Lemon bars

Spring descended upon us quickly! Seems like there was hardly a break between Valentine’s Day and Easter and some great warm, sunny weather. Now — on May 16 — we’ve had a record-breaking stretch of rainy weather and the Caps lost in the second round. But I know spring and then quickly summer will be here ANY…DAY…NOW.

Here’s what’s new at the bakery:

Cassata cake

• More technology – Yes, I broke down and got internet service for the bakery as well as a computer so, if you’re uncomfortable ordering through the website, we can do it for you right there at the bakery.
• More employees – Yes, we hired five new people. They’re LOVELY! (I’ve been watching a British mystery series while folding boxes; I suspect that’s where the “LOVELY!” came from.)

Mary is a HUGE Caps fan — like bigger than me — and works hard every second she’s at the bakery.

Brown sugar cookies

Melanie is a local mom and batter-making guru.

Diane is new to the area and frosts cupcakes like a pro already.

Jeffrey is the younger brother of Ingrid, one of our decorators; he’s slowly getting used to working with lots and lots of women.

Troix, who has become our expert cookie ball and banana bread maker, is the new wife of our decorator Kristen.

Strawberry icebox pie

Say hi to them next time you come in!

• More orders – We’ve hit yet another all-time high in terms of our weekly volume of business. Thanks, everyone! I promise we’re trying our best to keep the quality consistent and all the specifics of each order correct. But if we fail at this, please let me know, OK?

Now to the main reason you’re reading this: the changes to our menu.

Strawberry bread

Returning: strawberry mini-loaves, cassata cake, strawberry ice box pies, LEMON cupcakes (because, as I’ve said before, you lemon cupcake people scare me when we don’t have them on-hand), lemon bars and brown sugar cookies with pecans.

New this spring: chocolate strawberry shortcake which has layers of chocolate cake and fresh strawberries, a touch of ganache in the middle, and whipped cream on top.

Retiring for now: bran muffins with mixed dried fruit (we’ll bring them back again next January to help with your New Year’s resolutions), snickerdoodles (they’re sort of a snuggle in bed wintertime thing, right?), Aunt Val’s coffee cake (she had a productive but exhausting winter), pecan pie bars (too heavy for spring and summer, I think), dark chocolate cream pies (I actually miss these quite a bit, hmmm….), Boston cream cupcakes (fun winter thing) and rum cupcakes/bites/cakes (really more of a winter holiday treat).

Come by and see what’s baking! These days you can count on SOMEthing baking almost every second between 5am and 9pm.

Jenny

Coming up for summer:
key lime/mango cupcakes
lemon ricotta cookies
OUR ICE CREAM SANDWICHES