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

French Boule

By

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.

Raisin Walnut

By

Our original sourdough bread with the addition of raisins and walnuts.

French Baguette

By

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.

Raisin Rye

By

Our only “combination bread” we make is a rye sour preferment and finished
with yeast, high-gluten flour and salt.

Focaccia Bread

By

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.

Cinnamon Rolls

By

Using a rich bread dough, we roll it out with pastry cream and cinnamon.
Proof, bake and glaze with a fondant glaze.

Anadama Bread

By

A variation of our original sourdough with the addition of cornmeal and
molasses.

Irish Soda

By

The dough is a blend of flour, buttermilk, butter, raisins, sugar, baking powder,
baking soda and caraway seed. Gently developed and baked, it is a sweet
bread resembling a large scone.