Plain Croissant

3 Tacos Served on White Corn Tortillas Choice of Red or Green Salsa One of Each Taco and Choice of Salsa With Carne Asada Beef, Cilantro/Onion Mix and Choice of Salsa With Shredded Spiced Pork, Marinated Cabbage, Queso Fresco and Choice of Salsa With Grilled Marinated Chicken, Pico De Gallo, Sour Cream and Choice of Salsa

WANA TACOS

Biscotti

Assorted Daily Danish

Dasani Water

Bottled Orange Juice

Americano

Cold Brew Nitro

Vanilla Greek Yogurt, Raspberries, Blueberries and Blackberries with Granola

Very Berry Parfait

Premium Brewed Lavazza Coffee

Diced Fruit Compote with Berries (Seasonal)

Fruit & Berries Cup

Jumbo Cookies

Lemon Loaf

Orange-Cranberry Loaf

Banana or Blueberry

Chocolate Croissant

House-Made Muffins

Almond Croissant

Pecan Sticky Bun

Bagel & Cream Cheese

Cream Cheese, Capers, Sliced Tomatoes and Sliced Red Onions

Lox & Bagel

Vegetarian Ciabatta

Ciabatta

Croissant

In a large mixing bowl or stand mixer fitted with a dough hook, combine 500 g all-purpose flour, 50 g granulated sugar and 10 g salt. Stir briefly to distribute ingredients evenly.

Mix dry ingredients

In a small bowl or measuring cup, warm 250 ml whole milk until lukewarm (about 35–38°C / 95–100°F). Stir in 10 g instant dry yeast and let sit 2–3 minutes until it wets and becomes slightly foamy. (If using active dry yeast, bloom in the warm milk for 8–10 minutes.)

Activate yeast

Add the milk/yeast mixture and 50 ml room-temperature water to the dry ingredients. Mix on low speed for 2–3 minutes to bring the dough together, then add 40 g softened unsalted butter. Knead on medium-low for 6–8 minutes until a smooth, slightly tacky dough forms. Temperature of the dough should be roughly 24–26°C (75–79°F).

Combine and knead

Shape the dough into a rectangle, wrap tightly in plastic wrap and refrigerate for at least 30 minutes to relax the gluten and chill the dough before laminating. Chilling makes handling easier but should not be rock hard.

First rest (cold)

While the dough is chilling, prepare the butter block. Place 250 g cold unsalted butter between two pieces of parchment and bash/roll it with a rolling pin until malleable, then shape and roll into a 20 x 15 cm (8 x 6 in) rectangle about 1 cm (3/8 in) thick. Keep chilled but pliable—cold but not rock solid.

Prepare butter block

On a lightly floured surface, roll the chilled dough to a rectangle roughly 30 x 20 cm (12 x 8 in). Center the butter block on the lower two-thirds of the dough rectangle, fold the top third of dough down and the bottom third up over the butter (book or envelope fold) so the butter is fully enclosed. Press seams to seal.

Enclose butter

Roll the dough-with-butter into a long rectangle about 60 x 20 cm (24 x 8 in) with even pressure—do not press so hard that butter squeezes out. Perform the first single fold: fold the top third down and the bottom third up (a letter fold). Rotate the dough 90° so the short side is nearest you. Wrap in plastic and chill 30–45 minutes until firm but not frozen.

First fold (turn)

Repeat the rolling and single (letter) fold two more times, chilling 30–45 minutes between folds. After three single folds you will have 27 layers (3 x 3 x 3). Keep the dough chilled but pliable throughout to prevent butter melting and leaking.

Second and third folds

After the final fold, chill the laminated dough for at least 1 hour, or up to overnight, until firm enough to roll and cut cleanly (about 4–6°C / 39–43°F).

Final rest

On a lightly floured surface, roll the chilled laminated dough into a rectangle about 40 x 30 cm (16 x 12 in) and about 3–4 mm (1/8 in) thick. Trim the edges into straight lines so you have an even rectangle.

Roll and trim

Using a sharp knife or pastry cutter, cut the rectangle into two strips lengthwise if desired, then cut each strip into triangles approximately 10–12 cm (4–5 in) at the base by 15–18 cm (6–7 in) high. For standard croissants, base ~10 cm and height ~18 cm yields good rise.

Cut triangles

Take one triangle, make a small 1–2 cm slit in the center of the base. Starting at the base, gently stretch the triangle slightly and roll toward the tip, keeping a snug but not tight roll. Place point-side down on a baking sheet lined with parchment, curving the ends inward to form a crescent if desired. Repeat for remaining triangles. Ensure points are tucked under to avoid unrolling.

Shape croissants

Cover the shaped croissants loosely with lightly greased plastic wrap or a damp kitchen towel. Proof at 25–27°C (77–80°F) with moderate humidity until visible expansion and jiggly, soft feel—approximately 90–120 minutes depending on environment. They should increase about 60–80% in size (not doubled).

Proof

Preheat the oven to 200°C (400°F) conventional (or 190°C / 375°F fan). Place a baking stone or heavy baking sheet in the oven if available to help with oven spring.

Preheat oven

Whisk together 1 large egg and 1 tsp water until smooth. Gently brush the top of each proofed croissant with the egg wash, taking care not to deflate them. Optionally sprinkle a tiny pinch (about 1 tsp divided across batch) of granulated sugar on top for extra color and light crispness.

Egg wash

Bake the croissants on the preheated sheet for 12–18 minutes, rotating the pan halfway through, until deeply golden brown, puffed and crisp. Bake time varies with size; smaller croissants may take 12–14 minutes, larger 16–18 minutes.

Bake

Remove from oven and transfer croissants to a wire rack. Let cool for 10–15 minutes before serving to allow interior layers to set and to avoid burning from hot butter pockets.

Cool

all-purpose flour

granulated sugar

salt

instant dry yeast

whole milk

water

unsalted butter (softened, for dough)

unsalted butter (cold, for butter block)

large egg

additional granulated sugar (for sprinkling)

In a bowl, combine 2 tbsp lime juice, 1 tbsp olive oil, 2 tsp minced garlic, 1 tsp ground cumin, 1 tsp chili powder, 1 tsp salt and 1/2 tsp black pepper. Add the 1 lb steak, coat well, cover and refrigerate for at least 30 minutes (up to 4 hours).

Marinate steak

Heat 1 tbsp vegetable oil in a cast-iron skillet or grill over high heat until smoking. Remove excess marinade, sear steak 3-4 minutes per side for medium-rare (internal 130–135°F / 54–57°C) or longer to desired doneness. Let rest 5–10 minutes.

Cook steak

Thinly slice steak against the grain. Warm 3 white corn tortillas in a dry skillet or comal until pliable, about 30 seconds per side. Mix 1/4 cup cilantro and 1/4 cup finely diced onion; set aside. Assemble each tortilla: a layer of sliced carne asada, top with cilantro/onion mix, and offer choice of red or green salsa.

Slice and finish

Preheat oven to 325°F (160°C). In a Dutch oven or ovenproof pot, combine 1/2 cup orange juice, 2 tbsp apple cider vinegar, 1 tsp minced garlic, 1 tsp ground cumin, 1 tsp salt, 1/2 tsp dried oregano and 1 tsp minced chipotle. Add 1 lb pork shoulder, cover and braise in the oven for 2 to 2.5 hours, or until fork-tender.

Prepare and braise pork

Remove pork, let cool slightly, and shred with two forks. Return shredded pork to the braising liquid and simmer on stovetop 5–10 minutes to absorb flavors. Adjust seasoning with salt if needed.

Shred pork

Toss 1 cup thinly sliced green cabbage with 1 tbsp apple cider vinegar and 1/2 tsp sugar. Let sit 10–15 minutes to soften and pick up flavor.

Marinated cabbage

Warm 3 white corn tortillas. Place a portion of shredded spiced pork on each tortilla, top with a small handful of marinated cabbage and sprinkle 1/4 cup crumbled queso fresco. Serve with choice of red or green salsa.

Assemble pork taco

Combine 1 tbsp lime juice, 1 tbsp olive oil, 1 tsp minced garlic, 1/2 tsp paprika, 1/2 tsp ground cumin and 1/2 tsp salt. Add 1 lb chicken thighs, coat, and marinate at least 20 minutes (up to 2 hours).

Marinate chicken

Heat grill or skillet to medium-high and oil the grates/pan. Cook chicken 5–7 minutes per side until internal temp reaches 165°F (74°C). Let rest 5 minutes, then slice or chop into bite-sized pieces.

Grill or sear

Warm 3 white corn tortillas. Place grilled chicken in each tortilla, top with 2 tbsp pico de gallo and 2 tsp sour cream. Offer red or green salsa on the side or spoon over taco to taste.

Assemble chicken taco

Warm both red and green salsas slightly if preferred. Arrange tacos on a plate — one of each: carne asada, shredded spiced pork, and grilled marinated chicken. Provide lime wedges and additional cilantro/onion, and present red and green salsa for the guest to choose. Serve immediately.

skirt or flank steak

lime juice

olive oil

garlic, minced

ground cumin

chili powder

black pepper

white corn tortillas

cilantro, finely chopped

yellow onion, finely diced

vegetable oil (for searing)

pork shoulder (boneless)

orange juice

apple cider vinegar

chipotle in adobo, minced

dried oregano

green cabbage, thinly sliced

apple cider vinegar (for cabbage)

sugar (for cabbage)

queso fresco, crumbled

boneless skinless chicken thighs

paprika

pico de gallo

sour cream

red salsa (store-bought or homemade)

green salsa (salsa verde)

lime wedges

salt and pepper

vegetable oil or cooking spray

Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat. Lightly toast the almonds on a baking sheet for 8–10 minutes if not already toasted; let cool and roughly chop.

Preheat and prep

In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar together on medium speed until light and slightly fluffy, about 2–3 minutes.

Cream butter and sugar

Add the eggs one at a time, beating briefly after each addition until combined. Mix in the vanilla extract and almond extract (if using) and the orange zest (if using). Batter will look a bit loose — that's normal.

Add eggs and flavorings

In a medium bowl, whisk together the all-purpose flour, baking powder, and sea salt. With the mixer on low, gradually add the dry ingredients to the wet mixture until a stiff, slightly sticky dough forms. Scrape the bowl as needed. Fold in the toasted chopped almonds by hand with a spatula to distribute evenly.

Combine dry and wet

Turn the dough out onto the prepared baking sheet and, using floured hands or a bench scraper, shape it into a long log roughly 12 inches long, 3–4 inches wide, and about 1 inch high. Smooth the top with a wet or floured spatula. If the dough is very sticky, dampen your hands slightly or chill the dough 15–20 minutes to firm.

Bake the log in the preheated oven for 25–30 minutes, until the top is golden and the log feels set to the touch. Remove from the oven and allow it to cool for 10–15 minutes on the baking sheet; it should be firm enough to slice but still warm.

Reduce the oven temperature to 300°F (150°C). Transfer the slightly cooled log to a cutting board. Using a sharp serrated knife, slice the log on the diagonal into 1/2-inch–3/4-inch thick slices.

Place the slices cut-side down on the lined baking sheet, spacing them about 1/2 inch apart. Bake for 12–15 minutes, then flip each biscotti and bake an additional 10–12 minutes, until the biscotti are dry and crisp and slightly golden on the edges. For extra crispness, leave them in the still-warm oven with the door cracked after turning it off for 10–15 minutes.

If using chocolate, melt the chopped semisweet chocolate in a heatproof bowl set over barely simmering water (double boiler) or in 20–30 second bursts in the microwave, stirring until smooth. Dip or drizzle one end of each cooled biscotti in the melted chocolate, then place on parchment to set. If desired, dust with a little powdered sugar before serving.

Allow chocolate to set completely at room temperature (about 30–60 minutes) or speed up in the refrigerator for 10–15 minutes. Store biscotti in an airtight container at room temperature for up to 2 weeks.

baking powder

fine sea salt

unsalted butter, softened

large eggs

pure vanilla extract

almond extract (optional)

whole almonds, toasted and roughly chopped

zest of one orange (optional)

semisweet chocolate, chopped or chips

powdered sugar for dusting

Whisk together flour, sugar, instant yeast, and salt in a large bowl. Warm the milk to about 30–35°C (slightly warm to the touch). In a separate bowl whisk milk, eggs, softened butter (60 g), and vanilla. Add wet ingredients to dry and mix until a smooth, slightly tacky dough forms (use stand mixer with dough hook 4–6 minutes or by hand 6–8 minutes). Do not over-develop — the dough should be elastic but still soft. Shape into a rectangle, cover, and refrigerate 30 minutes to chill before lamination.

Mixing and First Rise

Place cold unsalted butter (300 g) between two sheets of parchment. Beat and roll with a rolling pin to form an even 20 x 15 cm (approx) rectangle about 1 cm thick. Chill until firm but pliable, about 15–20 minutes. Both dough and butter block should be chilled but workable.

Prepare Butter Block

On a lightly floured surface, roll dough into a rectangle roughly 30 x 20 cm. Place chilled butter block in center, leaving a margin of dough at edges. Fold dough over butter like a book so butter is enclosed. Seal edges. Roll gently into a long rectangle about 45 x 20 cm. Perform a letter fold (fold one third over center, then fold the remaining third over) — this is one turn. Wrap and chill 30 minutes. Repeat two more turns (total 3 turns), chilling 30 minutes between turns. After final turn chill at least 1 hour or overnight for best flavor.

Put milk (350 ml) in saucepan and heat until steaming but not boiling. Whisk egg yolks (3) with sugar (60 g) and cornstarch (25 g) until pale. Temper a ladle of hot milk into yolk mixture, whisking constantly, then pour mixture back into saucepan. Cook over medium heat, whisking continuously, until thick and bubbling for 30–60 seconds. Remove from heat, whisk in butter (20 g) and vanilla (5 ml). Transfer to a bowl, cover with plastic touching surface to prevent skin, cool to room temperature then refrigerate until set, about 1–2 hours.

Cook Pastry Cream

Cream softened butter (100 g) with sugar (90 g) until light. Add egg (1) and beat until incorporated. Fold in almond meal (120 g), flour (10 g), and almond extract (3 ml) until smooth. Chill briefly if too soft. Frangipane should be pipeable but hold shape.

Preheat oven to 200°C (400°F). Line two baking sheets with parchment. Roll laminated dough to a rectangle about 40 x 30 cm and 3–4 mm thick. Cut dough into 8 squares (~10 x 10 cm each). For each Danish: - Cheese Danish: fold corners toward center leaving a circular well, or create a round ring and pipe 2–3 tablespoons of chilled pastry cream into center. - Almond Danish: place a spoonful (about 1.5 tbsp) of frangipane in center of square, spread slightly. - Apricot Danish: press an apricot half into center of the square over a small spoon of pastry cream (1 tbsp) to help adhesion. Brush exposed dough lightly with egg wash (beat 1 egg + 5 ml water). Sprinkle turbinado sugar on fruit and almond danishes where desired.

Bake at 200°C (400°F) for 12–18 minutes until pastry is puffed and deep golden brown. Cheese danishes may take a bit longer; watch to prevent over-browning. Rotate pans halfway through for even color. Remove from oven and transfer to wire racks to cool slightly.

Warm apricot jam (50 g) with water (15 ml) in a small saucepan or microwave until thin and brush over apricot and almond danishes to give shine. For cheese danishes, if desired, mix powdered sugar (80 g) with milk (15 ml) to make a loose glaze and drizzle over centers. Optionally dust edges lightly with powdered sugar. Serve warm or at room temperature.

Store cooled danishes in an airtight container at room temperature up to 24 hours for best texture, or refrigerate up to 3 days (bring to room temperature before serving). Pastry cream-filled items are best consumed within 48 hours.

instant yeast

vanilla extract

unsalted butter (cold)

large egg yolks

cornstarch

unsalted butter

almond meal

unsalted butter (softened)

canned apricot halves (drained)

turbinado or coarse sugar (for sprinkling)

powdered sugar (for glazing)

milk (for glaze)

apricot jam (for shine)

water (to thin jam)

large egg (for egg wash)

cold water (for egg wash)

If your filtered water is not already chilled, place it in the refrigerator for at least 30 minutes. Pour 1 cup of chilled filtered water into a clean glass.

Chill and pour

Add 4 ice cubes to the glass to keep the water cold. Adjust the number of ice cubes to your temperature preference.

Add ice

If desired, add a lemon slice, a cucumber slice, or 1–2 fresh mint leaves to the glass for a subtle infused flavor. Gently stir once with a clean spoon to distribute flavor.

Serve immediately. Refill glass as needed.

Filtered water (chilled)

Ice cubes

Lemon slice

Fresh mint leaves

Cucumber slice

Wash all oranges thoroughly under running water. Roll each orange firmly on the countertop with the palm of your hand to loosen juices. Cut oranges in half crosswise and juice using a manual citrus juicer or an electric citrus press. Collect the juice into a large bowl or pitcher. Expect about 3/4 to 1 cup of juice per medium orange; 12 oranges should yield roughly 8–10 cups (about 1–1.25 liters) of juice.

Prepare and juice the oranges

If you prefer smoother bottled juice, pour the freshly squeezed juice through a fine-mesh sieve or cheesecloth into a clean container to remove pulp and seeds. Use the back of a spoon to press solids gently to extract maximum liquid. Discard solids.

Strain for clarity (optional)

Taste the strained juice. If it tastes too intense, stir in up to 1/2 cup (0.5 cups) filtered water a little at a time until you reach desired strength. If you want it sweeter, dissolve up to 2 tablespoons granulated sugar (or add 2 tablespoons simple syrup) into 1/4 cup of warm juice, then mix back into the full batch. Add 1 tablespoon fresh lemon juice if you want brighter acidity. Stir thoroughly to combine.

Adjust sweetness and flavor

If your bottles or jars are not pre-sterilized, wash them in hot soapy water and rinse well. To sterilize, submerge glass bottles and lids in boiling water for 5 minutes, then remove with tongs and place on a clean towel. While bottles are still warm, pour the prepared juice into the bottle(s), leaving about 1/2 inch (1 cm) headspace. Seal immediately with the lid.

Sterilize and bottle

Allow the bottled juice to cool to room temperature, then refrigerate. Chill for at least 1 hour before serving. Serve over ice if desired. Homemade fresh-squeezed orange juice is best consumed within 48–72 hours when kept refrigerated; shake gently before serving as natural separation may occur.

Chill and serve

This recipe is for fresh, refrigerated bottled juice, not for long-term shelf-stable canning. For longer storage, consider pasteurizing the juice (heat to 71.7°C / 161°F for 15 seconds or follow a tested pasteurization method) and process in a water-bath or follow safe commercial canning guidelines. Always refrigerate after opening.