We’re back from vacation.
We love you guys and everything, but three days just isn’t long enough, especially when you own a small business and don’t spend enough time with your kids. And even though vacation was far from relaxing (Atticus took a bad fall within our first hour at Sesame Place, meaninghe had a fat black lip all week, was in a lot of pain and totally miserable, AND didn’t get to take his picture with Elmo because he looked like Bubba from Forest Gump but a tad more scabby- and white.), it was still incredible to not be able to talk about work for a few days and just concentrate on being a family. We are really, really lucky to have two wonderful understanding little boys who love us. I’m still shocked that they’re ours and still managing to turn out so well.
Anyways- we came straight from vacation to the kitchen to bake, and we’ve got some exciting flavors for you! First is the only new flavor we’ll be doing all month: Frutti di Bosco! When I was a kid, when we had some leftover ricotta in the house from making a ziti or something, I’d take a bit and mix it with a little powdered sugar, and it would taste like a big bowl of cannoli cream. My mother and grandmother were insisted I’d get some fresh fruit to go along with it, so lots of times it would be blueberries, strawberries or the like. Matt and I have mixed blueberries, strawberries, raspberries and blackberries and made a compote, placed it atop a cupcake brushed with a little of the berry juices and frosted with ricotta buttercream, then sprinkled on some streusel crumbs for a bit of crunch. It makes me feel like I’m five years old all over again.
Also today- Strawberry Balsamic returns from the vault after almost two years! This morning we picked up a beautiful bottle of strawberry infused balsamic vinegar from one of our favorite stores, Carter & Cavero Olive Oil Company, in Princeton, NJ to macerate our strawberries in, and really couldn’t be happier with the way they came out.
We also have TWO new locations today- one is our first foray into lower Manhattan by way of Battery Park City, and another one in Bay Ridge in the 70’s. We know that the 80’s and 90’s are a long way for you to walk, Bay Ridge. We’re from there too- we understand.
Enjoy your weekend everyone!
Clockwise from front: Strawberry Balsamic, Ebinger, Frutti di Bosco, Tiramisu
NEW!!! FRUTTI DI BOSCO: Vanilla cake, ricotta buttercream, mixed berry compote, streusel crumbs
STRAWBERRY BALSAMIC: Vanilla cake, mascarpone buttercream, balsamic macerated strawberries, strawberry balsamic drizzle
EBINGER: Chocolate cake, chocolate custard buttercream, chocolate fudge glaze, cake crumbs
TIRAMISU: Espresso soaked cake, espresso ganache, mascarpone buttercream, cocoa powder
CAFE AT SAM’S BAKERY- 94th Street off 3rd Ave, Bay Ridge
HOM- Third Avenue and 88th Street, Bay Ridge
NEW! BAGEL SCHMAGEL: Third Avenue btwn Bay Ridge Pkway & 76th Street, Bay Ridge
THE CUPCAKE STAND: Fifth Avenue between 60th and 61st, Sunset Park
CRESPELLA CREPE & ESPRESSO BAR- 321 7th Avenue at 9th Street, Park Slope
BLUE APRON FOODS- Union Street off 7th Avenue, Park Slope
TAZZA CAFES- Henry off Atlantic and Clark off Henry, Brooklyn Heights
COURT STREET GROCERS: 485 Court Street, Carroll Gardens
RADISH- Bedford Ave off N8th, Williamsburg
EASTERN DISTRICT- Manhattan Ave off Eagle St, Greenpoint
BROOKLYN STANDARD: Nassau Ave & Jewel St, Greenpoint
RED HOOK LOBSTER POUND: 284 Van Brunt Street, Red Hook and Roving Food Truck *Whoopie Pies only*
CAKESHOP- Ludlow btwn Stanton & Rivington, Lower East Side
LINK CAFE @ THE SHERATON TRIBECA: 307 Canal Street, Tribeca
NEW!!! BATTERY PLACE MARKET: 77 Battery Place, Battery Park City