Rugelach Coffee Cake, Fall Pies, Cookies, Scones and more

Hello! 

The arrival of fall is a welcome time here at the bakery to refresh the menu with seasonal offerings, and to find inspiration for new creations. 

On this week’s menu you’ll find the return of several Bakeshop favorites, such as buttery Shortbread Squares, crisp and chewy Ginger Molasses Cookies, tender and hearty Blueberry Graham Scones, flaky Pain aux Raisin with rum soaked raisins, and cheesy Savory Tomato Croissants. 

You may have noticed the return of a couple of our fall pies last week, such as our Bakeshop Pumpkin Pie, filled with our spiced sweet potato and browned butter mixture, and Brown Butter Apple Pie, with thin sliced apples tossed in brown sugar, spices and browned butter, and topped with a buckwheat streusel topping. We are pleased to offer both again this weekend, and in the coming weeks you’ll see more seasonal pies appear on the menu. As we mentioned in our last newsletter, stay tuned for the opening of Holiday Pie preorders soon.

There is no Secret Item this week, but we did want to make you aware of a very limited special item available in the online store menu that we are very excited about: Rugelach Coffee Cake! This brown butter coffee cake is layered with salty oat streusel, mini chocolate chips and toasted walnut - flavors reminiscent of rugelach - in an 8-inch round mold. We are only making 12 of these delicious and special cakes this week, however, so we hope you’ll have a chance to try one of them. Next weekend we will have a new Secret Item for you all.

Enjoy the crisp autumn weather. We hope to see you this weekend!

Best,

Kim