Feb 12 lunch

BEET-ARUGULA TART
Elmer Farm beets, Gildrien Farm onions, Twig Farm Fuzzy Wheel, baby arugula, toasted squash seeds, champagne vinaigrette

DELICATA SQUASH SOUP
Gildrien Farm delicata squash and toasted seeds, with arugula salad

February 12th, 2011 by admin

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Jan 28 lunch

FRISSÉ AUX LARDONS
frissé salad, Vermont Smoke and Cure bacon, Fat Hen Farm poached egg, house croutons, champagne vinaigrette

PARSNIP-ONION SOUP
Lewis Creek Farm parsnips, Gildrien Farm onions, Orb Weaver crouton

January 28th, 2011 by admin

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Feb 2-6

The shop will be closed for the week February 2-6 for some winter catch-up. Freeze a few breads, fridge a bottle or two of kombucha, and we’ll be back before you know it.

January 20th, 2011 by admin

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Kombucha, tarts

We now have Aqua Vitea Kombucha on tap, to drink here or in a bottle to go. This sparkling elixir is craft brewed just down the road in Salisbury, VT. It stimulates metabolism, aids digestion, increases energy, balances body pH, boosts immune system, detoxifies liver..I think we all need this right now.
Roasted vegetable tarts are in the case these days, with local veggies from Elmer Farm, Lewis Creek Farm and Gildrien Farm.

January 18th, 2011 by admin

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Credit cards, bread, cookies

We now take credit cards, Visa and Mastercard.
Bread comes out of the oven each day after 4pm, small batches that sell fast.
Chocolate-pink peppercorns sablés are back.
Today we have chestnut macarons and gingerbread woodland creatures (squirrel, snail, moose, porcupine, fox).

January 6th, 2011 by admin

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Holiday opening hours

We’ll be open Fri Dec 24 from 7-10am, closed Sat-Sun Dec 25-26,
then we’ll resume normal hours the following week, Wed-Sun 7am-6pm

December 23rd, 2010 by admin

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Dec 17 lunch

LENTIL-TURNIP-APPLE SOUP
Lentilles du Puy, Elmer Farm Gilfeather turnips, Scott Farm Claygate Pearmain heirloom apples, Fourme d’Ambert croutons

BEET-GRAPEFRUIT-WHEATBERRY SALAD
Elmer Farm beets, Florida pink grapefruit, Pedro Ximenez balsamic

December 17th, 2010 by admin

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PS

Sorry, not quite ready for bread this weekend. But we’ve got a beautiful (Didier-made) display case now; to be filled with croissants, pains au chocolat, canelés, apple tartes, palmiers, chocolate sablés, hazelnut-fig biscotti, gougères, parsnip-pear-fourme d’ambert tartes. Grapefruits, granola and yogurt for breakfast. Parsnip fries for an afternoon snack. See you then!

December 1st, 2010 by admin

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