Hot Cross Buns
I want to start off by saying Thank You So Much for your interest and support of our 1503 Matzah. Your response and interest in this item was incredible. Making a product that is so culturally relevant to people is very special to focus on. As I fell into the rhythmic rolling of the dough, I found myself thinking about the generations before me. I remembered my grandparents and wondered about their parents, their triumphs and struggles, many of which continue today. I thought about the persistence and determination that we each have needed to carry on.
Now we switch gears, and begin another week of holiday baking to celebrate Easter. Since I come from a family that has celebrated both holidays, these traditions are both close to my heart, and equally important. For me, all holiday celebrations conjure up specific flavors and dishes. In my house Easter marks the beginning of spring, and with it the flavors of crisp, juicy carrots and the bright flavors of lemon and rhubarb. Rhubarb has been a learned flavor for me. My grandmother loved it and on one of her visits I begged her to make it for me. She stood over the pot, stirring the deep red, celery stalk-looking pieces until they collapsed into applesauce consistency. I remember her holding out a spoonful for me and immediately recoiling as I had that first bite. The tart, vegetal flavor was unlike any I had ever tasted. It would be years before I would appreciate rhubarb's flavor, and now that I do I like to keep it in its most elemental form -- mostly tart, slightly sweet -- either standing on its in our hand pies, or paired with something equally tart, as in our Rhubarb Raspberry Lattice Pie on this week’s menu.
We are doing several special Easter items for in our store this weekend, including bunny rabbit-shaped croissant dough spread with frangipane and topped with saucy raspberries; duck-shaped lemon cream-filled creamssants; a subtly spiced spelt flour carrot cake with mascarpone cream cheese frosting; cardamom-scented bread pudding; and sprinkled Easter cookies.
And to mark tradition, as our Secret Item for all of you this weekend we are making Hot Cross Buns, but with limited numbers available. Ours are soft, fluffy buns made wholesome with fresh milled Rouge de Bordeaux flour ground into every batch, adding plump currants and golden raisins soaked in liquor with orange zest, a little bit of spice, cinnamon and nutmeg. Once they emerge from the oven, golden in color, they are brushed with a vanilla bean-scented sweet glaze instead of the classic cross. We are making these in trays of five. Available this week for our newsletter subscribers only, so be sure to join our email list for access to all of our weekly specials.
We also want to announce some exciting Bakeshop news here! For years we have been asked about shipping our pastries out of state, and we want to let everyone know that as of this week we have partnered with Goldbelly for nationwide shipping! For friends and family that are not here in Portland, they can follow this link to bring a selection of morning pastries and our Burnt Basque Cheesecake to their tables:
Thank you, as always, for your continued support. It means the world to me and the bakers at Bakeshop.