Flourish Baking Company

Saturday's Farmers' Markets

2012-01-27T15:53:00.005-05:00

We will be at the Bronxville as well as Mamaroneck Farmers' Markets tomorrow.

The Bronxville market (8:30 am-1:00 pm) is at Stone Place at Paxton Avenue.

The Mamaroneck market (9:00 am-1:00 pm) is located at St. Thomas' Episcopal Church, 168 W. Boston Post Rd.

We'll have a selection of savory baked items:
Lentil Simmer Vegetable Pot Pie

with Broccoli, Spinach and Roasted Onion (vegan)

Slow-Cooked Greens Vegetable Pot Pie

with Lemon, Garlic and Goat Cheese

Ratatouille Vegetable Pot Pie

with Eggplant, Tomato and Basil (vegan)

Sweet Potato Mash Vegetable Pot Pie

with Carrots, Peas and Curry
Mushroom and Turnip Polenta Pie
Broccoli and Cheddar Savory Muffin

Arugula and Mushroom Savory Muffin

Dairy-free vegetable soups:

Cauliflower White Bean

Asparagus

And some sweets:

Coconut Ginger Scone (wheat free)

Banana Date Muffin (vegan)

Lavender Shortbread Cookies

Mamaroneck Indoor Farmers' Market

2012-01-13T16:53:00.002-05:00

We'll be at the Mamaroneck Indoor Winter Farmers' Market tomorrow, Saturday, from 9am-1pm. The market is located at St. Thomas' Episcopal Church, 168 W. Boston Post Rd.

Stop by for vegetable pies, tarts, dairy-free soups, and spreads:

Mushroom and Turnip Polenta Pie
Broccoli and Spinach Souffle
Asparagus and Salsify Tart
Egg White Scramble Tart with Ricotta Cheese
Frittata with Potatoes, Spinach and Roasted Peppers
Focaccia with White Beans, Caramelized Onions and Mozzarella
Flourish Vegetable Pot Pies: lentil simmer, slow-cooked greens, ratatouille, sweet potato mash

Country Lentil Soup
Cauliflower White Bean Soup
Tuscan Bean Puree
Eggplant Caponata

Gingerbread Muffin
Lavender Shortbread
Granola

Expanding to Whole Foods Market - North Atlantic

2011-12-28T11:40:00.008-05:00

The year is coming to a close and it has been exactly one year since Whole Foods Market began selling our pies in the New York metropolitan area. We are happy to announce that we will be expanding to a new region of Whole Foods, which includes stores in Massachusetts, Connecticut, Rhode Island and Maine. Many thanks to our amazing team: Nohemi (our lead pie chef), Edgar, Laura, Vicki, Armando and Angel.

Winter Holiday Specials

2011-12-23T10:20:00.002-05:00

Soups, Salads and Savory Pastries:
Organic Pearled Barley with porcini mushrooms and truffle oil 8.00 per pt.
Country Lentil Stew 12.00 per qt.
Sweet Potato and Macintosh Apple Soup 12.00 per qt.
Beet and Quince Salad with pecan vinaigrette 7.50 per pt.
Tomato, Basil, and Mozzarella Cheese Muffin 2.75
Savory Tart with broccoli rabe, chickpeas, and caramelized onion 6.00
Winter Vegetable Focaccia with braised cabbage, kale, and feta cheese 4.5o per slice 24.00 per sheet
Asparagus, Salsify, and Baby Spinach Tart 6.00

Tea Cakes (20 oz. mini loaves)
Gingerbread Cake with fresh ginger root, black pepper, and blackstrap molasses 8.00
Panettone, light brioche studded with dried cranberries, apricots, and papaya 10.00
Cinnamon Raisin Whole Wheat Brioche with golden raisins 6.75
Gift Assortment of Tea Cakes 24.00 for three loaves

Confections
Gingerbread People 1.50
Chocolate Pistachio Biscotti 3.00 for 6
Meringues sweetened with organic whole cane sugar with toasted nuts and sea salt 3.00 for 6

2011-11-01T14:36:00.006-04:00

Thanksgiving 2011 Menu
Vanilla Bean Roasted Butternut Squash Bisque (per qt.) 12.00
Wild Mushroom and Polenta Gratin (serves 6-8) 18.00
Brussels Sprout Hash and Roasted Chestnuts (per qt.) 12.00
Stuffing with Apples, Leeks and Brioche (per qt.) 10.00
Cranberry Relish with Orange and Raspberries (per pt.) 7.50
Cornbread Mini Muffins with Cheddar Cheese (per dozen) 7.50

Holiday Pies:
Traditional Apple Pie 26.00
a traditional double-crusted pie filled with a blend of Hudson Valley apples, cinnamon, and spices.

Cranberry Apple Crostata with Almonds 24.00
a rustic puff-pastry tart with sliced apples, cranberries and almonds.

Sweet Potato Shoofly Pie 20.00
a molasses-roasted sweet potato pie with a crumbly organic brown sugar topping.

Pecan Tart 28.00
a classic nut tart filled with Georgia pecans and made with organic brown sugar.

Pumpkin Pie 18.00
with cinnamon, nutmeg, clove and cardamom.

Pies are nine-inches in diameter and serve six to eight people.
All grains and flours are organic. All pies are dairy, made with organic butter.

We are taking advance orders up through Friday, November 18.
Please call 914-725-1026 or email info@flourishbakingcompany.com.

Irvington Farmers Market Today

2011-08-17T13:05:00.003-04:00

We will be at the Irvington Farmers Market today from 3:30pm to 7:30pm.

Specials for today include two savory muffins:
Artichoke, Mozzarella, and Swiss Chard
Mushroom, Parmesan, and Beet Greens

and two fiber-rich morning muffins:
Whole Wheat Raisin Bran with Molasses and Prunes
Cinnamon Apple with Rolled Barley and Oats

The savory as well as the sweet muffins are 3.00.

We will also have our usual selection of freshly baked breads, dairy free soups, and vegetable topped focaccia, as well as our vegetable pot pies.

Farmers Markets this Saturday

2011-07-08T12:38:00.003-04:00

We will be at the Bronxville as well as Larchmont Farmers Market tomorrow from 8:30am to 1:00pm.

Specials for tomorrow include two open-faced vegetable tarts in a non-dairy seven organic whole-grain crust:

Corn Succotash: corn, turnips, lima beans, onions, stringbeans, eggs, sea salt, cilantro, fennel greens.

Egg White Scramble: Spinach, kale, tomatoes, caramelized onions, egg whites, ricotta cheese, parmesan cheese, and sea salt on an organic whole wheat flour crust.

The vegetable tarts are 6.00.

We will also have two summer soups to be served cold:

Carrot Ginger: organic carrots, celery, leeks, onions, organic carrot juice, vegetable broth, extra virgin olive oil, ginger, herbs, spices, sea salt.

Green Gazpacho: cucumbers, tomatoes, celery, red onions, green peppers, parsley, roasted garlic, scallions, extra virgin olive oil, apple cider vinegar, lemon juice, spices.

Soups are sold frozen at 12.00/quart.

Farmers Markets

2011-06-24T14:29:00.002-04:00

We will be at the Bronxville as well as Larchmont Farmers Market tomorrow from 8:30am to 1:00pm. The Bronxville market is on Stone Place at Paxton Avenue. The Larchmont market is at the Metro North Parking Deck #3 off Chatsworth Avenue.

In addition to freshly baked breads, all vegetable soups, vegetable topped focaccia, and vegetable pot pies, we will have two open-faced vegetable tarts:

Egg White Scramble: Spinach, kale, tomatoes, caramelized onions, egg whites, ricotta cheese, parmesan cheese, and sea salt on an organic whole wheat flour crust.

Sweet Pea and Asparagus: Sweet peas, asparagus, spinach, ramps, fingerling potatoes, vegetable broth, milk, eggs, cream, nutmeg, black pepper, and sea salt on an organic whole wheat flour crust.

The 12 oz.vegetable tart is 6.00.

Bronxville Farmers Market

2011-06-03T16:04:00.002-04:00

We will be at the Bronxville Farmers Market tomorrow from 8:30am to 1:00pm. The market is at Stone Place at Paxton Avenue.
For more information, contact the market at 914-479-2246.

Our farmers market menu includes:
fresh-baked breads
vegetable topped focaccia
vegetable pot pies
vegetable tart (egg white, kale and ricotta cheese)
non-dairy vegetable soups (carrot sweet potato; zucchini chickpea; gazpacho)
vegetable muffins (cornbread cheddar; asparagus lemon basil with spelt flour)
fruit muffins (whole wheat banana)
granola

Summer Markets in Bronxville and Larchmont

2011-05-30T07:35:00.000-04:00

In addition to joining the farmers' market at Larchmont for our second season, we will be starting at Bronxville, beginning June 4th. Look for our savory pot pies, vegetable muffins, open-faced vegetable tarts, vegetable soups, focaccia, spelt flour cookies, and some seasonal specials.

Hours for both markets are from 8:30am to 1:00pm.

Bronxville:
Stone Place at Paxton Avenue
http://www.bronxvillechamber.com/farmers-market/

Larchmont:
Metro North Parking Deck #3 off Chatsworth Ave.
http://www.communitymarkets.biz/market.php?market=24

What Happens When NYC

2011-05-30T07:31:00.001-04:00

"What Happens When Women Take Over" is a Monday-night-only dining series whose mission is to showcase and celebrate the talented women in the hospitality industry. On Monday nights starting Monday, April 11th through October, Chef John Fraser, in partnership with series ambassador Chef Amanda Frietag, will collaborate with female chefs, pastry chefs and sommeliers who have influenced the dining landscape to give these talented professionals a platform to experiment and reach beyond the dishes, desserts and wines that diners would expect in their respective restaurants, allowing them to be creative and truly think outside of the box.

The evenings will offer a 3-course menu ($58) with wine pairings ($38).
20% of the Monday evenings net sales will be donated to a charity of the executive chef's choice.

Diane will be the invited guest chef on Monday, June 20th. She will be paired with wine director Claire Papparazzo from Blue Hill Restaurant.

For phone reservations, please call the restaurant directly at 212-925-8310.
For online reservations, please contact Urbanspoon -
http://www.urbanspoon.com/r/3/1567024/restaurant/Soho/What-Happens-When-New-York.
For further information, see the What Happens When website.

Spring All Vegetable Soups

2011-05-24T10:23:00.003-04:00

Our current menu of all vegetable non-dairy soups includes:

Spring Asparagus*
Watercress Ramp*
Celery Root Puree*
Cauliflower, Carrot, and White Bean
Zucchini, Chickpea, and Thyme
English Pea and Basil
White Bean Minestrone

*may be served hot or chilled

Soups are available frozen, by the quart for 12.00.

Artisan Bread Workshop at Hot Bread Kitchen

2011-05-16T12:28:00.004-04:00

Last Saturday, we had the pleasure of participating as a sponsor for the Artisan Bread Workshop at Hot Bread Kitchen in New York City. Founded by Jessamyn Waldman and managed by Katrina Schultz, this company is a non-profit social enterprise 'that creates better lives for low-income women and their families... by paying women while they learn the skills necessary to launch food businesses and achieve management track positions in food manufacturing.' It is a wonderful operation and we wish them all the success.

At the all-day workshop, leading women bakers led classes on baking artisan breads - Amy Scherber of Amy's Bread, Sarah Black of Fairway, Sharon Burns of Bread Alone, Monica Calderon of Grandaisy, and Karen Bornarth of Pain Quotidien.

Farmers Market Saturday

2011-05-06T15:07:00.002-04:00

Stop by the Mamaroneck Farmers' Market tomorrow, May 7, 9am-1pm at St. Thomas' Episcopal Church, 168 W. Boston Post Road.

Tomorrow's special is a Mother's Day Tart: Mixed Berries with Wildflower Honey and Ginger in a whole wheat sour cream crust.

Farmers Market Saturday

2011-04-29T16:15:00.002-04:00

Stop by the Mamaroneck Farmers' Market tomorrow, April 30, 9am-1pm at St. Thomas' Episcopal Church, 168 W. Boston Post Road, where we will have a variety of savory as well as sweet baked goods, breads, and vegetable soups, such as:

Savory Mini Muffins:
Asparagus, Basil, and Lemon
Sweet Potato, Corn, and Rosemary
8.50/dozen

Non-Dairy Vegetable Soups:
Watercress and Ramp
White Bean Minestrone
Celery Root Potato
12.00/quart

Coconut Wafer Cookies (dairy and wheat free)
2.50

Farmers Market Saturday

2011-04-15T17:22:00.002-04:00

We will be at the Mamaroneck Farmers' Market tomorrow, April 16, 9am-1pm.
The market is at St. Thomas' Episcopal Church, 168 W. Boston Post Road.

We will be offering a number of specials for Passover:
Matzoh Ball Soup with Root Vegetables, 12.00 per quart
Rosemary Garlic and Parmesan Crusted Matzoh, 5.00 per box of 3 sheets
Freshly Grated Horseradish, 6.00 per half pint

Sweet and Salty Meringues with Chocolate Drizzle, 2.50 per half dozen
Almond Whole Wheat Matzoh Brittle, 7.50 per box of 3 sheets
Mini-cake Assortment: Chocolate Hazelnut; Almond and Wildflower Honey; and Lemon Verbena Blueberry Almond, 12.00 per dozen

Whole Foods Tasting

2011-04-15T17:19:00.002-04:00

We will be sampling our Vegetable Pot Pies tomorrow at the NYC Whole Foods Market in Tribeca, 270 Greenwich St., between Warren and Murray Sts. from 11am to 3pm.

All Vegetable Soups

2011-04-15T17:14:00.002-04:00

Our current menu of vegetable soups includes:

Spring Asparagus
Carrot Ginger
Black-Eyed Pea and Cabbage
Spicy Eggplant and Roasted Pepper
Black Bean and Quinoa Chili
White Bean Minestrone
Porcini Mushroom Bisque
Celery Root Potato Puree
Broccoli Potato
Roasted Cauliflower and White Bean

All soups are non-dairy and are sold frozen, by the quart, for 12.00.

Vegetable Pot Pie Tastings

2011-03-30T12:08:00.002-04:00

We will be sampling our vegetable pot pies in New York City tomorrow, Thursday March 31 from noon-2pm at Dean and DeLuca (560 Broadway/Prince St.)and from noon-4pm at Whole Foods Market on the upper west side (808 Columbus Ave./97th St.).

Farmers Market Saturday

2011-03-25T12:59:00.002-04:00

We will be at the Mamaroneck indoor farmers' market tomorrow, March 26, 9am-1pm.
The market is at St. Thomas' Episcopal Church, 168 W. Boston Post Road.

In addition to our weekly selection of breads, vegetable pot pies, and confections, we will have the following specials:

Savory Asparagus, Ricotta and Basil Mini Muffin 9.00/dozen

Asparagus Soup with onions, potatoes, celery, leeks 12.00/qt

Eggplant Caponata 5.00/half pt

Cranberry, Orange, Ricotta Cheesecake (5" individual serving) 5.00 ea

Flourless Chocolate Mini Muffin 7.25/dozen

Fruit and Vegetable Muffins

2011-03-16T18:16:00.003-04:00

We are now featuring fruit as well as vegetable mini muffins. Packaged by the dozen, the fruit muffins are 7.25 and the vegetable muffins are 9.00.

Our current fruit muffin is a nondairy Morning Glory, with apples, apple sauce, carrots, organic whole wheat and all-puprose flours, organic brown sugar, cinnamon, baking soda, coconut, sunflower seeds, raisins, grapeseed oil, vanilla, eggs, and miller's bran.

The vegetable muffin is a broccoli, mushroom, and cheddar spelt flour muffin with broccoli, kale, collards, onions, mushrooms, cheddar cheese, organic spelt flour, eggs, extra virgin olive oil, grapeseed oil, agave, yogurt, baking soda, baking powder, fennel seed, and sea salt.

St. Patrick's Day

2011-03-16T18:02:00.003-04:00

For St. Patrick's Day we are featuring Irish Soda Bread (with and without caraway seeds). Made with organic flours including whole wheat, raisins, and organic whole cane sugar and butter, this 1 1/2 lb. bread is 9.00.

We also have a freshly baked Guiness Stout Rye. The bread has a rich malt flavor and a crisp and chewy crust. The 2 lb. bread is 7.50.

Whole Foods Tastings

2011-03-16T17:56:00.002-04:00

We will be sampling our vegetable pot pies at Whole Foods Market tomorrow the 17th from 10am to 2pm in Darien, CT and this Saturday the 19th in West Orange, NJ from 11am to 3pm as well as in NYC at the upper west side store, 808 Columbus Ave. (W.98th St.)

Whole Foods Tasting

2011-02-28T09:21:00.002-05:00

We will be sampling our vegetable pot pies at Whole Foods Market today from noon to 4pm in New York City at the Bowery location: 95 East Houston Street, corner of the Bowery and East Houston.

Whole Foods Tasting

2011-02-18T11:12:00.000-05:00

We will be sampling our vegetable pot pies at Whole Foods Market in Tribeca today from 3pm-7pm. The address is 270 Greenwich Street between Warren and Murray Streets.

Winter Soups

2011-02-10T10:03:00.000-05:00

Our current menu of vegetable non-dairy soups sold by the quart for 12.00:

Butternut Squash and Apple Bisque
Artichoke and White Bean Puree
Black-Eyed Peas and Cabbbage
Spicy Eggplant and Roasted Pepper
Roasted Cauliflower and White Bean
Zucchini Basil

All soups are pareve.

We also have a Saffron Fish Chowder for 16.00/qt.

Winter Soups

2011-01-26T10:59:00.000-05:00

Our current menu of vegetable non-dairy soups sold by the quart for 12.00:

Artichoke and White Bean Puree
Black-Eyed Peas and Cabbage
Winter Vegetable and Quinoa
Tomato Artichoke and Jasmine Rice Porridge
Spicy Eggplant and Roasted Pepper
Roasted Cauliflower and White Bean
Porcini Mushroom Bisque (14./qt)

We also have a fish soup:
Saffron Fish Chowder (16./qt)

Our first shipment to Whole Foods Market

2011-01-04T21:54:00.000-05:00

Our first shipment of Flourish Vegetable Pot Pies arrived this week
at Whole Foods Markets across the metro New York area (see the list below). You'll find these savory treats in the frozen food section. We hope you enjoy them!

In the upcoming weeks we plan on having pot pie tastings at each of the stores. We will be posting updates on times for the following locations:

New York City:
Upper West Side (808 Columbus Ave.)
Bowery (95 E. Houston)
Tribeca (270 Greenwich St.)

Westchester:
White Plains

Long Island:
Lake Grove

New Jersey:
West Orange
Madison
Middletown
Millburn
Paramus
Edgewater

Connecticut:
Darien
Milford
Westport

Winter Soups

2010-12-30T15:43:00.000-05:00

Our current list of vegetable non-dairy soups sold by the quart for 12.00:

Mushroom and Bean
Black Bean and Quinoa Chili
Spanish Vegetable Stew
Artichoke and White Bean Puree
Root Vegetable Puree
Celery Root Potato
Curried Vegetable (2 qt. only)
Winter Vegetable and Quinoa
Tomato Artichoke and Jasmine Rice Porridge
Porcini Mushroom Bisque

All soups are pareve.

2010-04-25T07:45:00.000-04:00

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.

2010-01-09T19:54:00.000-05:00

MAMARONECK INDOOR FARMERS' MARKET

Saturdays 9am - 1pm January 9 - May 22
St. Thomas' Episcopal Church 168 West Boston Post Road

On Saturdays beginning January 9, FLOURISH will be at the Mamaroneck Indoor Farmers' Market.
In addition to weekly specials, the following menu of items will be available:

Breads
Vegetable Topped Focaccia (per slice) 4.
Kalamata Olive and Rosemary Batard 6.75
Semolina Baguette w/Olive Oil and Honey 3.75
Cinnamon Raisin Monkey Bread Crown 6.50
Parker House Roll (each) 0.75

Crackers and Crisps
Rye, Olive Rosemary, Parmesan Pepper, Walnut Raisin (per bag) 3.50 to 5.

Vegetable Pot Pies (each) 4.50
Ratatouille, Tomato and Basil
Middle Eastern Spiced Lentil, Basmati Rice and Broccoli
Curried Sweet Potato, Carrots and Peas
Braised Kale, Collards, Spinach w/Goat Cheese

Confections
Rolled Barley, Oats and Coconut Granola 6.50
Spelt Flour Chocolate Chip Cookie 2.50
Coconut Lemon Bar (pkg of 4) 7.50
Chocolate, Walnut and Pumpkin Seed Bar (pkg of 4) 8.

Holiday News

2009-12-05T22:26:00.000-05:00

For the late fall / early winter season FLOURISH bakeshop has a number of new items to offer for daily as well as holiday fare.

----GIFT BASKETS
(see 'foodie gifts' on-line at www.westchestermagazine.com )

----NEW BAKESHOP ITEMS

----HANUKKAH MENU

We will post Hors d'Oeuvre Platters for Xmas and New Year's Eve parties, as well as New Year's Day brunch bread baskets later this month.

We look forward to hearing from you and wish you a healthy and happy new year.

Diane and Michael

NEW FLAVORS THIS MONTH
____________________________

SAVORY PIES
With this fall season's cruciferous vegetables in the market, FLOURISH features two new savory pies:

BRUSSELS SPROUT HASH with CHESTNUTS
- julienne of brussels sprout slaw, browned slowly with olive oil and sweet garlic with a garnish of roasted chestnuts.

CAULIFLOWER WITH ISRAELI COUS COUS
- chopped cauliflower blended with large semolina cous cous and flavored with parmesan cheese and caraway seeds.

BREADS

FOCACCIA of the Day

- a vegetable-topped focaccia made from organic flour. Recent toppings include pickled ramps, feta cheese and tomato; artichoke, goat cheese and basil. Sold by the piece or by the sheet. Visit the FLOURISH kitchen for a sample tasting.

HANUKKAH CELEBRATIONS
____________________________

Planning a Hanukkah party? FLOURISH is offering a holiday menu that includes butternut squash soup, house-smoked whitefish croquettes, apple sauce, FLOURISH Creme Fraiche, decorated cookies and chocolate gelt flecked with gold leaf. During the week of Hanukkah we will also be making fresh powdered sugar beignets and cinnamon churros. We will also be selling latkes from Avril Kaye Caterers.

Order by phone: 914.725.1026 or, visit the FLOURISH kitchen: 160 Summerfield Street, Scarsdale

Vanilla-Bean Roasted Butternut Squash Soup $12/per qt
House-Smoked Whitefish Croquettes $16/per lb

Honey Crisp and Granny Smith Apple Sauce $6/per pint
FLOURISH Creme Fraiche $4/per cup

Hanukkah cookies and gold-leaf chocolate gelt $10/6 of each
Powdered Sugar Beignets $7.50/half dozen
Cinnamon Churros $1 each

From Avril Kaye Caterers:
Potato Latkes (3") $12/dozen
Mini Potato Latkes (2") $12/per 18 pcs
Lentils, spinach, sun-dried tomato pancakes (3") $13/per dz
Parsnip and celery root fritters (3") $13/per dz

GIFT BASKETS
______________

Beginning December 7th FLOURISH kitchen will offer several gift samplers. The sampler is packed in a folded natural-wood tray and wrapped in a clear cellophane bag. Shipping is available (price varies per order).

TASTING of TEA CAKES $25

---Mini Fruit Cake studded with brandy-soaked fruits - apricots, dates, cranberries, raisins, papaya, figs and more.

---Callebaut Double Chocolate Tea Cake - prepared with spelt flour, agave nectar and chocolate chips.

---Moist Gingerbread Cake - spiced with fresh grated ginger and black pepper.

BREAD BASKET $20

---Walnut Raisin - a slightly sweet and nutty bread that pairs well with goat's milk and blue cheeses.

---Black Olive Rosemary - a full- flavored, savory loaf to enjoy simply toasted or served with your favorite spread.

---Semolina - a mild Italian-style bread with a crisp crust and soft interior, flavored with extra virgin olive oil and honey.

SEASONAL COOKIES $18/lb

Organic whole cane sugar cookies decorated with natural plant-based dyes and sprinkles. Select from dreidels, snowflakes, gingerpeople and hearts.

DECEMBER ISSUE WESTCHESTER MAGAZINE
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

See our review "Bake Sale," in this month's issue of Westchester Magazine online: www.westchestermagazine.com

Read their Foodie Gifts Column where they have included a listing of our gift boxes.

2009-11-06T21:53:00.000-05:00

WHERE TO FIND OUR PRODUCTS

FLOURISH baked goods are now available at Michael's Gourmet in Scarsdale, Eastchester Gourmet and Fish Market in Eastchester, Over the Moon in Bronxville, Plum Pure Foods in Cos Cob, and Auray Gourmet in Larchmont.

THANKSGIVING PREVIEW

Tuesday and Thursday, November 17 and 19 from 4pm to 8pm
FLOURISH will have an open house tasting of Thanksgiving specials - savory pies, side dishes, desserts and breads - including wine and warm apple cider. We will be taking advance orders from the FLOURISH menu as well as all Thanksgiving specials through Friday, November 20th. (RSVP suggested but not required.)

MENU

Sides:

sweet potato gratin $16.00
butternut squash, polenta and sage pie $20.00
brussel sprout and roasted chestnut pie $20.00
wild rice and mushroom souffle $20.00
cranberry relish with orange and raspberry (per pint) $6.50
sour dough croutons for stuffing (per lb.) $5.50
crown of parker house rolls $6.00

Sweets:

apple-quince lattice pie $20.00
cinnamon spiced pumpkin pie $17.00
pumpkin cheesecake with chocolate crumb crust $18.00
gingerbread upside down cake with roasted bosc pears $18.00

All pies and tarts serve approximately 8 people.

Please call (914-725-1026) or stop by the FLOURISH kitchen (160 Summerfield Street) to place your order by Friday November 20th.

Thanks

2009-10-11T22:43:00.000-04:00

Thank you to all who have stopped by to check out our new baking company.
We appreciate everyone's enthusiasm and support.

This week we will be adding a variety of autumn fruit pies
and crisps to our daily inventory of whole grain breads and savory vegetable pies. We are testing out a Semolina Olive Oil Bread that is an answer to a few requests we have had regarding a softer loaf.

If you have the Sunday New York Times Magazine, Please read the article on page 30 about a baker in Madison Wisconsin. He is an inspiration to our chosen direction in Flourish Baking Company. Maybe some day we too will have a wood burning oven!

Please make sure to call before you come to make sure we are around as we sometimes have to run an errand.

Our newsletter should be ready soon. We will be listing weekly specials and updates.
You can sign up on our website www.flourishbakingcompany.com.

Remember to come with an appetite!

Countdown to our Opening

2009-09-27T18:52:00.001-04:00

We are one week away from our official opening on October 5th.

Right now, we are busy making 800 vegetable pies for the Harvest Fest at Stone Barns this Saturday.

Check out our website, which goes live this Wednesday www.flourishbakingcompany.com

2009-08-03T09:56:00.000-04:00

FLOURISH BAKING COMPANY

For nearly two decades, both Diane Forley and Michael Otsuka established themselves among those leaders of America’s culinary revolution who helped define a new American cuisine. Their new venture, FLOURISH BAKING COMPANY launches this Summer. The seasonal product line is founded on the belief that tempting local foods can be made with healthy ingredients that feed body and spirit. The line includes delicious vegetable-filled savory pies and muffins, foccaccia, whole grain breads, fruit-filled tarts and decadent gluten free confections.

The Bakery offerings are versatile and can be eaten as mini meals, side dishes, snacks and party fare. Most selections can be eaten out of hand, in the form of a portable pie, flatbread tart or muffin. In addition, family size and hors d’oeuvres style dimensions are available.

The product will be marketed to a wide audience, both single diners looking for a quick meal as well as health conscious families looking to make good nutritional choices throughout the day. Presenting vegetables and fruits in a pastry ‘case’ will be marketed as a savory version of a familiar sweet treat.

OUR INGREDIENTS: We use our own unique house blend of organic whole grain flours (including millet, quinoa, barley, whole wheat, flax, buckwheat, rye) in all of our bakery products. Vegetable and seed oils, butter and raw coconut oil are blended to create our signature pastry doughs. Our rustic artisan breads incorporate a natural sour dough starter to achieve a flavorful range of textures that enjoy a long shelflife.

Supporting the local purveyors of the Hudson Valley, Flourish Baking Company uses seasonal fruits and vegetables from organic and/or locally grown farms. Available flavors change monthly with market availability.

Visit us at our website http://www.flourishbakingcompany.com/
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CALL OR EMAIL FOR
RETAIL or WHOLESALE PRICING
914.725.1026

diane@flourishbakingcompany.com
michael@flourishbakingcompany.com

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