).
- Macarons (pistachio, grapefruit, chocolate chai.
#sharingmysecrets
The walnut and brown sugar buns were so successful last week that I decided to make them again for our next bake sale, Sunday 27th from 10am to noon or until we sell out. Here I am making them!
You can send me a message with your order, if you want. Thanks!
Menu:
- Walnut and brown sugar buns.
- cranberry orange biscuits.
- plain, chocolate, almond, coconut, pecan/chocolate, and ham/cheese croissants.
- apple snails.
- bostocks.
- kouign amanns.
- cinnamon cardamom knots.
- savory flaky brioches.
- cookies (triple chocolate, almond/coffee/chocolate chip, pecan/chocolate chip, coconut/chocolate chip).
- no macarons this week.
#swedishbuns #sweetbuns #nordicbaking #sharingmysecrets
Fall is in the air, so it's time for my apple caramel cookies to make a comeback!
Sunday Bake Sale, September 8th from 10 am to noon or until we sell out.
You can send me a message with your preorders; thanks.
Menu:
- cookies: apple caramel, pecan/chocolate chip, hazelnut/chocolate chip, coconut/chocolate chip.
- plain, chocolate, almond, pecan/chocolate, and ham/cheese croissants.
- kouign amanns.
- lemon/blueberry snails.
- savory flaky brioches.
- cinnamon cardamom knots.
- bostocks.
- macarons: pistachio, chocolate/chai, Meyer lemon.
It takes a lot of practice to roll a perfect 22" by 14" rectangle of dough. I do this six times to make the flaky brioche dough for the cinnamon cardamom knots and the savory brioches!
Last August bake sale, Sunday August 18 from 10 am to noon, or until I sell out.
I'm going to be by myself again, so preorders are encouraged. You can just send me a message, thanks!
Menu:
- plain, chocolate, almond, pecan/chocolate, and ham/cheese croissants.
- blueberry lemon snails.
- kouign amanns.
- bostocks.
- savory brioches.
- cinnamon cardamom knots.
- macarons (passion fruit, pistachio, chocolate peanut butter).
- cookies (pecan/chocolate, peach/almond, cherry/chocolate chip, hazelnut/chocolate chip).
It takes time, consistency, and technique to make croissant dough. This video shows the incorporation of the butter block and the first two letter folds that I do everytime I make a batch of 16 croissants or derivatives. I perform a third and final letter fold after the dough has rested in the fridge. It's a lot of work, but I really think it's all worth it at the end of the day!
Sunday Bake Sale, May 26, from 10 am to noon or until I sell out.
I'm going to be by myself, so please, feel free to place your order ahead of time by sending me a message.
Menu:
- plain, chocolate, almond, pecan/chocolate, or ham/cheese croissants.
- kouign amanns.
- bostock.
- pistachio raspberry snails.
- cinnamon cardamom knots.
- everything flaky brioches.
- cookies (s'mores, spicy Thai, hazelnut/chocolate chip, or ginger/milk chocolate chip).
- macarons (passion fruit, chocolate, or pistachio).
#pateleveefeuilletee #croissantdough #tastethedifference
Pistachio and raspberry snail production.
They were so successful last time that I decided to make them again!
Sunday Bake Sale, April 28 from 10am to noon or until I sell out.
You can preorder by sending me a message.
Menu:
- pistachio and raspberry snails.
- plain, chocolate, almond, pecan/chocolate, and ham/cheese croissants. - kouign amanns.
- bostocks.
- cheddar/"everything bagel seasoning" flaky brioches. - cinnamon/cardamom knots.
- macarons (chocolate chai and pistachio).
- cookies (triple chocolate, coconut/chocolate chip, pecan/chocolate chip, cherry/chocolate
Everything and sesame bagels in addition to the usual items at tomorrow's sale, March 10 from 10am to noon, or until I sell out.
I'm going to be by myself, so in order to expedite the process, you can send me a message with your preorder.
Menu: bagels, plain, chocolate, almond, pecan/chocolate, ham/cheese croissants, apple snails, cinnamon/cardamom knots, kouign amanns, cookies (apple/caramel, hazelnut/chocolate chip, triple chocolate, almond butter and cherry sandwich cookie), and macarons (passion fruit, chocolate chai, pistachio).
À demain!!
I was ready to spend a lot of time on this, but it took only one take. I hesitated slightly, but I decided to go through with the script and sacrificed the actor, my new almond butter and cherry jelly sandwich cookie. Come try one at our next Sunday Bake Sale, February 24th from 10am to noon, or until we sell out.
This week's flavors if you want to place an order:
- macarons: blood orange, passion fruit, mocha.
- cookies: almond butter and jelly (AB&J), triple chocolate, hazelnut/chocolate chip, ginger/milk chocolate chip.
#poorlighting #luckyshot #almondbuttercookies
The secret behind the cinnamon and cardamom knots!! Labor intensive, but so worth it. They'll make their second appearance on Sunday February 3rd from 10am to noon at our next bake sale.
Remember, this will be the second sale in a row, so no bake sale on February 10th.
Making a loaf of sourdough bread is challenging because you have to be in control of a lot of parameters in tandem (e.g. temperature, hydration, levain maturity, flour types, salt content, inclusions, technique).
As a chemist, I learnt to keep detailed notes on my laboratory experiments. I used the information to develop the next generation of experiments, adapting parameters according to the results of the previous experiments in a process that I call multi-dimensional optimization. I have been doing the same thing with my baking experiments and my loaves have been improving one batch to the next.
#sourdough #bakingchemist #foodscience #takenotes
Fasten your seatbelts...apple snails in the making!!
Sunday Bake Sale, September 23rd, from 10am to 12 noon or until we sell out.
I'll have the usual, but no petits choux.
The macarons are back!!! Come try one, or two, or three at tomorrow's Sunday Bake Sale, September 2nd, from 10am to 12pm, or until I sell out.
#macaronsacrifice
After a little hiatus caused by July having 5 Sundays and a week in Alaska, we're back all y'all!!
First August bake sale, Sunday 19th, from 10am to 12:30pm, or until I sell out.
I've been pretty busy this week, so unfortunately, I haven't been able to make any petits choux. I'll have them next time, I promise.
À dimanche!!
Shaping my croissants, 16 at a time!
Third and last June Bake Sale, Sunday 17th from 10am to 12:30pm, or until I sell out. Next Bake Sale, July 1st, which will give me two weeks to find something new to bake!
Preparation of one of my favorite pastries, the bostock, which is a slice of home-made brioche imbibed with orange and orange blossom syrup, and then topped with almond cream and crunchy slivered almonds. Come try one at my last April bake sale, Sunday April 22 from 10am ro 12:30pm, or until I sell out.
WARNING: no bake sales in May!!! They'll resume in June.
#bostock #bostocks #itsgoingtobeokay
This is how I shape my kouign amanns; in case you've been wondering about this.
Sunday Bake Sale, April 15th from 10am to 12:30pm. It will most likely rain (again, ugh), so we will be set up inside.
À dimanche!
#kouignamann