Lets Bake.
Happy Menu Monday!
https://thebakeryat1871.com/our-menu-1
A week of rest and recovery has left me eager to get back in the kitchen, leading to a menu feat I am excited to tackle. But first, let's talk about what Mr. Amazing has been up to (in the kitchen at least, the rest of his efforts are still under wraps in the new space).
Last week he surprised me by making a bread dating back hundreds of years from one of the richest and oldest bread cultures in the world. It's humble twisted ring shape is encrusted in toasted sesame seeds and has a hint of molasses depth. I have always been the biggest fan of his bagels but, last week, I was quick to choose this understated bread for breakfast. I then snuck it on the menu before he could protest. Simit dates back to the 1500s in Turkey's long love affair with bread, and I'm beginning to understand why (and threatening to book a trip).
Speaking of bread...
More than a few of you snuck in early requests and reservations last week (something I am absolutely giddy about), and we are very happy to create your favorites, including the french onion soup loaf and the double chocolate loaf. We're also adding two new inclusion loaves to the shelves, one savory and one with a bit of spice. We are fire roasting tomatoes to pair with fresh basil and gooey mozzarella, and smoking gouda cheese to sprinkle with spicy red pepper flakes.
Bagels haven't gone anywhere - something I couldn't be happier about.
The Bageler/Mr. Amazing is making classic plain with a touch of sea salt, savory onion, and cheddar & jalapeno.
Now let's talk pastry...
We're continuing on with at least three varieties of buttery scones. This Saturday it's pears spiced with cardamom and paired with dark chocolate, wild blueberry & toasted coconut, and -for those very excited about savory additions sneaking into our menus- the shallot, jalapeno & chevre.
Spiced and roasted apples drizzled with our salted caramel are back with a new turnover pastry, nutty sweet financiers return because we all can't get enough of them (including me, it's my favorite reward after a long bake day), and lots of chocolate. I was reviewing old menus and realized we haven't made the craquelin au chocolat in almost two years, which seems like a crime. A cocoa choux pastry puff filled with chocolate and wearing a chocolate crackle crust. And, finally, much to the glee of the many of us who love meringue, the weather looks perfect for a zesty lemon pavlova.
I have a little more goodness twirling around in my head for surprise Saturday additions, because I love a baker’s whim.
Thank you all for the recovery and understanding last week, it means the world to me. Now let’s get baking.
See you soon!
