Chocolate Brownie

Classic croissant with chocolate baked inside

Pain au Chocolat

Cinnamon Roll

Soufflé Egg Sandwich

Plain Croissant

Vegetable Quiche

Toasted ciabatta slice with salmon and eggs

Salmon Tartine

Warm up with our delightful Hot Apple Cider, crafted from freshly pressed apples and infused with aromatic spices like cinnamon and cloves. Each sip envelops you in a cozy embrace of sweet and tangy flavors, perfect for crisp autumn days. Served steaming and garnished with a slice of orange, it's the ideal drink to share with friends or to enjoy by the fire.

Hot Apple Cider

Granola & Yogurt

Quench your thirst with our refreshing lemonade, a perfect balance of tart and sweet. Made with freshly squeezed lemons and a hint of natural sweetness, this chilled beverage is a sunny sip of summer in every glass. Enjoy the invigorating taste that revitalizes your day!

Lemonade

Indulge in our rich and creamy Hot Chocolate, crafted with velvety cocoa and topped with a cloud of fluffy whipped cream. This warm, decadent treat is perfect for cozying up on a chilly day, offering a delightful balance of sweetness and warmth in every sip. Enhance your experience with a sprinkle of cinnamon or a drizzle of chocolate sauce for an extra touch of indulgence.

Hot Chocolate

Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.

Preheat the Oven

In a medium saucepan, melt the butter over low heat. Remove from heat and let it cool slightly.

Melt the Butter

Stir in granulated sugar and brown sugar until well combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Mix Sugars and Eggs

In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually add to the butter and sugar mixture, stirring until just combined.

Combine Dry Ingredients

Fold in the chocolate chunks until evenly distributed throughout the batter.

Add Chocolate Chunks

Pour the batter into the prepared baking pan and smooth the top. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

Bake the Brownies

Allow the brownies to cool in the pan for at least 10 minutes before transferring them to a wire rack. Once cooled, dust with powdered sugar.

Cool and Dust

Serve

unsalted butter

granulated sugar

brown sugar

large eggs

vanilla extract

all-purpose flour

unsweetened cocoa powder

salt

chocolate chunks

powdered sugar (for dusting)

In a small saucepan, warm the milk until it's lukewarm. Remove from heat and sprinkle the yeast over the milk. Let it sit for about 5 minutes until foamy. In a large mixing bowl, combine the flour, sugar, and salt. Create a well in the center and add the yeast mixture and the egg. Mix until a dough forms.

Prepare the Dough

Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth. Shape the dough into a ball and place it in a greased bowl. Cover with a damp cloth and let it rise in a warm place for about 1 hour or until doubled in size.

Knead the Dough

Roll out the dough into a rectangle on a floured surface. Place the cold butter between two sheets of parchment paper and pound it with a rolling pin until it’s about 1/2 inch thick. Place the butter in the center of the dough rectangle, fold the sides over to encase the butter, and roll it out again to a rectangle. Fold it into thirds like a letter. Repeat this process two more times, chilling the dough in the fridge for 30 minutes between folds.

Laminate the Dough

After the final fold, roll the dough out to about 1/4 inch thick. Cut the dough into rectangles (approximately 4x6 inches). Place a piece of chocolate on one end of each rectangle and roll it up tightly. Place the rolled pastries seam-side down on a baking sheet lined with parchment paper.

Shape the Pain au Chocolat

Cover the pastries with a damp cloth and let them rise for another 30 minutes until slightly puffed.

Second Rise

Brush the tops of the pastries with an egg wash (beaten egg) for a golden finish. Bake for 15-20 minutes until golden brown and flaky. Allow to cool slightly before serving.

Bake

active dry yeast

whole milk

bittersweet chocolate (chopped or chocolate bars)

In a small saucepan, heat the milk and butter until warm. In a large bowl, combine flour, sugar, salt, and yeast. Pour the warm milk mixture into the flour mixture. Add eggs and mix until a dough forms.

Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a towel, and let it rise until doubled in size, about 1 hour.

In a bowl, mix the brown sugar, ground cinnamon, and chopped walnuts.

Make the Filling

Once the dough has risen, punch it down and roll it out into a rectangle about 1/4 inch thick.

Roll Out the Dough

Spread the butter on the dough and sprinkle the cinnamon-walnut mixture evenly over the top.

Add the Filling

Roll the dough tightly from one end to the other and cut into 12 equal pieces.

Roll and Slice

Place the rolls in a greased baking dish, cover, and let rise for another 30 minutes.

Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes until golden brown.

Allow the rolls to cool slightly before serving warm. Optionally, drizzle with icing or serve with cream cheese frosting.

eggs

ground cinnamon

walnuts, chopped

Preheat Oven

In a large bowl, whisk the eggs with salt and black pepper until well combined and slightly frothy.

Prepare Egg Mixture

In a skillet, cook the bacon over medium heat until crispy. Remove and place on paper towels to drain.

Cook Bacon

In the same skillet, add butter and melt over medium heat. Pour in the egg mixture and gently stir to scramble until just set but still soft.

Cook Eggs

Add the cheese and crumbled bacon to the eggs, stirring gently to combine. Cook for another minute until the cheese is melted.

Add Cheese and Bacon

Toast the bread slices in a toaster or on a skillet until golden brown.

Toast Bread

Assemble the sandwiches by placing the egg mixture between two slices of toast.

Assemble the Sandwich

Optionally, place the assembled sandwiches in the oven for 5 minutes to warm through and melt the cheese further.

Warm in Oven (Optional)

Serve immediately and enjoy your soufflé egg sandwich!

Eggs

Cheese (cheddar or your choice)

Bacon

Bread (of choice)

Salt

Black pepper

Butter

In a small bowl, dissolve the yeast and sugar in warm water and let it sit for 5-10 minutes until foamy. In a large bowl, combine flour and salt. Make a well in the center and add the yeast mixture and warm milk. Mix until a dough forms.

Turn the dough onto a floured surface and knead for about 5-7 minutes until smooth. Place it in a greased bowl, cover with plastic wrap, and let it rise in a warm place for about 1 hour or until doubled in size.

While the dough is rising, prepare the butter layer. Place the cold butter between two sheets of parchment paper and pound it with a rolling pin until it is about 1/2 inch thick and forms a rectangle. Refrigerate while the dough rises.

Prepare the Butter Layer

Once the dough has risen, turn it out onto a floured surface and roll it into a rectangle. Place the butter layer in the center and fold the dough over it, sealing the edges. Roll out again into a large rectangle, fold into thirds, and refrigerate for 30 minutes. Repeat this process 2 more times.

Roll the dough into a large rectangle about 1/4 inch thick. Cut it into triangles (about 4 inches wide at the base). Starting from the base, roll each triangle tightly to form a croissant shape. Place on a baking sheet lined with parchment paper.

Shape the Croissants

Cover the croissants with a kitchen towel and let them rise for about 1 hour until puffy.

Final Rise

Preheat the oven to 400°F (200°C). Beat the egg and brush it over the croissants for a golden finish. Bake for 15-20 minutes or until golden brown and flaky. Let cool slightly before serving.

Bake the Croissants

unsalted butter (cold)

milk (warm, about 110°F)

water (warm, about 110°F)

egg (for egg wash)

Preheat your oven to 375°F (190°C). Place the pie crust in a 9-inch pie dish and set aside.

Prepare the Pie Crust

In a skillet, heat olive oil over medium heat. Dice the tomatoes and sauté them for about 5 minutes until they soften. Remove from heat.

Prepare the Filling

In a large bowl, whisk together the eggs, heavy cream, salt, and black pepper until well combined.

Mix the Eggs and Cream

Add the sautéed tomatoes, shredded cheese, and fresh basil to the egg mixture. Stir until evenly mixed.

Combine Ingredients

Pour the filling into the prepared pie crust. Bake in the preheated oven for 30-35 minutes or until the quiche is set and lightly golden on top.

Bake the Quiche

Allow the quiche to cool for about 10 minutes before slicing. Serve warm or at room temperature.

Cool and Serve

pie crust

heavy cream

tomatoes

shredded cheese (cheddar or mozzarella)

fresh basil leaves

black pepper

olive oil

Cook the salmon fillet in a skillet over medium heat for about 3-4 minutes on each side or until cooked through. Season with salt and pepper. Once cooked, let it rest for a few minutes, then flake it into pieces.

Prepare the Salmon

Bring a pot of water to a gentle simmer and add a splash of vinegar. Crack each egg into a small bowl and gently slide them into the water. Poach for about 3-4 minutes or until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on paper towels.

Poach the Eggs

While the salmon and eggs are cooking, toast the ciabatta slices until golden brown.

Toast the Bread

Spread cream cheese on each toasted ciabatta slice. Top with flaked salmon, a poached egg, capers, and fresh dill. Drizzle with lemon juice, and season with salt and black pepper to taste.

Assemble the Tartine

Ciabatta bread

Salmon fillet

Cream cheese

Capers

Fresh dill

Lemon juice

In a large pot, combine the apple cider, cinnamon sticks, whole cloves, allspice berries, and orange peel.

Heat the mixture over medium heat until it begins to steam, but do not let it boil.

Heat the Mixture

Reduce the heat to low and let it simmer for about 20 minutes to allow the flavors to infuse.

Simmer and Infuse

Remove from heat and sweeten with honey or sugar to your liking.

Sweeten to Taste

Strain the cider into mugs or heatproof glasses and serve warm.

Strain and Serve

apple cider

cinnamon sticks

whole cloves

allspice berries

orange peel

honey or sugar

In a serving bowl, add the Greek yogurt and smooth it out to create an even layer.

Prepare the Yogurt Base

Sprinkle the granola evenly over the Greek yogurt.

Add the Granola

Add the seasonal fruit on top of the granola.

Top with Fruit

Drizzle honey or maple syrup over the top to add sweetness.

Drizzle with Sweetener

If desired, sprinkle chopped nuts on top for added crunch.

Add Nuts (Optional)

Serve the granola and yogurt mixture immediately for the best texture.

Serve Immediately

Greek yogurt

Granola

Seasonal fruit (e.g., berries, sliced bananas, peaches)

Honey or maple syrup

Chopped nuts (optional)

Cut the fresh lemons in half and use a juicer or your hands to squeeze the juice into a measuring cup, discarding the seeds.

Juice the Lemons

In a pitcher, combine the fresh lemon juice and granulated sugar. Stir well until the sugar is completely dissolved.

Mix the Sugar

Pour in the 4 cups of cold water to the pitcher and stir until well mixed. Adjust the sweetness by adding more sugar or water as desired.

Add Water

Fill glasses with ice cubes and pour the lemonade over the ice. Garnish with fresh mint leaves if desired.

Serve over Ice

Fresh Lemons

Granulated Sugar

Water

Ice Cubes

Mint Leaves

In a small saucepan, combine the cocoa powder, sugar, and salt. Add a couple of tablespoons of milk and stir to form a smooth paste.

Gradually add the rest of the milk while stirring. Place the saucepan over medium heat, stirring constantly until the mixture is hot but not boiling.

Remove from heat and stir in the vanilla extract.

Add Vanilla

Pour hot chocolate into mugs and top with whipped cream or marshmallows as desired.