December 2009
10 posts
1 tag
Yes, we’re open!
We’re open regular hours today, so until 7 pm tonight. Lots of bread, lots of pastry for today and tomorrow, and lots of tasty desserts for those parties and dinners tonight. For a smaller party, why not pick up a few chocolates? We’ll be closed the 1st, and then open again Saturday and Sunday, and then please remember, we’ll be closed the 4th through the 7th. Happy New Years everyone!
1 tag
Quick Notes
I hope everyone had a great time with family and friends! Christmas eve was a blast here- very, very busy- I want to thank everyone for their patience with the long lines!
As you look forward to your New Year’s parties, please remember we will be closed on the first and then again on the 4th through the 6th for our yearly maintenance/repair days.
2 tags
Merry Christmas!
We just wanted to wish everyone a merry Christmas! We hope you’re able to enjoy some time with family and loved ones. It’s been a busy time for us, and we appreciate all of our customers and friends, but bakers and baristas need a little time with family too, so we’ll be closed for Christmas day and the day after. We’ll be open again on the 27th.
So again, until then, merry Christmas...
3 tags
Birthdays
Well, one birthday, namely, the Bakery Nouveau’s! Today marks 3 years- and my, how time flies. It’s amazing to think back- we started with one walk-in cooler, one or two freezers, a deck and a convection oven…Now we have two walk-ins, a second convection oven (we’d have a third if our electric supply was higher), plus gracious use of the cavernous chiller at the Husky Deli (truly, you could fit...
1 tag
Oats and Dates
Just a quick post today- we ended up with some comments/concerns about the oat and date bread. Namely “There aren’t any dates!” We had been trying out a soak on the dates, to help them mix easier into the dough. The unfortunate side effect is that they tear into tiny pieces- very tiny pieces, and the bread looks like they weren’t added. So, no more soaking. In the quest for flavor, we...
2 tags
Soupless and hours
Very brief post today- ’tis that time of year, although I’ll try to keep up at least a couple of long posts a week.
First, some sad news, we are having to put a hold on soups until after Christmas. We may have one or two if Jane has time, but that’s a big ‘if’. It’s interesting- we keep on rocking and rolling, and then re-discover that we are indeed, a small bakery at heart. We like having...
3 tags
Party time! (Photos!)
So, yesterday I briefly wrote about two parties that we catered out to on the weekend. One, at Herban Feast’s Sodo facility, which I don’t have photos from as we weren’t involved in the set-up, and one at a private event, which I do have photos of the set-up. I’ve sharing because every now and then it’s fun to just pull-out all the stops with a set-up. We always like to put together elegant and...
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Brrr….
Who’d think that with a deck and two convection ovens running all morning that it’d be cold in a bakery! I think our exhaust fan found it’s groove sometime in the past couple of days. Hot chocolate, anyone? The baristas can make a mean one!
This past weekend we helped with two parties. One was an event hosted at the Herban Feast facility on 1st Ave S. Wow. I mean, WOW. What a place. They...
3 tags
Fun with laminations (Kringler)
Just to say up front, today’s post is a bit more photo intense than usual, for those of you who might have slower connections.
So as I’m walking out last night, I come across Chef William, Faustino and Ryoko at the bread and pastry bench, rolling dough.
And then shaping it….
What were they making? Turns out, they are making a smaller version of a traditional Danish Kringle (we’re...
4 tags
Open House and Holidays
So last night’s open house was great! We had so many people come in, regulars and a lot of new faces, that it was sometimes hard to move through the crowd to restock the tables! It is always enjoyable to share some of what we do on an informal basis like that, being able to get out and chat and talk with everyone, discussing product, how things are made, what everyone likes, and sometimes...