Thanksgiving 2017
Available November 20, 2017 to November 22, 2017
printable version

Please note that we do not take orders


Plain, Chocolate, Almond, Gruyere,
Pain aux Raisins, Morning Buns

Breakfast Pastries

Currant Donuts, Orange Gibassier,
Apple Brioche Coffee Cake,
Croque Monsieur

Boston Brown Bread & Savory Muffins
(Tues & Weds ONLY)


Chocolate Whiskey Cake

Cranberry Pecan Upside Down Cake
(Tues/Weds Only)

Pumpkin Roulade
(Tues/Weds Only)


Normandy Apple Tart

Bourbon Pecan Tart

Pumpkin Pavé

Pear Raspberry & Apple Cranberry
Rustic Fruit Tarts

Pear Cranberry Almond Tart
(Tues/Weds Only)

Plus assorted cookies & small desserts


Operating Instructions:
Refrigerate dough until one hour before use.
Preheat oven to 475*-500*

Place dough on lightly floured surface and begin to press flat with your fingertips. Let dough rest for five minutes. Repeat pressing and resting until desired thickness and size is achieved, typically 1/4" thick. Dough will become softer and easier to stretch as it warms to room temperature, so be patient! Apply toppings.

Bake on a sheet pan or baking stone until crust is toasty and toppings are bubbly.

For Pizza on the Grill:

Once dough has reached 1/4" thickness, transfer to a floured pizza paddle or cutting board. Brush dough with olive oil and place oiled surface directly on preheated grill. Once dough has set, about 2 minutes, turn the crust over. Add desired toppings and close grill cover. Cook pizza for 5 minutes or until the cheese begins to bubble.



Capone Foods

Scharffen Berger Chocolate Maker

Equal Exchange Fair Trade Coffee

Westfield Farms Hand Crafted Cheeses

Cheshire Garden Specialty Foods

Terroir Coffee

Bread Bakers Guild of America

Stillman's Greenhouses and Farm Stand