Lamination Love and Strawberry Maple Scones

Hello!

Our staffing shortages are finally ending, as we have hired new staff members for most of the positions that we were looking to fill. As challenging as these changes have been, it's always fun to get new energy in the shop.

A big part of building our team up again has been getting our lamination team back to producing our usual volume of croissant items. It’s a four-day process to make our croissants. One ball of dough makes about 50 croissants, and in a normal week we make 30-35 balls. Every day in the bakery we are in various stages of the croissant process -– each one a labor of love! On this weekend’s online preorder menu you’ll find our classic Butter Croissants, Pain au Chocolat with custom Woodblock Chocolate batons, Amarena Cherry and Raspberry Parisians, Wonder Buns, and the return of our crisp and savory Cheese Straws.

We are also bringing back the Strawberry Maple Scone this weekend. It’s a soft buckwheat scone laced with jam tossed strawberries and dipped in maple sugar. We haven’t had these on the menu since 2020, so we hope you’ll enjoy their return as much as we are enjoying making them again.

As usual, we will be open for walk-up orders this Saturday and Sunday. Deliveries are also available for those who need them.

We look forward to seeing you!

Kim & The Bakeshop Team