We will be at several farmer’s markets this summer/fall season. Come see us at one or all! 🙂 Just think, fresh gf bread several times a week! Here are the confirmed ones in order of day of the week:
Kendal Sq.- Thurs 11-2
Dewey Sq. (South Station) Thurs 11:30- 6:30 (Come visit us please, that’s a long day!)
Harvard Sq. (Charles Hotel) Friday 12-6, Sunday 10-3
Union Sq – Sat 9-1
Waiting to hear:
Davis Sq. Weds 12-6
Copely Sq Friday 11-6
ALSO, we will be moving into a new temporary kitchen on Mass Ave and customers will be able to stop by the kitchen (if they call first) to pick up orders thurs-sat. Address to be disclosed once we sign the temporary lease. In the meantime, we will continue to negotiate/look for a permanent home.
We will be offering pot pies next week for buy one, 50% off second one of equal or less value. For best selection, please preorder. We will not be selling pot pies again until next fall. We have two DF ones left (med chicken and veg).
Also, please let us know what you’d like to see us bake for the last market. If you are willing to buy a whole batch of something, let us know that too. Most of our baked goods freeze well. Our first market of the summer will be June 1. So that’s 7 weeks you will be sans Violette. Stock up, but also let us know what you want because we are planning on baking lighter than usual!
Come on down to the Somerville Winter market to get your last pot pies of the season. Veg, Veg & Chicken and dairy free of both. DF is in VERY limited supply, so best to pre-order if you really want DF. Pot pies won’t be back on our menu again until next fall, so stock up! Our pot pies are filled with broccoli, green beans, carrots, potatoes, onions, a creamy béchamel sauce, and if chicken a mixture of breast and thigh meat, plus spices. All vegetables and the chicken are organic!
We also have a few lasagnas left. Lasagna also won’t be back on our menu again until the fall. Both the lasagna and the pot pies freeze well.
And don’t forget, this week we have Easter breakfast quiche with asparagus, tomatoes, potatoes, onions, goat cheese and sheep’s feta. The base is dairy free! (Almond milk –sorry those of you allergic to nuts!)
Lamb pie is a tradition at Easter in many parts of the world (including France and England) so we thought we’d offer up a gluten free version. Please let us know by Monday evening (that’s tomorrow folks) if you’d like to order a pie or two for your Easter celebration. Sorry for the short notice, but it is a last minute Easter inspiration. If we don’t get pre-orders, we won’t make them, since we’d be making them specifically for the holiday.
The pies (should we make them) will be made fresh this week and then immediately frozen and ready for you to pop into your oven.
Pick up @Somerville Winter Market or you can pick them up at our kitchen thursday or friday if you need them before then.
I know that people usually eat the two “o” type of macaroons for passover 🙂 , but I believe our french macarons are passover safe as well. They are made with egg whites, almond flour and sugar, and then the filing which has no leavening or flour. This week we have fig (dairy free), chocolate-caramel, caramel apple, and for savory we have a soft blue cheese with walnuts and raisins.
Also this week we made a nut-less french macaroon. I thought perhaps i’d ruined the italian meringue (it looked a little flat) and not wanting to ruin the expensive almond flour, i made a new batch. I decided to see if i could make meringue shells with the “failed” meringue, so i folded in some cocoa and chocolate chips and piped out funny shapes and baked them. And guess what, they had “feet” just like a french macaron! Which means 1) that the meringue wasn’t failed, and 2) that the feet come solely from the meringue and not at all from the almond flour. Interesting. Because i made them too big to sandwich and fill, we are going to dip their feet in dark chocolate (or maybe the chocolate salted caramel) and bring them to the market. We ate quite a few this afternoon in the kitchen and they were crunchy on the outside and moist on the inside just like a french macaron. Come on down to the Somerville winter market and try a leesteffy macaron!
Don’t forget, we will not be at the market tomorrow, but the good news is, we will be making lasagna (reg and meat) next week! If you want a low lactose option (bechamel made with almond milk, and sheep’s and buffalo cheese, please let me know by noon on Tues. I am making the low lactose option only by special order.
See you all next week!
Just giving everyone the heads up now so you can stock up on goodies this weekend if you are a regular weekly buyer. Sorry to disappoint, but me taking the week off baking will help us get into a bakery space faster! See you saturday!
Anyone have a hankering for something in particular this week? If so, let me know by Monday night, as we post the menu on Tuesdays. Sky is the limit (ok, not sky, but anything we’ve made before. )
We have one veggie lasagna left. First ask, first given. We won’t be making lasagna this week, but probably will make some next week–but not promising. I am going away for three days the week of the 9th (St Augstine Florida, please be warm and sunny for me!), so we have to see how crazy it is when i get back. If not then, the week after!
Up this week is dairy free pot pies (veggie, and chicken and veggie). We make these in limited supply–because for one, the dough is harder to make, and it sometimes sets me cursing. But since i’m also a dairy intolerant gluten free (and veg) eater, i make them. Its a labor of love (and cursing). But if you want to order, please do so before Weds, because otherwise, what we make is all we will have for the next few weeks, given the lasagna-ing and florida-ing, not to mention all the work that goes into negotiating a lease on a new space. 🙂
FYI, for those of you craving an even bigger pot pie than our 30oz, let me know. We might have found a good larger round aluminum tin. The tall rectangular ones were really causing me to pull my hair out because it is really hard to stretch a gluten-free dough up those tall sides. Our kitchen is so much more peaceful on pot pie making days since i’ve given that shape up. (Except for our special order people–you know who you are–who like just a top trust. Easy-peasy in that case to make the tall rectangular version! )
Have a happy gluten free week.
It’s almost March and looking ahead, after this week, we have six more weeks of markets. The last market is April 13, and the summer markets don’t start until the end of May, or in some cases, the first or second week of June. So what is a gluten-freer to do?
As many of you know, we’ve been searching hard for a home of our own. (Won’t it be nice when you can come get gluten free food from us 6 days a week in our own cosy bakery cafe space tucked away in a convenient corner of Cambridge?) A few places have come close, but so far we have no place of our own to hang our aprons. Today, we found out that our most promising location, might not be available now until Sept. Boo, hiss.
We are putting our collective heads together to figure out if there is some way to provide our customers with food during the hiatus–but i thought we could also ask you, our customers, if you have any out-of-the-box suggestions. The problem is we can’t produce without volume (such as what we get at a busy farmer’s market) because our costs of rent and so on are too high. In Cambridge, it is illegal to cook from a residential kitchen–so we either cook from our commercial kitchen, or not at all.
Anyway, there it is in a nutshell.
We will be at both Somerville and the Wayland winter farmer’s market (Russell’s nursery) this sat. Russell’s is splendid, so come on out to Wayland if you have a hankering to do something special. Caroleen will be there working our booth with our friend, Larry Slotnick, one of the founders of Taza chocolate. Thank you Larry for helping! And if you are city bound, come on down and see Leesteffy at Somerville.