A lot of care and a little artistic touch goes in to making our blueberry tarts. The ingredients are simple: cream, vanilla bean, sugar, flour, butter and of course fresh blueberries. The difference is the care we take with forming the fluted tart shell, scraping the seeds from the fresh vanilla bean pod for the pastry cream filling, hand painting the blueberries a little apricot glaze and adorning the peak with one red raspberry. It is a beautiful sign of summer at the bakery. They’re impressive for dinner parties and a perfect little dessert for one. You deserve it.
Red, White & Blue Rétes
Rétes (pronounced ray-tesh), is Hungarian for you probably know as strudel. To make ours we take fresh made strudel dough and carefully hand-stretch it over an 8 ft. table until it’s thin enough to see through. Then it’s folded and layered with melted butter and a sprinkle of bread crumbs, wrapped around fresh fillings, and baked until golden brown. This is just about the most fun you can have baking.
What makes it a red, white and blue rétes is the three ribbons of sweet filling running through the inside: tart cherry, vanilla bean cream cheese and wild blueberry. You don’t have to choose. You can have it all in one bite. Let us make your day with a slice.
Simply Rhubarb Pie
Enjoy this sweet tart summer treat for a limited time! A scrumptious pie made from our buttery double crust and a simple filling of fresh Michigan rhubarb from a farm in Harbor Springs and a bit of sugar. Don’t miss out.
June pies: perky pecan, jumbleberry, coconut cream, key lime, cheery cherry, go-blueberry and simply rhubarb