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:
Sourdough
Kalamata Olive
Multigrain
Cranberry Raisin Walnut
Ciabatta
Baguette
Croissant
Pain Au Chocolate
Pain Au Pomme
Laminated Brioche with Cinnamon & Sugar

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:

Sourdough
Jalepeno Cheddar
Kalamita Olive
Multigrain
Cranberry/Raisin/Walnut
Honey Whole Wheat
Ciabatta
Baguette
Baguette Batard
BAKER'S WHIM: Pain Au Levain

Pastries:
Croissants
Pain Au Chocolate

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

Directions:
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.

Old Fashion Saturday Morning

The Farmers Market in McKinney was old fashion fun this morning. Thankfully we finally had a sunny day in North Texas and Chesnut Square is the most unique and historic little place. It was great seeing some of our customers from last weekend. What a fun getaway for anyone in the area to take a step back in time and load up on some fresh farm to market goods. We will be back at Chesnut Square next weekend....hope to see you there!

McKinney Farmers Market

Clint will be off to the bakery in a few short hours (around 3:00 AM) to roll out croissants and bake off fresh bread to be sold at the McKinney Farmers Market in the morning. Come out and say hi and pick up something delcious for you to enjoy over the weekend. Hope to see you there!
Here is the site for the market: www.chestnutsquare.org

Coppell Farmers Market

Thanks to all of our new customers who came out to the Coppell Farmers Market this morning. It was great meeting you and we hope you enjoyed our fresh baked goods. It feels so good to be back in front of people sharing our love and passion for artisan bread. We will keep you posted on what upcoming Farmers Markets we will be at in the Dallas Fort Worth area. Our best sellers today were the Pain Au Chocolate and the Kalamata Olive & Thyme bread. We couldn't even complete our set up before we had a line of people waiting to buy our product that was still hot from the oven. Come and see us at the next market!

A Valentine Indulgence

Village Baking Co. Truffle Cake
by Kim Cooper
Valentine's Day is in two days and if you are snowed in and can't get out to shop for your valentine this weekend, here is the most perfectly delicious piece of chocolate that you could ever give your valentine. Our decadent Chocolate truffle cake recipe is one that you will definitely want to try. This melt in your mouth slice of heaven will turn any frown upside down...especially if you don't have a gift for your sweetheart on Sunday. Throw your apron on and show your love in the kitchen this weekend! If you are out and about, don't forget to swing by Sprouts for their nicely priced wines and our crusty artisan bread. Wine, bread and chocolate....what else does one need in life?

Lots of loaves,

The Village Baking Co.

Truffle Cake

740 g semi sweet chocolate

1 1/4 cups water

340 g sugar

510 g butter (room temp)

12 eggs

Boil water and sugar, pour over chocolate and stir until melted. Add butter in chunks and let set at room temp. Whip eggs with 170g of sugar about three minutes until light and fluffy. Fold in chocolate.

Bake at 350 for 40 minutes.