bake - November/December 2023 - 32

sweet goods
Baking with Avery
Manresa Bread launches its latest addition to the Bake With Avery
baking kit series. This Cinnamon Roll Baking Kit ($149) comes with
all the dry ingredients, tools, and instructions needed to make 6 cinnamon
rolls. What sets these rolls apart from other recipes is owner
and founder Avery Ruzicka's technique of scalding a flour and milk
mixture to achieve the quintessential pillowy soft, perfect-for-Christmas-morning
cinnamon roll. Ruzicka demonstrates how to make cinnamon
sugar filling before rolling dough up.
Kits come with a recipe sheet and private link to watch a step-bystep
video tutorial of Ruzicka, a James Beard nominated finalist, to
allow customers to rewatch and make over and over again. Familyfriendly
and fun for new and skilled bakers alike, the Cinnamon Roll
Baking Kit will be available in-stores and for nationwide shipping.
BRINGING COLOR TO BAKERY
Sherwin-Williams introduces its 2024 Color
of the Year, Upward SW 6239, a breezy and
blissful shade of blue that evokes the everpresent
sense of peace found when slowing
down, taking a breath and allowing the mind
to clear.
To bring this light and buoyant hue to the
lives (and tastebuds) of consumers, SherwinWilliams
partnered with James Beard Awardwinning
French pastry chef Dominique
Ansel to create his first-ever vegan Cronut®
inspired by Upward SW 6239, which was
available for a limited time at his namesake
bakery in New York City's Soho neighborhood.
The
all-vegan version of Ansel's iconic
" half croissant, half doughnut " creation is
filled with coconut ganache and naturallyflavored
Butterfly Pea Flower Tea ganache
- made with the vibrantly-hued Southeast
Asian flower that, when gently steeped as a
tea, mirrors the shade and spirit of Upward
SW 6239.
With a natural touch of this blue botanical
and a hand-glazed fondant topping, the
custom pastry invites a blissful sense of
wellbeing (and a hint of sweetness) into the
day. The limited-edition vegan Cronut® was
available at Dominique Ansel Bakery in late
September.
The kit includes scalded flour mix, dry ingredients packet, icing
mix, filling mix, instant yeast, rolling pin, cake pan, and 60-minute
video tutorial. There is a recipe sheet and instructions. Each kit makes
6 cinnamon rolls and includes ingredients for icing.
Further, Manresa Bread is excited to unveil its latest collection of
holiday products, the Thanksgiving Collection, made by pastry chef
Stephanie Prida, that are sure to make customers' festive season
extraordinary. Items range from large-format items to individually
packed snacks.
Key highlights from the Thanksgiving holiday collection include pecan
pie ($55), Dutch apple pie ($55), pumpkin tart ($50), and holiday
snack tin (includes caramel corn, salted caramel, raspberry caramel,
zaletti, cheddar sable, cocktail nuts) ($59).
32 < NOV-DEC 2023 | bakemag.com
" Creating a vegan version of the Cronut®
has always intrigued me - we're always
looking for forward-thinking ways to create
new pastries, and this collaboration was a
natural opportunity to do so, " says Ansel.
" At first glance, Upward SW 6239 draws up
a sense of balance and lightness for me; it's
the same feeling I wanted to impart into our
very first vegan flavor. We sourced a butterfly
pea flower tea, which naturally imparts
a soft blue shade into the ganache, paired
with a creamy coconut ganache, all while
preserving the light and flaky layers that are
signature to our pastry. This was an exciting
challenge for me. "
MANRESA BREAD
https://www.dominiqueanselny.com/ http://www.bakemag.com

bake - November/December 2023

Table of Contents for the Digital Edition of bake - November/December 2023

bake - November/December 2023 - Intro
bake - November/December 2023 - 1
bake - November/December 2023 - 2
bake - November/December 2023 - 3
bake - November/December 2023 - 4
bake - November/December 2023 - 5
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bake - November/December 2023 - BLANKa
bake - November/December 2023 - BLANKb
bake - November/December 2023 - PAN–1
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bake - November/December 2023 - PAN–3
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bake - November/December 2023 - PAN–43
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bake - November/December 2023 - PAN–47
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bake - November/December 2023 - PAN–52
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2023
https://www.nxtbook.com/sosland/bake/bake-november-december-2023
https://digital.bakemag.com/sosland/bake/bake-september-october-2023
https://digital.bakemag.com/sosland/bake/bake-july-august-2023
https://digital.bakemag.com/sosland/bake/bake-special-report-july-2023
https://digital.bakemag.com/sosland/bake/bake-redbook-2023
https://digital.bakemag.com/sosland/bake/bake-special-report-may-2023
https://digital.bakemag.com/sosland/bake/bake-may-june-2023
https://digital.bakemag.com/sosland/bake/bake-march-april-2023
https://digital.bakemag.com/sosland/bake/bake-special-report-january-2023
https://digital.bakemag.com/sosland/bake/bake-january-february-2023
https://digital.bakemag.com/sosland/bake/bake-november-december-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2022
https://digital.bakemag.com/sosland/bake/bake-september-october-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-july-2022
https://digital.bakemag.com/sosland/bake/bake-july-aug-2022
https://digital.bakemag.com/sosland/bake/bake-redbook-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-may-2022
https://digital.bakemag.com/sosland/bake/bake-may-june-2022
https://digital.bakemag.com/sosland/bake/bake-march-april-2022
https://digital.bakemag.com/sosland/bake/bake-january-february-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-january-2022
https://digital.bakemag.com/sosland/bake/bake-november-december-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2021
https://digital.bakemag.com/sosland/bake/bake-september-october-2021
https://digital.bakemag.com/sosland/bake/bake-july-august-2021
https://digital.bakemag.com/sosland/bake/bake-redbook-2021
https://digital.bakemag.com/sosland/bake/bake-july-2021
https://digital.bakemag.com/sosland/bake/bake-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-march-april-2021
https://digital.bakemag.com/sosland/bake/bake-january-february-2021
https://digital.bakemag.com/sosland/bake/2021_01_01
https://digital.bakemag.com/sosland/bake/2020_12_01
https://digital.bakemag.com/sosland/bake/2020_11_01
https://digital.bakemag.com/sosland/bake/2020_09_01
https://digital.bakemag.com/sosland/bake/2020_08_01
https://digital.bakemag.com/sosland/bake/2020_07_02
https://digital.bakemag.com/sosland/bake/2020_07_01
https://digital.bakemag.com/sosland/bake/2020_06_01
https://digital.bakemag.com/sosland/bake/2020_05_01
https://digital.bakemag.com/sosland/bake/2020_04_01
https://digital.bakemag.com/sosland/bake/2020_02_01
https://digital.bakemag.com/sosland/bake/2020_01_01
https://digital.bakemag.com/sosland/bake/2019_12_01
https://digital.bakemag.com/sosland/bake/2019_11_01
https://digital.bakemag.com/sosland/bake/2019_10_01
https://digital.bakemag.com/sosland/bake/2019_09_01
https://digital.bakemag.com/sosland/bake/2019_08_01
https://digital.bakemag.com/sosland/bake/2019_07_01
https://digital.bakemag.com/sosland/bake/2019_06_01
https://digital.bakemag.com/sosland/bake/2019_05_01
https://digital.bakemag.com/sosland/bake/2019_04_01
http://digital.bakemag.com/sosland/bake/2018_07_02
https://digital.bakemag.com/sosland/bake/2019_03_01
https://digital.bakemag.com/sosland/bake/2019_02_01
https://digital.bakemag.com/sosland/bake/2019_01_01
http://digital.bakemag.com/sosland/bake/2018_12_01
http://digital.bakemag.com/sosland/bake/2018_11_01
http://digital.bakemag.com/sosland/bake/2018_10_01
http://digital.bakemag.com/sosland/bake/2018_09_01
http://digital.bakemag.com/sosland/bake/2018_08_01
http://digital.bakemag.com/sosland/bake/2018_07_01
http://digital.bakemag.com/sosland/bake/2018_06_01
http://digital.bakemag.com/sosland/bake/2018_05_01
http://digital.bakemag.com/sosland/bake/2018_04_01
http://digital.bakemag.com/sosland/bake/2018_03_01
http://digital.bakemag.com/sosland/bake/2018_02_01
http://digital.bakemag.com/sosland/bake/2018_01_01
http://digital.bakemag.com/sosland/bake/2017_12_01
http://digital.bakemag.com/sosland/bake/2017_11_01
http://digital.bakemag.com/sosland/bake/2017_10_01
http://digital.bakemag.com/sosland/bake/2017_09_01
http://digital.bakemag.com/sosland/bake/2017_08_01
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http://digital.bakemag.com/sosland/bake/2017_06_01
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http://digital.bakemag.com/sosland/bake/2017_02_01
http://digital.bakemag.com/sosland/bake/2017_01_01
http://digital.bakemag.com/sosland/bake/2016_12_01
http://digital.bakemag.com/sosland/bake/2016_11_01
http://digital.bakemag.com/sosland/bake/2016_10_01
http://digital.bakemag.com/sosland/bake/2016_09_01
http://digital.bakemag.com/sosland/bake/2016_08_01
http://digital.bakemag.com/sosland/bake/2016_07_01
http://digital.bakemag.com/sosland/bake/2016_06_01
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http://digital.bakemag.com/sosland/bake/2016_03_01
http://digital.bakemag.com/sosland/bake/2016_02_01
http://digital.bakemag.com/sosland/bake/2016_01_01
http://digital.bakemag.com/sosland/bake/2015_12_01
http://digital.bakemag.com/sosland/bake/2015_10_01
http://digital.bakemag.com/sosland/bake/2015_09_01
http://digital.bakemag.com/sosland/bake/2015_08_01
http://digital.bakemag.com/sosland/bake/2015_07_01
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