Saturday, March 27, 2010

Farmers Markets

Clint just pulled bread and croissants out of the oven! Come get it while it is hot! Baker's whim this weekend Organic Pain Au Levain. Hope to see you all there!

Markets today:
Coppell Farmers Market
McKinney Farmers Market
White Rock Farmers Market
Garland Farmers Market

Friday, March 19, 2010

No Market Tomorrow

Due to this crazy weather in Texas, we are not going to be at the Farmers Markets tomorrow. We will be at Coppell, McKinney, & White Rock the following week...hopefully, if it is not snowing or raining!

Friday, March 12, 2010

Pain Au Pomme Has Made the Cut!

Come see us tomorrow at White Rock Farmers Market in Dallas or Chesnut Square Farmers Market in McKinney to see our latest Vinoisserie addition....Pain Au Pomme (apple croissant in Texas terms). We just finished cutting them out and will bake off early in the morning. Come get them while they are still hot! Markets open at 8 AM.

Here is our list of market breads for this weekend:
Kalamata Olive
Cranberry Raisin Walnut
Pain Au Chocolate
Pain Au Pomme
Laminated Brioche with Cinnamon & Sugar

Saturday, March 6, 2010

Today's Market Breads

Come see us at the Chesnut Square Farmers Market in McKinney this morning from 8:00-12:00! These are today's Market Breads:

Jalepeno Cheddar
Kalamita Olive
Honey Whole Wheat
Baguette Batard
BAKER'S WHIM: Pain Au Levain

Pain Au Chocolate

Wednesday, March 3, 2010

Baker's Whim of the Week

Who says that tuna salad sandwiches have to be like your mom always made? Forget the boring tuna salad made of pickles, mayo, and onions sandwiched between Ms. Baird's bread....that is so 1985. This Tuna Nicoise Tartine will knock your socks off. Get to fishing for the ingredients and don't forget that the bread makes a sandwich.....pick up a village baking co. baguette at Sprouts this week or visit us at the McKinney Farmers Market on Saturday.

Tuna Nicoise Tartine
1 large can of Tuna packed in olive oil (or water)
1 tbs plus 1 tsp minced shallots
1 tbs plus 1 tsp of minced cornichons
1 tbs plus 1 tsp minced drained capers
1 tbs minced chives
2 tsp minced Italian parsley
2 tsp minced tarragon
1 tbs fresh lemon juice
3/4 cup mayonnaise
kosher salt and ground black pepper

1 village baking co. baguette
Extra virgin olive oil
Kosher salt
Bibb lettuce leaves
4 hard boiled eggs
12 large radish slices
12 Nicoise olives, pitted and halved

Put the tuna in a strainer set over a bowl to allow excess oil to drain off but do not squeeze dry. Transfer the drained tuna to a large bowl. Add the shallots, cornichons, capers, chives, parsley, tarragon and toss together. Gently stir in lemon juice and mayo. Season to taste with salt and pepper.
Preheat broiler. Lay the baguette on its side and cut it on a severe bias to get 4 slices approximately 10 inches long and 1/2 inch think. Drizzle both sides of each slice lightly with olive oil and sprinkle with salt. Place under the broiler until golden brown on the first side, then turn to brown second side.
Arrange the Bibb lettuce over the bread and sprinkle with a pinch of salt and pepper. Mound the tuna salad down the length of each baguette slice. Cut 4 slices from each egg and arrange the slices over the tuna. Season with salt and pepper. Arrange 3 radish slices over the egg slices. Press 3 olive halves into the tuna mixture on either side of each baguette. Sprinkle 1 tbs of chives over the top of each sandwich. Grind black pepper over the top of the sandwiches and drizzle with some olive oil.
Serve the tartines with cornichons, garnished with a small bunch of mache or watercress if desired.