Carrot Cake with Honey Mascarpone Cream Frosting

Hello!

Hope you all had a lovely weekend! We were thrilled to see your response to the return of some of our seasonal pastries last weekend – Rhubarb Hand Pies, Candied Coconut Muffins, and Coconut Pecan Cookies – and we are excited to offer even more new items this weekend.

First, on our latest online preorder menu you’ll find Strawberry Barley Scones are back for the first time since last May! To make these scones we roll the dough (made with a barley and AP flour blend) into a long rectangle and spread it with house-made strawberry jam. Then we fold it, brush it with buttermilk, cut it into isosceles triangles, and sprinkle it with sugar pre-bake. They have a crunchy top, soft center, and plenty of strawberry flavor.

We are also offering a Secret Item this weekend, available to our newsletter subscribers: Carrot Cake with Honey Mascarpone Cream Frosting! You might remember this item from last spring, and we are really looking forward to making it for you again. This cake is scented with allspice, laced with shreds of carrots and topped with a creamy mascarpone cream frosting. It’s nicely spiced, not-too-sweet, and a little rustic. Be sure to sign up for our newsletter for access to future secret items.

Finally, our delivery driver has returned and we are able to offer delivery again this weekend for those who need it!

Best,

Kim & The Bakeshop Team