08/23/2026
It’s Sunday! That means ham and cheese rolls and almond croissants!
Last week we got some feedback that there wasn’t enough ham in the ham and cheese rolls - those folks were totally right! When we made them the first few times, our goal was to roll the ham and cheese into the dough almost in the style of a chocolate croissant. But the filling weighed down the pastry and left it sort of underbaked and heavy (see photos). So the next week, we tried less ham. But then there just…wasn’t enough!
This week, we switched it up and added a lot more ham, brushed them with a salt and pepper bechamel, and baked them in the same style as the almond croissants. And you can really taste and see the difference. Thanks to everyone who shared feedback - in an extemely kind way, I might add! Please always feel free to share your thoughts and help us improve.
We’ve only got about 100 of the ham & cheese croissants this morning, so they might go fast!
On another note, on Sundays, we’ll be offering a full shelf of what will be labeled “Day-Old Breads”. These were baked early Saturday morning and weren’t sold during our normal business hours.
A lot of bakeries don’t do this - our preference is to sell items that are fresh and will last you the better part of a week. But in all honesty, all we eat in our house is day-old (or two-day old) bread from the shop. Quality-wise, it’s completely fine; sometimes even better for things like french toast or grilled cheese.
We want to minimize waste as much as possible here, and also help you stock your freezer with bread that’s free of preservatives, dough conditioners, and unnecessary stuff. We use the whole wheat sandwich loaves for our kids’ lunches, so it’s nice to have it stockpiled. We’re lucky that we can offer it at a price that’s competitive with a discount grocery store. So take advantage of that shelf when you can!
The only downside? Our bread slicer is broken today. Oh well.
Have a wonderful Sunday!
