The combination of freshly milled, whole grain, hard red spring and soft white wheat flour gives this special scone beautiful color, a slightly nutty and earthy flavor with a hint of sweetness. The orange zest adds a bright and fruity contrast to the earthiness of the grain. The date pieces add rich, unctuous treats to the experience.
There’s a lot of love that goes into making this pie. We start with an all-butter crust made with high extraction flour from Janie’s Mill, then fill it to the brim with fresh, juicy peaches, a little sugar, and a touch of vanilla bean. All this goodness is crowned with another layer of flaky all-butter crust. Simple and delicious.
This mildly sour, naturally leavened bread is packed with organic high extraction wheat flour and has become a favorite of Bakehouse staff and customers alike.
-Blueberries & Cream Stuffed Cupcakes -Chocolate Cupcakes with Vanilla Swiss Buttercream -Buttermilk Cupcakes with Passionfruit Lemon Swiss Buttercream -OMG Stuffed Cupcakes -Strawberry Lemonade Cupcakes
-Perky Pecan -Cheery Cherry Pie -Go Blue! Berry Pie -Key Lime Pie -Country Peach
-Sweet Cream Biscuits -Jake’s Cake Angel Food -Blueberry Buckle
chernushka rye bread 8/19 & 8/20 Chewy traditional Jewish rye with chernushka seeds, also known as black caraway or nigella seeds. They give the loaf, and your sandwich, a nice peppery like flavor. This one definitely has a following.
small summer fling coffee cake 8/26 Load up on this warm-weather favorite. A flirty version of one of our favorite forms of pastry—the coffee cake—that’s chock-full of coconut and lip-lickin' lime. It has a moist fragrant inside and a toasty coconut crust outside. Doubles as breakfast or dessert.
new yorker onion roll 9/2 & 9/3 Fire up the grill and make that burger truly epic. We mix sweet caramelized onion and poppy seed throughout the dough, then fill the center with even more delicious onion & poppy mixture. A treasure in each roll! Get a bag or two. Load your freezer up and be ready for grilling season!
bialys 9/6 This is our version of the traditional bialy that hails from Bialystok, Poland. They're crispy and chewy rolls with a center of slow-roasted onions and poppy seeds. They look a little like bagels, but they're different. Bagels are boiled before baking and of course, have a hole through the middle. Bialys are not boiled but still hand-shaped and stone hearth-baked and have a delicious impression to hold that savory center. You can certainly eat them the same way you would a bagel though. Enjoy!
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