Wednesday, May 30, 2012

A Little Something From "Down Under"

In 2010 we were very fortunate to visit the wonderful country of Australia.  One of the bakery items that really caught our eye was something they called "Bakers Cakes" or "Health Cakes".  These aren't fancy or frilly cakes --- they're just homey, down-right delicious cakes that feature basic, old-fashioned ingredients. 

We call these Dessert Cakes... perfect for any occasion when you want a moist rich "not too sweet slice of heaven"  Our Dessert Cakes contain a large percentage of whole wheat flour (the rustic touch) and fruit or carrots (think 14-Carrot Double Gold Cake). Some include whole toasted nuts.

This week's Dessert Cake is New South Wales Banana Cake with Caramel Icing --- moist, flavorful and the perfect ending to a meal with friends or family...

Pre-Order yours now!

Monday, May 28, 2012

Pizza, Dough That Is....

Last Saturday we introduced a new product and wow...was it a hit! And this week we'll be doing even more. We brought 20 packages of Tree-Top Fresh Pizza Dough to the market and sold it within two hours. (We'll give a lot of the credit for the sales to a demo by Chef Neil Colburn and friend Camile LaTray). The demo -- and the pizza dough was a success. This week we'll bring a second variety of dough --- Cracked Wheat. The new dough is made (in part) with whole wheat flour...and includes a lot of cracked wheat which lends a great crunch to a pizza.
Our dough, and your imagination.
Tree-Top Fresh Pizza Dough     (makes one 12- to14-inch pie)

This all-natural pizza dough is best if used within three days from the date of purchase, or freeze. Keep refrigerated. Ingredients: unbleached wheat flour, water, salt, and yeast.

Preparation: Preheat oven to 400-450. (If using pizza stone, place stone in oven and pre-heat for 30-45 minutes. If using cookie sheet, pre-heat sheet in oven for 10 minutes).

To prepare pizza dough: Remove from refrigerator two hours prior to use (leave in plastic bag).  When ready to make your pizza, remove from bag and roll or stretch to 12-14 inches in diameter.   We suggest that you then place on a piece of parchment paper and put either on a pizza peel or upside down cookie sheet.

Top with your favorite sauce, toppings and cheese. 

If using stone, slide pizza (on parchment) onto stone; if you are using a cookie sheet slide pizza (on parchment) onto cookie sheet. Bake 10-15 minutes or until done to your liking (oven temperatures and conditions vary). Check bottom of pizza to determine doneness.

Freezing pizza dough: Freeze as soon as you can after purchase. To use, remove from freezer and defrost in refrigerator overnight. Follow directions for preparation.

Tuesday, May 22, 2012

Kick Off The Memorial Day Weekend With Tree-Top Baking

It's a triple-play (triple-day) weekend at Tree-Top... Danish Kringle, Garlic Scape Focaccia and three kinds of luscious Upside-Down Cakes ... 

  • Garlic Scape Focaccia (featuring garlic scapes from Willowood Farm of Ebey's Prairie). Sauteed garlic scapes top our moist, open crumb focaccia. Scapes have a mild garlic flavor --- and they're perfect on a bread that goes with salads and impromptu meals. 
  • Danish Kringle....our flaky Danish pastry with an almond filling, raisins, and  topped with slivered almonds and coarse sugar.
Want to see how we make Kringle? 

  • Three kinds of Upside-Down Cake. Back again for the first time this season...our moist upside-down cakes are one of our most popular desserts. We snuggle delicious fruit in a luscious caramel sauce and cover it with a great vanilla cake. Choose Pineapple or Peach or Italian Plum
For this weeks full lineup of fresh island baked items, check out our new website

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Thursday, May 17, 2012

Something NEW...

Sprouted Wheat Sandwich Loaf, Campagne and our luscious (new) Apple Strudel...


 Apple Strudel

Sprouted Wheat 

For a full list of this week's offerings, check our new website.  

 The Night Shift At Tree-Top Baking

Wednesday, May 9, 2012

It's Mother's Day Weekend!!!

It's only happens once a make the day one she'll remember for a long time... 
Le Fraisier (The Strawberry) is a classic French composition of two layers of vanilla sponge cake brushed with strawberry infused syrup, studded with a layer of fresh strawberries and créme mousseline, topped with a marizipan disk, $24

Chocolate Indulgence is a rich three-layer chocolate cake with two layers of whipped ganache, iced in chocolate buttercream, covered in chocolate truffle, $24. 

Also this week...
Bayview Farmers Market vendors salute moms this Saturday with a variety of specials – and a special giveaway. Tickets for the drawing, to be at end of the market day, will be available from all vendors.

“Mothers Deserve a Gift From the Market” is the theme for this week’s event. The drawing prize will be one of the market’s new red market bags filled with items from market vendors. Winners do not need to be present, but entrants must fill out tickets and print their name and a telephone number where they can be reached if not present at the time of the drawing.

For the full lineup of Breads and Pastries we are offering this week, check out our website... 

Saturday, May 5, 2012

This Week At The Market...

Featured this week 
  • Double-Gold Carrot Cake --- (above) is a rich single-layer (with more than two pouinds of batter) carrot cake full of dried apricots, raisins and walnuts. Cream cheese icing (with grated orange rind) tops this eight-nch cake, $14.

  • Raspberry Oat Scone --- A dollop of raspberry jam tops our popular oat scone, $3.  
  • English Muffin Toasting Bread --- Our most-requested sandwich loaf makes great morning toast. Big 1.5-pound loaf, $6.
This week's lineup 

  • Sunflower Wheat, $6
  • Cracked Wheat Sourdough, $6
  • English Muffin Toasting Bread, $6
  • Bavarian Farmers Rye, $6
  • Herb Pain Rustique, $6
  • Challah (plain or seeded), $6
  • White Chocolate Orange Viennois, $5
  • Buckwheat Baton, $6
  • Traditional or Seeded Baguette, $3.50


  • Cinnamon Roll, $3
  • Raisin Cinnamon Roll, $3
  • Pecan Sticky Bun, $3.50
  • Blueberry Muffin, $3
  • Raspberry Oat Scone, $3
  • Cheddar Scallion Scone, $3
  • Apple-Cinnamon Coffeecake, $6.50
  • Raspberry Coffeecake, $6.50
  • Lemon Coffeecake, $6.50
  • Cardamom Rolls (eight-pack), $6.50
  • Carmel-Nut Pullaparts (eight-pack), $8
  • Croissant (two-pack), $5.50
  • Pain au Chocolat (two-pack), $5.50

  • Double-Gold Carrot Cake, $14
  • Raspberry Mazzarene Tart, $5
  • Tosca Tart, $5
  • Chocolate Chunk Cookie, $2
  • Rocher Meringue, $2.50
  • Chocolate-Dipped Macaroons (four-pack), $5
  • Anzac Biscuits, $5
  • Bayview Cookie Bag, $5
  • Double-Fudge Brownie, $3
  • Power Crisps, $5
  • Fruit-Nut Crisps, $6