Wednesday, June 27, 2012

Tree-Top Baking... Getting Prepared For The Holiday Week

This Week At Tree-Top Baking...

It may be a few days before the big 4th of July holiday, but this year since the 4th is in the middle of the week we will be there for you which ever Saturday you plan on celebrating.  

This week we feature  Chocolate or White Holiday Decorated Cakes and Holiday Star Sugar Cookies. 

Also this is Kringle weekend... 

This flaky Danish Pastry comes around the last Saturday of the month, so make sure you get to the market early, they go very fast.

For this weeks full listing of Whidbey Favorites, check out our website.

Tuesday, June 19, 2012


Time away from the ovens is a good thing for all bakers.  Our short trip to Oregon provided us with a bit of much needed rest and also a chance to check up on some bakeries we  have not visited "you can take the baker out of the bakery, but not the bakery out of the baker".

The first stop was not bakery at all, it was the pizza restaurant  Apizza Schollls in the Hawthorne neighborhood of Southeast Portland (this area deserves a much closer look, it is great!).  The restaurant has a high rating on Yelp, and reviews recommend getting there early unless you want to wait in the line that forms down the street as the evening progresses (they do not take reservations).

The starter... A great "full leaf" Caesar salad.  

 A very simple pizza...Apizza Margherita

Their take on the classic Margherita—tomato sauce, mozzarella (whole milk and fresh), peccorino romano/grana padano, fresh garlic, extra virgin olive oil and fresh basil.

After spending the night in Forest Grove, and picking up candied fruit for baking we we headed to Milwaukee Oregon and Bob's Red Mill Natural Foods. We used a variety of their flours and whole grains, it was a great chance to see their full lineup of products.  

Now on to the bakery.... Baker & Spice.  Baker & Spice is located in southwest Portland in the thriving Hillsdale community. We arrived in time for the morning breakfast rush, the bakery was filled with young happy people, and the bakery production area is is full view, and from the look of it, t hey have a thriving business going on.

 It's "what's for breakfast...." bakery style

Bread Pudding (some of the best we have had yet), Maple Twist (Danish pasty drizzled with Vermont maple glaze), and Katie Bun (Danish pastry covered in brown sugar, cinnamon and golden raisins).

Mike's Ice Cream, Hood River Oregon


If you don't like ice cream, you have no business reading this review.  However if you do, YUMMY, you need to put Mikes on your quest for the best ice cream on this planet.  This is THE PLACE for honest, real flavors. 


Now For This Week @ Tree-Top Baking

 Apple Strudel

Flaky puff pastry encases luscious apples (and filling)....this week's feature. 

Portuguese Sweet Bread And Angel Food Cake Returns

For a full list of this week's offerings.... Read More

Tuesday, June 12, 2012

Tree-Top Baking... A Week Off

Tree-Top Is Taking This Saturday June 16 Off

 We will be back the following Saturday June 23 with our full lineup
of Whidbey Island Favorites.


While you are at the market this week...

Raffle tickets now on sale!
 For a framed copy of the 2012 market poster by Anne Belov. 
$1 each or six for $5. Drawing September 1.

Thursday, June 7, 2012

This Week From Tree-Top Baking

This Week's Sweet Feature... Lemon Dessert Cake

This week's sweet treat is luscious Lemon Dessert Cake. It's a rich, moist cake with swirls of lemon filling. Topped with our butter streusel and powdered sugar. Add some berries (not included!) and you've got a wonderful dessert for your friends and family.

Challah, Plain, Sesame or Poppy


GET your veggies IN our dough...

Garden Vegetable Bread Returns For The First Time This Season... (Broccoli, Red and Green Bell Peppers, Onions, Cheddar and Parisian Cheese.

Genzano.... Country Italian


PUT your veggies ON our dough...

If you're creative and want to get into the act...well, we've got just the thing for you:Two great varieties of fresh Pizza dough. Each 12-ounce dough ball is enough to make a 12- to 14-inch pizza. Add your own ingredients (you'll find great inspiration at the market!) and you've got a very personal meal. Dough keeps three days in refrigerator or can be frozen for use later. Instructions included).