A French country loaf with a slight sour tang. We like the flavor of this bread best with an extra dark crust.
We peel and grate forty pounds of carrots to make one batch of this cake. All those carrots add an incredible moistness and a fresh sweetness to the cake. Combine them with toasted walnuts and aromatic spices and you get a great cake that's totally delicious on its own. Cover it with a generous amount of cream cheese frosting and it becomes irresistible. Available in 6" and 9" rounds and sheet cakes.
They're back! Pumpkin pie made with local Guernsey cream, pumpkin muffins with toasted walnuts, pumpkin cheesecake made with cream cheese from our neighbor Zingerman's Creamery and a ginger jump up cookie crust, and Pumpkin patch stuffed cupcakes. So celebrate the feeling of fall and cuddle up to our pumpkin pastries!
Back by popular demand! Sometimes we refer to sugar crisp as "the doughnut of muffins". Its a moist buttermilk and nutmeg baked muffin that's brushed in melted butter and rolled in deeply flavorful cinnamon sugar. Come in and ask for a taste!
This month we're making fresh apple fritters and French crullers. Available only at the Bakehouse, Saturdays at 10 AM.