Hood Strawberry Danish

After work on Saturday, Stephen and I drove to Sauvie Island to go berry picking at Columbia Farms. Luckily we were able to get our work done before the deluge! Armed with empty flats filled with blue baskets, we plunked ourselves down in the section amongst the rows of Hood strawberries and relaxed into a culinary game of hide and seek. The berries were small and sweet. And delicious. I decided right then to do a little prep work and pick as many as I could, removing the stems right in the field. I brought them home and then to the bakery, where this weekend we will fold them into our homemade strawberry jam and then spoon into a Hood Strawberry Danish for a special Father’s Day treat. Since this is probably the last week for the Hoods there are not many left, and I am only making 40 of these treats, so act fast!

In case you don’t get one of these Danish, I also decided to bring back one of our most popular items for Father’s Day — the trio of creamssants filled with vanilla bean, chocolate and espresso pastry cream. These represent our version of a filled doughnut, but made with croissant dough, brushed with an orange scented vanilla bean syrup, and baked until dark and caramelized. These are on our regular Weekend Menu, but also in a limited quantity. Be sure to join our email list for access to all future Secret Newsletter Items.

Have a Happy Father’s Day!

Thank you for your support today and always.