AUGUST

2 weeks ago at the farmers market, there was a torential downpour. We survived... Enjoy these pics of Barb and me (and the community) helping to keep the tarp up!

Also, I've been working on something very special. The third picture here is a sneak peek.

Take-and-bake instructions are listed both on the package and now below too! Don't forget to provide feedback on those Take-and-Bake items. I want to know what you like, don't like, want to see, etc.

September Menu Teaser

Almond Croissant

Apple Butter Danish

Pumpkin Muffin

Chocolate-Date-Nut Bread (full loaf or slice)

Chai Spice Loaf

Coconut Granola

Spinach & Feta Quiche

Salted Maple Apple Baked Oatmeal

Take-and-bake: Ham & Gruyere Croissant

News & Events

Capitol View Farmer's Market every Wednesday from 3-7pm. There is live music and food trucks. Bring the whole family!

Coconut Cream Pie Danish

Description: Who’s turning pies into croissants again? I am! I start with croissant dough filled with a graham cracker “crust” and coconut pastry cream, topped with toasted coconut.

Allergens: Wheat, Milk, Egg

Storage: Best served immediately. Still acceptable for a few days (refrigerate!) but it’ll be softer and not flakey.

S'Mores Cruffin

Description: Classic summer dessert in a modern croissant shape! This cruffin is filled with a chocolate-hazelnut filling, topped with a marshmallow-y meringue and dusted with graham cracker crumbs.

Allergens: Wheat, Milk, Egg, Tree Nut

Storage: Best served immediately. Still acceptable for a few days (refrigerate!) but it’ll be softer and not flakey.

Spinach & Pistachio Muffin

Description: No, you can’t taste the spinach… but how cute is the color?! This is a sweet muffin (not savory) and is just lovely.

Allergens: Wheat, Milk, Egg, Tree Nut

Storage: Store in airtight container. Should last up to 7 days. Will last for months if frozen.

Blueberry Cream Roll

Description: Like a blueberry muffin but in a spiral shape? This yeasty dough is soft and filled with a blueberry puree. Topped with a cream cheese icing and streusel. It's pretty yum.

Allergens: Wheat, Milk, Egg

Storage: Best within a few days. Store in an airtight container.

Chocolate Zucchini Loaf

Description: It's still summer which means we still have zucchini! This loaf is brought to you by dark chocolate and it feels more like a dessert than zucchini should.

Size: ¾ lb loaf pan

Allergens: Wheat, Milk, Egg

Storage: Store in airtight container. Should last up to 7 days. Will last for months if frozen.

Peanut Butter Granola

Description: This peanut butter granola is great on its own or with some milk on it and eaten with a spoon. My personal preference is to eat it on top of Greek yogurt with some fresh fruit.

Allergens: Peanut

Storage: Should last for at least 2 weeks after opening.

Red Pepper & Sausage Quiche

Description: One person told me this was their favorite quiche. I expect them to buy at least 3. (You never know). This quiche has pork breakfast sausage, red bell peppers, onions, and cheddar cheese.

Size: 9 inch refrigerated quiche (6-8 servings). Follow reheating instructions on lid (or watch my video on Instagram!)

Allergens: Wheat, Milk, Egg

Storage: Store in refrigerator until serving. Should last for 5 days. You can freeze it for longer storage, just be sure to let it fully thaw in the fridge before reheating.

Carrot Cake Baked Oatmeal

Description: Say hello to my favorite baked oatmeal! Chalk full of carrots and warm spices, this oatmeal has raisins and walnuts on top. I top mine with a little greek yogurt for extra creaminess (frosting anyone?).

Size: 9 inch square (4-6 servings).

Allergens: Milk, Wheat, Egg, Tree Nut

Storage: Store in refrigerator until serving. Should last for 7 days. Or you can freeze it for longer storage.

Take & Bake: Peach & Blackberry Hand Pies

Description: Adorable, portable pies filled with a peach compote and studded with blackberries. Quantity: 4 hand pies

Allergens: Milk, Wheat

Storage: Store in freezer until baking. Should be good for 3 months in the freezer.

Baking Instructions: Remove from freezer the day before baking. Preheat oven to 425 degrees F. Place hand pies on baking sheet with parchment or foil. Bake for 22-24 minutes until golden brown and filling is bubbling.

ANY THOUGHTS?

I'm all ears

Send