Kraftsmen Wholesale Menu

Total Page:16

File Type:pdf, Size:1020Kb

Kraftsmen Wholesale Menu 611 WEST 22ND ST ., STE. A HOUSTON, TX 77008 (713) 426-1300 EXT. 308 HAMBURGER, KAISER AVAILABLE BREADS: AVAILABLE TOPPING & ADDITIONS: • Brioche • Healthy Grain • Potato • Chipotle • Poppy Seed & SLIDER BUNS • Challah • Honey Wheat • Seedful • Cheddar Cheese • Salt and Pepper 2 oz – 5 oz • Ciabatta • Jewish Rye • Semolina • Green Chiles • Sesame Seed • Croissant (5oz only) • Marble Rye • Sourdough • Jalapenos • Shallots • Egg • Molasses Wheat • Wheat (Vegan available) • Lemon & Thyme • Sun Dried Tomato • Focaccia • Pane de Mie • White • Mozzarella • Wheat Germ • Hawaiian • Pretzel • Onions LOAF & PULLMAN AVAILABLE BREADS: • Biologique • Healthy Grain • Oats N’ Wheat • Seedful Can be sliced upon request • Brioche • Honey Wheat • Pain De Mie • Semolina either ½’ or 1” (Texas Toast) • Challah • Jewish Rye • Pain Au Levin • Sourdough thick. No extra charge! • Ciabatta • Marble Rye • Potato • Sun Dried Tomato • Country French • Molasses Wheat • Pumpernickel • Wheat • White ROLLS, MINI OBLONG AVAILABLE BREADS: AVAILABLE TOPPING & ADDITIONS: • Americana • Healthy Grain • Parker House • Cheddar & KNOTS • Apple Blue Cheese • Honey Wheat • Pretzel • Green Chiles .5oz – 2oz • Brioche • Jalapeno Mozzarella • Pumpernickel • Mozzarella • Challah • Jewish Rye • Seedful • Olives • Ciabatta • Lemon Thyme • Sourdough • Onion • Country French • Marble Rye • Sundried Tomato • Poppy Seeds • Egg • Molasses Wheat • Texas Cranberry • Raisins • Focaccia • Olive Sourdough and Pecan • Salt and Pepper • Fougasse Olive • Pain Au Levin • Wheat • Sesame Seeds • Garlic Rosemary • Pain de Mie • White • Shallots • Hawaiian • Pane Coi Santi • White Chocolate Cranberry PASTRIES & AVAILABLE BREADS: • Apple Baked Brie • Croissant: Plain, • Linczi Torte: Apricot, • Sticky Buns BREAKFAST ITEMS • Bagels: Blueberry, Almond, Chocolate, Raspberry, and Lemon • Tea Loaf: Banana Nut, Caraway, Cinnamon Raspberry, Ham and • Muffins: Banana Nut, Blueberry, Cranberry Raisin, Everything, Cheese Blueberry, Cranberry Orange, Double Onion, Poppy Seed, • Danish: Apricot, Orange, Double Chocolate, Sesame Seed, Wheat Lemon, Cream Cheese, Chocolate, Gingerbread, Lemon Bear Claw Blueberry Cream Gingerbread, Lemon Poppy Seed, Pumpkin • Brownie Bar Cheese, Raspberry, Poppy Seed, Pumpkin Chocolate, Zucchini, • Coco-Chocolate Bar Ham and Provolone, Chocolate, Zucchini, Oat Bran • Cheddar Pepper Spinach Mushroom, Oat Bran Biscuits Turkey and Swiss • Scone: Citrus, • Cinnamon Roll • Granola Bar Cranberry Ginger, • Cookies: Chocolate • Hot Cross Buns Blueberry, Mocha Chip, Oatmeal Raisin, • Lemon Bar Hazelnut, Sundried Sugar, Peanut Butter Tomato and Mozzarella PAGE 1 O F 2 BAGUETTES & AVAILABLE BREADS: AVAILABLE TOPPING & ADDITIONS: • Americana • Garlic Rosemary • Sourdough • Onions FICELLE • Biologique • Jewish Rye • Wheat • Poppy Seed All are 24’ long • Brioche • Marble Rye • White • Sesame Seed • Country French • Pain de Mie HOT DOG, HOAGIES, AVAILABLE BREADS: AVAILABLE TOPPING & ADDITIONS: • Americana • Ciabatta Striatta: 4x18, • Molasses Wheat • Onion SUBS, PANINI, & • Brioche 4x25, 5x12, 6x18, 6x25 • Pane de Mie Muffaletta: • Poppy Seeds MUFFALETTA • Ciabatta 4x4: Plain, • Country French 8oz or 16oz • Sesame Seeds Garlic and Rosemary, • Egg • Pane de Mie Sub: 3oz – 2 lbs 10oz Caraway seeds, • Focaccia Muffaletta 7" or 8" Rosemary • Fougasse Panini 4x4: • Pretzel • Ciabatta 3x5: Plain, Herbed, Olive, Salt and • Semolina Garlic and Rosemary, Pepper, Mozzarella • Wheat Caraway seeds, • Hawaiian • White Rosemary • Marble Rye BATARDS AVAILABLE BREADS: • Biologique • Jewish Rye • Pane Toscano • Semolina 2lb or larger • Country French • Marble Rye • Pugliese • Sourdough • Garlic Rosemary • Pain de Campagne • Pumpernickel • Healthy Grain • Pain Au Levin • Seedful BOULES AVAILABLE BREADS: AVAILABLE TOPPING & ADDITIONS: • Biologique • Garlic Sun Dried • Pain de Campagne • Cheddar • Poppy Seeds 7oz – 2 lbs 10oz • Challah Tomato • Pane Toscano • Green Chiles • Raisins • Ciabatta • Healthy Grain • Pugliese • Mozzarella • Salt and Pepper • Country French • Olive Sourdough • Sourdough • Olives • Sesame Seeds • Garlic Rosemary • Pane Au Levin • Onion • Shallots SPECIALTY BREADS AVAILABLE BREADS: • Apple Blue Cheese Tomato Basil, Lemon • Lavash: Plain, Herbed • Semolina with Basil Come in varying shapes • St. Joseph Altar Thyme, Asiago Cheese, and Seeded, Salt and and Sundried Tomato and sizes Shaped Breads Mozzarella Cheese Pepper • Sundried Tomato • Chocolate Cranberry • Garlic and Rosemary • Oat N’ Wheat • Texas Pecan and and Caraway • Garlic and Sundried • Pane Au Levin Cranberry • Cornbread Tomato • Pain de Campagne • White Chocolate • Dukkah Spice Mix • Holiday Challah • Pane Coi Santi Cranberry • Dutch Crunch • Irish Soda Bread • Pane Toscano • Whole Wheat • Focaccia: Plain, • Jalapeno Mozzarella • Pugliese Ciabatta Herbed, Olive, • Johnnycake • Semolina 611 WEST 22ND ST ., STE. A • HOUSTON, TX 77008 • (713) 426-1300 EXT. 308 PAGE 2 O F 2.
Recommended publications
  • Pumpkin Season
    CAMPAIGN FALL 2021 PUMPKIN SEASON Authentic Brioche for the fall holiday season! Pumpkin Brioche We were for Thanksgiving the trailblazers for Brioche is essential! in the US Key features · Our Brioche category • Authentic fillings. offers a traditional • Thaw & eat. French recipe. • Easy to handle: Fully baked retail items · It is a flavorful require no skilled labor. and tender artisan good • Artisanal appearance. Unique festive flavors that belongs to the category that consumers will be looking for in the fall. of bakery products. Fall Season • Convenient one touch product. 2021 Starts in September, · Rich and sweet, • Abundant Pumpkin pie filling and authentic Fall 2021 begins generally made on Wednesday, Pumpkin seeds Pumpkin brioche breads with eggs and butter. September 22nd and pastries perfect for entertaining during the Fall holiday season! Oct 26th · It was the croissant in 1984, Pumpkin Day then muffins, then bagels. Now, the world Oct 31st is ready for Brioche. Halloween · Brioche is perfect Nov 25th-26th compliment Thanksgiving to your dining table. Food Retail Service Ready Cross merchandise Place the products pumpkin filled together in the Brioche strudel store to create your and Pumpkin Twist own exciting fall Brioche with coffee season section. or tea to grab your consumers’ attention - an easy on-the-go breakfast. ORDER BY June 18th ASSORTMENT (Dinner Rolls until July 23rd) SOFT, SWEET & DELICIOUS!! NEW! FILLED BRIOCHE Pumpkin Filled Brioche Strudel This Thanksgiving, celebrate with our sweet, autumnal and gorgeously golden Pumpkin Strudel. 61577 Pumpkin Filled Brioche Strudel lf li life A The Pumpkin Filled Brioche Strudel is a soft brioche e fe lf h f e t S e h r full of real juicy pumpkin that will bring the wonderful aroma 16 u.
    [Show full text]
  • Farmshop Bakery Product Guide 2018 Spring
    bakery product guide descriptions ingredients allergens prices Spring 2018 Viennoiserie Butter Croissant FS1001 Flaky, buttery layers of laminated dough make up this traditional croissant. Using European-style butter helps make this pastry rich and delicious. Ingredients Organic Pastry Flour, Organic All-purpose Flour, Malt, Sugar, Salt, Yeast, Butter, Milk, Water, Organic Cage-free Eggs Allergens Gluten (Flour), Dairy (Butter, Milk), Eggs (Egg Wash) Price Wholesale $1.8; SRP $3.75 Almond Croissant FS1002 Using our butter croissant, we fill and cover the croissant with almond cream, sliced almonds and powdered sugar. Ingredients Croissant Organic Pastry Flour, Organic All-purpose Flour, Malt, Sugar, Salt, Yeast, Butter, Milk, Water, Organic Cage-free Eggs Almond Cream Organic Cage-free Eggs, Sugar, Almond Flour, Butter Allergens Gluten (Flour), Dairy (Butter, Milk), Eggs, Tree Nuts (Almonds) Price Wholesale $2.1; SRP $4.5 Chocolate Croissant/Pain au Chocolate FS100X Flaky croissant dough enrobing Belgian dark chocolate, hand crafted and baked until crispy. Ingredients Organic Pastry Flour, Organic All-purpose Flour, Malt, Sugar, Salt, Yeast, Butter, Milk, Water, Organic Cage-free Eggs Allergens Gluten (Flour), Dairy (Butter, Milk), Eggs (Egg Wash) Price Wholesale $1.95; SRP $4 Herb & Toma Danish FS1006 Danish dough is rolled out and topped with a blend of garlic oil, chives, chili flakes, and shredded Pt. Reyes Farmstead Toma Cheese. Ingredients Organic Pastry Flour, Organic All-purpose Flour, Malt, Sugar, Salt, Yeast, Butter, Milk, Water, Organic Cage-free Eggs, Garlic, Olive Oil, Chives, Red Pepper Flakes, Toma Cheese Allergens Gluten (Flour), Dairy (Butter, Milk), Eggs (Egg Wash), Nightshade (Red Pepper Flakes) Price Wholesale $2.1; SRP $4.5 Brioche Cinnamon Roll FS1008 Brioche dough hand rolled with cinnamon sugar pastry cream, baked and topped with crumb topping and glazed lightly with icing.
    [Show full text]
  • Brunch Pastry & Croissant
    BRUNCH PASTRY & CROISSANT Served daily 7am - 2pm in German Village CLASSIC CROISSANT $3 [nut-free] MUESLI & YOGURT $8 [vegetarian] Fage greek yogurt, toasted almond oat RYE CROISSANT $3 [nut-free] muesli, dried fruits (pears, cranberries, raisins & currants) & honey PAIN AU CHOCOLAT $4 [nut-free] croissant with semi-sweet chocolate batons BACON, SWISS CHARD & ONION QUICHE $11 [nut-free] pâte brisée, double smoked bacon, onion HAM & CHEESE CROISSANT $4.50 confit, swiss chard, comté cheese. served with [nut-free] with prosciutto ham & gruyère cheese dressed greens ALMOND CROISSANT $4.50 croissant soaked in a light brandy syrup, filled with almond MUSHROOM QUICHE $11 [vegetarian, nut-free] pâte brisée, crimini & shiitake frangipane mushrooms, shallots, aged emmentaler cheese, ORANGE BRIOCHE $3.50 parmigiano-reggiano. served with dressed greens [nut-free] brioche à tête with fresh orange zest CROQUE MONSIEUR $13 PAIN AUX RAISINS $4.50 [nut-free] house made brioche, smoked cottage [nut-free] danish dough with pastry cream, rum soaked raisins & ham, aged emmentaler cheese, mornay, Dijon a cinnamon glaze mustard, cornichons. served with dressed greens MAPLE PECAN TWIST $4.50 SMOKED SALMON “TARTARE” $14 danish dough, pecan frangipane, maple glaze & candied pecans [nut-free] Kendall Brook premium smoked salmon, crème fraîche, cucumber, tarragon, lemon, lime, POTATO, ONION & BLUE CHEESE GALETTE $6 shallot, cracked pepper. served with dressed greens [nut-free] puff pastry, yukon gold potato, caramelized onion & & toasted rye croissant blue cheese
    [Show full text]
  • SE-Fetes-July-August-2015.Pdf
    FOOD FOR FETES Savoring summer: Chicken sausage rolls (left) and house-made chips (right) from Kensington Caterers. Photos by Carol Dickson of Kensington Caterers. Oh, Those Summer Bites! Light and fresh, smoky and piquant, vibrant summer-inspired appetizers and hors d’oeuvre celebrate the fun, easy feel of the sun-drenched season By Susan Cuadrado GRILLED AND SMOKED pickled peach and watermelon Country come to town: From As far as smoked meats go, bacon’s Feastivities, johnnycake with lump crab radish. For the salad course, pickled cousin cut—pork belly—is getting (top) and two bites with pork belly, beets combine with sorrel, toasted including a pork belly BLT (bottom). some major play on the appetizer Photo at top by Jackie Bayne; pork red quinoa is paired with a straw- tray. “Pork belly is a huge trend belly photos by Joe Pulcinella. berry vinaigrette, and fresh beets in the culinary world, and this are tossed with pickled watermelon flavorful, sumptuously fatty cut is rind, plums, hazelnuts and ricotta a huge hit among our clients this salata, with a berry vinaigrette. season,” say Meryl Snow, president Kensington Caterers pays hom- of Philadelphia-based Feastivities. age to the pickle with its lemon “Whether prepared in a French basil burrata topped with pickled style with white wine and thyme, or vegetables and granola crumbs, with a sticky, anise-flavored Chinese while Athens, Ga.-based Epting marinade, pork belly’s crispy skin Events tops a Tunisian harissa- is ambrosia for meat-eaters.” Los laced beet salad with German-style Angeles-based Kensington Caterers pickled squash, a bite often served does a riff on pancakes and bacon alongside pulled short ribs over a with its corn and chive mini- butternut puree in a canapé shell.
    [Show full text]
  • Starters Burgers
    STARTERS TEX-MEX ROLLS | 9.99 CLASSIC BUFFALO DIP | 9.99 Adobe chicken, cheddar and jack A zesty blend of cheeses, roasted cheeses, diced onions, flash fried in chicken, and spicy buffalo sauce. This SEAFOOD TACOS | 11.99 a flour tortilla. Served with chipotle classic is topped with tomatoes, green Your choice of three house-battered ranch. onions, and queso fresco. Served with shrimp or cod tacos topped with pico our house-made tortilla chips. de gallo, napa cabbage, queso fresco, B-52 TENDERLOIN BITES | 12.99 SPINACH & ARTICHOKE DIP | 9.99 and chipotle mayo. Served in grilled Cajun rubbed tenderloin beef tips, flour tortillas with a side of our green onions, sautéed onions, with a Goat cheese, mozzarella, parmesan and house-made salsa. side of creamy horseradish. cream cheeses blended with spinach and >NO MIX AND MATCH artichokes and fresh cracked pepper. SALMON CAKES | 10.99 Baked and served with grilled french CHICKEN WINGS | 11.99 baguette slices. Three tender patties seared to Bone-in or boneless. Try our wings perfection with a house caper grilled after being sauced for $1 AHI TUNA | 9.99 rémoulade and served with a small >BUFFALO DRY RUB mixed salad of arugula, fennel, and A perfectly seared rare tuna steak, sliced and drizzled with >CAJUN DRY RUB roasted tomatoes dressed in a lemon garlic oil. orange-pineapple glaze and crispy >B-52 (made with ghost peppers) wonton strips. Finished with micro >MANGO HABANERO BACON WRAPPED greens and sea salt. >HONEY BBQ CHEESE CURDS | 10.79 SLIDERS | 9.99 >SWEET THAI CHILI A skewer of 8 cheese curds wrapped >BUFFALO SAUCE in crispy bacon.
    [Show full text]
  • Try This at Home Series May 15, 2020
    Try This At Home Series May 15, 2020 We Sit at the Feet of James MacGuire Mitch Stamm and James MacGuire Mitch: We speak of standing on the shoulders of those who have gone before us, but seldom do we speak about standing on the shoulders of those who are among us. Nor do we speak about sitting at their feet and listening to them. Gentleman, raconteur, and exacting baker, James MacGuire is our link to the past. We may stand on his shoulders, but when he speaks, we sit and listen with open hearts. Initially, James MacGuire’s soft spoken delivery conceals his passion, knowledge, and experience. His tell-tale word choices and sentence structure reveal a dry, sophisticated wit. Listen longer, and you realize you’re in the rarefied company of a baker/baking historian, but, not in the academic sense. James walked and baked with the giants, becoming one himself. His contributions to Bread Lines are legendary and bear witness to his story. They are laden with facts, cultural and historical relevance, and personal experience. I was part of a group that visited James in Montreal last summer. He served us homemade croissants. As you might imagine, they were excellent. Some of the details have faded from my memory, but the level of excitement and appreciation still reverberates in my mind. Buttery, flaky, and delicious, they reminded us that a croissant is about the baker; not the sheeter, blast freezer, controlled environment, ameliorants, ice packs, etc. Nothing has faded from my memory of us sitting around the kitchen table while James spoke about butter, lamination, industrial vs.
    [Show full text]
  • Une Enquete Sur La Boulangerie Artisanale
    Subvention C.O.R.D.E.S. n° 43/76 RAPPORT FINAL, Vol. I UNE ENQUETE SUR LA BOULANGERIE ARTISANALE PAR L'APPROCHE BIOGRAPHIQUE Daniel BERTAUX Chargé de Recherche au C.N.R.S. Centre d'Etude des Mouvements Sociaux – E.H.E.S.S. 54, Bld Raspail – 75006 PARIS Isabelle BERTAUX-WIAME Attachée de Recherche au C.N.R.S. Groupe de Sociologie du Travail Université Paris VII 2, Place Jussieu – 75005 PARIS Le présent rapport est microfiché au Centre de Documentation des Sciences Humaines du C.N.R.S. Conformément aux spécifications du C.O.R D.E.S. toute autre reproduction, même partielle, est subordonnée à l’accord des auteurs. Le contenu du Rapport Final n’engage que la responsabilité de ses auteurs. – 1980 – INDEX AVANT-PROPOS I LISTE DES ENTRETIENS ENREGISTRES VI INTRODUCTION 1 CHAPITRE I : DONNEES STATISTIQUES 3 1 - LE NOMBRE GLOBAL DES BOULANGERIES ET PATISSERIES ET SON EVOLUTION RECENTE 3 2 - STRUCTURE DE LA BRANCHE, SELON LA TAILLE DES ETABLISSEMENTS. 10 3 - STRUCTURE FINE DE LA BRANCHE 15 4 - NOMBRE DE PERSONNES TRAVAILLANT DANS LA BRANCHE 17 5 - CHIFFRES D'AFFAIRES ET VALEUR DES FONDS 23 6 - STRUCTURE PAR AGE 26 7 - ECOSTATISTIQUES (ESQUISSE) 28 CHAPITRE II : LE TRAVAIL 31 1- LES HORAIRES DE TRAVAIL EN BOULANGERIE – VUE SYNTHETIQUE 31 2- ANALYSE DE LA STRUCTURE BIOGRAPHIQUE DU TRAVAIL, SELON LE TEMPS BIOGRAPHIQUE. 39 MONSIEUR ROBERT – NE EN 1909 DANS L'ALLIER – OUVRIER BOULANGER A PARIS 49 MONSIEUR BAPTISTE – NE EN 1909 DANS UN VILLAGE AU BORD DE LA LOIRE – OUVRIER BOULANGER A PARIS 69 A PROPOS DU RECIT DE MONSIEUR BAPTISTE 88 CHAPITRE III : L'INSTALLATION 99 1 – ARTISANS- BOULANGERS 99 2 – LA TRANSMISSION DES FONDS 102 3 – LA PRODUCTION DE BOULANGERES 107 S'INSTALLER OU PAS ? LE POINT DE VUE DES FEMMES.
    [Show full text]
  • Download Carry out Menu
    DINE-IN & CARRY OUT MENU Call 320-587-4417 or visit McCormicksfamily.com to order Breakfast Salads Lunch & Dinner Specials Eggs Benedict Served with a breadstick or popover. Add a cup of soup 2.00 Served with a popover or breadstick, vegetable, homemade mashed potatoes and gravy. Add a cup of Two eggs on english muffin with grilled ham and topped or bowl of soup 2.50 soup 2.00 or bowl of soup 2.50 with creamy hollandaise sauce. Choice of hash browns Mandarin Orange Chicken Salad or fried diced potatoes. 10.50 Grilled or fried chicken, almonds, bacon, mandarin oranges, and Meat Loaf fried wontons. Served with sesame seed dressing. 10.50 McCormick’s traditional recipe. 11.99 Skillet Breakfast Two eggs any style with choice of hash browns or fried *NEW* Strawberry Chicken Salad *NEW* Ribeye Steak diced potatoes, with diced ham, bacon or sausage, Grilled chicken, almonds, red onions, and fresh strawberries. Flavorful, in-house cut ribeye, grilled just the way you sautéed mixed peppers and onions, and melted cheddar Served with raspberry vinaigrette dressing. 10.50 like it! 6oz. 14.99 12oz. 21.99 cheese with choice of toast and homemade jam. 9.99 Chopped Beef Steak Biscuits and Gravy Southwest Salad Grilled or fried chicken with tortilla strips, cheddar cheese, pico 1/3 lb grilled hamburger patty covered with sauteed Homemade sausage gravy served over two warm and guacamole. Served with salsa ranch dressing. 10.50 mushrooms and onions. 10.99 buttermilk biscuits 7.50 *NEW* Grilled Chicken Caesar Salad Country Fried Steak or Chicken Shamrock Special Beef Patty or chicken breast deep fried in our Grilled chicken, romaine lettuce, parmesan cheese and our Two eggs any style, hash browns or fried diced potatoes, homemade batter, smothered with country gravy.
    [Show full text]
  • Kellogg Catering Menu
    Hot Appetizers Meatballs Skewers Swedish | $100 Chicken Satay | $125 black angus with supreme sauce with peanut sauce and scallion GF Tunisian | $110 Beef Kebob | $140 spiced lamb with saffron tomato with teriyaki and sesame trio GF Priced per fifty pieces. Sweet and Sour | $110 Blackened Shrimp, Pimento Aioli, and Trinity heritage pork with grilled pineapple glaze Contact your sales Confit | Market Price GF V manager for butlered Mushroom | $100 Brussels Sprouts | $100 item pricing and chickpea, sweet pea, sweet corn, and pimento GF VG with maple glaze, walnuts, and pecorino GF V presentation. Dim Sum Quesadillas Vegetable Pot Sticker | $125 add fresh tortilla chips, salsa, and guacamole for $3.00 per person with ginger soy V Barbacoa | $110 GF Shrimp Shumai | Market Price Pollo | $100 GF with smoky soy V Sweet Corn and Black Bean | $100 GF V Roasted Pork Bao | $135 with sweet coconut Hoisin Beef Steamed Bun | $135 with kimchee GF - gluten friendly V - vegetarian VG - vegan Please add applicable service charge and state sales tax to all food and beverage items. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk 17 of food borne illness. We cannot guarantee that allergens may not have been introduced during another stage of the food chain process or, even inadvertently, during preparation. Hot Appetizers Croquettes Reuben | $110 corned beef, sauerkraut, and Swiss with caraway crust and 1000 island dressing Chasseur | $110 wild mushrooms, shallots, and Yukon puree with onion Priced per fifty pieces. crust and fines herbes Arancini | $110 risotto, sun-dried tomatoes, and asparagus with parmesan crust and basil-spiked marinara Tamale | $125 carnitas, masa, and ancho with cornmeal crust, pico de gallo, and queso fresco Strips Walnut Crusted Chicken | $125 with tart cherry BBQ Country Fried Steak | $145 with peppercorn gravy Cornflake Crusted Pork | $135 with honeyed whole grain mustard GF - gluten friendly V - vegetarian VG - vegan Please add applicable service charge and state sales tax to all food and beverage items.
    [Show full text]
  • Hearty Multiseed
    CREATE, AMAZE, DELIGHT! Mixes, Premixes & Blends. It’s so easy to be creative ® 3 Full Range of Artisan breads from BOULANGERIE one simple mix 3 Use your creativity MIX 3 Great taste, flavour and aroma A simple solution 50% Mix for bakers to produce a full BASE RECIPE: range of premium quality artisan style French breads. The mix uses a blend of dried Durum wheat & Rye Boulangerie Mix 50 % 3kg sourdoughs to create authentic delicious flavoured White flour 50 % 3kg breads with a distinctive aroma and a delightful DCL Craftbake yeast 2.5% 150g Water 56.25 % 3 375 ltr crunchy crust. The mix is perfect to produce products TOTAL 9 525g such as baguette, Boule, Pavé and Fougasse. Add inclusions such as olives and herbs to create even more exciting flavours. Mix: 3 min slow 5 min fast Dough temperature 27⁰C PACKAGING 6kg, 8kg or 16kg bags Baguette – Bulk ferment 60 mins, Scale 350g, rest 15mins, mould SHELF LIFE into baguette shape, proof ambient 60 min, bake 25mins 230 C 12 months in the original packaging. This product keeps Boule – Bulk ferment 60mins, Scale 600g and round, rest 15mins, all its properties when stored in a cool and dry place (25°C mould round, proof ambient 60 min, bake 35 mins 230 C max). Pavé – Scale 3kg and shape into rectangle, bulk ferment 60mins, cut into 6 even pieces, proof ambient 40 min, bake 25 mins 230 C Fougasse – Add olives and dried herbs, scale into 285g pieces, rest 45mins, gently flatten into triangle shape, make cuts and stretch out the shape, ambient proof 20mins, bake 20mins 230 C ® ® 3 Full Range of Artisan breads from BOULANGERIE one simple mix 3 Sweet and buttery flavour 3 Use your creativity 3 Simple and easy to produce MIX 3 Great taste, flavour and aroma BRIOCHE 50 MIX 3 Clean label solution A simple solution 50% Mix for bakers to produce a full A simple clean label solution 50% mix for bakers to BASE RECIPE: range of premium quality artisan style French breads.
    [Show full text]
  • Menu for May and June 2021
    Menu for May and June 2021 HOLIDAY SPECIALS Mother's Day For Mother's Day celebrations we recommend our beautiful Rose Cake or our Heart Shaped Eclairs (limited availabilty). For brunch or lunch, consider a quiche or two. Our very popular Raspberry Heart Sandwich Cookies are also available. Memorial Day Summer Berry and Blueberry Pie are a great way to welcome in the warmer months. We will make loads of Shortcakes, so you can put together your own heavenly Strawberry Shortcake dessert. Graduation Place an order for one or more of our PARTY CAKES. Each one serves up to 16 people. Father's Day We will have our regular menu items as well as the Cowboy Cookie, Chocolate Cream Pie and Eclairs! Eclair Day We will have our famous Eclairs on June 22nd ! Place your orders! SPECIALTY BREAD SCHEDULE TUES WED THUR FRI SAT SUNDAY AND TIME Complete Round * noon EVERYDAY BREAD AVAILABLE Buttermilk Oat Bread & Cinnamon Swirl 1:00 x French 9:00 Buttermilk Oat Cinnamon Raisin Bread 1:00 x Olive Bread & Rolls 10:00 Old World Bread * x x Italian 11:00 Six Grain Bread 1:00 * Focaccia 11:00 German Rye * 1:00 Cracked Rye * (Large) 1:00 Focaccia Flavors Heirloom Wheat x Rosemary, Artichoke Red Onion & Challah, Raisin Challah, Challah Rolls 1:00 x Olive, Spinach & Roasted Red Pepper, Black Olive Bread, Black Olive Rolls x Tomato Pie. Sourdough Football, Round & Seeded x French Bread Shapes Country Bread * x Baguette, Epi, Ficelle, Roll, Football Seeded Bread * x Hearth Wheat Bread* x MORNING SPECIALS Multi-Grain * x Assorted Croissants, Scones, Danish, Apple Gorgonzola Fougasse x Butter Pecan Roll our Daily Muffin, Morning Pumpkin Seed Cranberry Bread x Rolls.
    [Show full text]
  • 2# 6 Oz Bread Flour 78% 15 Oz Pastry Flour 22% 4 ½ Oz Sugar 10% 31 Grams Salt 2% 31 Grams Fresh Yeast 2% 5 ¼ Oz Butter 10% 15 Oz Water 30%
    Croissant 7# 8 oz TW ​ ​ Dough: 2# 6 oz bread flour 78% 15 oz pastry flour 22% 4 ½ oz sugar 10% 31 grams salt 2% 31 grams fresh yeast 2% 5 ¼ oz butter 10% 15 oz water 30% Beurrage 1 # 8 oz butter 44% Method: Bring dough together, ferment, make butter block, laminate 3 fold 3 times with 30 min between each or book fold 2 times. Bake 400. Brioche 2# ​ Preferment 3 oz Bread Flour 2 oz Water ⅛ tsp Instant Yeast ¼ tsp Kosher Salt Dough 16 oz Bread Flour 4 oz Milk, scalded 6 oz Eggs, beaten (4 eggs) ¼ oz Instant Yeast ¼ oz Kosher Salt 1 oz Sugar 8 oz Butter, softened 5 oz Preferment Method: Make preferment by mixing together all ingredients until well incorporated, allow to ferment for one hour at room temperature, refrigerate overnight. Combine milk and instant yeast, add in preferment and stir. Add in bread flour, stirred eggs. Add in sugar, and milk powder. Mix with a dough hook for 5 minutes on first ​ ​ speed, adding in softened butter throughout mixing until all incorporated, add in salt, mix on second speed for 20 minutes. Let ferment in refrigerator for 1 hour. Divide into shapes (loaf, braids) let rest for 20-30 minutes. Let proof at 80 degrees with 60% humidity for one hour, egg wash, bake in convection oven until internal temperature of 200 degrees F, about 20 minutes, at 380 degrees F. Country Bread 2# ​ Preferment 9 ⅜ oz Bread Flour 6 oz Water ⅛ tsp Instant Yeast ⅛ oz Kosher Salt Dough 8 ⅜ oz Bread Flour ⅞ oz Rye Flour 6 ⅝ oz Water ⅛ oz Instant Yeast ⅛ oz Kosher Salt ⅛ oz Malt 15 ⅝ oz Preferment Method: Make preferment by mixing together all ingredients until well incorporated, allow to ferment for one hour at room temperature, refrigerate overnight.
    [Show full text]