Welcome! This newsletter is a space for sharing my seasonal musings and newest creations. As summer slowly bows to the entrance of Autumn's kiss of cool air, seasonal change is expected and even welcomed. An unexpected frost took some of our garden crops, while several summer hailstorms damaged trees and shrubs, including our beloved crab apple tree we managed to give new life to-when we moved in six years ago, the tree was barely holding to life. Even so, we were able to cultivate a small but delicious bounty. I find that seasonal ingredients are all the more meaningful when they are hard-won.
With that in mind, I am delighted to introduce a few new French-inspired pastries, each with my own Canadian twist. We now offer rustic croissants. These croissants are leavened solely with butter, without a yeast-based dough or détrempe.
Our new offerings include Pain au Chocolat ganache and strawberry gelée (Chocolate ganache and strawberry filled croissant roll), along with the Amandes Croissant: an almond croissant layered with frangipane.
And, thanks to our limited harvest of crab apples, I created a delightful Tart aux Pommes Sauvages (Crab Apple Tart), made with frangipane—an almond paste—and nestled in a croissant tart shell.
I hope you will treat yourself and your friends to these sweet creations. They were already a hit during their family test run!
Billy
Pain au Chocolat Ganache & Strawberry Gelee
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