wander through the seasons

-It’s lilac season 🪻🌸-

Featured are different varieties of thyme including lemon, English, orange, creeping, and a lovely variety that was planted before my tending

-take me back to the Obama years please 🙏-

Easter Lamb Brioche

This gorgeous creature has been paying us frequent visits. It’s been such a treat

Perfect crack on these ginger cookies

The flavors of late winter and the mud season for me are maple, milk, and tropical fruits. Trying to bring that to the bakery with these croissant specials, I’ve been working on maple custard twists, banana dulce de lèche, and passion fruit curd with coconut frangipane !

More fun with croissant ends, this batch made a Pain Suisse with an oat milk pastry cream and chocolate chips, finished with a brush of vanilla syrup.

Had fun developing the Valentines menu at the cafe! I made red velvet sweet rolls, red fruit gateaux basques, and raspberry cheesecake croissants, my awesome co-baker did some crazy cross lamination for chocolate strawberry pain suisse with cute heart shaped macarons, and the baristas were whipping up beet and vanilla lattes. 🩷❤️🩷

Made a test batch of mini gateau basque with a basic pastry cream and mixed berry jam. I slightly over filled them and forgot to give them an egg wash before baking them off but learned a few things and they were still very tasty. A few tweaks and a nice cherry or strawberry jam I think these are going to make a perfect spring time swap for pastel de nata to get people excited for fruit season.

Ummmmm.. ok then … 🥶

I didn’t realize it was such a tome ! I bet it weighs like 30lbs, I’m so excited to start baking through this. :D