First loves & second tries.
When Mr. Amazing and I first started dating he told me, week after week, that I was missing out by not making each and every sandwich on a dutch crunch bread. If it was on the market shelf or at the sandwich shop, he wouldn't order anything else. If I'm being honest it looked a little strange to me, with those golden crackling bits of crust. In fact, most places around the globe, its called a tiger crust. Thinking back, I'm not sure he ever broke me down to trying it. In fact, after all these years of baking our bread, I had somehow forgotten my husband's very favorite. Better late than never?
This week we're baking a tried and true sandwich loaf, a pain de mie in this case, with a pillowy crumb and softer golden crust, and topping it with a gently sweet tiger crust. Calling it, of course, the dutch crunch loaf after the first bread love of Mr. Amazing's life.
The Turkish wonder of molasses and sesame is coming back, along with bagels in plain and cheddar jalapeno. The rye loaf returns after much request, and -for a little more decadence- the double chocolate loaf that has become our favorite late night treat.
On a sweeter note, at least three scone varieties. Cardamom pear & chocolate, wild blueberry & toasted coconut, and salted honey & almond. Apples spiced with cinnamon and dancing in sweetness fill the fruit turnover. We're also adding a chocolate turnover this week, in case you're feeling really indulgent. And last but certainly not least, the craquelin au chocolat is sharing a menu with it's zestier cousin, lemon.
It's shaping up to be one of my favorite menus yet. I have a few other ideas, ingredient sourcing and time permitting, that I think we'll all be excited about.
https://thebakeryat1871.com/our-menu-1
However, speaking of time, I want to extend both my overwhelming gratitude and sincerest apologies from last Saturday. To say we broke a record in reservations would be a massive understatement. I could not be more thankful for each and every one, which means the world to me. I was so excited, in fact, that I naively felt like I could conquer the world. The truth is, I fell short. Through long handmade processes and fresh mornings bakes, we managed to fill every reservation. However, by opening hour, I was still deep in filling several speed racks and sorting orders. Which meant the case was bare, and I spent the next few hours desperately trying to keep goodness in the cases for walk-in guests. All at once, it was a thrilling challenge and a humbling experience. At the end of the day, I'm still only one baker with two hands, committed like a crazy person to hand sheeting and folding, and baking every item fresh every morning. I am deeply sorry for the bare shelves and struggling service. The good news is, every hurdle makes us stronger. You make us faster and better every single day, and we will keep working harder to see your smiles.
Thank you for being the best part of our bakery dream.
See you soon!
