You can officially start calling today to place orders for you holiday pumpkin pies! Tomorrow I will also post our other Thanksgiving offerings after we finalize it all this afternoon.
This year we will have available for pre-order:
Pumpkin Pie (made with spelt flour as always) $12 (serves 8 – 10, or 2 depending on the size of your stomach)
Oregon Berry Crisp (this is gluten free!) $12 (serves eight )
Shoofly Pie (Amish molasses crumb pie, Lisa’s favorite!) $12
Pumpkin Cheesecake (made with spelt, serves 10-12) $35
Our famous Dinner Rolls (very glutinous, one dozen) $5
We will also have limited supplies of Apple Pie, Pecan Pie, and Gluten Free Pumpkin Pie, on a first come first serve basis.
Oh, Holidays, we are so excited to see you!
Our last wedding of 2010 was merely a week ago, and here we are, jumping in to weddings of 2011. June and July are already filling up, so call soon and book a free tasting. I’ve updated our wedding page with all of the current info.
We still deliver within Portland for free, and to all McMenamins locations.
We definitely accommodate food allergies, just let us know when you call. Gluten free, soy free, and nut free are all available options.
Sunday mornings at the bakery are my favorite times to be in the kitchen. We have an all-you-can-eat brunch from 9am to noon, and it can get really hectic and crowded. The brunch is different every week, and ranges from southern style to crepes, or the most popular menu, chick’n and waffles.
The demand for gluten free items has been overwhelming, so I decided to make an all gluten-free (GF) brunch. It was surprisingly difficult to deal with such a huge change in our usual brunch routine, and I ended up feeling like I could use another 2 weeks to work on the recipes. I haven’t had much luck making gluten free items in really large batches – it seems to change the chemistry of the whole batch, in a different way than wheat recipes function. I wasn’t completely disappointed though, and we will definitely try it again!
real men wear pink
This is Israel, my brunch assistant. His talents for making biscuits, waffles, and pancakes are unparalleled. These GF pancakes were a bit of a challenge, they just wouldn’t fluff up like the pancakes we are used to, but they cooked really fast and in perfect little circles. We also made biscuits and gravy, which I was pretty happy with. The biscuits came out nice and flaky, and really buttery!
looks like a biscuit, tastes like a biscuit!
The gravy was easy, our usual gravy with a roux made from margarine and tapioca starch rather than wheat flour. For dessert, peach cobbler.
i see a peach peeking out
All in all, it was not so bad! Katie stopped by to eat on her day off and took a photo of her plate, outside in the sun.
gluten, where are you?
Now if only the sun would come back. Spring can be such a tease!
Let me introduce you to Katie. I’ve mentioned her a few times, and I feel like a formal introduction is necessary before I get into the baked good portion of this post. I took this picture as we were waiting for our lunch last summer after setting up a wedding cake.
Katie is amazing at a million different things. She comes up with tons of new recipes, decorates cakes, keeps the bakery cases full of new stuff as well as the old standbys. She also takes pictures of everything – most of the photos on this site are hers – and keeps up our flickr page. She helps me with wedding cakes, bakes and decorates all of the special orders, and she still bakes at home for fun! You can also watch her demonstrate her caramel nut bar recipe on Everyday Dish.
Her latest experimental recipe has wowed us all, and has been flying out of the bakery in your excited hands every day. It started with the name Freedom Muffin, but the word freedom has been so ruined by things like “freedom fries” or “freedom dressing”, that we didn’t want you to think we were making french muffins and get all confused. So, it was renamed Nothin’ Muffin, because there is nothing in it! Yet it still exists! (here it is)
nothin' never tasted so good!
This one is almond poppyseed, my personal favorite muffin flavor. This is a Gluten-Free, Soy-Free, Sugar-Free masterpiece. The texture is lovely – moist, light and fluffy, so soft and not crumbly! Sweetened with agave, it should be suitable for diabetics, and as always we remind you that we are not a Gluten-Free facility, so there is a chance of cross-contamination with wheat, but we do our best to be careful about that. Katie has been making new flavors daily, stop by and try one and be amazed.