Tuesday’s Market Menu – July 16, 2013

Almond Cakes

Mini-Almond Cakes (gluten-free):  Moist bite-sized almond cakes made with browned butter and topped with seasonal fresh fruit.

Homemade Pop Tarts:  The breakfast treat you loved as a kid, but with a grown-up twist.  Flavors like Brown Sugar, Strawberry, and Nutella are enclosed in a light, flaky pastry.  Simply place them in your toaster for a warm, delicious treat anytime of the day!

Salted Caramel Brownies:  The ultimate salty/sweet treat – a thick layer of salted caramel sandwiched between a fudgey dark chocolate brownie.

Huckleberry-Blueberry Streusel Bars:  A buttery shortbread crust is layered with a mix of huckleberries and blueberries and a crumbly streusel topping.

Chocolate Truffle Cookies (gluten-free and dairy-free):  A deep, dark, fudgey chocolate cookie studded with walnuts.

Walnut-Pecan Thumbprints (Vegan):  The healthiest cookie you’ll ever eat.  A hearty, but tender walnut-pecan thumbprint with fruit preserves in the middle.  The perfect fuel for your backcountry adventures this summer!

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Tuesday’s Market Menu – June 25, 2013

Nutella Pop Tarts

Homemade Pop Tarts:  The breakfast treat you loved as a kid, but with a grown-up twist.  Flavors like Brown Sugar, Strawberry, and Nutella are enclosed in a light, flaky pastry.  Simply place them in your toaster for a warm, delicious treat anytime of the day!

Salted Caramel Brownies:  The ultimate salty/sweet treat – a thick layer of salted caramel sandwiched between a fudgey dark chocolate brownie.

Chocolate Malted Brownies:  The nostalgic flavor of a Chocolate Malt Shake comes to life in the form of a brownie.

Huckleberry-Blueberry Streusel Bars:  A buttery shortbread crust is layered with a mix of Huckleberries and Blueberries and a crumbly streusel topping.

Chocolate Truffle Cookies (GF):  A deep, dark, fudgey chocolate cookie studded with walnuts.

Walnut-Pecan Thumbprints (Vegan):  The healthiest cookie you’ll ever eat.  A hearty, but tender walnut-pecan thumbprint with fruit preserves in the middle.  The perfect fuel for your backcountry adventures this summer!

Nutella Stuffed Cookies:  A classic Chocolate Chip Cookie made with browned butter and sea salt envelopes a hidden surprise in the middle – Nutella!

Tuesday’s Market Menu – June 18, 2013

Chocolate Truffle Cookies

Chocolate Truffle Cookies (GF):  A deep, dark, fudgey chocolate cookie studded with walnuts.

Salted Caramel Brownies:  The ultimate salty/sweet treat – a thick layer of salted caramel sandwiched between a fudgey dark chocolate brownie.

Chocolate Malted Brownies:  The nostalgic flavor of a Chocolate Malt Shake comes to life in the form of a brownie.

Homemade Pop Tarts:  The breakfast treat you loved as a kid, but with a grown-up twist.  Flavors like Brown Sugar, Strawberry, and Nutella are enclosed in a light, flaky pastry.  Simply place them in your toaster for a warm, delicious treat anytime of the day!

Huckleberry-Blueberry Streusel Bars:  A buttery shortbread crust is layered with a mix of Huckleberries and Blueberries and crumbly streusel topping.

Tuesday’s Market Menu – June 11, 2013

Backcountry Thumbprints

Backcountry Thumbprints (Vegan):  The healthiest cookie you’ll ever eat.  A hearty, but tender walnut-pecan thumbprint with fruit preserves in the middle.  The perfect fuel for your backcountry adventures this summer!

Salted Caramel Brownies:  The ultimate salty/sweet treat – a thick layer of salted caramel sandwiched between a fudgey dark chocolate brownie.

Chocolate Malted Brownies:  The nostalgic flavor of a Chocolate Malt Shake comes to life in the form of a brownie.

Homemade Pop Tarts:  The breakfast treat you loved as a kid, but with a grown-up twist.  Flavors like Brown Sugar and Strawberry are enclosed in a light, flaky pastry.  Simply place them in your toaster for a warm, delicious treat anytime of the day!

Oatmeal Biscoff Cookies:  A chewy Oatmeal Cookie is taken to a new level with the addition of Biscoff Spread and rum-soaked raisins.

Huckleberry-Blueberry Streusel Bars:  A buttery shortbread crust is layered with a mix of Huckleberries and Blueberries and crumbly streusel topping.

Chocolate Truffle Cookies (GF):  A deep, dark, fudgey chocolate cookie with hazelnuts.

Tuesday’s Market Menu – June, 4 2013

Salted Caramel Brownies Tomorrow marks the first day of the Bogert Farmer’s Market 2013 Season, which means in about 24 hours The Earnest Baker is officially open for business!  I can’t believe it’s finally here and I’m so excited to share some more details with you guys.  Each Tuesday I’ll feature a rotating menu of about six different products.  I plan on having a wide variety of options, including some vegan and gluten-free items.  To make things easy for you guys, I’ll be posting Tuesday’s menu on my blog each week.  This way you’ll know exactly what items will be available and can plan ahead.

Tuesday’s Market Menu will be posted each Monday afternoon.  If you notice that one of your favorite items happens to be on there and you’d like me to set some aside from you – just send me a message!  And starting in about two weeks, I’ll also be taking special requests for Market Day (details regarding that will be posted next week).  This week’s menu features my six absolute favorite items.  Over the past four months, I’ve worked hard developing and testing recipes and, at the end of that process, these desserts are the ones I love most and can’t get enough of.  I hope you like them as much as I do!

Tuesday’s Market Menu (June 4, 2013)

Salted Caramel Brownies :  The ultimate salty/sweet treat – a thick layer of salted caramel sandwiched between a fudgey dark chocolate brownie.

Financiers (Gluten-Free):  Moist bite-sized almond cakes topped with seasonal fresh fruit.

Homemade Pop TartsThe breakfast treat you loved as a kid, but with a grown-up twist.  Flavors like Brown Sugar, Nutella, and Strawberry are enclosed in a light, flaky pastry.  Simply place them in your toaster for a warm, delicious treat any time of the day!

Nutella Stuffed CookiesA classic Chocolate Chip Cookie made with browned butter and sea salt envelopes a hidden surprise in the middle – Nutella!

Backcountry Thumbprints (Vegan):  The healthiest cookie you’ll ever eat.  A hearty, but tender walnut-pecan thumbprint with fruit preserves in the middle.  The perfect fuel for your backcountry adventures this summer!

Matcha Pound Cake:  A rich, buttery pound cake made with Matcha green tea and Caramelized White Chocolate.

The Health Department Hates Whoopie Pies

Proofed Sticky Buns

Sneak Peak of something I’m working on that the Health Dept does approve – Sticky Buns.

Okay, so the above title is probably a wee bit of an exaggeration.  But after finding out all the restrictions about what I can sell at the Farmer’s Market, that’s kind of how I feel.  As I mentioned in a previous post, the items I’m allowed to sell at the market are highly restricted by the Health Department.  There’s a long list of things I can and cannot sell, but the gist of it is everything has to be shelf-stable and the final step has to be it baking in an oven.  They’ve also specifically excluded any caramels (bye salted caramels…..I’ll miss you), anything with frosting or filling (so long Whoopie Pies and Crack Frosting), and anything with a cream or egg filling (peace out cheesecakes and cream pies).

Now, I understand where the Health Department is coming from.  Their goal is to minimize people’s chances of becoming sick from the products sold.  I think we can all agree that this is a good thing…..no matter how much of a wrench it put in my menu ideas.  Also, for the record, I have to say everyone I’ve talked to and dealt with at the Health Department here has been incredibly nice and more than willing to work with me.  I guess what I’m most bummed about is that some of my best desserts are on the restricted list.  Whoopie Pies and pretty much anything with Crack Frosting (try it and you’ll understand why it’s called that) are my two most requested desserts, but unfortunately I won’t be able to sell either of those at the market.  I was also stoked to do some homemade versions of Nutter Butters and Samoas, but that idea went out the window when I heard about the restrictions.

Alright, enough of my whining – let’s look at the bright side of life (and now that Monty Python song is stuck in my head…..awesome).  The bright side of all this is that it forces me to get out of my comfort zone and is an awesome opportunity for me to get creative.  So far, I’ve had some great moments of inspiration and come up with a few product ideas I’m really stoked about.  My goal is to stand out at the market and bring something unique to the table.  I don’t want to be just another baker with the standard assortment of chocolate chip cookies and dark chocolate brownies.  I have a few tricks up my sleeve (don’t want to reveal too much yet), but I wanted to get your guys’ input.

Here are a few of the general items I’m thinking of doing: sticky buns, brioche, individual bundt and coffeecakes, and vegan and gluten-free cookies (for the health-conscious crowd).  This is definitely not everything I have in mind and I’m playing around with different flavor ideas – but like I said, still got to leave a little mystery out there.  What do you guys think of those items? Anything catch your fancy?  What items would you like to see sold?  Let me know in the comments below – I’d love to hear what you all think and what ideas you have!

Baby Steps to the Farmer’s Market

Starting a business is an exciting, albeit slightly slow process.  As much as I wish I could spend all my time recipe testing (and eating….), the most important thing right now is to make sure I have all the proper paperwork completed.  My goal this week was to make sure I had all the necessary paperwork done to be able to sell at the Farmer’s Market this summer.  I love going to Farmer’s Markets and believe it’s one of the best ways for local businesses to get their name out in the community.  It’s like having your own mini-store front each week minus all the costs of actually having a store-front.

The first thing I had to do was talk to the Health Department, who will most likely become my new BFF after this whole process is done.  Like anyone else, I want to make sure what I’m doing is legal, so the Health Department and I will be talking a lot over the next couple months…….I should probably put them in my phone as a favorite now – do you think my boyfriend would be mad if I bumped him from the number one spot in my phone????  Okay, I’m getting off topic – back to my story.  It turns out I’m highly restricted as to the items I can sell at the Farmer’s Market.  At first, I was kind of bummed to hear that a lot of the things I wanted to sell (like Whoopie Pies….sorry guys!) are on the restricted list.  But then I realized this was an awesome opportunity for me to get creative and branch out a bit.  I’ll be writing a post on all this soon, cause I would love to get your input and hear some of your ideas!

Once I got everything squared away with the Health Department, the next step was to make sure I could reserve a booth at the market.  We have two different ones here in Bozeman, a large one on Saturday and a smaller one on Tuesday nights.  My favorite of these is the Tuesday one.  It’s outdoors in a great park and since it’s smaller, my booth will hopefully have a better chance of being noticed and not get lost in the shuffle.  I heard back from the directors of the Tuesday market yesterday and I have some exciting news to share.  Starting June 4, you will be able to buy The Earnest Baker’s products at the Bogert Farmer’s Market!!  It’s a small step, but I could not be more stoked and have had a huge smile on my face ever since I got the confirmation.  I now know for sure that I have a venue to sell my products at and that is huge for me.  I cannot wait to join the awesome community of local market vendors and hope to see all you guys there!

On a side note, if anyone was wondering – the title of this post is a reference to the super awesome Bill Murray movie What About Bob.  If you haven’t seen it yet, you should seriously rent and watch it now…..you can thank me later.