Hood Strawberries, Raspberry Rhubarb and Creamssants

I hope you all had a fantastic weekend and a Happy Father’s Day. Thank you for making us a part of your festivities, and we hope you got a chance to enjoy some of the special pastries on the menu. If not, we have decided to continue offering a few of these items on this weekend’s menu!

Now that raspberries are in season, we turned our classic Rhubarb Hand Pie into a Rhubarb Raspberry Hand Pie. When it comes to rhubarb, raspberry is my all-time favorite fruit to pair with it. I also love the way the juices leak out during the bake and slightly caramelize around the edges of our flaky, buttery pie dough.

Last weekend, we used the Hood Strawberries we picked on Sauvie Island in a Danish, this weekend we are using this same coveted variety of strawberry in a Hood Strawberry and Frangipane Parisian. We take a circular slab of our croissant dough and top it with the freshly picked Hood Strawberries, a bit of frangipane, and a drizzle of simple syrup.

Back on the menu last weekend was our Trio of Creamssants, which is an all-time favorite here at the bakery with both customers and staff. For those who have yet to try, they are the marriage of a croissant and a cream filled donut. The trio includes three flavors: vanilla, chocolate and espresso.

We hope you enjoy.

Stay cool this weekend!