We are now offering a couple bread classes at the beginning of February. It seems to be the perfect time of year to start a nourishing hobby that involves heat and the comforting aromas of fermentation and caramelized crusts. The first class is an Introduction to Naturally Leavened Breads on Saturday, Feb. 1 from 4-7pm. This is a class we have taught in the past with a few changes. In this class you will learn from Head Baker and Co-Owner Andrew Hutchison how to cultivate a sourdough starter, use it as a leaven, mix and shape loaves, and bake in your home oven.
The second class is Rye Breads 3 ways on Sunday, Feb. 2 from 4-7pm. In this class, Andrew will teach you the basics of naturally leavened rye breads by mixing, baking, and shaping 3 different styles of rye bread. Rye breads are very hearty and the perfect accompaniment to winter stews and vegetables.
Both classes are available for purchase through Brown Paper Tickets (you can follow the links on each class), at our Cafe, or over the Phone at 608-442-8009.
We hope to offer more baking and pastry classes in the next couple months. Stay posted on our website and facebook for more updates.
Thanks for listening,
Below is our list of items available for pick-up on Wed, Nov. 27. There a few new items to try this year. We decided to stray a bit from the classics such as Pecan, Pumpkin, and Apple and replace them with seasonally flavored and unique style desserts that will fit the holiday occasion. The Chocolate Pear Frangipane Tart is one of my favorites. A classic style tart with a great combination of pears, chocolate, and almond. Also, our Spiced Apple Cranberry tart is based on a Normandy style tart, with the fruit, including rum infused raisins, baked in a silky custard with ginger and anise. Last, but not least, the Maple Sweet Potato Pie, is a refined version of a traditional Autumn pie; a great substitution for pumpkin pie at the Thanksgiving table.
On the bread side we are offering a new bread, Dodgeville Harvest Rolls. Some of you may have had a taste of this at one of the Farmer’s markets this past October. This bread is an expression of the years wheat and rye harvest in Wisconsin, specifically Dodgeville, from farmers Dennis Dochnal and Larry Damen. This is a whole grain roll with sprouted rye berries. Expect a distinct sweetness balanced by an intense fermented cereal grain flavor with a variety of soft and crisp textures. Of course, we have our Parker House Rolls available for those of you looking for something on the more traditional side (I love these for leftover sandwiches), our Toasted Barley, and yes, Cranberry Walnut is back.
And for those of you short on time, our Kitchen will be making Cranberry Sauce, Cherry Jam, and Butternut Squash soup.
I hope to see you Wednesday morning, it has been such a great year to bake for you all, and Thanksgiving is the perfect time to share this years bounty with those we care about.
_______ Chocolate-Pear Frangipane Tart $24.00 (Serves 8-10)
_______ Maple Sweet Potato Pie $24.00 (Serves 8-10)
_______ Spiced Apple Cranberry Raisin Tart $24.00 (Serves 8-10)
_______ Cranberry-Walnut Bread $8.75 (2 pound loaf)
_______ Toasted Barley Bread $8.75 (2 pound loaf)
_______ Parker House Rolls $6.00 (6 pack)
_______ Dodgeville Harvest Rolls $5.00 (6 pack)
_______ Miche $15.00 (2 kilos)
_______ Miche Half $8.00 (1 kilo)
_______ Cranberry Sauce $11.00 (16oz)
_______ Roasted Butternut Squash Soup w/ Sourdough Croutons $16.00 (32oz: 4-6 servings)
_______ Door County, WI Tart Cherry Refrigerator Jam $7.00 (7oz)
All items will be made to order on the day of your pick-up. All items will be available for pick-up between 10:30am-5:30pm on Wednesday, November 27th.
Credit Card #______________________________________(or pay at register) Exp. Date___________________
Come experience a taste of Paris and discover a classic French dessert that has delighted Parisians for generations. Chef Pierre Ferland will showcase La Tarte aux Fruits, a sophisticated summer favorite that will be sure to please. In this class, you will learn how to make pâte sucrée (sweet tart dough), pastry cream, and prepare fresh fruit to make your own tarte aux fruits.
Class is on July 13 from 4-7pm. For more information and sign up, visit brown paper tickets.
The second class in our pastry series is now ready for sign up at Brown Paper Tickets. Introduction to cake decorating will be held on Saturday June 1st, at 4:00pm. The class will teach the basics of cake decorating, most importantly the use of a piping bag to create borders, rosettes and other cake embellishments. Equipment, ingredients and a cake to decorate and take home are included. To insure the best learning environment for our students, class size is quite limited. Tickets are available for purchase through Brown Paper Tickets. Check our website for a link and for information on additional upcoming classes.