It Is Kringle Weekend

Kringle from the beginning to the end...

how sweet it is!

Dough mixing on the spiral mixer

Laminated dough (layers of dough and butter)

Dough sheeted out, spread with almond paste filling and raisins

Folded and shaped into a "pretzel"

Panned, proofed, and ready for the oven

Baked, cooled and ready for you this weekend

Interior of the Kringle...

SUMMER ARRIVES TIHS WEEKEND !!!!

After a very long wait, summer is supposed to arrive here on Whidbey Island this weekend.

Raspberry Currant Dessert Cake with fresh currents

from Skymeadow Farm on Whidbey Island.

BBQ Buns (plain or sesame)

Garlic Scape Focaccia (fresh garlic scapes from Willowood Farm of Ebey's Prairie)

Mazzarine Bars (almond and raspberry)

Tuscan Olive Loaf (kalamata olives and thyme)

 Cracked Wheat Sourdough

And so much more.... see us tomorrow at the Bayview Farmers Market

Bayview Corner, 10-2

Celebration Challah

 

  A big Challah for a special occasions...yes, we're happy to oblige. This week we were asked by a good customer if we could bake an extra large loaf of Challah for an upcoming Bat Mitzvah. We thought we'd do a dry run --- and we're happy to say it turned out well. The 22-inch loaf weighs nearly four pounds and is perfect for a big gathering. If you need one this --- any other size --- give us a call and we'll be happy to help. We bake 1.25-pound Challah (plain, sesame or poppy seeded) every week for the market and the bread has a loyal following among folks who say it makes the best French toast you've eaten!