PASTRY FROM OUR NEW CARBON NEUTRAL BAKERY

COMING FALL 2021

As we begin a new era in our Boiceville bakery, we’ll be bringing back classics from the early days and re-imagining our current line. These handcrafted pastries will be sourdough focused and feature local flours & grains. Our team has been busy testing and tasting, and we can’t wait to share these new creations with all of you!

 

A few of the new treats you’ll see in the cafes this fall:

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Sourdough Pretzel

Our Sourdough Pretzel was developed by Sharon, our resident pretzel connoisseur. Naturally sweetened with honey, and boasting local, organic whole grain flours, this pretzel is delicious sprinkled with pretzel salt alone.


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Sourdough Croissant

Our new and improved croissant features a heavier dose of levain, balancing the light, airy dough, and rich, indulgent butter with a layer of flavor that is mild and unmistakable.


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Handpies

A new take on a classic - the handpie. Flaky crust, made with New York milled flour and filled with local fruits and seasonal treats.


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Ginger Morning Bun

A new twist on a favorite: sourdough danish dough, and a ginger forward spiced sugar filling.


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Chocolate Babka

This traditional yeasted cake features our signature sourdough brioche and rich chocolate filling, braided together and finished with demerara sugar and a drizzle of simple syrup.


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Savory Danish

Filled with homemade goat cheese and mascarpone blend and paired with a house tomato jam you may recognize from our breakfast BLT.

 





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