• Buttermilk cake with passionfruit lemon buttercream
• Chocolate cake with salted caramel buttercream
• Blueberries & Cream…buttermilk cake, stuffed with vanilla bean pastry cream, covered in blueberry buttercream
• OMG…chocolate cake, stuffed with chocolate ganache, covered in chocolate buttercream, dipped in chocolate
Walnut Sage bread
We pair a hint of wild sage that we get from our friends at Epices de Cru with the humble yet complex flavors of toasted California walnuts in a new naturally leavened whole grain bread. For Walnut Sage, we freshly mill the relatively modern Hard Red Spring wheat and the super-flavorful, ancient Emmer wheat (the ancestor of the modern durum wheat, if you will), both grown in the Leelanau Peninsula of our beautiful state. In an effort to coax the full potential of the whole grains, we do a long and slow overnight natural fermentation of a very wet dough that is dyed purple thanks to the tannins from the skins of the walnuts. The bake is bold and dark!—rightly so to match the boldness of what’s going on in that crumb and highlight the abundance of residual sugars from naturally fermented whole grains. This combination has a lot to offer besides the added nutritional benefits of freshly milled whole grains. Flavor first! Earthy, sweet, nutty, slightly tangy and floral, a touch bitter… Addicting we might dare say. Enjoy on its own, toasted and spread with butter or jam, or pressed into a panini with your favorite goat cheese.
Delicious summer treats
Pavlova is the iconic dessert of Australia and New Zealand, named after the Russian Ballerina Anna Pavlova, who performed there in the 1920s. It is a light, luscious, fruity, sweet, cloud-like dessert. It begins with piping a round of vanilla meringue and baking it until the exterior is crispy, but the interior remains soft and smooth. It’s then covered with a thick wavy layer of unsweetened whipped cream (plenty of sugar in the meringue for the entire dessert) and generously decorated with beautiful, juicy raspberries & blueberries.
Tokaji Cream cake
This torta is an interesting combination of flavors and special ingredients starting with Tokaji wine, from the Tokaj wine region of Hungary. We’re using a sweet topaz-colored variety, 5 Puttyonos Aszú. The wine and Guernsey Dairy heavy cream make the cream that fills and covers the cake. Inside are layers of soft vanilla chiffon cake and chopped raspberries. The outside is garnished with sliced toasted almonds and whole raspberries.
Father's Day Weekend! Perfect for the cinn-oh-man in your life. This breakfast pastry has intense cinnamon flavor through and through. Buttery croissant dough is layered with cinnamon butter, then glazed in cinnamon and vanilla.
somodi kalacs 6/14-6/16
Father's Day Weekend! (sho-mo-dee-ko-loch) A traditional Hungarian holiday bread we learned to bake in a village in Transylvania on our trip there in 2012. This soft, golden pan loaf is made with fresh eggs and a sweet buttery cinnamon sugar swirl inside. The smell is amazing, the taste is even better.
pain de montagne 6/21 & 6/22
Dense, intense rustic bread of the hard to reach mountain regions of France and Switzerland. Available in .75K round or the famous 2K version.
black olive farm bread 6/28 & 6/29
A crusty round of our signature farm bread studded with marinated black Kalamata olives from