Johnny 'Frasier' Cake

Our famous Rosemary Focaccia Buns!The best!

Jewish Rye with Caraway

Not your typical apple turnovers: they start with puff pastry that I make from scratch with butter. Then I caramelize the apples, and mix them with toasted walnuts and red currants that have been soaking in Calvados (apple Brandy). Altogether they create a mouthful of rich, buttery flakiness, combined with a deep apple flavour. Substantial, and not too sweet. At the Sat. market.

Baking Schedule for the weekend! Thursday (open 8 am. to 3 pm.) Mediterranean Quiches Jewish Rye with Caraway (long-fermentation dough) Rosemary Focaccia Buns Friday (open 8 am. to 2 pm.) Jewish Rye with Caraway (long-fermentation dough) Rosemary Focaccia Buns Baklawa Saturday at the market on Front St. (open 8:30 am. – 2 pm.) Savoury: Beer Boule, with spent barley and caramelized onions (long-fermentation dough) Whole Grain Organic Rye (a.k.a Pumpernickel) Jewish Rye with Caraway (long-fermentation dough) Brioche (egg & butter bread), large cinnamon-raisin Rosemary Focaccia Buns Hot Quiche by the slice, or frozen whole to take home Spanish Frittatas (individual size) with potatoes, onions, Chorizo sausage, eggs, cream, Cheddar and Manchego Cheeses (gluten-free) Hot Bourekas: Smoked Pastrami, Curried Mushroom & Eggplant, Cheese & Dill, Spinach & Feta, Potato & Caramelized Onions Sweet: Sour Cherry Turnovers Apple Turnovers Star Anise Peach Danish Almond Croissants Pain au Chocolat Cheese & Blueberry Danish Baklawa

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