December 2017 Holiday Menu....

December 2017 Holiday Menu….

December festivities are approaching!

We are excited to help you celebrate the end of another gluten-free year.

Our menu includes some of our classic staple holiday cookies, and additionally, some new, never-before-seen delicious pastries. You take care of the entrees, we can take care of the dessert.

Orders can be placed December 4th-December 21st (by 5PM). Full payment required upon order placement, and 3-day minimum notice to fulfill a holiday order.

Orders can be picked up December 15th-December 24th** (please note, we close at 2pm on Sunday, December 24th).

To place an order, visit our bakery or call us at 503-546-4901 during business hours.

We will be closed Monday, December 25th.

Want to add bread, bagels, additional pastries, or cupcakes to your holiday order? This year, the answer is YES! We want to make sure your holiday dreams are extra special with all your favorite gluten-free treats.

A few of our personal highlights on this year’s menu line up: Sticky Bun Take & Bake 6 pack, and our Peppermint Cheesecake! Our Sticky Bun Take & Bake pack comes with six frozen buns, caramel sauce & pecans on the side. Imagine our cinnamon rolls, but instead of our regular glaze, we shake things up with dreamy caramel sauce and festive pecans. Take em’ home, bake em’ up, and serve them warm for your holiday breakfast.

Our Peppermint Cheesecake happens to be our lead pastry member’s favorite December dessert, a tradition her family makes every year. She fortunately decided to transform her recipe to gluten-free, and we cannot wait for you to try it! Available in mini size & 9 Inch Tin size. The peppermint flavor is just right, not too strong to overpower that beloved cheesecake taste, but not too weak, and is decorated with chocolate ganache and peppermint sugar pieces. If you like cheesecake, and you like peppermint? You are going to LOVE this.

Click for Holiday Menu, Ingredients & Photos

Instructions for Take & Bake Frozen Sticky Buns:

Pull them out of the freezer the night before you want to bake them and place in refrigerator. Proof on counter top for 1 hour before baking. Take out of sealed bag and remove caramel and pecan packs. Leave a dry towel over the top of the sticky buns. For best results, leave in the warmest part of your kitchen. Buns should be soft to the touch when ready. After proofing for 1 hour, bake at 375 degrees on middle rack in oven. To prevent any boiling over and mess, place on a cookie sheet. Bake for 25-30 minutes or until golden brown on the tops and exposed edges. Remove from oven and top with caramel sauce while sticky buns are still hot. Add nuts, serve, and eat!

Instructions for Frozen Pie Shells:

No bake pies: Preheat oven to 350* F. Separate Pie shells. Allow to soften at room temperature for about 15 minutes. Use fork to poke holes along bottom and sides of shell. Place on cookie sheet and bake until golden brown ( 25-30 minutes) Allow to cool before filling.
Bakes/Fruit pies: Preheat oven to 305* F. Separate shells.Add cooled filling to frozen pie shells and any toppings that need to be baked. Place on cookie sheet and bake until golden brown (30-35 minutes) Check at 20 minutes and cover edges if they are browning to quickly and filling is not done baking. Enjoy!

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