Saturday, September 21, 2013

Expanding Storefront, New Fall Flavors, and Free Tastes: News From Baker & Nosh

As we mentioned last month, Baker & Nosh will be expanding by incorporating the neighboring space into the bakery.  In addition, they will expand their offerings to include
  • Zarlengo's ( Gelato and Italian Ice
  • La Colombe Pure Black Gelato Floats
  • Shakes
  • An expanded fromage and charcuterie selection
  • Fresh salads and soups, and 
  • Bakery inspired retail items.
To celebrate the expansion, Baker & Nosh will give guests a complimentary preview of their upcoming gelato flavors on Thursday, September 26th from 11am – 2pm at the bakery (1303 W Wilson).

To bring in the fall, Baker & Nosh will be adding several new items including:
  • Bacon and Chive Asiago Scones: Baked fresh daily, these savory scones will be added to the scone options. We recommend getting in early as they will sell out fast! ($4)
  • Pumpkin Coffee Cake ($2.50 a slice)
  • Cinnamon Raisin Bread: Perfect for french toast (or just toast). ($5 a loaf)
  • Sour Cherry Muffins: Made with Seedling Farms Sour Cherries every day. ($3)
  • Treccia: An Italian french braided brioche bread baked fresh every day in two flavors, raspberry and nutella or orange and Nutella. ($12 for 4-braided, $6 for 2-braided)
  • Tiramisu: Made fresh from an original Italian recipe picked up while Bill, the Baker, was in Italy. Starts with lady fingers soaked in La Colombe espresso and topped with a mascarpone custard and dusted with cocoa powder. ($5)
  • Pumpkin Caramel Lattes ($3.25 for 16oz) and Seedling Farms Apple Cider ($4 cold/$3.50 steamed) make for the perfect accompaniment to any of the above.

1 comment:

  1. Sounds great! I finally made it over there for the first time and I was a huge fan. It's a beautiful space and they had a great selection of food and drinks.

    The gelato sounds intriguing.