We have been very busy after the profile of Flourish Baking Company in the dining section of Lower Hudson Westchester Journal .
In addition to our basic menu of savory pies, organic breads and confections, we've expanded our menu to include daily market specials such as savory vegetable muffins, vegetable soups by the quart, vegetable and cheese topped focaccias, and spanish omelettes. We also continue to offer seasonal fruit-filled scones, muffins and tarts. Some highlights from last week's menu include:
wild mushroom, broccoli rabe and ricotta muffins
asparagus, pepper and potato spanish omelette
carrot soup with coconut and kefir
lentil and quinoa vegetable stew
ramp, tomato and aged goat cheese focaccia
strawberry and pineapple scones
pear and blueberry almond tarts
coconut and strawberry tarts
Stop by or call to see what we are cooking in our kitchen this week.
RAMPS.......RAMPS..........RAMPS $5.50 per bunch
Michael has been foraging for ramps which are abundant at this time of year. He comes back to the kitchen with armloads! Enjoy them lightly cooked in olive oil and sea salt in risotto, omelettes, soups, tomato sauce, pasta - anywhere you might add garlic. The greens have a subtle hint of garlic and eat like wilted spinach.
FARMERS' MARKET NEWS
The Farmers' Market in Mamaroneck has now moved outdoors. Starting Saturday May 29th, the market moves to the Larchmont train station parking lot. Hope to see you there.
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Selections from our menu
SAVORY
Egg White Frittata*
Market Focaccia
Vegetable Pot Pies
Black Bean and Wild Rice Vegetable Burger*
Chickpea and Quinoa Vegetable Burger*
BREADS
Baguette
Olive Rosemary
Gluten Free Loaf*
Organic Whole Grain Crisps
FRUIT PIES and TARTS
Apple Crumb Pie * **
Strawberry Tart with Meyer Lemon *
CHOCOLATE CONFECTIONS
Pumpkin and Sunflower Seed Brittle*
Cranberry Walnut Flourless Brownie*
Flourless Chocolate Cake*
COOKIES
Lavender Shortbread
Gingersnaps
Chocolate Chip
Egg White Frittata*
Market Focaccia
Vegetable Pot Pies
Black Bean and Wild Rice Vegetable Burger*
Chickpea and Quinoa Vegetable Burger*
BREADS
Baguette
Olive Rosemary
Gluten Free Loaf*
Organic Whole Grain Crisps
FRUIT PIES and TARTS
Apple Crumb Pie * **
Strawberry Tart with Meyer Lemon *
CHOCOLATE CONFECTIONS
Pumpkin and Sunflower Seed Brittle*
Cranberry Walnut Flourless Brownie*
Flourless Chocolate Cake*
COOKIES
Lavender Shortbread
Gingersnaps
Chocolate Chip
* gluten free ** vegan
ORDER INFORMATION
Please visit our website www.flourishbakingcompany.com
CONTACT
FLOURISH Baking Company
160 Summerfield Street
Scarsdale, NY 10583
Tel/Fax 914-725-1026
For inquiries or orders,
please contact:
Diane Forley
Michael Otsuka
info@flourishbakingcompany.com
160 Summerfield Street
Scarsdale, NY 10583
Tel/Fax 914-725-1026
For inquiries or orders,
please contact:
Diane Forley
Michael Otsuka
info@flourishbakingcompany.com
ABOUT FLOURISH
FLOURISH Baking Company brings organic whole grains and vegetables together in baked goods that are tasty, nutritious, and flavorful. We combine a "root to fruit" approach to vegetables with distinctive mixes of organic whole grains and grain flours that include millet, quinoa, corn, barley, whole wheat, flax, buckwheat, and rye. We seek out locally grown and organic produce from the Hudson Valley.
Sign up for our email newsletter for updates on farmers' markets where we offer vegetable pot pies and tarts, a vegetable patty, dairy-free soups, as well as whole-grain fruit bars and tarts.
Sign up for our email newsletter for updates on farmers' markets where we offer vegetable pot pies and tarts, a vegetable patty, dairy-free soups, as well as whole-grain fruit bars and tarts.
CHEFS Diane Forley and Michael Otsuka
Chefs Diane Forley and Michael Otsuka share a career of professional cooking. Diane and Michael began their training on opposite coasts and continued their training in France, each with a respectvie group of notable chefs. Michael has served as executive chef in restaurants such as Patina in Los Angeles and Thalia in New York City. Diane, as chef-owner, opened Verbena Restaurant in New York followed by Bar Demi. After marrying, Diane and Michael joined forces at Verbena while Diane completed her acclaimed cookbook, Anatomy of a Dish. In 2009, Diane and Michael launched their new venture, FLOURISH Baking Company.