With only five more markets to go, we will be bringing back some of this season's popular items along with returning seasonal favorites.
New South Wales Banana Cake with Caramel Icing
First introduced this year after our discovery "Down Under" in Australia... "Bakers/Wholesome Style Cakes". After a visit with friend/fellow baker Peter Groeneveld's Bakery Culture, it inspired our New South Wales Banana Cake with Caramel Icing. This cake is loaded with ripe bananas, and a large amount o whole wheat flour is used.
Normandy Apple Bread
Apple juice and home-dried Washington apples give a great flavor to this wheaty bread we bake each Fall. Add a slice (or two) of cheese and you've got a great sandwich.
Garden Vegetable Bread
A soft egg bread that's a meal in itself. Fresh veggies (broccoli, red and green bell peppers, yellow onions, scallions, cheddar and Parmesan cheese and a touch of cracked black pepper) add a natural sweetness to a rich egg bread in this round loaf, one of the most popular we make each year.
Pumpkin Spice Loaf Cake
Fall bring with it the smell and warmth of the upcoming holiday seasons. We start off again this year with our traditional pumpkin bread. This bread is rich, moist and not too sweet, loaded with pumpkin and just the right touch of spice. Great as is or with a smear of fresh goat cheese.
English Muffin Toasting Bread
With the cooler mornings, nothing says fall like a warm, crispy piece of English Muffin Toasting bread. Topped with a bit of butter and your favorite jam. Add a cup of hot steaming coffee or tea and you are set.
Rustic Baguette
New this fall is our Rustic Baguette. We just added this variety to our ever popular Bayview Baguettes as a more rustic version. While similar, this baguette is made from high extraction flour, and a nice amount of wheatgerm.
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