Our pastry bakers are at work making the first round of seasonal spring pastries. For Passover, they’re making Sacher torte, chocolate roulade, raspberry roulade, coconut macaroons, and chocolate-dipped coconut macaroons. These will be available until the end of the month. For Easter (available through April 16), the cupcake biddies have returned!
In the bread bakery, we’re making our hot cross buns. 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.