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Cheap Generic Viagra 100Mg December 2012 Sunday Monday Tuesday Wednesday Thursday Friday Saturday 1 Bread Orders: Reservations are requested at least 48 hours in advance. Finnish Pulla Please call 503.434.5098 to place an order. We're happy to answer any questions! 2 3 4 5 6 7 8 Rosca de Reyes Panettone Cranberry Stollen Bolo de Mel Anise Fougasse Bolzanas Walnut Bread 9 10 11 12 13 14 15 Pan Forte Galette de Rois Finnish Pulla Rosca de Reyes St Lucia Buns Panettone Stollen Oregon Christmas Bread 16 17 18 19 20 21 22 Cranberry Bolo de Mel Anise Fougasse Bolzanas Pan Forte Galette de Rois Panettone Walnut Bread Oregon Stollen Rosca de Reyes Christmas Bread 23 24 25 26 27 28 29 Anise Fougasse Snowmen Buns CLOSED CLOSED Panettone Cranberry Finnish Pulla Finnish Pulla Stollen Walnut Bread Oregon Galette de Rois Christmas Bread 30 31 1/1/13 Stollen Galette de Rois CLOSED SNOWMEN BUNS consist of three graduated BreadsDRESDEN STOLLEN: A German bread with rolls stuck together and decorated with almonds, candied orange and lemon peels, raisin eyes and chocolate smiles. Only and faint hints of cardamom and vanilla. for Christmas Eve, and best found in a Holiday The loaf is rolled in butter and sugar while stocking top. 6oz. FINNISH PULLA: Our holiday season still hot to create its fabulous exterior. opener, this sweet and satisfying milk 12oz and 24oz. ST LUCIA BUNS are Swedish saffron rolls braid comforts all who taste it! 18oz. served to honor St. Lucy, the patron saint of BOLO DE MEL: A nut laden loaf made light. Soft and delicate, the buns are meant with a molasses dough. Originally from ROSCA DE REYES: A traditional Mexican to be served to family and friends. 4oz. round bread, made with our own rendered Portugal, the recipe we use came from an ex-employee’s Hawaiian Portuguese lard and lots of tasty chunks of membrillo GALETTE DE ROIS is a hand rolled puff grandmother. 20oz. (candied quince paste). 16oz. pastry filled with almond paste. The lucky person who finds a ceramic nativity A traditional This tall, cylindrical Italian NEW! ANISE FOUGASSE: figurine in his or her pastry must PANETTONE: Provence holiday bread, this soft brioche bread toasts beautifully and forms a tasty buy next year's galette! 14oz. scented with anise seed should be base for French toast and bread pudding. served on the table with the entire OrEGON CHRISTMAS BrEAD, a Red Ours is made with a sourdough starter to holiday meal. 16oz. add flavor and extend shelf life. 22 oz. Fox Bakery recipe, includes local wheat, Rickereall honey, and Dundee hazelnuts BOLZANEZE is an Italian-Austrian blend of CRANBERRY WALNUT BrEAD: This rye and hazelnuts and golden raisins. The fat buns with local plums cooked in Eyrie Pinot wheat bread, made with a pain au levain, is are rolled in almonds before baking. Their Noir and many other local ingredients, perfect to pair with cheeses at your holiday snack-size is perfect for breakfast or to celebrating the bounty of our area. parties. 4oz, 12oz, and 24oz. share with a friend. 8oz. 12oz or 24oz. PAN FORTE: A chewy confection with nuts YULE LOGS: After trying dry chocolate- and dried fruits baked together with honey chestnut sponges and becoming and spices. Contains no wheat flour or eggs. dissatisfied with the texture, we chose to try a traditional American pumpkin TIRAMISU: Traditional Italian ladyfingers Holiday cake with cream cheese instead. Jackpot! soaked in marsala and Illy caffe, layered We added chocolate ganache for the with fresh mascarpone cream. Sold in tree bark, and kept with the meringue dishes, not foil. Pretend you made it mushrooms and the marzipan slugs. yourself- we won’t tell. COOKIES: A selection of Lulu’s coconut Treats macaroons, French almond macaroons, GINGERBREAD HOUSE KITS: Kits will be Mexican wedding cakes, biscotti, shortbreads for sale with proceeds going to Friends and baker’s whims will be showcased. Ask us of the McMinnville Library and Habitat to set up your holiday platter for work! for Humanity. Red Fox Bakery | 328 NE Evans St. | McMinnville, OR 97128 | www.redfoxbakery.com | 503-434-5098 Open Monday-Saturday, 7am-4pm, Sundays 8-2pm. Lunch served daily 11am-3pm.
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