Posted: September 12 2013 in News

BLUEBERRY EXTRAVAGANZA! We have bought copious amount of local blueberries (as we do every year) and frozen them to use all year round! So this week’s specials are not only delicious, but also full of vitamins and the healthy goodness of blueberries!

BLUEBERRY PIES: As always, these are available with either a lattice top or streusel, freshly baked or frozen and unbaked

BLUEBERRY SCONES: These scones have been in our repertoire from the very beginning of our bakery. Blueberries with a hint of lemon zest and cinnamon.

BLUEBERRY LEMON SHORTCAKE: Layers of white cake brushed with our rich and delicious lemon curd, to which we add whipped cream and fresh blueberries, between the layers. Finished with more blueberries, cream and white shavings.

BLUEBERRY-APPLE FRANGIPANE FLANS: Shortbread crust made in deeper 6 inch flan pans, filled with almond cream made with eggs, sugar and ground almonds with some soft white cake crumbs and custard. Sliced brandied apples and fresh blueberries are baked into the almond cream.

LEMON BLUEBERRY LOAF: Perfect for breakfast or afternoon snack! Our buttery lemon loaf with blueberries baked in.

BLUEBERRY APPLE CRISPS: From our freezer section, ready -to-bake. Generous 8’x5′ foil pans filled with apples and blueberries topped with buttery streusel. just pop into your oven at 350 degrees for about an hour, and dessert is ready!

All of these items, while quantities last.

Also….Pumpkin Pies are now available!