We are OPEN this weekend + Happy New Year!

Happy New Year!

We hope you had a joyous holiday season, and that your year is off to a wonderful star. We are back in the bakery again full-time after our two week break, and are excited to start baking for you again this weekend.

We are excited to have Chocolate Espresso Cake back on the menu this week. This cake is an all-time Bakeshop favorite that we have been making since around the time we first opened our doors. Reminiscent of an old-fashioned box cake, it’s highly addictive and tastes almost as good straight out of the freezer as it does fresh out of the oven.

We are also making a limited number of the Gingerbread Cakes with Buttered Rum Glaze that were such a big Christmas favorite, as well as a few more Cranberry Scones with Spice Sugar, if you’re wanting one more taste of the holidays.

And if you’re ready to leave the holidays behind, it’s nice to have a bag of Seeded Granola on hand. Made with a mixture of oats, flax seed, black and white sesame seeds, poppy seeds, sunflower seeds, and pepitas tossed with honey before we bake it crisp and golden, and then toss in dark raisins post-bake. It makes a great healthful snack or breakfast.

Finally, this week we thought we would have to remove our Burnt Basque Cheesecake from the menu for the first time in ages due to a cream cheese supply shortage! Luckily we were able to find a few cases at the last minute. Hopefully we won’t run into any more issues in the future, but just in case you may want to stock up now and pop one in the freezer for later.

Stay safe. We look forward to seeing you!

Warmly,

Kim