CROISSANT

GRILLED MAYAN SHRIMP

BAGUETTE

STEEL – CUT IRISH OATMEAL

CROISSANT AU JAMBONET BECHAMEL

MINI GOAT CHEESE & TOMATO

With applewood smoked bacon and roasted togarashi seasoning on our multigrain bread.

EGG SALAD TARTINE

Seasonal fresh fruit with granola and yogurt.

YOGURT PARFAIT

With pickled red onion, chives, capers and cherry tomatoes on our pain de mie.

SMOKED SALMON TARTINE

With radish, feta cheese, black sesame seeds and sliced cornichons on our demi ficelle.

AVOCADO TARTINE

FRUIT SALAD

A fresh take on a classic dish with fresh roma tomatoes and seasoned beef

SCHNIPPERS OLD FASHIONED

Mixed greens, honey roasted pecans, gorgonzola crumbles and balsamic dressing.

Lunch Pecan Salad

Romaine lettuce, garlic croutons, parmesan shavings and Dijon vinaigrette.

Lunch Caesar Salad

INSALATA

politan style 'San Marzano' tomato sauce, low fat mozzarella, fresh chopped garden salad, basil, E.V.O.O. drizzle

MARGHERITA

Nappa Cabbage

Mushrooms

Kale

Broccoli

(Vegan) Beyond Meat chicken, roasted peppers, caramelized onions, cilantro, red beans, tortilla chips & kale tossed with chiptole ancho vinaigrette.

Ranchero Quinoa

Grilled chicken, roasted peppers, Daikon, cilantro, cherry tomatoes, red beans, kale, scallions and corn tossed with sweet chili sauce.

Southwestern Quinoa

Crushed avocado, salt, pepper, everything seeds, lemon, and diced tomato.

AVOCADO TOAST

Three egg whites, turkey bacon, avocado, and Swiss cheese.

THE COLUMBUS

In a small bowl, combine the lukewarm milk and the active dry yeast with 1 tsp of the sugar (from the listed amount). Stir gently and let sit 5–10 minutes until foamy.

Activate yeast

In the bowl of a stand mixer fitted with the dough hook, combine the all-purpose flour, remaining sugar, and salt. Mix briefly to combine.

Add the proofed yeast mixture, cold water, softened butter (40 g), and the whole egg. Mix on low speed until a rough dough forms, about 3–4 minutes, then increase to medium-low and knead 4–6 more minutes until the dough is smooth and slightly elastic. Dough should be cohesive but not overly sticky. If too wet, add up to 10–20 g more flour; if too dry, add a teaspoon of water at a time.

Shape the dough into a ball, place in a lightly oiled bowl, cover with plastic wrap, and refrigerate for at least 1 hour or up to overnight. Chilling relaxes the gluten and makes lamination easier.

While the dough chills, prepare the butter block. Place the 250 g cold butter between two sheets of parchment paper or plastic wrap. Bash and roll the butter with a rolling pin to soften slightly and shape into a 20 x 15 cm (about 8 x 6 in) rectangle. The block should be pliable but still cold; refrigerate if it becomes too soft.

On a lightly floured surface, roll the chilled dough into a rectangle roughly 30 x 20 cm (12 x 8 in). Keep edges reasonably straight.

Place the butter block on one half of the dough so that the long edge of the butter aligns with the long edge of the dough, leaving a small margin. Fold the other half of the dough over the butter and seal the edges to encase the butter completely. Pinch seams to ensure butter won't escape.

Turn the dough so the sealed seam is on your left (like a book). Roll the dough gently into a rectangle approximately 60 x 20 cm (24 x 8 in), keeping an even thickness and making sure butter remains enclosed. If butter begins to break through, chill the dough 15–20 minutes until firm.

Perform a single letter fold: fold the right third of the dough toward the center, then fold the left third over it (like folding a letter). This completes one single (3-fold). Wrap in plastic wrap and chill 20–30 minutes.

First Fold (Letter Fold)

Rotate the dough 90° so the short side faces you. Roll again to 60 x 20 cm and repeat the single (3-fold). Wrap and chill 20–30 minutes.

Second Fold

Repeat the rotation, roll to 60 x 20 cm, and perform a final single (3-fold). Wrap and chill for at least 1 hour or up to overnight. You should have completed three single folds (equivalent to 3 turns).

Third Fold

After the final chill, turn the dough out onto a lightly floured surface and roll into a rectangle about 45 x 30 cm (18 x 12 in) and about 4–5 mm thick. Keep edges straight and even thickness.

Trim the edges to make a clean rectangle. Cut the dough in half lengthwise to make two long strips (each about 15 x 45 cm). Cut each strip into triangles approximately 10–12 cm base and 18–20 cm tall (for standard croissants), yielding about 12–14 croissants total depending on sizing.

To shape each croissant, take a triangle and make a small 1 cm slit at the center of the base. Starting at the base, gently stretch the triangle slightly, then roll toward the tip, keeping tension so layers wrap around each other. Place the croissant on a parchment-lined baking sheet with the tip tucked under to prevent unrolling and with the seam side down. Curve the ends slightly to form a crescent if desired.

Prepare the egg wash: whisk the egg yolk, whole egg, and 1 tablespoon milk until smooth. Lightly brush each shaped croissant with egg wash, taking care not to deflate them by brushing too hard.

Cover the croissants loosely with plastic wrap or a clean towel and proof at 24–26°C (75–79°F) until they are noticeably puffy and have increased about 60–80% in volume, typically 1.5–3 hours depending on room temperature. For a deeper flavor, proof more slowly in the refrigerator overnight (8–12 hours), then bring to room temperature briefly before baking and brush with egg wash again.

Preheat the oven to 200°C (400°F). Place a rack in the middle of the oven. If desired, place an empty shallow pan on a lower rack to create a humid oven (optional).

Just before baking, give the croissants a final gentle egg-wash brush. Optionally score a small slash across the top to encourage even rise.

Bake the croissants for 12 minutes at 200°C (400°F). After 12 minutes, reduce the oven temperature to 180°C (350°F) and bake for an additional 6–8 minutes until deeply golden brown and crisp. Total bake time ~18–20 minutes. If using a convection oven, reduce temperature by 15–20°C and monitor closely.

Remove from oven and transfer to a cooling rack. For a shiny finish, brush lightly with melted butter as soon as they come out of the oven. Allow to cool for 10–20 minutes before serving. Dust with powdered sugar if desired and serve with butter or jam.

All-purpose flour

Milk, lukewarm (about 100°F / 38°C)

Water, cold

Active dry yeast

Granulated sugar

Salt

Unsalted butter, softened (for dough)

Egg, large

Unsalted butter, cold (high-quality, block)

Egg yolk

Whole egg

Milk

Powdered sugar

Jam, chocolate or butter for serving

In a food processor or blender, combine 1 cup packed basil leaves, 1/4 cup cilantro leaves, 3 tbsp fresh lime juice, 2 tbsp orange juice, 3 tbsp olive oil, 1 tsp adobo or achiote paste, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1/2 tsp ground coriander, 3 minced garlic cloves, 1 tsp honey, 1 tsp sea salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes (if using). Pulse until you have a smooth, bright green marinade. Scrape down the sides and pulse once more to fully combine.

Prep basil-cilantro marinade

Taste a small spoonful and adjust seasoning: add a little more salt or lime juice if it needs more brightness, or a bit more honey if too tart. The marinade should be balanced between herbaceous, tangy, and gently spicy.

Taste and adjust

Place 24 large peeled and deveined shrimp in a shallow container or resealable bag. Pour about 3/4 of the prepared marinade over the shrimp, reserving the remaining 1/4 for finishing. Toss or turn to coat thoroughly. Marinate in the refrigerator for 20–30 minutes. Do not marinate more than 45 minutes or the acid will begin to 'cook' the shrimp and make them tough.

Marinate shrimp

If using wooden skewers, soak them in water for at least 30 minutes before grilling. Preheat grill to medium-high (about 400°F / 200°C). Oil the grill grates lightly or brush the shrimp with a little oil to prevent sticking.

Prepare grill and skewers

Thread the marinated shrimp onto skewers, leaving a little space between each so heat circulates (about 3 shrimp per skewer if using 8 skewers). Discard any leftover marinade that contacted raw shrimp; reserve the saved portion for brushing after cooking.

Assemble shrimp

Place skewers on the preheated grill. Cook for about 2–3 minutes per side, flipping once, until shrimp are opaque and firm and have light grill marks. Total cook time should be 4–6 minutes depending on shrimp size. Avoid overcooking — shrimp become rubbery if left on too long.

Grill shrimp

During the last 30 seconds on the grill, brush the shrimp lightly with the reserved marinade (which was not in contact with raw shrimp) or with a little extra-virgin olive oil. Remove skewers from grill and let rest for 2 minutes.

Brush and rest

Transfer grilled shrimp to a serving platter. Drizzle with 1 tbsp extra-virgin olive oil, sprinkle with 1/4 cup thinly sliced fresh basil, and a pinch (about 1/4 tsp) coarse sea salt if desired. Serve with lime wedges alongside for squeezing.

Garnish and serve

large shrimp, peeled and deveined (16-20 count)

fresh basil leaves, packed

fresh cilantro leaves, packed

fresh lime juice

orange juice

olive oil

adobo paste or tomato adobo (or 1 tbsp achiote paste)

smoked paprika

ground cumin

ground coriander

garlic cloves, minced

honey or agave

sea salt

black pepper, freshly ground

red pepper flakes (optional, for heat)

fresh basil leaves, thinly sliced (for garnish)

lime wedges

extra-virgin olive oil (drizzle)

coarse sea salt (optional, finishing)

skewers (if using wooden, soaked 30 min)

If using active dry yeast, dissolve 2 tsp yeast in 60 ml warm water (about 38–40°C). Let stand 5–10 minutes until foamy. If using instant yeast, you can mix it directly into the flour and skip this separate bloom step.

Prepare yeast

In a large mixing bowl, combine 500 g bread flour and 10 g fine sea salt. Stir to distribute the salt evenly.

Mix flour and salt

Make a well in the flour. Pour the foamed yeast mixture (or sprinkle instant yeast) into 420 ml lukewarm water and pour into the well. Using a dough scraper or wooden spoon, mix until a shaggy, sticky dough forms and all flour is hydrated (about 2–3 minutes).

Combine water and yeast with flour

Cover the bowl with a damp towel or plastic wrap and let the dough rest 20–30 minutes. This hydrates the flour and helps gluten development.

Autolyse / Rest

Perform 3 sets of stretch-and-folds at 20-minute intervals: wet your hand, lift one side of the dough and fold it over the middle, turn the bowl 90°, repeat until you have folded all sides. After the final fold, cover and let the dough bulk ferment at room temperature for 60–90 minutes total, or until it has increased about 30–50% and shows bubbles on the surface. If using a poolish or preferment, reduce yeast in the dough and extend fermentation accordingly.

Stretch and fold (bulk fermentation)

For more flavor, transfer covered dough to the refrigerator for 8–18 hours after the initial folds. Bring back to room temperature (about 1 hour) before shaping.

Optional cold retardation

Turn the dough out onto a lightly floured work surface. Divide into 3 equal pieces (about 375–380 g each for standard baguettes). Gently pre-shape each piece into a loose cylinder by folding the ends toward the center. Let rest uncovered for 15–20 minutes to relax the gluten.

Pre-shape

Take one rested cylinder, flatten gently into a rough rectangle with fingertips to degas slightly. Fold the top third down toward the center, press to seal. Fold the bottom third up over the seam, press to seal. Cup your hands around the dough and roll it away from you, applying gentle pressure to taper the ends. Aim for a length of about 35–40 cm. Repeat for remaining pieces.

Final shape (classic baguette)

Sprinkle a couche (linen) or baking tray with cornmeal/semolina. Place shaped baguettes seam-side up spaced apart to allow expansion. If using a couche, make gentle folds in the linen to support the loaves. Cover loosely with oiled plastic or a damp cloth and proof for 45–60 minutes at room temperature, until the loaves have visibly expanded but still spring back slowly when pressed lightly.

Proof on couche or baking parchment

Place a baking stone or heavy baking sheet on the middle rack and an empty metal tray on the bottom rack. Preheat the oven to 250°C (480°F) for at least 45 minutes so the stone is thoroughly hot. Just before baking, have 200 ml hot water ready for steam.

Preheat oven and prepare steam

Carefully transfer proofed baguettes seam-side down onto a peel or another inverted baking sheet dusted with semolina. Using a very sharp lame or razor, make 3–5 diagonal slashes about 15–20° off vertical, 12–15 cm long, cutting 3–5 mm deep. Make quick confident cuts to get good ear development.

Score the loaves

Slide the loaves onto the preheated stone. Immediately pour the 200 ml hot water into the empty bottom tray to create steam and quickly close the oven door. Bake at 250°C (480°F) for 12 minutes with steam.

Bake with steam

After 12 minutes, remove the bottom tray (or open a vent) to let steam escape and reduce oven temperature to 230°C (450°F). Bake another 8–12 minutes until the crust is deep golden brown and the internal temperature reaches about 96°C (205°F). Total bake time ~20–24 minutes depending on oven and loaf size.

Finish baking

Remove baguettes from the oven and transfer to a wire rack. Let cool completely for at least 45 minutes before slicing to finish crumb setting.

Cool

Serve the baguette the same day for best crust and texture. Store at room temperature wrapped loosely in a cotton bag or paper bag for up to 2 days. To refresh stale baguette, sprinkle with water and reheat in a 180°C oven for 5–8 minutes.

active dry yeast

warm water (for yeast)

lukewarm water (for dough)

bread flour (or strong all-purpose flour)

fine sea salt

optional preferment/old dough (poolish) - see note

cornmeal or semolina (for dusting)

water (for steam tray)

Measure 1 cup steel-cut oats. Rinsing is optional: if you prefer a cleaner dust-free texture, place oats in a fine mesh strainer and rinse briefly under cold water, shaking off excess.

Measure and Rinse (optional)

In a medium heavy-bottomed saucepan, bring 4 cups water to a rolling simmer over medium-high heat.

Boil Water

Stir in the steel-cut oats and 1/2 teaspoon kosher salt. Reduce heat to low–medium so the pot maintains a gentle simmer (small steady bubbles).

Add Oats and Simmer

Cook uncovered, stirring occasionally to prevent sticking, until the oats are tender but still have a slight chew: about 20–25 minutes for a toothsome texture. For creamier oats, cook 25–30 minutes, stirring more frequently during the final 5 minutes.

Cook and Stir

When the oats have absorbed most of the water but are still saucy, stir in 1/2 cup whole milk and continue cooking 2–3 minutes until the mixture is creamy and just thickened. Adjust consistency with 1–2 tablespoons additional milk or cream if desired.

Add Milk and Finish

Remove the pot from heat. Stir in 1 tablespoon unsalted butter, 2 teaspoons brown sugar, and 1 tablespoon maple syrup. Taste and adjust sweetness as preferred.

Stir in Butter and Sweetener

Sprinkle in 1/4 teaspoon ground cinnamon and stir to incorporate.

Season

Spoon oatmeal into bowls. Top each serving with fresh fruit (about 1/2 cup total for the batch) and 2 tablespoons chopped toasted nuts. Drizzle extra maple syrup if desired.

Portion and Top

Serve immediately while hot. Offer additional milk or cream on the side for loosening and more brown sugar or maple for extra sweetness.

Serve Warm

steel-cut Irish oats

water

whole milk

kosher salt

unsalted butter

brown sugar

maple syrup

ground cinnamon

fresh fruit (berries, banana, or sliced apple)

chopped toasted nuts (walnuts or pecans)

milk or cream (optional, to loosen)

Pour the milk into a small saucepan and warm over low heat until just steaming but not boiling; keep warm while making the roux.

Warm the milk

In a medium saucepan over medium heat, melt 3 tbs unsalted butter. When foam subsides and butter is melted, add 3 tbs all-purpose flour and whisk constantly for 1½–2 minutes to cook the flour without browning.

Make the roux

Gradually pour the warm milk into the roux in a slow, steady stream while whisking to prevent lumps. Continue to cook and whisk until the sauce thickens and becomes smooth (about 4–6 minutes). Remove from heat and stir in 1 tsp salt, 1 tsp freshly ground black pepper, and 1 tsp ground nutmeg. Taste and adjust seasoning. Keep the béchamel warm (cover to prevent skin).

Add milk and season

Preheat your oven to 200°C (400°F). Position a rack in the center of the oven.

Preheat oven

Slice each croissant horizontally about two-thirds of the way through so the top remains attached like a hinge (or fully split if preferred). If using firmer store-bought croissants, you can hollow a small amount of interior to make room for filling.

Prepare croissants

Lightly spread about 1 teaspoon Dijon mustard on the cut interior of the bottom half of each croissant (optional). Place 2 slices of ham folded to fit onto the bottom half. Spoon roughly 2–3 tbs of the warm béchamel over the ham (enough to coat but not make soggy). Sprinkle about 2–3 tbs (roughly ¼ cup total per croissant) of grated Gruyère over the béchamel. Close the top of the croissant.

Assemble with mustard, ham, cheese

Place assembled croissants on a baking sheet lined with parchment. Lightly brush the tops with 1 tbs melted butter. Spoon or pipe remaining béchamel over the top of each croissant (about 1–2 tbs each) and evenly sprinkle the reserved 1 cup grated cheese over the tops for gratinée.

Brush and top

Bake in the preheated oven for 8–12 minutes, or until the cheese is melted, bubbling, and lightly golden and the croissant is warmed through. If you want a deeper gratinée, finish under a hot broiler/grill for 1–2 minutes—watch closely to avoid burning.

Bake until golden and bubbling

Remove from oven and let rest 1–2 minutes. Brush any exposed pastry edges with a little extra melted butter if desired. Sprinkle chopped fresh parsley over the tops for color. Serve immediately while warm.

Croissant

Grilled Mayan Shrimp

Baguette

Steel – Cut Irish Oatmeal

Croissant Au Jambonet Bechamel

Mini Goat Cheese & Tomato

Egg Salad Tartine

Yogurt Parfait

Smoked Salmon Tartine

Avocado Tartine

Fruit Salad

Schnippers Old Fashioned

Lunch Pecan Salad

Lunch Caesar Salad

Insalata

Margherita