Have you heard of San Francisco sourdough bread? It’s leavened with wild yeast found in that part of the country. This is my local version, made with starter developed here in Georgetown. The bread’s sturdy crumb stands up well to all sorts of sandwich ingredients and also makes great toast.
Every time I bake ciabatta, I wonder why I don’t make it more often. The dough can be very sticky and challenging to work with, but the results are so worth it. Ciabatta is a fantastic bread for summer sandwiches. It has a soft, open interior (full of holes) that soaks up the juices from things like ripe tomatoes, and a sturdy crust that keeps everything contained. 😊
Durum flour–which is also used to make pasta–gives this crusty Italian loaf its pale yellow color. This bread makes great toast and excellent garlic bread. It’s also a nice choice for sandwiches where you want a softer texture than sourdough. Available plain or with sesame seeds.
Challah is an enriched bread, meaning it has some fat and sweetener in addition to the usual flour, water, yeast, and salt. The yellow color comes from eggs in the dough. This lovely braided loaf is made with maple syrup, making it perfect for French toast. The texture of the bread is open enough to soak up lots of your egg & milk mixture, but firm enough not to turn to mush. Not into French toast? It would also be an elegant addition to your table for a family meal or dinner party.
This hearty bread includes sunflower, pumpkin, sesame, and flax seeds as well as some whole wheat flour. It makes excellent toast–try it topped with hummus!
These delightful rolls are made from the same dough as my loaves of maple challah, just shaped a little differently. They’re perfect for sandwiches or burgers. If you like slightly sweet rolls (think Hawaiian bread), these are for you!
Authentic bagels can be difficult to find outside of New York and the surrounding area. These are the real deal–they have a chewy texture that only comes from boiling and then baking them. Toast one and top it with cream cheese or butter for breakfast, or make bagel sandwiches for lunch!
You can get bagels plain or with toppings–onion, garlic, sesame seeds, poppy seeds, or everything. It’s fine to request different toppings within your order (for example three plain bagels and three everything bagels).
I find that people either love raisins or hate them. If you’re one of the former, these bagels are for you. I’ve added a bit of cinnamon to the dough, but the only sweetness comes from the raisins.
Try these fluffy cinnamon rolls for your next weekend breakfast! The brown sugar & cinnamon filling is just sweet enough, and the rolls are finished with a slightly tangy vanilla glaze.
I can’t resist buying lemons this time of year. Sure, you can get them year-round, but they’re in season in the winter, and they just look so good! I have lots right now, so I turned some of them into lemon curd and used it in place of the jam in my yeasted crumb cake. If you like lemon, you’ve got to try it. 😊 It’ll be on the menu at least through the end of January, maybe longer.
This is the style of crumb cake that I grew up eating. The base for it is a slightly sweet, buttery yeast dough (the same one I use for my cinnamon rolls). I spread a layer of raspberry jam on top of the dough and then cover it with lots of brown sugar-cinnamon streusel. Enjoy it with a cup of coffee or mug of tea for breakfast or an afternoon snack.
I’m excited to welcome back this customer favorite! For those who’ve had chocolate babka, this loaf is similar. The dough is the same one I use for cinnamon rolls & crumb cake, with a rich chocolate filling swirled through it.
These irresistible cookies are full of bright, sunny lemon flavor. The buttery cookie base is flavored with lemon zest & lemon oil, and the baked cookies are dipped in tart lemon glaze and finished with a sprinkle of crunchy sugar.
These delightful 2″ cookies have a sandy texture, similar to shortbread. They’re made with pure vanilla extract and more butter than sugar. 😄 Coarse sparkling sugar on the edges gives an added element of crunch.
These chewy ginger cookies are my one of my most popular cookies. They used to be only available during the holidays, but due to customer demand I’ve started making them all year. The dough is flavored with lots of powdered ginger, then you get pops of intense flavor from bits of crystallized ginger that are mixed in. If you love ginger, these are for you!
These intense chocolate cookies are made with exceptional cocoa powder, bittersweet chocolate and crunchy fleur de sel (French sea salt). Brown sugar in the dough gives these cookies a slightly chewier texture than my other butter cookies.
Need an afternoon pick-me-up? If you love coffee, these are the cookies for you. The dough is made with a generous amount of espresso powder and lots of bittersweet chocolate. There’s just enough sugar to offset the bitterness of the espresso, without making the cookies overly sweet.