Back from Vacation:
A bounty of plump blueberries arranged over vanilla bean pastry cream and a crisp, buttery tart shell made with a hint of fresh citrus. This is what summer tastes like!
Enjoy this sweet tart summer treat for a limited time!
We lovingly craft this pie with our flaky all-butter crust and simple filling of fresh Michigan rhubarb and a bit of sugar. Ends when the local rhubarb crop runs out.
We never rest in our relentless pursuit of better baking. We’ve been tinkering with our carrot cake recipe for a while. The result will debut in June. It has an even better texture and flavor, with higher ratios of fresh grated carrots, organic wheat flour and whole wheat flour. The price and weight remains the same. Enjoy!