September 28, 2018
Earlier this year, we were lucky enough to have a strong peach crop, so experimented with an idea we’d been mulling over for some time. Instead of focusing on flavors, we thought, how about we focus on ingredients?! Instead of a pie of the month, let’s have pies of the month! (Read more about Peach Fest here.)
Aa a local, small-batch bakery, we’re always coming up with unique rotating flavors. We focus on the season, then usually everything else falls into play. Keeping our creativity honed in on a single item, however, has proven to be a bit challenging… but so much more fun!
Without further introduction, friends, we present you with our First Annual PUMPKIN FEST!
PUMPKIN FEST - What’s to come!
October 1st - October 7th
Pumpkin Ice Cream
A frozen pie of vanilla ice cream and pumpkin cream served in a crushed graham cracker crust and drizzled with caramel.
Get it while it’s… cool? The perfect combination of summer meets fall.
October 8th - October 14th
Homemade spiced pumpkin pie filling served in our original Tiny Pies’ crust with a rich swirl of Nutella.
Love pumpkin, love Nutella. Just YES.
October 15th - October 21
Pumpkin Coconut Chiffon
A pumpkin chiffon filling inside a flaky butter crust topped with homemade whipped cream and toasted coconut.
Arguably one of our favorite new comers. Please tell us you love this one as much as we do!
October 22nd - October 28th
A spiced pumpkin pie filling mixed with Disarrono Amaretto, then topped with crisp homemade Amaretti cookies.
Rich, salty, and pumpkin-y.
October 29th - October 31st
Pumpkin Chocolate Pie
Chocolate pumpkin pie inside a crushed graham cracker crust with chocolate ganache.
Sounds so simple, but oh so complex.