Breads, Foccacia, Danish & Scones

At The Dutch Epicure Bakery we specialize in three kinds of table breads sourdough, French and Old Fashion.

Sourdough
In 1996 we produced our own active sour mash using organic black grapes , water and flour. After several weeks of “feedings” we were ready to produce own first breads. The following is a list and description.

Sourdough: A mix of sour mash, water, whole wheat flour , “green” Hi-glutin flour and salt.

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

Mango Bread: Tuesday only. A variation of our sourdough bread with the addition of sliced mango.

Anadama: Wednesday only. A variation of our original sourdough with the addition o cornmeal and molasses.

German Rye: Thursdays only:Our only “combination bread we make a rye sour pre ferment and finish with yeast, Hi-glutin flour ,and salt.

Raisin Walnut: Friday’s only. Our original sourdough bread with the addition of raisins and walnuts.

Fig and Anise: Fridays only. A variation of our original sourdough with sliced figs and anise seed.

Rosemary and Olive: Saturdays only. Starting with our sourdough recipe we add fresh rosemary and Kalalmata olives.

French Breads

French bread and all of it’s variations is the simplest and most basic of all breads. We first make a “pre-ferment” using some of the water and flour, a small amount of yeast and sugar. This pre-ferment is then “retarded” or cooled overnight . The next morning the bread is finished with the rest of the water , flour, a little rye sour and salt. This method known as long fermentation gives the bread time to develop it’s full ”strength” and adds and incredible full flavor . The absence of fat in our French and sourdough breads help them develop a thin, crisp crust. From this one unique dough we produce our:

French Baguette
French Boule
Petite Pain Forcoccia: Olive and Parmesan, Red Pepper and Onion, Fresh tomato and Mozzarella.

All of our French breads are produced daily Tuesday thru Sunday.

Old Fashion Breads

These are the traditional loaf style breads or “sandwich” breads. They are also available as dinner rolls. We have three kinds available daily.

White: This is a rich soft bread made with flour, water, vegetable oil, eggs, sugar, yeast, and salt.

Honey Wheat: A variation our the white we make this with Flour, whole wheat flour, vegetable oil, eggs, honey, yeast, and salt.

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

Irish Soda Bread: Available every Friday , Saturday, And Sunday, this bread is a rich “soda” raised dough. The dough is a blend of flour, buttermilk, butter, raisins, sugar, baking powder and baking soda and caraway seed. Gently developed and baked it is a sweet bread resembling a large scone.

Breakfasts Breads At The Dutch Epicure Bakery

We offer a large assortment of fresh, scratch breakfast breads on a daily basis.

Croissants: This pastry is made from dough layered with butter and then rolled and folded many times to produce a extremely light and flaky product . We offer them in several flavors. Plain , almond, chocolate, fruit and cheese, and the savory spinach and feta. We can also offer these to you at a smaller size at a reduced price.

Brioche: This is the richest of all the breads. We make this dough with very little water, yeast, a whole lot of eggs, Hi-glutin bread flour , and a whole lot of unsalted butter. We offer these to you in the traditional “a tete” (with a head) and in a sweet coconut. On the holidays we add fruit and make the traditional Panetonne.

Danish: Currently available only on Sunday we make a similar dough to the croissant and shape it in the traditional “snail” pattern then fill them with cheese, and fruits. Very fresh very tender very tasty.

Cinnamon Rolls: Using a rich bread dough we roll it out with pastry cream , cinnamon, and plumb raisins, proof, bake and glaze with a fondant glaze.

Scones: At The Dutch Epicure Bakery we have been making the best scratch scones from an old world recipe for over 17 years. We gently produce a very tender dough with flour, butter, eggs, and heavy dairy cream. Then fill the dough with a generous amount of blueberries. Apricots. Cranberries. or our popular Chocolate Almond. These are also available at a smaller size at a reduced price.

Spanish Almond Torte: Best described as a light pound cake. This is a batter made from blending almond paste, butter and egg yolks, then lighting it with whipped egg white, and gently folding in cake flour and chocolate chips. It is then baked with a crystallized almond topping. Note : the Spanish in the Spanish Almond Torte comes from the chocolate remember it was the Spanish that brought chocolate to Europe from South America, Without the chocolate it would be simply French Almond Torte.

New England Apple cake: Available during our fresh apple season. We make a rich apple muffin and a apple loaf cake. with fresh peeled Lull Farm apples, oil, sugar, wheat and whole wheat flour, walnuts and apple cider. Garnished with fresh sliced apples.

Our availability may vary from day to day and we often feature a new bread every Friday.

Click here to see our Bread gallery.