Pumpkin Spice, Caramelized Apples and more...

Happy (almost) fall!

This week we are winding down the use of bright, juicy summer berries and stone fruits, and shifting to warmer, toastier ingredients including spices, crisp apples, and slow-roasted yams. You’ll find the latter ingredient in two of our very popular seasonal pastries returning to this weekend’s menu: Pumpkin Spice Muffins and Caramelized Apple and Pumpkin Hand Pies!

Our Pumpkin Spice Muffins have been repeatedly requested by customers over the last few weeks, and we are so happy to have them back. This muffin is actually a variation of one of the very first recipes that I developed for my cookbook, Good to the Grain — a deep orange, soft and tender muffin laced with warm spices and chewy dates. Rather than pumpkin, we use slow-roasted yams for improved flavor and texture. They’re still made with whole wheat flour, a nutty, earthy flour with hints of caramel and brown sugar, but the dates have been removed to instead focus on the classic pumpkin pie spices: cinnamon, nutmeg, clove, and black pepper. Last year I found that the spice and heat on the muffins needed a push, so we increased the spices, even doubling the black pepper.

We said goodbye to the Summer Fruit Hand Pies this week, and are bringing back our classic Caramelized Apple and Pumpkin Hand Pies. In terms of fall pie fillings, these two truly give you the best of both worlds. We roast tart apples in the oven until slightly caramelized, and then fold them inside of our flaky old fashioned pie dough along with our “pumpkin” pie filling of roasted yams, browned butter, and fall spices. Like Thanksgiving in the palm of your hand!

We also have a few other noteworthy returns: Chocolate Kouign Amann with discs of house-made chocolate ganache inside, the ever-popular Blueberry Bran Muffins, and one-pound bags of crisp and nutritious Seeded Granola.

Preorders are open for this weekend through Thursday at 5pm.

Enjoy this beautiful weather!