August 8, 2016

August 2016

August is buzzing

July was a hot and busy month but we made it through our first time at the Green City Market BBQ and the annual Sheffield Garden Walk. On top of that, we added a beehive to our rooftop garden. We feel like new parents and hope our babies make some tasty honey.

August has arrived along with corn, peaches, plums and tomatoes. The abundance of local produce is reflected in the pastry case and on the menu, from BLTs and blackberry tarts, to corn salad and peach galettes. It’s a great time to come in and try something new.

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BLT with Green Acres heirloom tomatoes – upgraded to a club with the addition of sliced turkey and avocado. 100% yum!

Sunday Supper at Floriole – August 28th 6:30pm

Join us for a dinner that celebrates corn! Three courses for $30 and there is a special $15 menu for kids 12 and under.

First Course

cucumber ribbons, cherry tomatoes, corn and poblano pepper vinaigrette

Second Course

corn risotto, goat cheese and squash blossoms

Dessert

buttermilk corn custard tart with rosemary caramel corn

Pastry Collaboration

For the month of August we are collaborating with Meg Galus, executive pastry chef at Boka, Swift & Sons and Momotaro. She is a French Pastry School graduate and was a finalist for the James Beard Award for Outstanding Pastry Chef.

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The collaboration bar is chocolate marshmallow topped with black raspberry pate de fruit on a buckwheat crunch base and the bar is enrobed in Illanka chocolate.

The best part about this collaboration is that we will be donating $1 for each bar sold to the Valrhona Clean Water Project.

Le Coin de Mathieu

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Bees – The reboot!

Readers, if you follow this newsletter, you know that we tried to setup a hive on our roof top. Well, it did not go as planned… a month later, there was not a single bee alive. Where is the luck of the beginner ??
We were seriously disappointed and thought we were done for the year (and honestly not sure we would have tried again).
Well, well, well! Our new general manager Jonie, introduced us to her friends Dave and Jenie. They are also first year bee-keepers but they know their stuff. They came to the bakery and offered to give us a few frames from their hive!
They were able to split their hive, get worker bees to raise a new queen, get the queen mated and start laying.
So here we are, with a hive in much better shape than the first time around with frames getting full of honey and brood back on the roof.
Of course, we’re not out of the woods yet. Winter is coming (where did I hear that ??) and a lot of hives do not make it through. We will start feeding our bees a mix of water and sugar so they can build their reserves and hope for the best.
Dave and Jenie will stop by from time to time to help us keep things going. We already plan on exchanging city honey for their suburb honey and taste how they differ.
Sandra and I are so grateful and happy.
Bzzzzzzzzz!!!