20Th Anniversary

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TH ~ 20 ANNIVERSARY ~ TO CELEBRATE WE ARE LOOKING BACK AT WHERE IT ALL STARTED WITH OUR FIRST MENU AND A FEW OF YOUR FAVORITES FROM OVER THE YEARS. THANKS FOR COMING ALONG FOR THE RIDE WITH US. WE COULDN’T HAVE DONE IT WITHOUT YOU. AVAILABLE OCTOBER 18TH – 22ND FIRST COURSE GARDEN LETTUCE SALAD WITH BAKED GOAT CHEESE 10 AUTUMN VEGETABLE MINESTRONE WITH ARUGULA PESTO & THOMES CREEK OLIVE OIL 10 WATERBOY CAESAR WITH REGGIANO, GARLIC CROUTONS, LEMON, ANCHOVY 10 ENDIVE SALAD WITH ROMAINE, MAYTAG BLEU, PROSCIUTTO, WALNUTS 11 WHITE BEAN SALAD WITH SMOKED SALMON, SHAVED FENNEL, ROASTED PEPPERS, LEMON OIL 12 SEARED AHI TUNA, WATERCRESS, DAIKON, MAINE LOBSTER-CURRY VINAIGRETTE 14 5 DOT RANCH STEAK TARTARE ON TOAST WITH TAPENADE & CELERY ROOT REMOULADE 14 SAUTEED VEAL SWEETBREADS: LEEKS, MUSHROOMS, BACON, PARSLEY 16 BRUSCHETTA: GOAT CHEESE, CARAMELIZED ONIONS, NICOISE OLIVES, THYME 13 ANTIPASTO: CURED MEATS, PICKLED BEETS, DEVILED EGGS MARINATED VEGETABLES, OLIVES & BRUSCHETTA 16 MAIN COURSE HANDCUT ROSEMARY NOODLES, BRAISED VEAL CHEEKS, MIRE POIX, MUSHROOMS, PANCETTA 21 GARGANELLI WITH EGGPLANT, SWEET PEPPERS, ANCHOVY, GARLIC, CAPERS, TOMATO 18 BOUILLABAISSE ALA RICK: SERVED WITH GRILLED BREAD & ROUILLE 28 PEPPER-CRUSTED NEW YORK STEAK, POTATO GRATIN, SHALLOT-TARRAGON BUTTER 26 SONOMA COUNTY DUCK LEG CONFIT & CREPINETTE WITH FRENCH LENTIL RAGOUT 28 DAYBOAT SCALLOPS, CELERY ROOT-POTATO PUREE, CRISPY SHALLOTS, RED WINE SAUCE 32 GRILLED PORK TENDERLOIN, POLENTA, SAUTEED GREENS, ROASTED PEPPER RELISH 26 DAILY FISH: INQUIRE FOR TODAY’S SELECTION A.Q. DESSERT STILLWATER ORCHARDS PEAR CROSTATA, CINNAMON STREUSEL ICE CREAM 8 BUTTERSCOTCH CRÈME BRULEE, PALMIER COOKIE, MALDON SEA SALT 8 CHOCOLATE MOUSSE CAKE, ESPRESSO CREAM, CARAMELIZED COCOA NIBS 8 BROWN BUTTER FINANCIER, BLACK MISSION FIGS, CRÈME FRAICHE, ALMOND PRALINE 8 AFFOGATO: WARM ESPRESSO OVER VANILLA ICE CREAM, CHOCOLATE-HAZELNUT BISCOTTI 7 TODAY’S SORBET: INQUIRE WITH SERVER FOR SELECTION 6.5 CHEESE PLATE: INQUIRE WITH SERVER FOR SELECTION 14.5 .

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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
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How Many French Desserts Can You Name?
How Coming from This nutty French sandwich cookie is the area in its chewy, crunchy and perfect for a one- many 6 name, which bite snack. What is it? French dessert is filled with Macaron French sweet jam and Macaroon covered in a Éclair pretty lattice Madeleine Bichon au citron pattern? desserts Tarte des Alpes Chouquette 1 Puits d’amour Named after Which French dessert gets its name can you the mold it’s because it looks like a leaf but is popu- baked in, which larly called an elephant ear? puff-pastry name? dessert is filled Croissant with sweet Palmier almond cream? Financier 7 Tuile Merveilleux The French are known for their unique flavors, history and complicated techniques when it comes to food. But Pithivier when you really break it down, a lot of the processes they Dariole 2 use are the same that are used anywhere else. It comes Charlotte down to the amount of care put into the baking of a des- sert and the quality of ingredients. The art of pastry was This is a popular layer cake made with basically invented in France, and there are plenty of culi- almond and hazelnut meringue instead nary and pastry schools that primarily teach French cui- The name is a of a sponge. Can you name it? sine and technique. It’s no wonder that the most delicious and fancy desserts do come from France! combination of When you think of a traditional bakery case, it could be the main 8 Kouign-amann filled with heaping mounds of cream or frosting, but in component and Pain d’épices Canelé France, the shelves are filled with small pastries and des- serts that are uniform in size and shape and mesmerize the caramel sauce Floating Island Dacquoise you with how perfect they are.
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Catering-Menu-2018-1.Pdf
Catered Breakfast & Brunch Packages minimum 12 per order / selections are subject to change based on availability chef’s selection and seasonal items are at the discretion of the bakery Provence Breakfast $9 per person choose from our breakfast sandwich combinations or assortment of the following: bacon, cheddar & egg / spinach, asiago & egg / sausage, mozzarella & egg side of seasonal fruit and coffee (regular or decaf) 1 gallon per 10 guest included Avignon Breakfast $9 per person granola fruit parfait assorted breakfast pastries (turnovers, croissants, cinnamon rolls, pecan & seasonal danishes) coffee (regular or decaf) 1 gallon per 10 guest included Lorraine Breakfast $9 per person your choice of signature quiche: classic lorraine / sausage & cheddar / tomato & spinach side of seasonal fruit and coffee (regular or decaf) 1 gallon per 10 guest included Provence Breakfast Avignon Breakfast Lorraine Breakfast Catered Breakfast & Brunch Additions all items served on platters Breakfast Sandwiches $6.50 each Quiche (12”/8-10 slices) $32 each bacon, cheddar & egg classic lorraine spinach, asiago & egg sausage & cheddar sausage, mozzarella & egg tomato & spinach additional flavor options available Fresh Fruit Tray (serves 15-20) $50 Tea Time (24 pieces) $36 pineapple, grapes, berries, honeydew melon & tea cakes, coconut macaroons cantaloupe with honey lime dipping sauce & palmiers Danishes (24 pieces) $60 Mini Tarts (18 pieces) $36 pecan and seasonal danishes, pecan, fresh fruit, key lime, croissants & cinnamon rolls mixed berry & lemon raspberry
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SUMMARY We Use Only the Highest Quality Pressed Extra Virgin Olive Oil and Canola Oils— No Hydrogenated Oils
Pitchoun! makes you a promess: be your premium ally for a succesful event with amazing food sprinkled by stylish presentation! From baby showers to business meetings, weddings to casual work lunches, Pitchoun! has everything you need to help make your next event a tasty hit! We use our french ‘savoir-faire’ to bake your catering! Everything is hand-made daily on site by our baking and pastry team using only fresh produce from local farms, sustainable & organic ingredients and with no GMOs neither preservatives. Our meat and poultry are antibiotic, hormone and nitrate-free. Our eggs are free-range and pasture raised. SUMMARY We use only the highest quality pressed extra virgin olive oil and canola oils— no hydrogenated oils. We offer organic beverages, coffees and teas. Bread p3 Breakfast - sweets p5 Bon Appétit ! Breakfast - savory p7 Sweet Bites p9 Cakes & Tarts p11 Savory Bites p17 • 24 to 48 hour notice minimum Sandwiches p21 • Pick-up ($50 minimum) or delivery ($100 minimum + delivery fee) Salads p23 • Time of pick-up/delivery must be specified at the order; everything is fresh and Lunch Boxes p24 made to order Drinks p25 • You may mix with our retail menu • Finger bites are served on fancy disposable black trays, ready to be served to Gifts p26 your guests, or in catering boxes for the rest • Payment is required at the order, except for events & large cakes planned in advance with 50% at order + 50% paid 2 weeks before pick-up or delivery • Orders, changes and cancellations must be made at least 48 hours in advance (except for events
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Steam Combination Oven Cookbook DGC 6000
United Kingdom Steam combination oven Miele Company Ltd. Fairacres, Marcham Road Abingdon cookbook Oxon, OX14 1TW Tel: 0845 365 0555 DGC 6000 Internet: www.miele.co.uk E-Mail: [email protected] Cooking for pleasure with Miele Steam combination oven cookbook DGC 6000 MMS 13_0574 M.-Nr. 9 590 620 GB M.Nr 9802 9002 1 2 Foreword Dear Reader, When families come together, it is often around the dining table and so often when people enjoy each others’ company, food is at the centre of the occasion. We are privileged in being able to contribute to this by helping you enjoy your love of cooking. Every day, knowledge, curiosity, routine and the unexpected all converge in our Miele Test Kitchen. We have condensed our experience, passion and pleasure of experimenting with food into this cookbook by creating recipes that are as imaginative as they are successful. We hope you will enjoy the results as much as you do the cooking. If you have any questions, comments or requests, please contact us on the telephone number shown on the back cover of this book. Happy cooking from The Miele test kitchen 3 4 Contents Foreword 3 Contents 5 Cooking for pleasure 9 Cooking functions 10 Optional accessories 18 Weights and measures 20 Charts 216 A-Z index 232 Baking Soups and starters Swiss roll with Herb rolls 74 Marinated vegetables 94 assorted ﬁ llings 36 Wholemeal bread 76 Stuffed aubergines 96 Brioche plait 39 Pumpkin bread 77 Greek tomatoes 97 Palmier biscuits 40 Mixed grain bread 78 Courgette and goat's Butter cake 42 White rolls 80 cheese rolls 98 Swiss
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Cocktail MENU Web Sized FINAL
INTRODUCTION Our Cocktail Menu allows you to select from a variety of finger food options. Simply select from our regular or substantial food items to suit your occasion. This menu is perfect for cocktail parties, birthday celebrations or corporate gatherings.. Menu items are individually priced. Minimum order- 10 Guests. COCKTAIL CONTACT MENU a d m i n @ i n n o v a t i o n s c a t e r i n g . c o m . a u innovationscatering.com.au 0 8 9 3 8 8 7 1 1 7 FROM THE LAND Selections RED MEAT - HOT Pancetta wrapped Beef Fillet,Béarnaise Sauce (gf) $3.3 - Surf & Turf -Skewered Marinated Beef Fillet, Prawn Cutlet, Tarragon Hollandaise (gf) $4 - Roast Harvey Beef, French Toast,Red Onion Relish $3.3 - Beef Cheek Popsicle Pie –Red Wine Braised Beef Cheek, Mushrooms, Pearl Onions wrapped in Puff Pastry served on pop sticks $3.3 - Prosciutto, Veal & Cheddar Cheese Arancini Ball, Spicy Provencal Sauce $3 - Beef Stroganoff Pie -Beef braised with Mushrooms, Paprika & Sour Cream wrapped in a Shortcrust Pastry $3.2 - Mini Chilli Con Carne Beef Taco topped with Sour Cream $3.1 - Beef Wellington, Mushroom,Thyme Duxelle,Red Wine Jus $3.8 - Rare Roast Beef, Hot English Mustard, Mini Yorkshire Pudding $3.5 - Shredded Lamb Shank, Caramelised Carrot Tart Tartin $3.2 - Lamb Burger, Crisp Gourmet Potato,Minted Peas (gf) $3.2 - Slow Cooked Lamb Tortellini Sour Cherries Spoon $3.4 - Lamb, Mushrooms,Green Beans, Rosemary,Red Currant Jus, Flaky Pastry $3.2 FROM THE LAND Selections RED MEAT - HOT CONTINUED Coconut Crusted Lamb Cutlets, Minted Pesto Dip $3.9 - Moroccon
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Breakfast Pastries
Breakfast Pastries Assorted Breakfast Pastry Tray Donuts By the Dozen Tray & Serving Tongs Included Assorted Cake & $25 Small 1 dozen $42 Yeast Donuts Medium 2 dozen $80 Bombolini (filled) $33 Large 4 dozen $150 Apple Cider Donuts $25 (September-January) See next page for pastry selection. Specialty Loaves Coffee Cakes & Strudels serves 12 serves 12 Ricotta Pound Cake with $12 Coffee Cake (Danish dough) $14 Lemon Glaze Strudel (puff pastry dough) $14 Zucchini Olive Oil Cake with $12 Flavor options: Lemon Glaze Apple Cheese Banana Loaf with Cream $12 Cheese Frosting Cherry Cheese Cherry Pumpkin Loaf -Maple Glaze $12 Blueberry Cheese Blueberry Spice Cake - Maple Glaze $12 Lemon Cheese Coffee Cake Lemon Salted Caramel Apple Pecan & Cheese Muffins By the Dozen $30 Blueberry Banana Walnut Ordering & Delivery Information Lemon Triple Chocolate We require 24 hours notice for catering order. Cinnamon Cranberry Hours of operation: 7am-4pm (Closed on Monday) Crumb Orange Delivery charge is priced separately based on location and date and time of delivery. 1337 W. Taylor Street Chicago, Il 60607 (312) 733-8881 www.scafuribakery.com Breakfast Pastry Trays Breakfast Pastry Trays Trays & Serving Tongs Included Small 1 dozen $42 Medium 2 dozen $80 Large 4 dozen $150 Select from the following options: Croissants Danishes Misc Plain Croissant Cheese Danish Sfogliatelle Almond Croissant Blueberry Danish Blueberry Scones Chocolate Croissant Lemon Danish Bacon Cheddar Scones 9-Grain Croissant Cherry Danish Chocolate Chip Scones Almond Blueberry Croissant Almond Danish Cheese Turnovers (ricotta) Taschini: brioche ‘pockets’ Apple Danish Apple Turnovers Pesto & Mozzarella Blueberry Cheese Danish Cherry Turnovers Tomato & Goat Cheese Cherry Cheese Danish Cinnamon Rolls Sopressata, Pesto Lemon Cheese Danish Cream Cheese Cinn.
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20180117 Ver1.2 © 2018 At-Sunrice Globalchef Academy Page 1 of 9
20180117 Ver1.2 © 2018 At-Sunrice GlobalChef Academy Page 1 of 9 20180117 Ver1.2 © 2018 At-Sunrice GlobalChef Academy Page 2 of 9 Module Synopsis– Diploma in Pastry and Bakery (DIPB) Follow Food & Beverage Safety and Hygiene Policies and Procedures This unit trains and assesses students on the mandatory requirements to be a certified food handler in Singapore. The topics include personal hygiene, equipment hygiene, work area hygiene and safety while preparing, serving & storing food items. Students learn the subject through lecture, videos, role plays and hands-on practice. Maintain Safe and Secure Working Environment This unit enables students to have the knowledge and application skills in maintaining safe and secure working environment in a F&B operational set up and be able to apply them to the workplace. The students are trained on proper lifting, pulling & pushing techniques, handling hazardous materials, using tools and equipment in a safe manner and thereby maintaining a safe work environment. Maintain Quality Control Procedures This unit concentrates on maintaining quality in all phases of food preparation and service. Key topics include standards in purchasing, receiving & storing, recipes, portioning & plating guidelines etc. Standard recipe driven production and plating of dishes is practiced during the hands-on component of the unit. Maintain Food & Beverage Production Environment This introductory unit trains the students on maintaining the work environment after production of food & beverage. Apart from ensuring the cleanliness of equipment and premises, students learn the importance of replenishing stock, maintaining par stock and following the FIFO methods. Usage of checklists to audit cleanliness and formula based calculation of par stock is taught in this unit.
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Cocoluxe * Fall 2018 Full Menu
VIENNOISERIE: CHOCOLATE BARK: Croissants: Dark Almond, Milk Almond, Dark Cranberry Pecan*, Plain . .$2.95 White Chocolate Cherry Pistachio*, Milk Chocolate Chocolate, Chocolate Hazelnut, Almond . .$3.25 Spinach Gruyere Croissant . .$3.25 Hazelnut Crunch, Milk Coconut Crunch, White or Dark Peppermint*, “Power” Bark Ham and Swiss . .$3.25 Fruit/Pecan Danish . .$4.00 * s e a s o n a l Muffins: . .$1.75 Croissant Muffins: . .$2.50 CHOCOLATE MICE: Sour Cream Coffee Cake with Pecan Streusel: . .$1.95 Fudgey chocolate cake shaped like a mouse, with sliced almonds for Crumb Cake . .$1.95 ears & white chocolate whiskers, glazed with ganache..$3.95 Scone . .$1.50 Savory Scone . .$2.00 LUNCH: Cinnamon Rolls . .$2.25 Ask about our weekly salad, sandwich and panini specials. Dartois . .$3.25 Apple Turnover . .$2.50 SANDWICHES*: Tipsy Snail . .$3.00 Brie and fresh arugula with raspberry compote on a fresh baguette. $6.95 Breakfast Pizza . $3.00 Kouign Aman (pronounced “Queen Ah-mann”) . $2.50 Tuna Wrap: CocoLuxe tuna salad with arugula served in a whole Yogurt Parfait . .$4.90 wheat wrap . .$6.25 Irish Steel Cut Oatmeal . .$3.25 Mon-Fri 6:30 - 5:00 Ham, roasted tomato, Gruyere, arugula and Dijon mustard on a Toppings: (additional cost) dried cranberries, sliced almonds, French baguette (Made with no nitrate ham from local River Sat 7:00 - 5:00 brown sugar or cinnamon). Inquire about fresh fruit. Bend Farm) . $8.75 Not all pastries available every day. Ham and Swiss cheese with Dijon mayo on a French baguette Sun 7:00 - 3:00 TEA COOKIES: (Made with no nitrate ham from local River Bend Farm) .
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Cocoluxe May 2016 OUTSIDE
VIENNOISERIE: CHOCOLATE BARK: Croissants: Dark Almond, Milk Almond, Dark Cranberry Pecan*, Plain . .$2.95 White Chocolate Cherry Pistachio*, Milk Chocolate Chocolate, Chocolate Hazelnut, Almond . .$3.25 Hazelnut Crunch, Dark Pretzel, Dark Chili Mango, Brioche and . Chocolate Brioche . $2.00 Spinach Gruyere Croissant . .$3.25 Milk Coconut Crunch, White or Dark Peppermint* Ham and Swiss . .$3.25 * s e a s o n a l Fruit/Pecan Danish . .$4.00 CHOCOLATE MICE: Muffins: . .$1.75 Fudgey chocolate cake shaped like a mouse, with sliced almonds for Croissant Muffins: . .$2.50 ears & white chocolate whiskers, glazed with ganache..$3.95 Sour Cream Coffee Cake with Pecan Streusel: . .$1.95 Crumb Cake . .$1.95 Scone . .$1.50 LUNCH: Savory Scone . .$2.00 Ask about salad specials. Cinnamon Rolls . .$2.25 Dartois . .$3.25 Sandwiches*: Apple Turnover . .$2.50 Weekly Sandwich and Panini Specials Brie and Apricot Pastry . $3.00 Brie and fresh arugula with raspberry compote on a fresh baguette. $6.25 Kouign Amann (pronounced “Queen Ah-mann”) . .$2.50 Yogurt Parfait . .$4.90 Tuna Wrap: CocoLuxe tuna salad with arugula served in a whole Irish Steel Cut Oatmeal . .$3.00 wheat wrap . .$5.50 Mon-Fri 6:30 - 5:00 Toppings: (additional cost) dried cranberries, sliced almonds, brown sugar or cinnamon). Inquire about fresh fruit. Ham, roasted tomato, Gruyere, arugula, Dijon on a Sat 7:00 - 5:00 b a g u e t t e . .$ 6 . 75 Not all pastries available every day. Sun 7:00 - 3:00 Honey ham and swiss cheese with dijon mayonnaise. Served on a TEA COOKIES: fresh baguette .
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Le-Panier-Retail-Menu-2017.Pdf
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Th E C a Talog 20 19 Taste the Difference
2019 The Catalog Catalog The Taste the Difference 1 CONTENTS About Brotzeit 04 Who We Are 04 Our Service 05 Inspiring | Authentic | German Baked Goods The Concept / Your Benefits 06 Explore the taste of quality Our Products 08 Product Quality / Logistics / Convenience Levels / Symbols 08 Bread Loaves 10 Baguettes 16 Bread Rolls 20 Pretzels 30 Croissants 34 Pastries 38 Cakes 50 Snacks 60 Product Overview 66 2 CONTENTS 3 2019 2019 OUR SERVICE The Catalog Catalog The Catalog The / Huge selection for higher sales. We offer more than 200 products. Diversify your / selection to target different customer groups with various tastes and preferences. You can’t find your favorite baking good? No problem! If you are missing any product or a specific size, let’s get in touch and talk about your wishes and needs. ABOUT BROTZEIT ABOUT BROTZEIT CONSULTING AND SUPPORT Your success is our success! Our consultants will support you personally in ABOUT BROTZEIT any request. From optimal in-store product presentation - clever snack ideas, EXPERTS OF TRADITIONAL ARTISAN BAKING toppings and appetizing refinements - to detailed fact sheets for each product. You are interested in our products, but you don’t have any utilities or space? Our experts will support you a with 360° solution. With appealing efficient shelf We are not only a wholesale company offering frozen systems, convection ovens and freezers we are happy to help you getting started baked goods. We see it as a people business with a with your own bakery or redesigning your current store. hands-on mentality. LOGISTICS SERVICE As passionate bakers, we believe in handcraft and the way of artisan baking INTERESTED? with highest quality ingredients.
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