Holiday Menu 2017

Items on Our Holiday Menu 2017: 
avail. starting 12/5  Items Listed Are the Only Items 

We Will be Offering For Pick-Up From 12/22-12/24.  We have a small kitchen, with an even smaller staff 

No Changes to Sizes/Flavor, Unless Offered as a Choice for Substitutions.

-What ‘s  the  last   date  to   place  my   order? Items on Christmas Menu Can Be Ordered Thru Tuesday 12/19/17 at 6:00pm for xmas eve pick up

-I’d  like   to  Pick  Up   my  Order  Before  12/24
Absolutely! We’ll be here all week (except Monday), 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. 4 days advance notice.

-How  Do I  Place  An  Order?  Call Us or Email: 
Phone: 508-763-4905 Email: 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: your order HAS NOT BEEN received.

-Christmas Order Pick Up-  Sunday December 24th  10:00am-3:00pm

--Small Sweets to Share--   

{ARTISAN Cookie Box}   White Window Box, Festive Ribbon Tie.
2-3 bite cookies. All Cookies are Housemade,
Chef’s Choice Selection of 6-8 varieties (may include): Raspberry Linzer, Italian Cherry Walnut Cookies, Gingerbread, Sugar Cookie, Lemon Almond Slice, Russian Tea Cakes, Cranberry Shortbread, Chocolate Sprinkle Cookies, Coconut Macaroons 
Small (1.25#)  $19 /  Buy 2 small boxes for $33 Substitutions +$5.00 each

{Signature Artisan Mini Box} $38    All w/neutral silver/gold color palette. 
Box of: 6 chocolate cake pops w/peppermint, 6 Flourless Chocolate Cakes(GF),  6 Eclairs/chocolate glaze,  6 Almond French Macaron,  6 Mini Vanilla Cupcakes/raspberry filling w/Festive Décor  Substitutions +$5.00 ea

--Holiday Cakes--   all serving sizes are generous     (GF* = gluten-free)

{Yule Log Cake} Bûche de Noël $36 (serves 7-9).  Vanilla Genoise Cake rolled w/chocolate ganache buttercream filling & frosting, “Noel” Edible Tag & Holiday Decor

{Boston Cream Roll} $36 (serves 7-9).  Vanilla genoise sponge, bavarian cream filling, chocolate ganache drip, festive/edible seaside décor: seashells, holly, berries

{Chocolate Caramel Sea Salt Cake} $42 7” serves 10-14. Chocolate cake, vanilla buttercream filling with salted caramel chocolate frosting, dark chocolate ganache drip and Chocolate Gingerbread Man, edible gold leaf  “JOY” inscription (avail. GF* $52)

{Snowflake Cake} $38 -6” serves 6-9. Vanilla cake, raspberry preserve filling vanilla buttercream frosting, edible snowflakes, and edible sparkle (avail. GF* $48)

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

Artisan Favorite Pie: Cazuela:(caz-way-la)  sweet potato, pumpkin, coconut milk & a little ginger. Like a pumpkin pie, with a Cuban twist. It has a cult following! $19.50 
9” Classic Deep Dish Pies   $19ea Deep Dish Apple -    Wild Blueberry
9” Dutch Crumble Pies   $19.50ea Dutch Apple   -      Dutch Wild Blueberry

{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 $23

Breakfast:  {Cinnamon Bobka} braided brioche , cinnamon filling, honey glaze $7.95    {Pumpkin Tea Bread} $7.50

Answers to your Burning Questions:

-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 12/22)  All Special orders must be placed 7 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.

Directions:  We are located about 25 min from New Bedford, 15 minutes from the Carver/Rochester Border, and 20 min from the Bourne Bridge. 
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

How to Store and Serve Your Artisan Bake Shop Desserts & Sweets!

You have questions, we have answers:

How to Store and Serve Your Artisan Bake Shop Desserts & Sweets!

Please Click the Link for the Full Download:  http://artisanbakeshop.com/serve.htm

Desserts & Breads: Serving and Storage Suggestions

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 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.

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 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. 

Cakes, Cupcakes, Naked Cakes, Tortes   Storage & Serving:

THE COLDER THE BETTER it can never be too cold, your items won't freeze!!!

Keep Refrigerated or in a Cool Place and out of Direct Sunlight and Heat.        

If you cannot refrigerate:  I recommend a 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/on your countertop for more than 70-90 minutes!

The warmer/more humid = the less amount of time the cake can be at room temperature. Room Temp= 68-73˚F

-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.

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. 

Cake Cutting Instructions: VISIT: www.artisanbakeshop.com/serve.htm