This morning I saw the new veggie quiche (I’m more a chicken and broccoli guy, or Lorraine). Roasted potatoes, tomatoes and red peppers, broccoli, mushrooms and a bit of black olive, all tossed together in the quiche. The deep slice of quiche was fairly stuffed with veggies, which led to some thinking (dangerous to do in the morning, but I’d already had my coffee so I was semi-prepared).

We write a lot about our desserts, show lots of pictures of cakes, and have a little bit of local…hmmm… notoriety(?) for our twice baked almond-croissant.  Sometimes though, as with writing about flour, it’s interesting to consider the more savory side or life. 

As a bakery, we go through a lot of produce.  Quite a bit of is fresh fruit that is processed into our desserts and pastries.  While not all of our fruit is processed here, the majority of it is. In addition to fresh fruit, we get lots of fresh savory produce that we then process ourselves.  We roast potatoes and cherry tomatoes, Jane makes the ratatouille from fresh egg-plant and zucchini, tomatoes get sliced…even our pesto is made in house from fresh basil, pine nuts and garlic. 

Basically, we like our desserts to be rich, but we also like our foods to be healthy.  It’s part of our belief that the things we’ll produce best are the things we like to eat ourselves.  Fresh, whole foods just taste better, and are more fun to work with too. So I suppose you could say that, despite all evidence of the twice baked croissant, we are not just about finding new and interesting ways to use lots of butter. 

We’re really about new and interesting ways to create good food.  From bread made with flours of higher nutritional values, a quiche stuffed with freshly roasted vegetables, to pizza topped with roasted mushrooms and that perfect amount of pancetta, we’re always looking to create healthy foods and flavors that we’ll enjoy, and hope you do as well.

Speaking of, we’re on for pizzas again tonight.  Whole pizzas, baked when ordered, from 6 pm until the dough runs out.  In addition to the list from last week, we’ll have a prosciutto and fig pizza. 

Happy Friday everyone, and have a great weekend!