Only Three More Markets To Go

This Week We Bring Back Even More Of Your Tree-Top Baking Favorite...

• First of we start with our "Classic Carrot Cake"  This cake weighs in at well over two pounds... shocking moist, and made with fresh carrots, pineapple and raisins... then topped with our own cream cheese icing. This is the last chance to get one of these until the 2012 market season (ps: they freeze great!).

 

• Portuguese Sweet Bread:This year we introduced this loaf Gerry featured regularly at his California bakery. It's also known known as Hawaiian Sweet Bread. A tight-crumb sweet bread great for tea and with coffee --- makes wonderful toast.

• Maxwelton Country Wheat: A naturally-leavened loaf with a very wheaty flavor...perfect for hearty sandwiches and an accompaniment to cold-weather dishes.

•  Normandy Apple: Apple cider and lightly dried Granny Smith apples work their magic to create a very special Fall loaf. Only slightly sweet, it makes a wonderful toasted cheese sandwich.

• Raspberry Oat Scones: Our flavorful oat scone topped with a dollop of imported raspberry jam..

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There back..................... Booooooooooooooooooooooo Cookie Bags!!!

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Win a TTB Hooded Sweatshirt!

As a "thank you" for a great year, we're

giving away two TTB Sweatshirts.

Fill out this coupon and deposit it at our market booth.

Name:_______________________________________________

Phone:_______________________________________________

Bring your entry coupon to our Market booth by noon Saturday November 29.

Winners to be drawn at 1 pm October 29. No purchase necessary. Need not to be present to win.

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The Countdown Is On... Only Four More Markets This Season

Again this week, we bring back old favorites 

and new ones.  

Last week to enjoy Lemon Dessert Cake, Sonoma Fruit

With only four weeks left this market season, we're running out of time to bake all your favorites. So this week we continue letting you know what will be the final bake for certain items.

This Saturday will be the last time this year we'll be baking: 

• Lemon Dessert Cake: A delicious, moist vanilla cake with a luscious lemon filling inside and on top of the cake. It's topped with a generous amount of our butter streusel which adds another textural layer to a delicious dessert.

• Mighty Millet: Described by several customers as "the best bread" we bake, this flat round loaf is full of millet seeds and flecked with poppy seeds. It's a rich, moist wonderful bread that makes amazing sandwiches

• Sonoma Fruit: This is the great fruit-filled loaf we found in Australia earlier this year. Lightly spiced, this whole wheat-spelt bread includes lots of figs, dates, apricots and two kinds of raisins....wow...this is a very special loaf. 

• Pumpkin-Craisin Scones: The flavors of fall come together in this moist scone with dried cranberries.

 For a full list of this weeks island-baked treats, check out our website.

Favorites Return One Last Time This Season

 Tree-Top Baking
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.