Mother’s Day

This week we are so excited to bake with spring bounty to celebrate Moms this weekend. We’ve curated a menu of pastries, sweet and savory to mark the day.

We have gorgeous stalks of rhubarb that we will oven roast with sugar, vanilla bean and hibiscus flowers to balance their tart flavor and coax out their rosey red color. Once the rhubarb is out of the oven it will put on top of croissant dough with a dollop of frangipane and baked until golden to make our Hibiscus Roasted Rhubarb Danish.

A new spring quiche is on the menu this week inspired by the salads that I make at home -- Mozzarella, Spring Onion and Pistou Quiche -- a bright green chopped herb mixture swirled with olive oil. Served with a bitter radicchio salad, dressed with a mustard vinaigrette and showered with herbs (especially tarragon) would be the way that I would serve this bright quiche.

We are also making a decadent Chocolate Eclair Croissant, with croissant dough standing in for the traditional Pate au Choux. The eclairs are filled with vanilla pastry cream and dipped in a rich chocolate glaze then topped with real gold foil, and are sure to delight!

And for ease for a brunch with Mom, we have grouped together two “Best Of” boxes which include our most popular classic items. The Sweet Box includes Pain au Chocolat, Pain aux Raisin, Wonder Bun and a Raspberry Almond Parisian. The Savory Box includes two Cheese Straws, Corn and Gruyere Muffin, Everything Croissant and a Tomato Savory. Each box will be tied with a colorful bow so it’s ready to gift!

Plus fun, colorful Sprinkled Spring Shortbread Cookies!

We look forward to baking for you this holiday weekend. I look forward to seeing everyone at the bakery this weekend, and then spending the rest of Mother’s Day with my kiddos.

Kim

PS - Keep your eyes open for a special fun Bakeshop announcement later in the day