German Week & Weekend Pastry
Available October 18, 2019 to October 20, 2019
printable version

GERMAN WEEK 10/10-10/16

Poppy Almond Nusstorte



Sacher Torte

Käsekuchen mit Roter Grütze

Plus Berliners, Pretzel Croissants, Laugenecken, Kirschenmichel, Kuchen, Kugelhopf, Linzer cookies and more!

WEEKEND 10/18 - 10/20

Pumpkin Pavé

Blueberry Lattice Tart

Chocolate Ganache Tart

Apple Butter Bars

Plus Sweet and Savory Vienooiserie, Brioche, Scones, Rustic Fruit Tarts, Tea Cakes, Cookies, Ice Cream and more!


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