Specials For The Week of October 19th:
Chocolate, Cherry and Cream Danish (Wednesday) - Croissant dough rolled up with Michigan cherries, semi-sweet chocolate and vanilla cream cheese.
Mushroom & Cheese Savory Croissant (Wednesday) - A open-faced croissant with thyme, Parmesan, Swiss and wild foraged mushrooms.
Smoked Bleu Cheese With A Dried Cherry Sauce (Thursday-Saturday) - Boulevard Market's Smoked Bleu Cheese on a whole-grain croissant with a port & cherry sauce.
Caramel Bun (Thursday-Saturday) - The caramel cult can rejoice! Our first cinnamon roll that I used to make daily up till about a year ago. Our tender French Brioche (50% butter) with a cinnamon-smear, coated in fresh made gooey, messy, caramel sauce.
Old World Jewish Korn Rye (Friday & Saturday) - A 1kilogram boule sold by the whole or half, using our bakery milled rye and wheat flour. Utilizing a cornstarch glaze, our rye sour & levain, and a hot bake all makes for a dense, delicious, hearty loaf complimentary of soup, corned beef, butter, schmaltz, and so on. Reminiscent of Chicago style ryes, old world, with a perceptible tang and an ashy grey crumb from the use of whole-grain rye flour.
Pizza - Thursday from 11 till 12:30. Margarita or our rotating special. By the slice or whole.
Pizza for the 22nd is a white pizza with fried sage, parmesan and garlic.
November Holiday Menu is posted. May or may not change in the next week, I will keep you posted. Feel free to place orders soon.
Ferris fair-trade, organic coffee always $1.25 a cup before 9 a.m., $2.00 afterwards.
Storefront on the boulevard coming soon...
Chocolate, Cherry and Cream Danish (Wednesday) - Croissant dough rolled up with Michigan cherries, semi-sweet chocolate and vanilla cream cheese.
Mushroom & Cheese Savory Croissant (Wednesday) - A open-faced croissant with thyme, Parmesan, Swiss and wild foraged mushrooms.
Smoked Bleu Cheese With A Dried Cherry Sauce (Thursday-Saturday) - Boulevard Market's Smoked Bleu Cheese on a whole-grain croissant with a port & cherry sauce.
Caramel Bun (Thursday-Saturday) - The caramel cult can rejoice! Our first cinnamon roll that I used to make daily up till about a year ago. Our tender French Brioche (50% butter) with a cinnamon-smear, coated in fresh made gooey, messy, caramel sauce.
Old World Jewish Korn Rye (Friday & Saturday) - A 1kilogram boule sold by the whole or half, using our bakery milled rye and wheat flour. Utilizing a cornstarch glaze, our rye sour & levain, and a hot bake all makes for a dense, delicious, hearty loaf complimentary of soup, corned beef, butter, schmaltz, and so on. Reminiscent of Chicago style ryes, old world, with a perceptible tang and an ashy grey crumb from the use of whole-grain rye flour.
Pizza - Thursday from 11 till 12:30. Margarita or our rotating special. By the slice or whole.
Pizza for the 22nd is a white pizza with fried sage, parmesan and garlic.
November Holiday Menu is posted. May or may not change in the next week, I will keep you posted. Feel free to place orders soon.
Ferris fair-trade, organic coffee always $1.25 a cup before 9 a.m., $2.00 afterwards.
Storefront on the boulevard coming soon...
Current Hours of Operation during these times are:
Wednesday through Saturday:
Open at: 7 a.m. -12 p.m. or sold out
Orders Picked up by Noon
Call with one day notice to ensure availability
Ordering encouraged if you can not make it early, or need to guarantee product
Phone: 517-301-4664
A small husband & wife only operation with limited quantities, baked fresh each morning for that day only.
Wednesday through Saturday:
Open at: 7 a.m. -12 p.m. or sold out
Orders Picked up by Noon
Call with one day notice to ensure availability
Ordering encouraged if you can not make it early, or need to guarantee product
Phone: 517-301-4664
A small husband & wife only operation with limited quantities, baked fresh each morning for that day only.
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115 S Evans St
Tecumseh, Mi 49286 517.301.4664 tecumseh.bread.pastry@gmail.com |