bake - September/October 2023 - 32
" Cooks of Crocus Hill was born in the age
of the Galloping Gourmet and Julia Child. "
Owner Marie Dwyer
icing and pecans, filled with smooth pumpkin custard.
Pumpkin-Pecan Pastry: Flaky pastry filled with rich
and creamy pumpkin, topped with toasted pecans.
Cookie Butter Crunch Layer Cake: Layers of cookie
butter soft cream between vanilla sponge with cookie
butter pieces and crisp pearls.
" In developing our fall menu, we are elevating the
pumpkin concept to new heights with a wide array of
handcrafted seasonal bakery and coffee creations, "
says Cathy Chavenet, senior vice president and head
of marketing at Paris Baguette. " By utilizing the finest
ingredients available, we want to shine the spotlight on
the naturally delicious flavors of the fall season. Whether
it's a made-in-house cake for your next gathering, or the
perfect way to add pumpkin into your morning coffee
and pastry routine, there is something for everyone to
enjoy this fall at Paris Baguette. "
More fall flavors are taking over the menu with
savory delights such as the Turkey-Apple-Brie Baguette
Sandwich, the Smoked Salmon-Cream Cheese Stuffed
Croissant, 3-Cheese Pesto Pizzetta and more.
Other retail bakeries are innovating with great success.
Nashville-based Dozen Bakery was founded in 2009 by
Claire Meneely as a one-woman holiday cookie pop-up,
baking in a rented commercial kitchen and selling at local
farmers markets. Thanks to word-of-mouth, some good
press, and building an excellent team, Dozen continues
to this day. Dozen's bakery/cafe was opened on Feb. 2,
2015, Groundhog Day.
Today, the team at Dozen provides pastries and bread
to many local Nashville restaurants and serves customers
from Nashville and beyond its full line of bread, pastries,
and menus for breakfast, lunch, and brunch.
Signature items include BULGUR ZA'ATAR, a bulgur
wheat porridge and za'atar folded into French Country
Sourdough.
Another trendy dish is OLIVE + HERB, an herby olive
tapenade folded into French Country Sourdough. This
bread has it all: a salty pop of olives, fresh herbs and
garlic and just enough lemon juice to round it all out.
Bakeries are examining many ways to boost profits.
Speaking at a recent International Dairy Deli Bakery
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bake - September/October 2023
Table of Contents for the Digital Edition of bake - September/October 2023
bake - September/October 2023 - Intro
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https://digital.bakemag.com/sosland/bake/bake-march-april-2024
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https://digital.bakemag.com/sosland/bake/bake-special-report-november-2023
https://www.nxtbook.com/sosland/bake/bake-november-december-2023
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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
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https://digital.bakemag.com/sosland/bake/2019_12_01
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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
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