RISE ABOVE

Rhubarb Brûlée Upside Down Cakes - we’ve got so much delicious local Rhubarb and we baked some into lemon cakes, sprinkled sugar on top and torched them!

Rhubarb is here! So far we’ve got it in our Tebirkes (my fav!) and our pistachio frangipane tarts❤️💚❤️ and have the first asparagus in our veg croissants and on today’s pizza🍕

Last day for Pastiera, the Italian Easter Torte of ricotta, wheat berries, lots of candied orange peel and pastry cream folded together and baked into such a tender dough🐰💜. We made 9” & 4”!

Coconut Macaroons dipped in Chocolate🕊️🕊️🕊️

Hot Cross Buns! Soft, spiced buns filled with golden raisins, black currants and chopped orange peel that we’ve been soaking in tea w vanilla beans. So excited to eat our first of the year! We will make them everyday this week through Saturday💫

Irish Soda Bread☘️Fresh buttermilk, fragrant local flour, currants, a little caraway and of course, lots of butter💚😊💚

Our bakers have been making five varieties of Hamantaschen all week and will keep up through Purim✨💜

Chocolate Cherry Sourdough, Pain Suisse filled with Passionfruit Cream & Chocolate, Gateau Basque, Flourless Chocolate Tortes and so much more❤️Happy Valentine’s Day❤️

Mohntorte (Viennese poppy seed cake)! We are loving the depth of flavor that so many ground poppy seeds give in such a simple torte. Whole and by the slice!

Pain Suisse! Crispy cross-lamination croisssnt dough w chocolate and vanilla bean pastry cream baked inside! Also, have a pot of freshly made rich hot chocolate👩🏻‍🍳☕️
📷: Paul Teeling