Posted: May 30 2013 in News

Local apricots are in season right now and they are absolutely delicious, and that is what we are using in our baking this week.

APRICOT CUSTARD FLANS: These are baked in the deep flan pans with a shortbread crust filled with liquid vanilla custard and apricot halves and a little bit of cinnamon and ginger.

APRICOT FRANGIPAN SQUARES:  Layer of shortbread topped with almond cream (frangipan) and halved apricots.

APPLE APRICOT DATE MUFFINS: No refined sugar is added to these muffins, they are naturally sweetened with apricots and dates.

APRICOT AND RASPBERRY JELLYROLL: Jellyrolls are our biggest-selling item, and this week we are making them with local diced apricots combined with fresh raspberries and whipped cream.

APRICOT SLIPPERS: Puff pastry squares filled with custard flavored with a bit of Grand Marnier, topped with an apricot half sprinkled with sugar and spice, and baked to nice golden perfection!

Look out for some additional apricot items that our bakery staff might dream up!