Kids!Cupcakes!Class!  @ Artisan Bake Shop
Artisan Bake Shop   265 Walnut Plain Road   Rochester, MA 02770
 
Our most popular event!   Kids or Teen Classes!  $27.00 per child
-One-hour class includes one dozen cupcakes that your kids decorate with fun colored buttercream and learn how to make lots of decorations from fondant and then we box up the dozen and you take them home!  
-Up to 8 children per class, space is limited, you are welcome to stay with your child, but our shop is very small. 

-Decorating is both structured and free-time, pre-made decorations available for the little kids too!   

-One dozen cupcakes: flavors are fun and kid friendly.  No nuts!

Kids! Ages 5-12: School Vacation Dates:

1.Monday February 20, 2012.  1:00pm-2:00pm                      2.Monday February 20, 2012.  3:30pm-4:30pm         

or
3.Tuesday February 21, 2012.  1:00pm-2:00pm                      4.Tuesday February 21, 2012.  3:30pm-4:30pm
or
5.Monday April 16, 2012.  1:00pm-2:00pm                             6.Monday April 16, 2012.  3:30pm-4:30pm
or
7.Tuesday April 17, 2012.  1:00pm-2:00pm                             8.Tuesday April 17, 2012.  3:30pm-4:30pm                           
Teen! Ages 13-18: School Vacation Dates:

9.Tuesday February 21, 2012.  11:00am-Noon

or
10.Tuesday April 17, 2012.  11:00am-Noon 

 - - - - cut here- - - - - - - - - - - cut here- - - - - - - - - - -cut here - - - - - - - -cut here - -

Kids!Cupcakes!Class!    ONE FORM PER CHILD!  $27.00 per child per class

Please call/email ahead to ensure dates/times are available, space is limited.   Then we’ll give you more information on how to sign up! Phone: 508-763-4905  or  artisanbakeshop@gmail.com

Parent/Guardian Name (first/last):____________________________________Phone:_____-_______-_______

Your Email Address:_________________________________Child’s First Name:________________Age:____

Kids! Ages 5-12: School Vacation Dates: (check date with date which is applicable) $27/ 1-hour class.

OMonday February 20, 2012.  1:00pm-2:00pm                   OMonday February 20, 2012.  3:30pm-4:30pm      
OTuesday February 21, 2012.  1:00pm-2:00pm                   OTuesday February 21, 2012.  3:30pm-4:30pm
OMonday April 16, 2012.  1:00pm-2:00pm                                 OMonday April 16, 2012.  3:30pm-4:30pm

OTuesday April 17, 2012.  1:00pm-2:00pm                                 OTuesday April 17, 2012.  3:30pm-4:30pm                                    

Teen! Ages 13-18: School Vacation Dates: $27/ 1-hour class.

OTuesday February 21, 2012.  11:00am-Noon                    OTuesday April 17, 2012.  11:00am-Noon 

$27.00 per child per class.  Paid:   YES   NO    Check ___#______        Cash ____

Mailing Address & Class Location:  Please call/email ahead to ensure dates/times are available, space is limited.   Then we’ll give you more information on how to sign up! Phone: 508-763-4905  or  artisanbakeshop@gmail.com

Artisan Bake Shop         265 Walnut Plain Road               Rochester, MA 02770

The Ins and Outs of Cake

There’s really not hard to make good cake. Ok, I’m not going to lie- all of our scratch recipes are always being tested and improved upon. But its not like our recipes are a mystery. So then why does every grocery store and big boy Boston bakery make a mediocre cake (cake part- and sometimes the decorating ;-) )

The cake and frosting, when it’s really good, takes much better ingredients and YES lots more time! This means less profit and more expensive cake all the way around.

The Life of Cake

Most people think: how hard is it to make a cake for a wedding or big party?! I make box cupcakes all the time. But put it into this prospective: restaurants have menus and each person receives a different meal, but with cake: 1 cakes serves EVERYONE from the 3 year old to the NYC Foodie Connoisseur who eats at Le Bernadin two times per week! Now, because of the complexity we have to prepare this over 3 days. Also, once the cake part is stacked, syruped and buttercreamed, it will not be seen nor heard from again until it is sliced 24-48 hours later. THEN it travels up to several hundred miles to be left with a stranger who may or may not properly handle it in the several hours before they may or may not serve it properly or promptly. Finally, after all of this, the cake will be eaten by everyone other than the people responsible for making sure it tasted good.

 

How can you possibly have any semblance of quality control in a situation like that?

“Fine” Art

The truth is that for most bakeries, they simply can’t. Great cake, just like most things of high quality, intricacy and detail, is also incredibly fragile. This fragility applies not only to the physical structure and appearance of the cake, but also to the cake’s taste and texture.


So what’s a baker to do? There are two main options:

1. Keep making the absolute best and most uncompromisingly awesome cake you can, while also expecting that there are things out of your control.

o This is the route that we’ve chosen to take. We make the absolute best looking and tasting cake we can and accept the consequences. Of course this does not mean that we are reckless in our decisions. When we build a cake, it’s going to stand up. And when we bake a cake it’s going to taste good. HOWEVER, what it does mean is that our cakes are not idiot proof. If you don’t transport the cake with care, it will break. And just as important, if you don’t follow our handling and serving instructions, your cake wont’ taste as good.

2. Put out a mediocre product that your customer can’t screw up.

o Want your cake to stay moist forever? –>Load it up with oil. Want the buttercream to always stay soft and sweet -even if you refrigerate it? –>Don’t make it with butter.

Unfortunately, both of these options are compromises between relying on your customers intelligence to achieve consistency, and watering (oiling) down your product to do the same. For this, and many reasons, we strive harder than any other company I know to educate our customers about what goes into making a good cake, and what the pitfalls may be.

What do you mean “Dry” Cake?


The most common complaint we (and almost every bakery) gets is that a customer’s cake is “dry”. This is also the most tragic compliant, because, as it is almost entirely devoid of meaning, there’s almost no way for us to know what you’re trying to tell us, or how to take corrective action. You might as well just say that you didn’t like it, because from a troubleshooting standpoint it provides the same degree of detail. This is because the term “dry” is a comparison operator, and often as a customer you have not much to compare it to.

“Dry” meaning: I was actually expecting this to taste deep-fat-fried.

If you were to compare our cake to a cake that you buy at Costco it will indeed be “dry.” In fact, that’s the entire point. We make high quality food, and one of the traits of high quality food is that it’s not greasy. Greasy food will always be perceived as more moist than well cooked food that has natural moisture (of the H20 variety).

Thus, when a customer tells us that they don’t like the cake because it isn’t: gooey, silky, slick, wet, or mushy; what they actually mean is that the cake wasn’t as greasy as they had expected, because none of those words should ever be used to described well-made cake.

“Dry” meaning: HEY Guess WHAT?!

There is cake in my buttercream!

There is another type of customer we’ve encountered is the person who really likes our cupcakes but loathes our cakes. For the longest time we were truly baffled by this complaint. Why on earth would you think that our cupcakes are moist and delicious (which are made from our excess cake batter, have far greater air exposure, and are often on the shelf longer) but complain about the cake being dry? It’s the same stuff as the cupcakes, only fresher! Yet we have almost never gotten a complaint about dry cupcakes, only dry cakes. As it turns out, the difference has nothing to do with cake. People just like frosting, and when they don’t get as much as they want it tastes dry to them. This complaint applies to things beyond bakeries as well. I once saw someone write a bad review about dry BBQ. What?

“Dry” meaning: Cold, hard and crumbly.

We make our cake with butter. We also make our buttercream with butter. While it seems like a no brainer, very few bakeries do this, and the reason they don’t is because EVERYONE insists on refrigerating their cakes. When you refrigerate butter, unlike oil or fat, butter gets hard. When butter gets hard it seals away it’s moisture and all you taste are the dry, floury, grainy parts of your cake. A good way to check if your cake is too cold is if your buttercream is hard. It should be light and whippy, if not just give it more time to come back to room temperature before chowing down.
“Dry” meaning: The waitstaff sliced up the cake 3 hours ago.

This type of dry is technically known as “stale.” Most people think that staleness is a factor of elapsed time since baking. Despite the numerous “baked fresh daily” signs polluting Dunkin’ Doughnuts coffee shops, time plays no factor in staleness or freshness. Rather, what is actually important is air exposure.

Remember that time your kid forgot to retie the bread bag and you found it two hours later completely stale? It was stale because it received A LOT of air exposure in a short time. Similarly, that same loaf of bread, if it sits sealed away in that plastic bag will likely still get just as hard after about 2-3 weeks. In this case the bread has received a little air exposure, but over the corse of a long time. Equal amounts of air exposure = equal amounts of staleness.

In fact, if you could create some type of super-duper, evaporation proof, air containment case you could theoretically keep a baked good from never going stale –although it would probably get moldy long before you had the chance to check it for staleness. In any case, once your cake is sliced, you have about 15-30 minutes to stick it in your mouth before it starts getting noticeably stale.

“Dry” meaning: Over-baked.

If this happens then it’s totally our fault. However, this would never happen, as each layer of cake goes through at least two if not three sets of hands before completion AND they get brushed with vanilla bean sugar syrup for extra flavor and moistness. If it looks, feels, or tastes over-baked, or appears to have gotten too much air exposure, it is thrown out- no matter what. Also, when we put our cakes together, we cut each layer in half, and trim off the tops. The remnants from every single layer of cake gets tasted as its assembled to make sure that it’s perfect. If not, we re-bake it.

“Dry” meaning: THERE ARE NO OTHER MEANINGS.

If you think your cake is dry it is because of one of the afore mentioned reasons. You were either disappointed with the fat/oil content, didn’t get enough buttercream (fat content again), ate it cold, had too much air exposure, or it was over baked. Those are the only things. There are no other things.

Well, actually, there are a few more things.

What it boils down to is fat. When people complain about cake being dry they’re almost always complaining about a lack of fat, or some type of mishandling caused by the constraints of not loading the cake up with fat. But what goes unmentioned is that there is a whole lot more to cake than simply fat. There is flavor, and texture, and structure, and aroma, and beauty. No one ever complains about these other things. They only complain about not getting their fat. Which is sad. Because in response so many bakeries and grocery stores have chosen to just jack up the quantity of fat in their cakes in hopes of alleviating all their problems. This appeases customers, idiot proofs your product, and stops a lot of the complaints, but it also means that all the other things that make cake truly enjoyable get buried beneath gobs of grease, and in the end fewer and fewer people get to enjoy really good cake.

No matter what: Get some cake.

adapted from: Amanda Oakleaf Cakes

We won the WeddingWire Bride's Choice Awards 2012!

This means we are in the top 5% of Wedding Pros nationwide! The WeddingWire Bride's Choice Awards� recognizes the top local wedding professionals from the WeddingWire Network that demonstrate excellence in quality, service, responsiveness and professionalism. Unlike other awards in which winners are selected by the organization, the WeddingWire Bride's Choice Awards' are determined solely by the reviews from over 1.2 million newlyweds.

Pinch Me! Thank you so much to our Bride's for Voting and to our 2012-2013 Brides - we can't wait to meet you and design your cake, cupcakes and desserts for your wedding day!

Winter Holiday Menu Has Arrived!

Thanksgiving Pie Time!

John Burke Photo Shoot

John Burke shoots...Artisan Bake Shop!

http://www.johnburkephotography.com/ 

We had a photo shoot by John Burke Photography about a year ago - he is best known for photographing people with fabulous color schemes. It was a blast -- take a look at us in action!

Wedding Cake Tastings

The perfect combination of taste, style and service.

I believe that your wedding cake should be the centerpiece of your wedding day, & should be a part of your wedding brand.  The cake, cupcakes or desserts, need to fit your style, your taste, and your budget. 

Inspiration comes in from all facets of your wedding day.  Sometimes it is a piece of your dress, sometimes a flower that will be in your bouquet or boutonierre, inpiration can even come from a a topper found on a craft website like Etsy.com, other times it is a fun picture you found in a magazine or online.  No matter what, your wedding cake should be YOU!

You are welcome to book a one and one-half hour consultations with me and bring up to three guests.  This time allows me to learn a little bit about your wedding day: the linen colors, your style, likes (and dislikes).  We walk through your ideas, even pages of cakes from past weddings, sketches I've done through the years and start to sketch.  Sometimes it is cake #1.....sometimes it is cake #20. 

After we find a sketch or group of desserts that work for you and your fiance, then we move onto tasting.  Our tastings include 6-15 different flavors of our housemade frosting and mousselines along with 3-5 different cake flavors.   All of our cakes are made from scratch and our filling and frostings are brightly flavored with only the finest fruits, chocolate, liquers, and vanilla. 

You and your fiance will be sent home with a complete sketch worksheet, pricing breakdown and finally our book the date sheet.  Congratulations on your engagement and I hope you stop in to see you very soon!

Lobster Pot Cake!

Perfect for a rehearsal dinner, engagement party or groom's cake! 

Or WICKED AWESOME wedding cake

Denis and Ashley are getting married in Maine this weekend and we created this lobster pot cake for their rehearsal dinner- complete with boiling water, steam and flames.  Chocolate cake with vanilla buttercream filling (very closely resembling Maine's signature dessert:  whoopie pies) were the chosen flavors- but can you imagine  this in a vanilla cake with custard and chocolate buttercream filling - just like Boston Cream Pie- delish!

See our cupcakes on:

Check out Artisan Bake Shop's Starfish Cupcakes on  www.weddingbycolor.com !

Thank you, Almost Mrs. R for the post!

http://www.weddingbycolor.com/almostmrsr/milestones/176575

Gluten-Free Cakes & Alternatives

Gluten intolerance are on the rise these last few years and we have lots of brides and customers looking for gluten-free cakes or alternatives to cakes! 

We most definitely make gluten free wedding cakes, or just a small cake for the bride or groom to munch on, even simply a dozen cupcakes for family or friends who will not be able to enjoy our traditional cake.  Although our gluten free chocolate cake is mighty tasty, not all guests will understand its different texture and flavor.  So, we've been busily coming up with alternatives and here is one of them:

This GIANT tiered rice crispie cake is the perfect solution!  It can be decorated to fit the event and wedding decor: a spray red rose and tiny orange buds are seen here!  Rice Crispie cakes can serve anywhere from 30, as seen above, to four-tiered wonders to serve 150!

Cupcakes are also a great solution! This wedding  cupcake tree included gluten-free and traditional cupcakes on one stand and the custom printed flavor card on the table indicated which specific decorations were gluten-free cupcakes and which were traditional cupcakes!  So: seashell=gluten-free and starfish=traditional.

If you have a questions about our gluten-free solutions give us a ring 508-763-4905 or email us artisanbakeshop@gmail.com . 

Spend vs. Save

 A customer will stop in and say:

"I want a sculpted 3D car cake for my son's 3rd birthday."

 When we say, "$375-$600 to serve 20 people" usually we get a GASP!

Most people think we are trying to take you for all you're worth.  But we're not, I promise.  It's like going to the BMW dealership with a $10,000 budget.  It just doesn't add up.  It takes lots and lots of time- usually 6-12 hours to complete a car cake!

We want to help you AND work within your budget, because EVERYONE has a budget and THAT IS OK!

Here are three examples of the same Lightning McQueen themed cakes:

Hand Made Applique: This cake uses a 2D flat sugarpaste, handmade Lightning McQueen who sits flat on the cake, cost for this cake: 8" serves 14-16 people: $44.



















Sugar Car on Cake: This cake uses a 3D sugarpaste (completely edible), handmade Lightning McQueen who sits in 3D on top of a cake, complete with racing flag base, cost for this cake: 8" serves 14-16 people: $68.

Full Sculpted Cake: We take rectangular cakes and hand sculpt them into the 3D Lightning McQueen, so the car is the CAKE! Cost for this cake: serves 20 people: $350

Your best bet is: Be Honest About Your Budget!  We can usually work something out so that you get the theme or design you are looking for within that price range!

Traveling with a Tiered/Sculpted or Fancy Cake?

2011 Cake, Cupcake, Vintage Cake Pricing

Cake Boss, Ace of Cakes, Cake Challenge--- How much would that cake COST?!?!?

When you walk into a bakery how are you supposed to know what to expect for pricing? 

And what is a reasonable budget when you order a cake?

 

With all of the cake shows on TV these days we've noticed that all of YOU know exactly what we CAN MAKE out of cake!

We love watching too- cakes being created for drama and for well....good TV! 

The problem: All of these shows omit some really significant parts of the process:

-Time:  the advance notice that the client gives the bakery -

-Labor:  how much time it takes us to bake, prepare, engineer, and finally decorate

-Material costs:  the artist who is talented enough to create the masterpiece, the ingredients: fondant, butter, sugar, etc! 

All of these pieces of the puzzle translate into the prices of these works of art. No wonder you don't know what to expect!

In the industry we're a bit more knowledgeable and aware about pricing that's out there. To put things in perspective for you, here are some points of reference--at Carlo's Bakery (Buddy Valastro's Cake Boss) a consultation costs $100, which includes cake samples and refreshments. This $100 is then deducted from the cake order total once you order.

Cake Boss's pricing for wedding and specialty cakes, with basic buttercream, starts at $8.00 per person. For more complex cake designs (things you've seen featured on TV or in a magazine), cost is closer to $12.00 to $18.00 per person. Adding unique design requests and creative artwork to the cake order then increases the price from there.  We've heard that they use a cake mix for their red velvet cake too-- YUCK!!

Duff Goldman of Ace of Cakes (Charm City Cakes) provides the following pricing: "Wedding and tiered cakes start at $7 a serving. We find that most of our clients choose designs that start at about $15 per serving. There is a 50 serving minimum on wedding and tiered cakes. Minimum price for 3D [and] sculptural cakes $1,000." Delivery is priced at $175/hr.

We want to share these things with you not to discourage, but to educate you about our industry!

WAIT THERE'S GOOD NEWS TOO!!  You don't have to spend all of that money, and you don't have to drive to Baltimore, MD or Hoboken, NJ!!

At Artisan Bake Shop our 3D and Sculpted sugar figures start at $25.00 and our 3D Sculpted Cakes start at $150.00!!

Wedding Cakes start at any AMAZING $3.75. Delivery for cakes start at the CHEAP price of $25. Pretty reasonable, no? Our prices include complimentary consultations, excellent service, and attention to details and oh yeah -- THEY TASTE AS GOOD AS THEY LOOK!

We're able to offer competitive pricing by offering "standard" designs and commonly requested themes at rates lower than completely custom cakes would be priced.  Custom, and very special designs may be subject to individual pricing.  Please call us (508-763-4905) or email artisanbakeshop@gmail.com to talk further! We'd love to hear from you and talk about your specific cake ideas more!

Gluten Free, Vegan, & Dairy Free Wedding Cakes

Our wedding cake designs range from classic fresh flower cakes with buttercream to stunning contemporary showstoppers with draping and sugar flowers. But it's always what's on the inside that is most important.

Accomodating special diets such:

-vegan
-nut-free
-gluten-free
-dairy-free
-egg-free

is a priority for me. I believe that your allergy should not get in the way of a dream wedding cake.

Please call or email us with any questions regarding our specialty diet wedding cakes.  We can also accomodate cupcakes, birthday cakes, anniversary cakes,

Delivery Area Served

Over the years we are pleased to have worked with many wedding and event venues in New England, our servive area extends from South Shore, South Coast, Boston and Cape Cod Massachusetts to Providence, Newport, Bristol Rhode Island.

Professional, timely, and courteous delivery and setup is an integral part of our business.

 

Below if a sampling of venues that we are happy to have served:

Belle Mer, Goat Island, Newport, RI
New Bedford Country Club, New Bedford, MA

Cork Wine Bar and Tapas, New Bedford, MA

Marion Music Hall, Marion, MA

Independence Harbor, Assonet, MA

Saphire Event Group, Saphire Estate, Sharon, MA
Waterfront Grille Restaurant, Downtown New Bedford Waterfront, MA

Plimouth Plantation, Plymouth, MA
Fall River Country Club, Fall River, MA

Cultural Center, Fall River, MA

Kittansett Club, Marion, MA
Overbrook House, Buzzard's Bay, Cape Cod, MA
Sky Room, New Bedford, MA

The Captain Hemon Smith House, Cape Cod, Nauset Harbor Cove, Eastham, MA

Coonamessett Inn, Cape Cod, Falmouth, MA

Wood’s Hole Golf Club, Woods Hole, MA

Brookside Country & Golf Club, Cape Cod Bourne, MA

Waypoint Wedding and Event Center, White's Hospitality, Downtown New Bedford, MA

Falmouth Yacht Club, Falmouth, MA

New Bedford Whaling Museum, New Bedford, MA

Hawthorne Country Club, Dartmouth, MA

Lafayette House, Foxboro, MA

Southers Marsh Golf Club, Carver, MA

New Bedford Yacht Club, South Dartmouth, MA

Shining Tides, Mattapoisett, MA

Beverly Yacht Club, Marion, MA

Venus di Milo, Swansea, MA

White Cliffs, Plymouth, MA

Pine Hills Golf Club, Plymouth, MA

Indian Pond Country Club, Kingston, MA

Jones River Trading Company, Kingston, MA

Ocean Cliff Mansion, Newport, RI

Seaport Inn Wedding and Function Hall, Fairhaven, MA

Chateau, Norton, MA

Holiday Inn, Tauton, MA

Eastover Hiller Farm, Rochester, MA

Fall River Country Club, Fall River, MA

Salerno's Wedding and Events, Wareham Onset, MA

Biltmore Hotel, Providence, RI

Jacky's Galaxie Restaurant-Sushi, Warren, RI

Bay Club, Mattapoisett, MA
Boston Park Plaza, Boston, MA

Stone Bridge Farm, Acushnet, MA

Acoaxet Club, Westport, MA

Bittersweet Farm, Westport, MA

Century House, Acushnet, MA

Taste of SouthCoast Event: THIS SUNDAY

Join us @ Taste of SouthCoast as we unveil our BIG CHANGES! 

This Sunday, May 22, Noon-4pm. Custom House Square, Downtown New Bedford.

Red Sox Cake Mania!

Red Sox Baseball Hat Cake with Cupcakes on our cupcake stand:




 

This baseball hat topped one of our cupcake stands for a recent birthday party!  The hat looks worn and broken in as the birthday boy's real hat does!

The cupcakes included Red Sox Jersey decoration (all edible) along with Red Sox Baseballs with a Signature Boston "B".

Olivia the Pig Meets Willy Wonka!

The fabulous children's cartoon: Olivia the Pig meets our Willy Wonka Style Candy Cake in orange and yellow! Buttercream is a great choice for children's cakes as it is approachable to little ones.

Baby Booties & Stripes Baby Shower Cake

We created this baby shower cake to welcome a new baby boy! Chocolate brown, baby blue, yellow and green completed the color scheme with baby booties, a vine of whimsical daisy flowers, variegated stripes and yellow polka dots.
We delivered this cake to Warwick, Rhode Island and received this wonderful note from the mommy-to-be:

Hi, Meredith...

I just wanted to let you know that the cake was fantastic! Again, you did a terrific job from beginning to end and I truly appreciate all your hard work. I've already started recommending Artisan Kitchen to friends and family and look forward to my next big event to order another one of your delicious cakes.

Thanks again for everything!
N.

Easter & Passover Specials

EASTER 2011
Pick-Up: Sat. April 23, 2011 10am-4pm

Items on the menu, below, can be ordered thru Friday April 22nd, 2011.

Special Orders Which ARE NOT on the Menu Can be Ordered until Wednesday, April 20,
6:00pm

Our storefront will stock items on the menu on Friday & Saturday.


Lemon Tart: 9” Sweet & tangy lemon curd custard with whipped cream and candied lemon peel. Srvs 10. $25

Banana-Berry Tart: 9” filled with custard, fresh raspberries, blueberries & bananas. Topped with whipped cream and banana chips. Srvs 10. $25

Easter Cupcakes: 12 asst. vanilla & chocolate cupcakes w/vanilla buttercream & fanciful easter décor. $27 Individual Gift Box Cupcake with bunny décor $3

Chocoate Mousse Cups: for Passover, Dark chocolate mousse with whipped cream. Srvs 1 $3 ea.

Mini Pastries: Premium Select Dark Chocolate Dipped Strawberries, Mini Eclairs, Asst. Petit Fours, Lemon Tarts, Coconut Macaroons. 30 pieces.

Strawberry Charlotte: Ring of ladyfingers layered w/Bavarian mousse & fresh strawberries. 7” Cake. Srvs 9-12 $30

Chocolate Mousse Pie: Dark chocolate mousse in ganache-glazed chocolate crust, w/whipped cream & chocolate shavings, Serves 8. $17

Carrot Cake: 7” round double layer with fresh carrots, pineapple, coconut & toasted nuts with frosted in cream cheese icing. Srvs 12. $30

9” Pies: Wild Blueberry $14.75 Key Lime $17

9” Quiche: $14.75
Bacon- Parmesan Asparagus-Cheddar GoatCheese-Herb

Breads: Rustic Ciabatta Rolls (1 dz mini) $4.00
Buttermilk Rolls (1 dz mini) $4.00
Snowflake Sandwich Roll $3.50/6

Personalized Easter Egg Sugar: 5” egg cookie with assorted sprinkles. Cello bag with ribbon tie. $1.75

Ocean Teal Shower Cake

Nautical themes are always IN on the South Coast and our hand-cast seashells, starfish, and sand dollars are a favorite. In ocean teal with a ruffled buttercream base tiny hydrangea blossoms and sugar "sand" complete the design.

Easter Menu 2011

Easter 2011
Order Available for Pick-Up:
Saturday April 23, 2011 10am-4pm

Special Orders Which ARE NOT on the Menu Close
Wednesday, April 20, 6:00pm

Items on the menu, below, can be ordered thru Friday April 22nd, 2011.
Our storefront will stock items on the menu on Friday & Saturday.


TARTS
Lemon: 9” Sweet & tangy lemon custard with whipped cream & candied lemon peel. Serves 10. $25.00

Banana-Berry: 9” tart with a creamy custard filling, fresh raspberries, bananas, and blueberries. Topped with whipped cream, fresh berries and banana chips $25.00

CUPCAKES:12 Easter Cupcakes: Assorted vanilla & chocolate cupcakes with vanilla buttercream & fanciful easter décor. $27.00

Individual Boxed Cupcake: Great gift for a child! $3.00 each. With Bunny Decoration. Choose:
1) Chocolate Cupcake with Vanilla Buttercream
2) Vanilla Cupcake with Vanilla Buttercream



Chocolate Mousse Cups: for Passover. Dark chocolate mousse in cups with whipped cream and chocolate coin decor $3 each

Mini Pastry Tray: $32Premium Select Dark Chocolate Dipped Strawberries, Mini Eclairs, Asst. Petit Fours, Lemon Tarts, Coconut Macaroons. 30 pieces.

Strawberry Charlotte: A ring of ladyfingers layered with Bavarian mousse and fresh strawberries. 7” Cake. Serves 9-12. $30

Chocolate Mousse Pie: Dark chocolate mousse in a ganache glazed chocolate crust, with whipped cream and chocolate shavings,
Serves 8. $17


Carrot Cake: 7” round double layer with fresh carrots, pineapple, coconut & toasted nuts with cream cheese icing. Serves 12-16. $30


9” Pies:
Wild Blueberry $14.75 Key Lime $17



9” Quiche: $14.75 ea.
Bacon Parmesan Asparagus & Cheddar Goat Cheese & Herb

Rolls: Rustic Ciabatta Rolls (1dz mini) $3
Buttermilk Rolls (1 dz mini) $3
Snowflake Rolls (6 sandwich size) $7

Tiered Butercream Cake: Blue Hydrangea Petals

This two-tiered buttcream cake is an example of our smallest tiered cake (5" & 7" stacked) and incorporates a hydrangea petal design in blue with leaf green accents. A pretty design for an afternoon bridal shower tea, garden birthday party or classic seaside luncheon.

Showers of Cupcakes!

April Showers bring....weddings & babies! Bridal and Baby Showers are in full bloom and today we're showcasing a variety of designs appropriate for the bride-to-be or momm-to-be!