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.
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--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.)