Wheat-free treats and the last days of summer

Hello!

It’s been a joy to be back in the bakery after our much needed end-of-summer break. Thanks to all who placed orders last week. It was wonderful to see your faces.

I hope everyone has had a wonderful week like I did sending the kiddos back off to school. Now I can turn my attention to bringing some fun pastries back to the bakery.

Last week we were excited to bring back our own Coconut Pecan Cookies** after several years off the menu. These were inspired by my grandma, who was a terrible cook but always had a jar on her kitchen counter filled with store-bought Mother’s Oatmeal Cookies, and once in a while the coconut ones. I would always grab one (or five!) as soon as I got to her house. We make them with 100% oat flour, toasted salted pecans, whole oats, and shredded coconut. They are on the menu again this week, in packages of 6.

Another wheat-free option on the menu is our Banana Chocolate Muffin**. It’s a moist, melt in your mouth, banana bread-esque treat that our customers have always loved — especially kids! It’s made with a house-made Bakeshop blend of wheat-free flours, flax meal, molasses, cooked oats, bananas mashed at their peak ripeness, and hundreds of microscopic chocolate chips.

This week we’re back to milling our own Rouge de Bordeaux flour for our Pain au Chocolat and Ham and Cheese Croissants. Rouge de Bordeaux wheat has a rich flavor with exquisite aromas of roasted cocoa nibs and warm spices that pairs equally well with chocolate as it does savory ham and cheese!

And finally, as summer draws to a close, we hope you’ll enjoy the last of our summer offerings while they’re still on the menu, Summer Fruit Hand Pies, Double Crust Peach Pies, Marionberry Scones, and Brown Butter Coffee Cake Muffins filled with juicy raspberries.

Hope to see you this weekend!

**Please note that though the above pastries are both wheat-free, neither are appropriate for those with celiac due to cross-contamination in the bakery.**