There are so many special pastries for spring! Our pastry bakers are hard at work making them. St Paddy’s Day pastries—Bailey’s cheesecake, Irish oat scones, Guinness chocolate orange quick bread, and Blarney Stone whoopie pies—will be available through the end of March. View a gallery of them, here.
For Passover, the bakers are making Sacher torte, chocolate roulade, coconut macaroons, and chocolate-dipped coconut macaroons. These will be available through April 2.
For Easter (available March 20 through April 1), the cupcake biddies will return! These adorable cupcake chicks are rolled in coconut (“feathers) with almond beaks and currant eyes. New this year: We’ll also have a lemon and white chocolate egg. It’s a miniature lemon-cream cake coated in lemony white chocolate and decorated to look like an Easter egg. (It’s a creative use for the scraps that are cut off the tops of our vanilla cakes!)
In the bread bakery, we’re making our hot cross buns (March 16 through April 7). These hand-shaped buns are made with organic flours, Maple View Farms whole milk, local eggs, organic currants, and a mixture of nutmeg and allspice with cinnamon, ginger, and cumin. They’re crossed with a glaze of confectioner’s sugar and nutmeg. This year, in addition to single buns, we have them available in six-packs. Read more about the history of the bun, here.