We make our croissants with a blend of yeasted and sourdough preferments, giving them a depth of flavor that complements the cultured grassfed butter we roll between the layers of dough. In addition to the classic croissant, we are also making croissants filled with chocolate, homemade almond paste, pretzel croissants, swiss chard (from our garden) and swiss cheese (from Twilight Diary), ham (from Smoking Goose and swiss and cinnamon swirl. We also make a rotating selection of seasonal croissants, including strawberry-nutella (house made), strawberry-rhubarb pie, peaches and cream, blueberry-lemon cream, baked apple, pumpkin pie, tomato-mozzarella, turtle, and banana-cream pie.
Our pretzels are made from an authentic German recipe that comes from the small town where Eric was a high-school exchange student. The bakers there showed him how to twist the preztels with a swing of the wrist and Eric remembered it 10 years later when we started making pretzels. We make them the traditional German way, by adding a touch of pork lard to the dough (from Padgett Family Farm) and dipping them briefly in a lye solution just before baking.
These scones are two-thirds whole grain, in the form of rolled oats, toasted at low heat in our oven, and freshly-milled whole-wheat pastry flour. Look for seasonal fresh berries garnishing our oat scones.