News from the Kitchen


Menu June 17th

posted Jun 12, 2017, 8:56 AM by Shelley Raniowski

Menu for June 17th Pick Up

 

Whole Wheat Irish Potato

Loaf

pull aparts (Regular Rolls)

Hot dog or Hamburger flats (Regular Rolls)

 

Irish Potato White

Loaf

Pull-aparts (Regular Rolls)

Hotdog or Hamburger flats (Regular Rolls)

 

Challah

Braid

Cinnamon Swirl

Cinnamon Sticky Rolls (Specialty Rolls)

 

Asiago, Monterey Jack & Mozzarella

Loaves

Crescent Rolls (Specialty Rolls)

Hamburger Flats (Specialty Rolls)

Proposed Menu (very early - very subject to change) Jan 28-29

posted Jan 22, 2017, 12:35 PM by Shelley Raniowski

Proposed Menu (very early - very subject to change)
Jan 28-29
Country White - Loaf & Rolls
Sugar Cane Whole Wheat - Loaf & Rolls
Cheese - Jalapeno - Loaf & Rolls
CROWM - loaf
Sun dried Tomato & Herb (Proposed BOTW) - Loaf & Baguette
Challah - Braid, Cinnamon Swirl, & Cinnamon Sticky Rolls
Brioche - Regular loaf, Cinnamon Swirl, Cinnamon Sticky Rolls & European style rolls*
12 grain - Loaf
Maritime Brown - Loaf
DEF Sweet Dough** - Cinnamon Swirl loaf or Mixed Berry Swirl loaf

*  If requested
** This is our new egg free-dairy free Sweet Dough

All orders need to be in by Wednesday at 12 noon (if you are ordering "off menu"), the deadline for all orders from the above menu are Due by Friday at 12 noon.  Pick Up is at the Halifax Seaport Farmers Market​

Its "that time of year again".

posted Sep 10, 2016, 6:51 PM by Shelley Raniowski

As we fall back into the routines of school, and regular activities.  We also are surrounded by all the signs & coming signs of Fall.  The cooler evenings, the briskness in the air.  Which brings thoughts of the coming harvests.  We are saying goodbye to the last of the summer harvest to begin the fall harvests.  We too in the bakery, look at what we are offering and like to offer some seasonal offerings.
We introduced our sandwich thins/rolls this week.  In our popular Homestyle white, Sugar Cane - a whole wheat one, and our 12-grain version. These are great for so many things.  My oldest likes to make one into a breakfast sandwich to take with him on his way to high school (teenagers!), my two grade school littles enjoy using them for their lunch time sandwiches.  I like to split one open and slather on a bit of fresh butter & local jam.   Mmmm-good!  My hubby can be found just nabbing one on his way out the door, and eats them plain (each to their own).  My littlest munchkin like hers split, filled with grated cheese & then put on the panini press, she can also be found coving it with jam & whip cream, or other sandwich fillings.
In the coming weeks we will be bringing back our Harvest Struan, a lovely multigrain bread made with local grains.  An old Scottish traditional fall Harvest bread with a Maritime twist.
We are also working on some other sweet treats getting ready for Thanksgiving and (dare I say it) Christmas.  Right now, our house is still busy with the Back to School however we always have one foot pointing forward looking at what's the coming season will bring.
We look forward to seeing you at the Halifax Seaport Farmers Market soon.

Oh Canada! Glad to be Home, Feeling Inspired & Green

posted May 7, 2016, 7:18 AM by Shelley Raniowski

Well a couple weeks in France was wonderful!  Most of the days were spent in central Paris visiting local Boulangeries.  Seeing lots of great breads & Pastries!  I have lots of new ideas to try out & play around with.  I can't wait to share some of my new ideas with you all.

The trip also gave me a great chance to think about what kinds of things I want to do with my business.  As my business is a reflection of who I am, I want to be able to offer the things that I would like to see available.  This means locally made products.  Locally produced ingredients where possible.  Green packaging options.  Reusable packaging option where possible.

We are going to be changing our labeling a little bit to allow for bilingual labeling.  This change in labelling will allow labels to be potentially reused.  We will be removing our ingredient lists from the label, however we have always prided ourselves on our transparency when it comes to the ingredients included in our breads, and will still continue to make those ingredients lists available to you.  We will always have a "binder" at the market with the lists.  We are also going to be transitioning our website here, so that you will be able to get the ingredient list, simply by clicking on the appropriate recipe in the sub menus of the Menu.

We will be also make a transition into some reusable packaging options.  I am hoping to work with a local seamstress to create reusable cloth bags for the breads.  We will eventually be phasing these bags into use, these bags will have a slight additional upfront deposits, however as we intend for them to be reusable, you will only have to pay a "initial" bag fee/deposit, then you will have the option to reuse or exchange your bag each week (or whenever you are buying our bread).  Should you wish to return the bag, we will be happy to refund your "deposit".  We will still keep a small supply of plastic bags for those who prefer to continue using the plastic bag, however we will be introducing a small plastic bag fee for the plastic bags.

Proposed Menu for April 9th & 10th

posted Apr 6, 2016, 5:07 PM by Shelley Raniowski

White Loaves
 - Country White, Sourdough, Homestyle White, Irish White, Challah, Brioche & Hawaiian

Whole Wheat &/or Multigrain Loaves
 - CROWM (Cinnamon Raisin Whole Wheat with Maple syrup), Hint of Honey, 12 grain, & Maritime Brown

Specialty Loaves
- Rainbow, Cinnamon Swirl

Dinner Rolls
- Irish White, Hint of Honey, 12 Grain & Rainbow

Hamburger Rolls
- Homestyle White & Hint of Honey

Speciatly Rolls
- English Muffins &  Cinnamon Sticky Buns
- Pain au Chocolate & Chocolate Challah Kaizers with chocolate dip & drizzle (Sunday Only)

Menu for March 26 & 27th (Easter Weekend)

posted Mar 22, 2016, 8:29 AM by Shelley Raniowski

Bunny Rolls in 
- Hawaiian, Plain, Plain with Frosting, Plain with all dressed seasonings, Cinnamon Spice & Cinnamon Spice with Frosting

Hot Cross Buns

Sweet Breads:
 - Cinnamon Swirl, Hawaiian, English Tea & Bara Brith

White Breads:
Homestyle White, Challah, Country White, Brioche

Whole Wheat:
 - 12 grain, Whole Wheat with Cane Sugar, Maritime Brown

Sweet Bres Specialty:
 - Rainbow

Rolls:
- Homestyle White, Whole Wheat with Cane Sugar, 12 grain, Rainbow & English Tea

Pain au Chocolate will be available on Sunday

What old is "new" again. Reducing our Refined Sugar Use.

posted Jan 9, 2016, 10:04 AM by Shelley Raniowski   [ updated Jan 9, 2016, 2:03 PM ]

I always enjoy working with my customers to improve the products that I am offering.

In doing this sometimes it means changing a recipe or source for an ingredient I am using.  As I have had many customers concerned about the use of refined sugars in products (not just my products, but those available in general), we had switched to using organic cane sugar in place of our refined white sugar the beginning of September, and starting this week have eliminated all refined brown sugar from our products as well.

We are proud to produce products that only have organic cane sugar (sourced through a ethical local company), maple syrup (produced here in Nova Scotia), Maple sugar granules (produced in Nova Scotia), honey (produced here in Nova Scotia), and Molasses (produced in New Brunswick).  The only refined sugar we are still using is icing sugar.  we will continue to look at alternatives to the refined icing sugar, however at this time have not found a suitable alternative for our yummy icing sugar glaze.

If you would prefer to have your sticky rolls without the icing drizzle to avoid the refined icing sugar please let us know & we would be happy to prepare them un-iced for you.  In the meantime I will be working with my organic cane sugar to perhaps create a clear glaze that can be used in the future.

If you find a product that still lists brown or white sugar you can be assured they no longer contained these sugars, they will instead contain organic cane sugar.  It may take us a little bit to get all our labels fixed up.  Feel free to point out the error so that we may fix it up.  We appreciate your patience while we transition to a more healthy offering.

Monday December 21st Deadline

posted Dec 19, 2015, 6:47 AM by Shelley Raniowski

We will be the Halifax Seaport Farmers Market on Wednesday December 23 from 10am to 5pm &
Thursday December 24th from 10am to 2pm.  Deadline to get your orders in is this Monday December 21st.

We will have a small amount of products available on the table for those who do not pre-order,
however you will take your chances of what will be available.  Best to pre-order to guarantee you get what you want!

Send us an email at shelley at sweetbres dot ca or call us to place your order.

Shop Local this Holiday Season!

posted Nov 16, 2015, 5:32 AM by Shelley Raniowski   [ updated Nov 16, 2015, 5:35 AM ]

Check out all the great Local Items you can get this Holiday Season!
http://halifaxbloggers.ca/thelocaltraveler/the-local-wishlist-food-drink/


Planned Menu for Saturday & Sunday November 7th/8th

posted Nov 4, 2015, 7:39 AM by Shelley Raniowski

Regular White Loaves:
Irish White
Canadian Homestyle
French
Sourdough
Brioche
Hawaiian Sweet
Challah

Regular Whole Wheat Loaves:
Whole Wheat with Organic Cane Sugar
Irish Whole Wheat
12 Grain
Maritiem Brown
Harvest Struan
Rainbow

Specialty Sweet Loaves:
Cinnamon Swirl
Gingerbread Swirl

Kaiser Rolls:
Hawaiian
Brioche
All dressed
Plain

Dinner Rolls
Irish White
Whole Wheat with organic can sugar
12 grain

Sticky Rolls:
Pumpkin Spice
Cinnamon

Cheese Rolls:
Smoked Applewood & Mozzarella

*Please note this is the planned menu, substitutions, additional &/or deletions may occur.

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