September 7, 2016

September 2016

Labor Day has come and gone and Le Coin de Mathieu is moving to the top of the newsletter.

Dear readers,
After 10 years of working two jobs, I’m finally down to one: I work for my wife.
I won’t say whether I had better boss or not, that might get me in trouble.
What I can share is that losing one job has lifted a heavy weight from my mind.
Of course, there is always something to do at the bakery: to fix, to improve, to create, but being able to focus on this is a blessing a long time coming.
I’ve written previously about the importance of gratitude and the awareness of what has been received. It was not my decision to go down to one job, but I already know I will look back happily on it.

September Pastry Collaboration with Leigh Omilinsky of Nico Osteria!


Leigh and I put our heads together to dream up a pastry that combines two of our favorite things: kouign amann and 20 hour apples. If you aren’t familiar with kouign amann, it is a flakey layered pastry somewhat similar to a croissant with the addition of salted butter and a hefty amount of caramelized sugar. 20 hour apples are an amazing way to take the humble apple and concentrate all its apply flavor. We added the apples to the center of the kouign amann and the result is great!┬áJust try it, we think you will agree.

20 hour apple KA will be around at Nico and Floriole all month $4 each. Come and get it!


Sunday Supper at Floriole

September 25th 6:30PM




Upcoming Events:

Sunday, September 11th Slow Food Chicago Farm Roast

Wednesday, September 13th Blue Sky Bakery: panel disscussion on The Business of Food

Get tickets here


Saturday, September 24th come visit us at Chicago Gourmet

September 25th Sunday Supper at Floriole

Friday, October 7th Feed Your Mind Gala

Tuesday, October 18th Thanksgiving Orders Open!