Raspberry Rhubarb Pie, Chocolate Espresso Cake, and Pain aux Raisin

Hello!

Hope you’re all moving into daylight savings with ease, and are ready for the fast approaching first day of spring on Sunday. To celebrate the return of spring flavors (as well as Pi Day yesterday), we have added a Raspberry Rhubarb Pie with Ginger Oat Streusel to this weekend’s menu. Though strawberry rhubarb is a popular combination, I personally think raspberry and rhubarb is even better! The combination of rhubarb and raspberry tartness softened by the sweetness of the streusel keeps the pie from becoming cloyingly sweet. Give it a try and let me know if you agree!

We’ve also recently begun milling our own Rouge de Bordeaux flour in-house again. Rouge de Bordeaux wheat has a rich flavor with exquisite aromas of roasted cocoa nibs and warm spices. There’s really nothing like freshly milled flour, and the Rouge de Bordeaux reveals its delicate, nuanced flavors this week in our pastries including Ham and Cheese Croissant, Pain au Chocolat, and Pain aux Raisin, which just returned to the preorder menu.

Another favorite item returning this week is our Chocolate Espresso Cake, which many of you have been requesting. There are only 12 available, so don’t wait.

Finally, our latest quiche is Mozzarella and Pistou (available whole or by the slice). It’s a light, herbal, and flavorful vegetarian variation of our quiche that’s perfect for spring upcoming.

Happy spring!

Best,

Kim