in the backyard with pups
There is this perfect moment where spring and summer meet in a strawberry rhubarb pie. When the sun has risen high enough to sweeten the berries and the soil has nurtured the stalk. Tuck me into that crust and bake me in the sun- golden, balanced and warm.
Thank you Mr. Hofman for making the world a more rubbery, smiley, bubbly place. This is what it’s all about, right?
'Link' Post | By admin on May 4, 2013
Buttercream, buttercream, how’d you get so pink? Bright, simple & sweet raspberry puree. That’s it. No food dye in this one, just yummy yummy berries. There’s a reason the pink cake is a favorite in the community and the star of Vintage Cakes…this icing is spoon-worthy (just ask Greta)!
we’ll think of you each spring as we bite into our first rhubarb handpie.
I used to be a hater. My grandpa would try to trick me into eating the stringy, bitter stalks each spring. Years passed, life took me this way and that and then…the rhubarb teacake came into my life. I learned that rich, buttery, sweetness needs rhubarb, relies on it’s deliciously tart ways. Thank you bakery, you’ve made me a believer. -k
cream cheese & rhubarb danish… it’s kind of a big deal around here
there’s sun breaking through the Rhubarb in Julie’s garden!
'Status' Post | By admin on April 13, 2013
We just put up a new site! Though it may look quite similar, we’ve got a blog now, and will be able to update our menu more easily. Hooray!
