December 3, 2014

Busy Bees at Boise's Bakery

Things are happening over here at Boise's Bakery!
As we move into the Christmas season, we are changing things around and getting busier.

Here's a few things that have happened lately:
  • Sassy Punkin' Bread is back!
Along with the changing season we have brought back our pumpkin and rootbeer bread (Sassy Punkin'). Moist pumpkin bread with spices and just a hint of sarsaparilla. We're serving it November to the end of January.

Boise's Bakery

  • Appearance on Good Morning Idaho!
We woke up extra early to get to the KIVI TV station, to demonstrate our Sassy Punkin' bread recipe for their Pumpkin Week special.  It went great and was an awesome experience. Unfortunately, they had some technical difficulties on the day we were there... so, none of the footage was recorded. These are the moments that help me remember to enjoy it while it's here. Of course, we wish it was on the website so we could share it with you... but this kind of stuff is what comes along with this digital era. It's a love, hate relationship ;-).
  • 2 New Cookies Added to the Menu
Along with our Sassy Punkin' bread we have added a soft + chewy ginger cookie topped with a lemony drizzle (it's vegan!) and a chewy chocolate cookie with mint chips (all butter included ;-) for this one).

Boise's Bakery

  • We have our new logo, Yay!
For about a month we collaborated with our friend Doug McFerrin, and he has created a beautiful logo! We are so happy with it.

Boise's Bakery

Boise's Bakery

  • Wintry Market 2014
We appeared at Wintry Market 2014 serving our goodies! It went wonderfully, and we are so grateful to those of you who came, supported local + handmade and came and got a treat from us. Thank you!

Boise's Bakery at Wintry Market 2014

Wintry Market
Wintry Market 2014

If you are interested in ordering some toothsome goodies for this Holiday season, please give us at least 72 hours notice => our email here <= Thanks!

September 14, 2014

Apple & Raspberry Biscuits

Boise's Bakery

Today was the day for something vegan & delicious!
This is a scrumptious mixture of buttery, tart, and a little sweet all wrapped up in one turnover style pocket of goodness.
Even my non-vegan sister wanted me to save one for her.
 That is the best I can describe it for you, you should probably just mix this up and eat for yourself.

Boise's Bakery
Boise's Bakery

I found this recipe as a part of Joy the Baker's #bakingbootcamp on her blog and Instagram. Then I gave a different little spin and made the recipe vegan!

 Click => H E R E <= to get the classic recipe with all the butter and cream (wink, wink).

I N G R E D I E N T S
Filling
  • 2 Fuji apples peeled, cored & thinly sliced
  • 1 cup whole raspberries
  • 2 tablespoons butter replacement
  • 1 teaspoon ground cinnamon
  • 2 tablespoons packed light brown sugar
Biscuit Dough
  • 2 cups unbleached self-rising flour
  • 1/4 cold butter replacement cut into small cubes
  • 2 tablespoons granulated sugar
  • 3/4 cold unsweetened coconut milk
Topping
  • 3 to 4 tablespoons unsweetened coconut milk
  • 2 to 3 tablespoons course granulated sugar
  • 1/2 teaspoon ground cinnamon
  • a small pinch of salt
R E C I P E  N O T E S
Click here for the recipe on how to make your own self-rising flour.
We've done lots of different tests with different types of "butter replacements" and Smart Balance (the vegan version) has been the best for us so far. It can be found in most grocery stores.
But you can also use what you like if you have something specific.
 Preheat the oven to 425 degrees F. Prepare a baking sheet with parchment and set aside for later.
This recipe, with the size I made these biscuits makes about six. But if you want to make them smaller, just start the baking time at 8 minutes and work your way up. Try to avoid opening the oven often.

Boise's BakeryBoise's Bakery

F I L L I N G
1. Peel, core and thinly slice the apples.

Boise's Bakery

2. Melt butter in a large saucepan or cast iron skillet on medium heat.
3. Once butter is melted, pour in apples, sugar and cinnamon. Stir to coat all the apples and dissolve sugar.

Boise's Bakery

4. Cook on medium heat for 3 to 4 minutes. The apples should not be cooked all the way through.
 5. Take off heat and stir in raspberries. Set aside.

Boise's Bakery

B I S C U I T
1. Mix together self-rising flour and butter, quickly incorporate butter cubes into flour with your fingers leaving small bits of butter.
2. Pour in cold coconut milk, and gently mix with a spoon until just incorporated.

Boise's BakeryBoise's Bakery

Boise's Bakery

 3. Flour a clean flat surface and roll out dough 1/4 of an inch thick and cut out 7" circles.
4. With a pastry brush, lightly brush coconut milk around the edge of the open circle of dough. This will help the dough stick when folded over to make the pocket.
5. Scoop in about 1/4 to 1/3 cup of the filling.

Boise's Bakery

6. Fold over and press around the edge with a fork.

Boise's Bakery

Boise's Bakery

7. Once you've lined up all the biscuits on the pan, lightly brush the tops with more coconut milk.
8. Mix together sugar, cinnamon and salt and sprinkle over the biscuits.
9. Bake for 12 to 13 minutes until puffed up and golden.

Boise's Bakeryv

Vegan and delicious!

Boise's Bakery

August 16, 2014

Call it a "Vacation"


Boise's Bakery has officially out grown our tiny kitchen. So we started stirring up plans to remodel.
We took a week long "vacation" to remodel the bakery to have a bigger more spacious kitchen and counter.
We had 1 week to tear down the old counter, and rebuild the new.

And so it began.

+ Day 1 +
As a small business, we want to support other small businesses whenever possible. We try to find as much recycled material as we can. Most of the wood for the facing of the counter is from old pallets, the glass and counter top in recycled from Second Chance. Our refrigerator is from the 1950's, most of our storage is vintage or slat board with shelves.
We also kept the same look and feel with the pallet wood, just added more space.





+ last day on "vacation" +

So far it's been great!
We went from a miniscule 195 sq. ft. to a whopping 250 sq. ft.
The lack of space in our old kitchen taught me a lot of communication skills {when I say communication, I mean making sure to yell GET OUT OF THE WAY}. Because nobody likes smacking into each other and throwing a hot pan of cookies on the ground.










Finished and done!
Click this link to go see the difference between now and the Grand Opening in 2013.








As Bee Wise Goods and Boise's Bakery continue to thrive The Soda Works has had a huge difference in sales from last year to this year. A few large companies have been ordering a lot of the same type soda as us and selling them for wholesale {geez Albertsons what's with that?}. 
We have had to get rid of a lot of flavors that have been sitting on the shelves going nowhere.
Although we are now down to one shelf of soda {floor to ceiling} we kept the most popular. It may look sparce to those of you who have been in our shop in the beginning but we still have about 50 flavors.
Don't freak out when The Soda Works sign is gone and replaced with a Boise's Bakery sign. From now onward, Boise's Bakery with be offering the variety of soda drinks that will be unique and delicious. We're excited our business is growing and changing.
See you soon!