Category: Goings On

100% Whole Wheat

Al’s been working on a 100% whole wheat, I’ve been nibbling on all the end pieces…. delicious especially smeared with a bit of butter.

Well hello 2012

 

Apparently the holidays are like summer – crazy with no time to even take a breath – but here we are in the new year with lots of things planned.  The next issue of Baker’s Notes is percolating, new desserts are in the works, Al is hard at work on bread projects and we’re taking the time to do a little winter deep cleaning.  Thanks for sticking with us.  Oh and that up there was the backside of the counter on Christmas Eve right before the bedlam, it was a very good time.

Almond Cake

This almond cake is slightly dense and not too sweet. We use it as the base for several different cakes throughout the year including the wildly popular summer version with blackberries. Right now we are filling it with home made fresh cranberry jam and swirling on the white cloud frosting. Delicious.

Gingerbread (again)

See that up there? It’s the most unassuming delicious thing going right now. It’s the first thing I think about when I get to the bakery in the morning and although I’m trying to cut back on the sugar I’ve been nibbling on stray pieces like nobody’s business. It’s called Anna’s Hard Gingerbread and the recipe comes from Allison’s partner Kelly’s mother Anna who lives up downeast on Little Cranberry Island. Strangely enough it has no ginger in it, just a variety of warm spices and ingredients that give it a perfect flavor and texture.

I think we can say we’re all in love with gingerbreads right now at the bakery, there are at least 4 different versions going on at any given time. I can’t think of a better way to celebrate the season.

Vollkorbrot, Volkorenbrot, Volkornbrot, Volkorernbrood

So many spellings and delicious so many ways …… sliced thin with smoked salmon and creme fraiche… maybe a smear of egg salad (or tuna salad with beets)….perhaps with a nice slice of ham and gruyere cheese…. or my favorite fresh local ricotta and a drizzle of honey. Available on Tuesdays.