Flora Bakehouse Holiday Ingredients

Topped Focaccia 

Flour, Sourdough Starter (Flour, Water), Salt, Extra Virgin Olive Oil, Gremolata (Hazelnuts, Lemon, Sage, Thyme, Garlic, Parmesan), Gorgonzola, Pomegranate, Pear

 

Vegan Cinnamon Rolls w/ Cream Cheese Frosting

AP Flour, Salt, Sugar, Yeast, Water, Brown Sugar, Cinnamon, Soy-Free Earth Balance (palm fruit, canola oil, safflower oil, flax oil, olive oil, salt, natural flavor, pea protein, sunflower lecithin, lactic acid, annatto extract, vegetable oil blend), Tofutti Cream Cheese (water, expeller processed natural oil blend (soybean, palm fruit and olive) non-GMO maltodextrin (soy protein, tofu), non-dairy lactic acid, blend of natural gums (locust bean, guar, cellulose and xanthan), organic sugar and salt), Powdered Sugar, Salt, Vanilla,

 

Pear Quince Frangipane Tart

Butter, Powdered Sugar, Eggs, Flour, Salt, Almonds, Butter, Quince, Pear, Wine, Lemon, Ginger, Vanilla Extract

 

Bakehouse Sourdough Loaf

Flour, Sourdough Starter (Flour, Water), Salt

 

Christmas Morning Pastry Box 

Cranberry Scone:

Flour, Baking Powder, Baking Soda, Sugar, Butter, Salt, Eggs, Dried Ginger, Candied Ginger, Buttermilk, Heavy Cream, Cranberries, Orange Zest

 

Cheddar Chive Scone:

Flour, Baking Powder, Baking Soda, Sugar, Butter, Salt, Black Pepper, Eggs, Buttermilk, Heavy Cream, Smoked Cheddar, Gruyere, Dried Mustard Powder, Cayenne Pepper, Green Onion, Thyme

 

Chocolate Croissant:

AP Flour, Whole Wheat Flour, Rye Flour, Whole Milk, Starter Sugar, Butter, Salt, Yeast, Diastatic Malt, Eggs, Vanilla, Chocolate

 

Classic Croissant:

AP Flour, Whole Wheat Flour, Rye Flour, Whole Milk, Starter, Sugar, Butter, Salt, Yeast, Diastatic Malt, Eggs

 

Peppermint Double Chocolate Chunk Cookie:

Dark Chocolate, Butter, Brown Sugar, Eggs, Vanilla, AP Flour, Cocoa Powder, Baking Powder, Salt, Whole Milk, Peppermint Candy, Peppermint Extract

 

Holiday Meringue:

Egg Whites, Sugar, Cream of Tartar, Salt, Vanilla, Food Coloring, Non-Pareils (Cornstarch, Sugar, Carnauba Wax)

 

Holiday Cookie Box:

Housemade Jam Turnover:

Butter, AP Flour, Cream Cheese, Sugar, Salt, Housemade Jam (Raspberries, Sugar, Lemon)

 

Peppermint Double Chocolate Chunk Cookie:

Dark Chocolate, Butter, Brown Sugar, Eggs, Vanilla, AP Flour, Cocoa Powder, Baking Powder, Salt, Whole Milk, Peppermint Candy

 

Molasses Ginger Cookie:

Butter, Sugar, Fresh Ginger, Molasses, Egg, Flour, Baking Soda, Salt, Dried Ginger, Cardamom, Cinnamon, Cloves, Nutmeg, Smoked Paprika, Black Pepper

 

Candy Cane Cookie:

Butter, Powdered Sugar, Egg, Vanilla, Peppermint, Salt, AP Flour, Red Food Color

 

Grapefruit Rosemary Shortbread:

AP Flour, Rice Flour, Salt, Butter, Sugar, Brown Sugar, Grapefruit Marmalade (Grapefruit, Sugar), Fresh Rosemary

 

Cranberry Pistachio Biscotti:

Sugar, Butter, Eggs, AP Flour, Baking Powder, Salt, Brandy, Vanilla, Pistachios, Dried Cranberries, Candied Ginger, White Chocolate

 

 

Reheat Instructions

 

Vegan Cinnamon Rolls: 

Microwave oven: microwave for 30 seconds at a time, checking to see if rolls are warm to the touch after each 30 seconds. Total rewarming time will vary depending on type of microwave oven. 

Toaster oven: reheat for 2 minutes using rewarm setting, checking to see if rolls are warm to the touch. Heat for additional time if necessary, checking after each minute.

Conventional oven: Wrap rolls in aluminum foil and place on a baking sheet. Reheat at 350 for 10-15 minutes or until heated through. Total time will vary with type of oven.

 

Croissants:

Microwave oven: microwave for 15-30 seconds, checking to see if croissants are warm to the touch after each 15 seconds. Might take additional time. Total rewarming time will vary depending on type of microwave oven. 

Toaster oven: reheat for 1-2 minutes using rewarm setting, checking to see if croissants are warm to the touch after 1 minute. Heat for additional time if necessary, checking after each minute.

Conventional oven: Wrap croissants in aluminum foil and place on a baking sheet. Reheat at 350 for 8-10 minutes or until heated through. Total time will vary with type of oven.

 

Scones:

Microwave oven: microwave for 30 seconds at a time, checking to see if scones are warm to the touch after each 30 seconds. Total rewarming time will vary depending on type of microwave oven. 

Toaster oven: reheat for 2-3 minutes using rewarm setting, checking to see if scones are warm to the touch. Heat for additional time if necessary, checking after each minute.

Conventional oven: Wrap scones in aluminum foil and place on a baking sheet. Reheat at 350 for 10-15 minutes or until heated through. Total time will vary with type of oven.

 

Breads:

Whole breads should be reheated wrapped in foil and placed on a baking sheet, in a conventional oven at 350 degrees for 10-15 minutes or until heated. 

Sourdough bread can be sliced and toasted to reheat as well.

 

Pear Quince Frangipane Tart:

Store in the refrigerator. Remove from the refrigerator an hour or two before serving and allow to come to room temperature.