Summer Fruit Parfait

Hello!

The persistence of my garden inspires the secret item this week. My two garden boxes are overflowing with mint and lemon verbena. I’ve been entranced by lemon verbena since tending my garden in Los Angeles, where the plant grew with abundance. The chartreuse leaves — long, thin, and slightly sticky with an intoxicating perfume — make the perfect match for infusions – ice cream, panna cotta, creme chantilly, jams and more.

Summer baking (and cooking!) for me leans towards ‘a little bit of this, a little bit of that’ mentality. What is on the counter ripening in the heat? What has just arrived fresh in the farmers’ markets? What can be snipped from the garden to offer a dish more flair? How can I think creatively in the moment to create something that is more than the sum of its parts?

Enter the Summer Fruit Parfait, a perfect foil for this thoughtful yet inspired way of creating. A glass of various layers and textures, lemon cake alternated with a mouth puckering lemon curd, various fruits procured from the farmers’ market today - succulent strawberries, juicy blackberries, ruby-red currants - dolloped with cream and flavored with the aforementioned lemon verbena. A refreshing, light and satisfying dessert to cap off a summer meal.

As we shift from previous systems into our current we thank you for your support, always. We will now have our whole pies, Burnt Basque cheesecakes, quiches and whole loaf cakes on our website weekly for preorder. Every other week we will announce via this newsletter our Secret Item, which can also be preordered for that weekend. Everything else will be available for walk-in shipping at Bakeshop on Saturday and Sunday mornings 8am-1pm. The counter will be filled to the brim, just like the old days! We look forward to seeing you all.

Stay tuned for another exciting update soon, one many have been asking and peeking into the shop for!

With gratitude,

Kim and The Bakeshop Team