Dutch Epicure Bakery

Fine cakes, cookies, pastries and breads.

Route 101A, Heritage Plaza
Amherst, NH 03031
hello@DutchEpicureBakery.com
603-879-9400

Archives for March 2012

Marble Rye

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Our marble rye bread has wonderful flavor and texture, as well as a beautiful swirl.

New England Apple Muffins

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We use fresh peeled Lull Farm apples, oil, sugar, wheat and whole wheat flour,
walnuts and apple cider for these muffins. Garnished with fresh sliced apples.

New England Apple Cake

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We use fresh peeled Lull Farm apples, oil, sugar, wheat and whole wheat flour,
walnuts and apple cider for this loaf cake. Garnished with fresh sliced apples.

Sourdough Siebenfelder

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Sour mash, water “green” high-gluten flour, and a seven grain mix of rye,
wheat, corn, oat, millet, sesame seed, sunflower seed and spelt.

Sourdough Bread

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A mix of sour mash, water, whole wheat flour , “green” high-gluten flour and salt.

Petit Pain Rolls

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We employ the long fermentation process for our French breads, which gives
the bread time to develop its full “strength” and adds an incredible full flavor.
The absence of fat in our French creates a thin, crisp crust.

Oatmeal Bread

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This bread is made from a rolled oat, water, sugar, vegetable and yeast mash.
Then, it is finished with high-gluten flour, eggs and salt.

Rosemary Olive

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Starting with our sourdough recipe we add fresh rosemary and Kalamata olives.

Honey Wheat

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A variation our the white. We make this with flour, whole wheat flour,
vegetable oil, eggs, honey, yeast and salt.