Capturing the Essence of Seasonal Fruit

Welcome to the first post of the new Bakeshop blog! My hope is to use this space to share details about what's going on in my kitchen as I develop pastries, work with new ingredients, and add new offerings at the shop.

In the process of refocusing my business, I’ve often asked myself what’s most important to me. One thing on top of that list is being able to go to the farmers market, where I let the produce be my guide. I carefully select whatever looks the ripest and juiciest, and from there I decide which flours best match each particular fruit. Every pastry is created in tandem with the fruit and the flour.  

Capturing the essence of local seasonal fruits is what draws me to baking with them. How the sweetness of one fruit can offset the tartness of another, and with a bit of sugar and a splash of jam they come together to highlight the bounty of a season. Being able to develop new pastries using the glorious summer produce of the Pacific Northwest has been the silver lining of a challenging time of closure, reopening, and rebirth. I’m profoundly grateful to be back out picking berries on Sauvie Island and perusing the Montavilla Farmer’s Market, and then heading to the bakery to make jam and develop new doughs and fillings for pies and tarts. 

The menu for this weekend features some of these new items, like Summer Berry Pie, Peach Tarts, and Apricot Rye Jam Bars. You can order online now for pickup or our newest, convenient service: contactless delivery!

During this trying time, we depend on you, our loyal customers, for support. Thank you for helping to keep us going. We are proud to bake for you.