Bonjour Bakery and Bistro is 10 Days Old !

The bakery has turned into a wonderful place to see people. I have so enjoyed seeing the old friends come out to see the bakery. I have been delighted by the new kindred spirits I have met. I have been especially grateful for all the heartfelt advice, tips and pearls of wisdom.

The bakers and staff have been amazing, exercising their skills, and pushing themselves to adapt and evolve. 

We have grand designs. We are expanding bread production next week for more volume of the country loaves. We may continue fougasse from time to time, and plan regular Friday Challah once we get the country loaf supply chain secure. 

Macarons remain a perennial favorite, with new flavors being developed every week. I am amazed at the exquisite work that goes into them. They are one of my favorite things to photograph. 

Cupcakes have been a steady seller, with a great set of favorite flavors. 

Pastries have been consistently fantastic with croissants with all sorts of things inside, like ham and cheese, as well as raspberry. 

Team savory has been offering hearty soups in both paleo and vegan varieties, as well as complex salads and fancy sandwiches. 

Guests should expect new menu items every week, with continued maintenance of the favorites. 

Saturday we will be open 10-2pm and plan to sell treats but no lunch per se. We will also be trying out some experiments- surprises. 

 

See you at the bakery! 

 

Feeling the Excitement !

Not only can we see the light at the end of the tunnel, but we can feel it too. We are reaching for our sunglasses and basking in the summery warmth. We are opening this Wednesday, August 8th ! 

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The bakery space is all correctly configured now from the massive hood with its electronic sensors to the new electrical system and gas ovens. Whether it was gas pipes, water pipes, or electrical conduits, I requested that all would be on the walls rather than in the walls, visible and accessible. To me, the visible order and functionality are beautiful. 

The tables, appliances and shelving are almost all on casters, so the place can easily be kept clean. The new paint glows while the black and white checkered floor shines. 

We are beginning to receive food orders. Our small appliances are just about unpacked. A few framed photos of France still need to be hung. Come Monday morning the baking and cooking will begin. 

We reworked and simplified the menu for opening. We all feel confident and comfortable with it:

Breads will be three: County Bread (a sourdough) Baguette, and epi. 

Pastries will include croissants, pain au chocolate, and palmiers au framboise. 

The will be several flavors of macaron, and several flavors of cupcakes. 

Two soups, one vegan, tomato red pepper and one paleo, chicken with mirepoix, will be served. 

At least two salads will be presented, Salade Nicoise, and Salade Lyonnaise. 

There will be several flavors of gelato. 

Coffee pour overs and french press teas will be served, as well as sparkling water. 

We sincerely hope you will join us.