I. Goodbye Summer!
II. Happy Anniversary Flour
III. Recipe Sharing
IV. New Items
VI. Donations made possible by YOU
VII. Daily and Dinner Specials now online
VIII. Flour2 update
I. Goodbye Summer!
It seems that we were just telling you that our outdoor patio is open...and now we are getting ready to shut it down. The City allows us to keep the seats outside until around mid-October. As long as the weather cooperates, we'll keep the chairs and tables out for as long as we can. In the meantime, we've stopped our Sunday Summer Hours and are now closing at 3pm, not 5pm. It seems that a lot of customers are still trying to come in the late afternoon on Sundays, so next year we'll keep our Sunday Summer Hours through September into October as well. Thanks for understanding!
II. Happy Anniversary Flour
We are 6! On September 26 we will celebrate our 6th anniversary and as is our tradition we will be handing out mini cupcakes to all customers. It's our way of thanking YOU, our fantastic customers, for coming to see us every day, every week, every month. We couldn’t have made it to six amazing years without all of your support and suggestions. Please come see us on our birthday and enjoy a treat on us!
III. Recipe Sharing
We get requests occasionally for various recipes and we thought you might enjoy a recipe here to do at home. If you have questions please don’t hesitate to email us at joanne@flourbakery.com. Here's a very popular item at the bakery that is pretty simple to replicate at home. Happy baking!
Chocolate Banana Bread Pudding
1/2 pound of bread, preferably day-old, cubed
3 1/2 cups half and half
3 tablespoons cocoa
2 eggs
4 egg yolks
2/3 cups sugar
1/2 cup chocolate chips
3 bananas, sliced thin
1. Put bread in an oven-safe 9" x 13" baking pan
2. Heat half and half and cocoa until cocoa is dissolved
3. Whisk together eggs, yolks, and sugar
4. Whisk half and half into egg mixture and strain
5. Pour strained mix over bread and make sure bread is submerged
6. Cover and leave in refrigerator overnight
7. The next day, preheat your oven to 300 degrees
8. Sprinkle chocolate chips and bananas evenly over bread pudding
9. Cover lightly with foil and bake until custard has set, about 1 - 1.5 hours.
10. To test custard, poke a knife in the bread pudding and push it to the side; if liquid moves around the knife, continue baking.
11. Let bread pudding cool completely before cutting and serving. Yum!
IV. New Items
With the change in seasons comes a new array of items to tempt you! As the weather gets cooler we'll be re-introducing our bran muffin and our pumpkin muffin into the mix. At some point rhubarb and raspberries will fall out of season and we'll say goodbye to our rhubarb-raspberry pound cake. We've recently started a fantastic new pastry called Butter Breton Cake, or kouign-amman for those in the know. It's a souped-up croissant, essentially - butter, yeast and sugar folded and folded and folded together to make a scrumptious, flaky, butter treat. Our apricot almond bar pairs sliced almonds with tangy apricot jam and apricot halves all on a shortbread crust - delicious! We just started selling ice cream cookie sandwiches - two cookies with a vanilla bean ice cream in between. We'd love to hear what you think!
By customer request, mint oreos are in; peanut butter oreos are out. And for all of those who have been clamoring for butterscotch pudding and chocolate pudding and other custards, we are bringing each of them back one by one for guest appearances. We featured a milk chocolate crème brulee, then we re-introduced the butterscotch pudding, then chocolate pudding...what's next? Wait and see!
And as it gets cooler and cooler we'll bring back some more of our popular winter items such as craquelin and apple brioche. We'd love to hear of other ideas and treats you'd like to see here at Flour.
V. Donations
Every year we commemorate 9/11 by donating our sales for that day to two local organizations that are near to us both literally and emotionally, the South End Community Health Center and Project Place. This year we made out two checks of $2500 each to these two organizations and we couldn’t have done it without your support and patronage. Thank you!
VI. Daily and Dinner Specials
Just a reminder that we post our daily specials along with our weekly dinner specials online at www.flourbakery.com. Check them out and come on in!
VI. Flour2 Update
As we mentioned in the last newsletter, we are opening a second Flour in the winter, hopefully by the beginning of December. We are thrilled and excited to be able to bring Flour treats and smiles to another neighborhood. You'll see some familiar faces at the new place as we transfer a few people over to help us out. The location is Fort Point Channel behind the Children's Museum; the time frame is early December if all the stars are aligned. Please come see us at our new location and spread the word among your friends!
As always we invite comments and questions on our food, service, this newsletter, the color of the bathroom walls, anything and everything! We feel so lucky to be able to be doing what we love -- offer delicious food with warm welcoming service -- every day to our customers, and we'd love to hear how we can do better. Thank you for coming to see us!
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