Pies and pretzels are out now. The pies start with brisket simmered in Guinness with onion and mushrooms, and then baked in a shell of short dough topped with croissant dough, instead of traditional puff pastry (remember, we’re all about the butter here). There will also be a roast pork and apple pie as well, and both will be in the individual size. We’ve tested a few out in shop (it can be hard to work here sometimes), and even a couple of regular customers, and they should be out in full production soon.
What is out in full production now are soft pretzels. We’re not doing tons of them (yet) but we are doing a batch or two a day, selling them in bundles of 4. They are large enough to make into a sandwich (for size comparison, think of a traditional bagel), but also are nice to just tear apart warm.
Today also saw a couple of batches of small pretzel rolls. Chef is still playing with a couple of formats, and we might end up with rolls for our own sandwiches as well, so be on the lookout for a couple of different pretzels.
In non-savory news, the confection line is slowly building up still. The vanilla scotch got a bit of a refinement (a light sprinkling of cocoa powder, as opposed to a full rolling in it), and the coconut and peanut butter confections are starting to roll out too.
Have a good rest of your Tuesday everyone- I’m going to see if I can steal a brisket-Guinness pie.
