Blueberries, Strawberries, Raspberries and more

Hello!

Hope you all had a joy-filled weekend! We appreciate your holiday business – whether you ordered from our Easter Weekend Menu or had a box of our matzah at your Passover table.

Our menu for this weekend, April 23-24, is live and open for preorders. You’ll notice our Bran Muffin has switched from apple to blueberry as we continue to evolve our menu with the seasons. This muffin has been one of our most popular items since the first days of Bakeshop, and we love to offer seasonal versions of it year round.

Speaking of the seasons, nothing quite says spring at Bakeshop like the smell of home-made strawberry jam as it bubbles away in the bakery. Right now we are using it in our Strawberry Barley Scones, which sandwiches a generous smear of jam between the dough. When the scone bakes, the jam thickens and even caramelizes a little around the edges. You can find a recipe for both the jam and the scones in my cookbook, Good to the Grain.

Another recipe from my cookbook, which as I mentioned last week was just named one of the 25 Iconic Dishes in Portland by Eater PDX, is the Figgy Buckwheat Scone. It was only available for walk-up orders last weekend, but it’s back on the preorder menu for this Saturday and Sunday.

Also on the menu for this weekend is our Carrot Cake with Honey Mascarpone Cream Frosting and Amarena and Raspberry Parisian, which have both been incredibly popular in the last few weeks. We are glad to see you enjoying them!

Finally, there will be no delivery again this Saturday, but our delivery driver will be back next weekend.

Thank you!

Kim & The Bakeshop Team