Duo of Maple Danish

Week after week we hear from customers asking for their personal favorite pastry which, for one reason or another, we are not able to put on our menu regularly -- Kouign Amann! Everything Croissant! Creamssants! To satisfy these requests, for one weekend every month we will now be bringing back these oft-requested favorites as our Secret Item.

To kick this off, we will begin with our most requested pastry - Maple Danish. This recipe was developed for my cookbook, Good to the Grain, and has been in production for nearly a decade as a special weekend-only item. I always loved the idea of having a few pastries that were only available on weekends as a special treat for our loyal walk-in customers, and this fit the bill. Using a Danish dough made with dark rye flour, this is a yeasted spiral roll made with maple sugar and maple extract, which is then baked until dark golden brown, caramelized and crisp on the edges, and softer at the center. Falling somewhere between a cinnamon roll and a palmier, this is a weekend treat that we feel is worth getting up for and heading over to Bakeshop! Available this week for our newsletter subscribers only, so be sure to join our email list for access to all of our weekly specials.

Thank you today and always for your support.

Best,