Tuesday, October 1, 2019

Thanksgiving 2019

Pumpkin Carrot Mousse Torte

ARTISAN CAKES

{Pumpkin Carrot Mousse Torte} pumpkin-carrot-candied ginger cake, cream cheese mousse, topped with cinnamon whipped cream. Snickerdoodle Crumb
 7” round serves 9-11  $43 (Available as Gluten-Free +$9.00, no crumb)

{Fall Drip Cake}  layers of vanilla cake, vanilla buttercream filling and frosting, FANCY sprinkles at the base of the cake, pale orange white chocolate drip, buttercream dollops
6” round serves 6-9  $33 (Available as Gluten-Free +$9.00)


{Sweet Potato, Apple Naked Cake}  layers of our local apple and sweet potato cake, cream cheese filling, thin coat of Vanilla Buttercream Frosting. Candied Pumpkin Seeds.  7” round serves 12-14  $48

{Thankful Birch Cake}  vanilla and chocolate cake, chocolate buttercream filling, vanilla buttercream frosting. “Thankful” birch inscription. Edible and hand sculpted fall leaves, acorns, and cranberries. 7” round serves 10-14  $45
(Available as Gluten-Free +$9.00)

{Thanksgiving Cupcake Box}  12 cupcakes. No Substitutions.  $34
Double Chocolate Mousse Pie
3 vanilla/vanilla, 3 chocolate with vanilla buttercream, 4 pumpkin with cream cheese frosting, 2 caramel filled vanilla with vanilla buttercream frosting. Fancy Thanksgiving Décor (edible).


9” Deep Dish Artisan Favorite Pies 9” deep dish pie serves 6-9
-Honey Pumpkin Pie      $25 all butter crust baked to a deep golden brown, lots of pumpkin, cream and a little spice!
-Southern Pecan Pie      $25
-Chocolate Pecan Pie    $28  Layer of dark chocolate ganache  tops our sinful Southern Pecan Pie
-Double Chocolate Mousse Pie          $25 Chocolate crust w/a thin layer of ganache, dark chocolate mousse, real whipped cream, chocolate shavings & chocolate crunchies
-Cazuela (caz-way-LA)                            $23 9” deep dish pie, all-butter crust, sweet potato, pumpkin, coconut + ginger filling (like pumpkin pie but w/a Cuban twist) -has a cult following!)
-Chef’s Baked Vanilla Custard                       $23 9” deep dish pie, all-butter crust, vanilla bean baked custard in an all-butter shell.

9” Deep Dish Double Crust Pies 9” deep dish pie serves 6-9 $25
Apple   or         Wild Blueberry               or         Apple-Cranberry
Honey Pumpkin Pie

9” Dutch Crumb Deep Dish Pies 9” deep dish pie serves 6-9 $25
9” deep dish pie crust, very generous fruit filling, Oatmeal streusel tops our
Dutch Apple      or         Dutch Wild Blueberry     or Dutch Apple-Cranberry

Orders for Thanksgiving Close:
THURSDAY November 21st at 6:00pm


Place Orders By:
THURSDAY November 21st by 6:00pm

HOW TO ORDER:  Place Order By:
You will FIRST receive our auto-reply, THEN a separate confirmation email. If you do not receive both, please contact us by phone- it may be in black hole of a spam box!  PLEASE ALLOW 24 HOURS FOR A CONFIRMATION.
OR  Phone:  508.763.4905 
If we don’t answer: leave a message!

_____________________________________________________________
Wild Blueberry Pie

Orders Can Be Picked On:
Wednesday November 27, from Noon-6:00pm  
(pick up available Tuesday as well: please call for hours. Closed on Sunday/Monday.)
At:
Artisan Bake Shop
265 Walnut Plain Road, Rochester MA 02770

We Accept Credit/Debit/Checks/Cash.
Check/Cash payments enjoy a 5% discount

HOW TO STORE/SERVE MY ITEM(S):  
All items must be kept cold/refrigerated and brought to room temperature to serve: www.artisanbakeshop.com/serve.htm


Directions:
We are located about 20 min from New Bedford, 15 minutes from the Carver/Rochester Border, and 20 min from the Bourne Bridge.  
We have a sign at the street and a parking area down the driveway.
From Route I-195: Take exit 20 and turn left onto Route 105 North.  Follow Route 105 North for 1.8 miles then turn right onto Walnut Plain Road.  We are 1.2 miles on the left at 265 Walnut Plain Road.
From Route 58-MA:  Follow Route 58 towards Rochester.  Route 58 ends and continue straight onto County Road.  Follow County Road for 1.5 miles then turn right onto High Street.  Follow High Street for 2.6 miles then bear left onto Walnut Plain Road.  We are 1.4 miles on the right at 265 Walnut Plain Road.  

Disclaimer: Not Responsible For Typographical Or Pictorial Errors.

Saturday, March 9, 2019

Easter Menu 2019

We are a small shop, with a small kitchen and even smaller staff-- regrettably, No Substitutions or Changes Unless Offered. 

6” cakes serve 6-8. 7” cakes serve 10-14 unless otherwise specified. 
All serving sizes are very generous            GF= gluten-free.   

Full Menu is Also Available on Our Website: https://artisanbakeshop.com/holiday.htm

Fine Cakes 

{Easter Sprinkle Cake} 6” vanilla cake, birthday cake batter filling w/ vanilla frosting, white chocolate drip (color: pale yellow), fancy sprinkles. “Easter Greetings” inscription $32  (GF $42, no sprinkles)

{Strawberry Tartine Cake}  Torte Style, vanilla mousse, halved fresh strawberries & vanilla cake. Strawberry geleé, w/whipped cream, & fresh strawberries.  7” Cake, Serves 10-12. $40   (GF $50)

{Carrot Torte} 7” layer NAKED cake: carrots, pineapple, coconut. Cream cheese filling, LIGHT coat of vanilla buttercream.  Edible sugar carrot tops $45

{Funfetti Cookie Dough Cake} 6” vanilla cake, milk soak, vanilla buttercream, confetti cookie crumbles, cookie ‘dough’, sprinkles.  $42

{The Bunny Cake} 7” chocolate cake layers, marshmallow buttercream filling & vanilla frosting. Bunny, fancy flowers (edible) $48   (GF $55)

{Raspberry Bavarian Roulade } pronounced: ROO-LAH-D. Vanilla Cake rolled w/a thin layer of seedless raspberry preserves and Bavarian crème patisserie garnished generously w/fresh raspberries & “Happy Easter” sugar tag. Serves 8-10. $34

Small Sweets: 

{Artisan Mini Pastry Box} Box of 30 pieces, $45. SUBSTITUTIONS:$5/EA
6 Chocolate Mousse Dessert Cups 6 Easter Egg Sugar Cookie Bars
6 Fancy Chocolate Cake Pops 6 Fancy Mini Vanilla Cupcakes
6 Lemon Berry Cheesecake Dessert Cups

{French Macaron Box} $30 (15 french macarons)
GLUTEN-FREE      NO SUBSTITUTIONS.     CONTAINS TREE NUTS
3 of each flavor: strawberry, caramel, almond, lemon, pistachio

{Easter Cupcake Box} Fancy hand-made Easter sugar decorations. $40 SUBSTITUTIONS: $5/EA
4 Chocolate Cake/Vanilla Buttercream,     2 Carrot Cake/Cream Cheese Frosting,
2 Vanilla Cake/Vanilla Buttercream,  2 Vanilla Cake/Chocolate Buttercream,
2  Strawberry Cupcakes with Vanilla Buttercream Frosting

::Homemade Pies::::

{SIGNATURE Chocolate Mousse Pie} Dark chocolate mousse in ganache-glazed chocolate crust, w/whipped cream & chocolate vermicelli and chocolate crunchies, 9” pie, Serves 6-9.  $25

9” Deep Dish Pies:  Serves 6-9,  $22/ea    all-butter housemade crust, generous filling     
-Baked Coconut Custard -               Wild Blueberry   -       Vanilla Custard
Southern Pecan ($26 each)

Savory:
9” Deep Dish Quiche: all-butter housemade crust, generous filling  $22/ea, serves 6-9. 
-Bacon & Cheddar-      Cheddar & Fresh Herbs-        Sausage & Roasted Red Pepper-

How to Order:Call: 508-763-4905  or   Email: artisanbakeshop@gmail.com 

We need your first/last name and phone number to place an order.
All orders will receive a confirmation, if you do not receive a confirmation within 48 hours (on business days: Tues-Sat.), please call the bake shop 508-763-4905, sometimes emails get stuck in our spam box!

When should I place my Order?
For guaranteed availability: Please place orders by
Tues. 4/16/19 by 6:00pm.
{Custom Items: items NOT on the Easter Menu)}
Orders Close on Friday 4/11/18 by 4pm for guaranteed availability.

When Do I Pick Up My Order?  
Sat. 4/20  10:00am-3:00pm   
(Pick up on Thursday and Friday also available 10am-5:30pm)
Address
265 Walnut Plain Road, Rochester, MA 02770
Directions: Located 20-25 min from New Bedford, 15 minutes from the Carver/Rochester Border, and 25 min from the Bourne Bridge.  www.artisanbakeshop.com/directions.htm

Payment Due at Time of Pickup
We Accept Debit or Credit Cards. 5% Discount for Checks & Cash.

How do I store/serve these Items:
Visit: http://artisanbakeshop.com/serve.htm 

Cancellations/Changes/Modifications:
Can be made by Tues. 4/16/19 by 6:00pm.  All cancellations made after 6:00pm on Tuesday 4/16 will be subject to 50% payment as we have begun purchasing ingredients and turned down other customers to begin your order.

All rights reserved. No parts of the content of this website may be reproduced or distributed in public, without the prior written permission of the publisher. All images are copyright to their respective owners and are protected under international copyright laws and are protected under international copyright laws. Without prior written permission it is not permitted to copy, download, or reproduce these images in any way whatsoever.

Disclaimer: Not Responsible For Typographical Or Pictorial Errors.

Tuesday, January 8, 2019

Valentine’s Day 2019

Please Place Your Order: by 2/12 by 5:00pm for Valentine’s Day (2/14) Pick Up 10am-6pmSee below IN RED for lead time for other dates.

All Items Are Available By Special Order, ONLY,
by Phone 508-763-4905 or Email artisanbakeshop@gmail.com
(email/phone orders will receive a confirmation! If you do not receive a confirmation within 48 hours, please call the bake shop)

{Heart Cookie Kits} Tray with 10 total cut-out vanilla sugar cookies: 5 large hearts and 5 double hearts Also includ
es: one bag of ready to use light pink frosting
and five types of assorted sprinkles $25
Makes a great gift or fun activity for kids of all ages!

{Chocolate Dipped Strawberries} 
CHOOSE: 
--Dark Dipped 
--or-- White Dipped
--or—Mix of Dark and White
1/2 Pound $9.75 per box  (4-7 berries)
1 Pound: $18 per box   (8-14 berries)

CAKE POPS:
Box of one dozen $35.00   OR      Box of 1/2 dozen $18.00
-vanilla/white chocolate covering & stripes
-red velvet/pink chocolate covering, white pearl sprinkles
-chocolate/violet chocolate covering, white pearl sprinkles
(box of 6 has two of each flavor)
(box of 12 has four of each flavor)


{Valentine Cupcakes}
--Box of 12 $35  
4 Red Velvet with Cream Cheese Frosting
4 Chocolate with Vanilla Buttercream
4 Vanilla with Vanilla Buttercream
all cupcakes have fancy décor and/or super fancy sprinkles!

--Box of 6 $18 (includes 2 of each flavor above)  


{Fancy Cookie Box} 
Box of 1.25# of Cookies (white box with window, festive ribbon tie).  Approx. 12-17 cookies per box.
Chef’s Choice Selection of the freshest cookies that day: raspberry heart sandwiches, coconut chocolate chip macaroons, cranberry shortbread slice, heart shaped sugar cookies with sprinkles, strawberry thumbprints, red velvet softies. $20 (substitutions $5 each)

{Raspberry Filled Sugar Cookie Hearts}
(6) Six Per Bag: 2” vanilla sugar cookie sandwiched cutouts, filled with raspberry preserve with a peek-a-boo window of jam.
Cellophane Bag, Festive Ribbon Tie.
$12.00 per bag 

Other Dates for Pick Up:
2/12 (Tues): 1pm-6pm: order by 2/9 by Noon
2/13 (Wed.): 10am-6pm: order by 2/9 by Noon

Thursday, November 22, 2018

Holiday Menu 2018



\holiday menu 2018
Items on Our Holiday Menu 2018: avail. starting 12/12 
Items Listed Are the Only Items
We Will be Offering For Pick-Up From 12/23-12/24.

We have a small kitchen, with an even smaller staff
No Changes to Sizes/Flavor, Unless Offered as a Choice for Substitutions.
Holiday Cakes   all serving sizes are generous     (GF* = gluten-free)
7” cake: 10-14 generous portions --6” cake: 6-8 generous portions



{Chocolate Caramel Sea Salt Cake} 7”  $45  Chocolate cake, vanilla buttercream + salted caramel filling, vanilla buttercream frosting, dark chocolate ganache drip and chocolate Gingerbread man, edible gold leaf,  “JOY” inscription (avail. GF* $55)


 
{Snowflake Cake} 6”  $38   Lemon cake, raspberry preserve filling vanilla buttercream frosting, edible snowflakes, and edible sparkle (avail. GF* $48)



{Chocolate Candy Cane Cake} 6”  $32  Chocolate cake, vanilla buttercream filling & frosting, covered in crushed peppermint candy cane pieces (avail. GF* $42)





{Happy Holidays Cake} 7”  $42.  Vanilla cake, raspberry preserve filling vanilla buttercream frosting, with holly & pinecones (edible)

{Tab’s Grinchmas Cake} $48 -7” serves 10-14. Layers of Red Velvet & Vanilla cake, cream cheese filling vanilla buttercream frosting, green white chocolate drip, festive Grinchy Sprinkles (avail. GF* $58)




{Black+White Chocolate Mousse Cake} $43 -Serves 10-12. Chocolate Cake, Chocolate Mousse, Whipped Cream, Chocolate Cookie Crunch. (avail. GF* $49. No cookie crunch)



--Classic Pies all pies, 9” deep dish, serving 6-8 generous portions

{Southern Pecan Pie} $23   (Add Chocolate Glaze: For Chocolate Pecan Pie: +$4)

{Double Chocolate Mousse Pie} Chocolate crust with a thin layer of ganache, Callebaut dark chocolate mousse & whipped cream, chocolate crunchies $23



265 Walnut Plain Rd Rochester, MA 02770
Ph: 508.763.4905      www.artisanbakeshop.com





-What ‘s  the  last   date  to   place  my   order?
Items on Christmas Menu Can Be Ordered Thru Tuesday 12/18/18 by 6:00pm for Christmas Eve (12/24) Pick-Up

-I’d  like   to  Pick  Up   my  Order  Before  12/24
Absolutely! We’ll be here all week, just let us know which day and we’ll let you know the window of time when your order will be ready, please allow a min. 6 days advance notice.


-How  Do I  Place  An  Order?
Call or Email:  508.763.4905   artisanbakeshop@gmail.com
We’ll need your phone number to place your order, too
Email orders will receive a confirmation reply email message.  If you do not receive an email reply within 24 hours (ON BUSINESS DAYS: Tuesday-Saturday): your order HAS NOT BEEN received.

-Christmas Order Pick Up-
Monday December 24th  10:00am-3:00pm. All orders are ready at 10am and can be picked up until 3:00pm when we close.


-I’d    like   to   order   something   that   is   not   listed on   the   Holiday   Menu   2017?   Any Special Order Items (ie: Items not on the Holiday Menu 2017, must be picked up on or prior to 12/23)  All Special orders must be placed min. 10 days prior to pick up date

 -How do I store my items overnight?http://artisanbakeshop.com/serve.htm

-Payment: Due on Pick Up We Accept Cash/Checks/Debit/Credit.
Personal Checks/Cash Receive a 5% Discount.

Changes/Additions/Modifications to Your Order: Email or call: 508-763-4905 by Tuesday 12/18/18 by 6:00pm. Changes after this date are not guaranteed and may be subject to additional charges. 

Cancellations made after 2:00pm on Thursday 12/20/18 require 50% payment as we will have turned down other business to start your order and will also have begun to purchase ingredients to make your order.


Disclaimer: Not Responsible For Typographical Or Pictorial Errors

Wednesday, November 21, 2018

Desserts & Breads: Serving and Storage Suggestions


Desserts & Breads: Serving and Storage Suggestions
When in Doubt: Keep it COLD….REFRIGERATED!





Deep Dish Apple, Deep Dish Apple Cranberry, Wild Blueberry Pie:
Dutch Apple Crumb, Dutch Apple Cranberry Crumb, Wild Blueberry Crumb:
Gluten-Free Apple or Gluten-Free Blueberry:
Can be stored in a cool place or at room temperature up to 48 hours. We recommend storing these pies in a spot that is an 'outside temperature' (ie: garage, protected winter porch, unheated room).  After 48 hours: refrigerate all leftovers up to 3 days.  Leftovers can also be frozen in an airtight container up to 3 months.

Serving Suggestions: room temperature or warm.  To warm the entire pie: wrap the pie in foil and heat in a 325˚F oven 17-25 min. covered, and then remove foil for 5 additional minutes. To test to be certain that the center of the pie is warm: insert a butter knife into the center of the filling, hold the knife in for 6 seconds, remove the knife and feel the end of the knife that was inserted in the pie: if the knife tip is warm so is the inside of the pie. We prefer heating individual slices in the microwave: 20-35 seconds per slice depending on your microwave or in the toaster oven:  2-5 minutes per slice depending on your toaster oven.

Cazuela, Honey Pumpkin, Deep Dish Custard, Baked Vanilla Custard, Apple Custard Crumble: Keep refrigerated overnight.  Pies can be displayed at room temperature up to 3 hours.   Store leftovers in the refrigerator.  We do not recommend freezing leftovers of these types of pie. 

Serving Suggestions: cold or at room temperature.  If you prefer these pies a little warmer than room temperature: we prefer heating individual slices in the microwave: 15-25 seconds per slice depending on your microwave or in the toaster oven:  2-3 minutes per slice depending on your toaster oven.

Double Chocolate Mousse Pie, Key Lime Pie, Gluten-Free Pumpkin Pie: Keep refrigerated overnight.  Pies can be displayed at room temperature up to 1 hour.   Store leftovers in the refrigerator.  We do not recommend freezing leftovers of these types of pie.   Serving Suggestions: cold or at cool-room temperature. 

Southern Pecan Pie, Chocolate Pecan Pie: Can be stored in a cool place up to 48 hours. We recommend storing these pies in a spot that is an 'outside temperature' (ie: garage, protected winter porch, unheated room).  After 48 hours: refrigerate all leftovers up to 3 days.  Leftovers can also be frozen in an airtight container up to 3 months.  If you do warm the chocolate pecan pie: the chocolate ganache topping will melt (not that melted chocolate isn't tasty -but just a heads up!)

Serving Suggestions: we prefer these pies at room temperature or cold. If you do prefer to warm the pie: wrap the pie in foil and heat in a 325˚F oven 17-25 min. covered, and then remove foil for 5 additional minutes. To test to be certain that the center of the pie is warm: insert a butter knife into the center of the filling, hold the knife in for 6 seconds, remove the knife and feel the end of the knife that was inserted in the pie: if the knife tip is warm so is the inside of the pie. We prefer heating individual slices in the microwave: 20-35 seconds per slice depending on your microwave or in the toaster oven:  2-5 minutes per slice depending on your toaster oven.

Rolls & Artisan Breads, Bobka, Monkey Bread: Can be stored on the counter or in a cool place up to 48 hours, or in a spot that is an 'outside temperature' (ie: garage, protected winter porch, unheated room).  We prefer to serve the rolls at room temperature or warm.  Leftovers can be stored in the refrigerator up to three days.  Freeze any leftovers after three days. 
Reheating Rolls.  1) you like a crusty roll:  400˚F degree oven, on a cookie sheet 7-10 min.  2) you like them soft:  make a foil packet (like a foil bag) and place in a 325-400˚F 7-12 min.


Poached Pear Tart, Mousse Cakes (pumpkin maple, strawberry, raspberry, lemon):  Keep refrigerated overnight.  Can be displayed at room temperature up to 1 hour.   Store leftovers in the refrigerator.  We do not recommend freezing leftovers...you'll just have to eat the leftovers for breakfast!


Yule Logs, Fresh Fruit Tarts, Tortes, Naked Cakes:  Store in a cold place such as the garage or winter porch, any place that is the 'outside temperature" or keep refrigerated overnight.  Can be displayed at room temperature up to 3-4 hours.   Store leftovers in the refrigerator.  We do not recommend freezing leftovers...you'll just have to eat the leftovers for breakfast!

Artisan Cookies, Gingerbread Men, Sugar Cookies: Store on the counter and out of a direct heat source/light.  Store leftovers on the counter up to three days.  Leftovers can be frozen in an airtight container/Ziploc bag, up to 1 month. 

When in Doubt: Keep it COLD….REFRIGERATED! It can never be too cold!

CAKES/CUPCAKES: When in Doubt: Keep it COLD….REFRIGERATED! It can never be too cold! BRING TO ROOM TEMPERATURE TO SERVE.
Cakes, Cupcakes, Naked Cakes, Tortes   Storage & Serving:
Keep Refrigerated or in a Cool Place and out of Direct Sunlight and Heat.        
If you cannot refrigerate:  I recommend a cold garage, cold basement, unheated porch, covered deck or even in your car overnight.  Cool Place= 62˚F or Colder.  When the item is in a Cool Place: I recommend wrapping the box in a heavy towel/blanket which will act as an insulator and keep the item cold for up to 24 hours. YOUR COUNTERTOP IN A HOT KITCHEN (ONE IN WHICH YOU ARE COOKNG) IS NOT A COOL SPOT!!

-Do NOT leave this item at room temperature (room temp= 67-69˚F)/on your countertop for more than 3 hours! The longer the cake sits out the softer and less stable it becomes The warmer/more humid = the less amount of time the cake can be at room temperature.

-Cakes or Cupcakes with buttercream or fondant: contain a lot of sugar/butter.  Here are a few things about butter:  Butter begins to soften at 71˚F which is the temperature of most homes.  If the cake softens then it can start to weep, sag or droop.  Humidity = melting for rolled fondant.  Fondant contains lots of sugar, sugar will absorb moisture in the air so fondant decorations can get sticky, droop, sag or melt when exposed to humidity, sun and warm temperatures. 

-Am I trying to scare you with this label? Yes and no.  I have followed these instructions and have driven cakes for 6 hours, stored the cake in my car overnight and then served it the next day.  Cakes don't just "fall apart", "melt", “break apart” or "cave in" unless they have been stored incorrectly. Cakes that have come to room temperature for long periods of time do all of these things described above. 
I can give suggestions on storage, but nothing is absolute.  I can give you suggestions for cake storage but once the order is out of our hands, stored out of the refrigerator or as described above in a cool place: the greater the chance of something "happening" to your cake/cupcakes.
 __________________________________________________________________________________________________________

--Removing your cake from the box: you may want to consider cutting one side of the box open so that you can slide the cake out of the side rather than lifting it from the top
--Cakes are best served and have the best flavor at room temperature: remove your cake from the box 15-20 min before you guests arrive and allow to sit at room temp out of direct sunlight/heat during the party. (room temp= 67-69˚F)
We are not responsible for damage resulting from tables that are not level, weak, too small, or placed in a warm area or in sunlight. PLEASE MAKE SURE THAT YOU HAVE AN UMBRELLA or CANOPY FOR SHADE, but even cakes left in a shaded area cake sag, weep or melt. 

Are there other methods for cutting a round cake?
Sure! If you have a better method—by all means use it! But I find that this is the easiest method. Some folks like more frosting, others like more cake, and this method provides a good variety of the different slices.  Also, with this method you only have to covering one side (one flat surface) of the cake with plastic wrap if you have leftovers.
Cake Cutting Instructions: this applies to any size cake,
For More Details Go To: www.artisanbakeshop.com/serve.htm
For Tiered Cakes: cut the top tier first, as described below and once all of the pieces have been served: move to the bottom tier
Cut Slices from This Large Column of Cake: 2 fingers wide (the width of your forefinger and middle finger when they are placed together
First Cut: cut a 3” wide column
from one side of the cake: 3” is about the length of your middle finger
Repeat with additional columns and then slicing pieces from the columns
 


                                                Cut Slice
3”
3”
Each of these pieces should be 2 fingers wide (1 ¼” approx.)