Please check out new wedding cake photo page. Please contact us for options for your customized wedding cake, we have a lot of ideas, and can easily incorporate your wedding theme into any cake.
Well, that’s a bit dramatic of a title, but it did feel like a lifetime for me. We really only use ricotta in one of our recipes, cannolis. It wasn’t that there were not other options for ricotta, but frankly those other ones were subpar. Our supplier had three different kinds, which we tried, and were just not good enough. All the supermarkets have ricotta, aren’t those sufficient? Nope. We standardized on one kind. It’s THE best. The others taste a little off, have a funny consistency, and just aren’t what you’ve come to expect from us. So instead of making some and just getting them out to sell, we waited for the good stuff to come back into stock. It was killing me not to have them. It’s important to us that you, our customer gets the very best, and consistent standard you’ve come to expect from any of our products. We don’t take a change ingredients lightly around here, in fact, we’re a little stubborn. So, while the world did not see a major shortage, we did. Thanks for your patience as we waited with you. Cannolis are back!
Well, we tried something out and OMG, it’s awesome. I am in charge of the all of the chocolate tempering for some reason. We use real good Belgian chocolate. I am partial to the dark stuff, and this is 53.7%. Milk chocolate is around 33%. I found some old peppermint patty candy molds and we made supper yummy peppermint patties that have yet to make it out onto the floor, as we keep eating them, but we are making “truffles” and individual candies. We make pistachio ganache, raspberry, salted caramel, hazelnut, and we just did peppermint cream filled chocolates. BUT, we took our peppermint cream and put them on chocolate macaroons. Uh oh. Heaven. We have them in the case and I think they’ll be quick to sell out (don’t worry Sadie keeps a good eye on that and will make some more). Peppermint just seems the right flavor for the holidays. Very Christmas-ey in my opinion. Oh yeah, try some of our homemade chocolates too, Sadie just put them out.
I haven’t got a good picture of the macarons yet, as we keep “trying” them out. But here is our chocolates. Aren’t they pretty? We haven’t settled on a certain shape and flavor. Let us know what you think.
Randy and I are truly thankful this year!
We are thankful for the best customers imaginable! We have been apart of some of the greatest moments of your lives over the last year. Your birthdays, your weddings, baby showers, engagements, and more. Thank you for sharing these events with us.
We are really thankful for Word of mouth recommendations! That is the greatest form of flattery for my bakery! Thank you for recommending us to your friends!!
We are thankful to be the Best! You voted La Patisserie Francaise #4 Best Bakery in the Denver Area! Out of 83 bakeries, you loved us enough to get in the top 5. We are honored by your loyalty!
We are thankful to have met many of you. At the events in the local arvada community or right here in our shop, we enjoy saying hi, chatting with you, and listening to your stories. Next time you’re in, please say hi!
Thank you all for an amazing 2014! We are excited about 2015 brings!!
Sadie & Randy
Do you feel it in the air??? It’s getting to be the holiday season…..well, you probably don’t feel it in the “air” since the fall weather has been AMAZING!! But signs of the holidays are appearing EVERYWHERE!
To kick of the holiday season, November is busy with lots of events!! We’ll be handing out free samples at all of these events. Please stop by and say hi!
November 13th We will be at the Apex Center in Arvada for the Arvada Chamber of Commerce’s annual Taste of Arvada. Come sample the amazing food that Arvada has to offer! Pre-purchase tickets at the bakery or visit www.arvadachamber.org. Ticket prices go up at the door. It’s great to get all the tastes of food and beverages for the low price of $12!!! Or, if you purchase VIP tickets, you get in 1 hour early, get all the fresh samples, and avoid the crowds! Family packs also available!!!
November 14th We will be at the Lamar Street Event Center. Have you ever been there? It has awesome motorcycles and classic cars on display! It’s Wine For the Holidays!! Good food, good wine, and a silent auction! What could be better. At a new venue this year, should be amazing! Sponsored by the City of Arvada. Buy tickets early, it tends to sell out!! Go to their website for more info!
November 20th is an example of cloning at it’s finest! We will be at 2 locations at the same time!!!
November 20th we will be at Echter’s Gardens for Girlfriend’s Night Out. Echter’s semi-annual event to benefit a local charity. Pre-purchase your tickets at the link above.
And, also on November 20th, we will be at Lamar Street Event Center for the Shop Local Holiday Extravaganza! 100 vendors and food booths! Buy your Christmas gifts, and enjoy great food!!!
We hope to see you there!!!
Sadie and I get asked all the time, what is your store favorite items? or don’t you get sick of this stuff? We remind ourselves often that it’s so very cool that we have not gotten sick of anything! But here is a list of my favorites:
Cherry turnovers – OMG yummy. We take our laminated dough and then add real cherries, wrap them up, and into the oven! The strudels are a close favorite too!
Ham and Cheese – I’m actually a bit more savory than sweet, so I really dig these.
Cookies – I’m a sucker for our sugar cookies (sometimes they don’t even make it into the oven), tuilles, ricciarelli’s and the pizzelles (of course). Our macarons are absolute heaven. I never was a salted caramel fan until I had some of ours. WOW! are they good.
Pastries – Nuns and “East Coast” eclairs. I am from Connecticut and our eclairs back east were made with more custard than the 25/75 ratio of mousse to custard like we use. We put them on special every now and again. 100% house made custard, yum! I do like a lot of our petit fours, especially the bon-bons. Fruit tarts! These are so darn good. We use fresh fruit that we cut up daily into our tart shells and pastry cream. Get one!
Small dessert pastries – These are our bigger pastries that Mary mostly makes. Chocolate truffle and Sadie’s tiramisu top this one. She made a pumpkin and a Cherry-misu last year.
Bread – We have been putting more and more bread out for customers. We have our baguettes, and parisians, but started doing Foccacia, which for some reason is not the best seller, but we can’t understand why, it’s SO good to have when we go over friends houses. I warm ours up in the oven for 5-10 minutes or so. Sadie likes her’s a little on the al dente side, so she makes special batches for us!
Cakes – Sadie’s tiramisu. I go for our mousse cakes more than buttercream, although Avery and I have found that dipping our Olive bread into vanilla flavored buttercream is absolute heaven. We made two different types of lemon cake for a friends party, both from our lemon curd. Le-mon-y!
Pies – We make them every year around Thanksgiving and some throughout the summer, but our cherry pie and the pecan pie are awesome. Sadie has been getting into our blueberry tarts (what’s better than a personal size tart?).
Crepes – I have to admit, I get to make cool stuff off the menu all the time, but I make a mean ham and swiss, with honey mustard, with some herbs de provence on them. We have this on the menu, ask us to make you one!
Espresso – We weren’t out to take over the espresso world with 4 Starbucks on the four corners of 80th and Wads, but I like our espresso. We use Daz Bog beans, and we restored a Nuova Simonelli espresso machine that makes wonderful espresso. I usually do an espresso con panna (two espresso shots with whipped cream).
Sneak preview! – We have been experimenting with some real Sourdough starter from San Francisco at home. We are perfecting the technique. More to come.
We have customers ask if we carry any Gluten-Free products. The answer is yes! We know the challenge that our friends have with this. Our Macarons and our meringues are not made with any wheat. The meringues are made with egg whites and sugar. The Macarons are made with almond flour, sugar and egg whites. So for those going gluten free or not, come try these yummy no flour treats out.
A guilty pleasure of mine is Kitchen Nightmares. I actually like Gordon Ramsay, if you get a chance see the ‘F-Word’ on BBC, you’ll see a fantastic side of Gordon. He’s wise, passionate, a local food pusher, and pushes high standards. So when we see what happens with the episodes, his insistence is always fresh, vibrant, local if possible, and from scratch made. I just watched an episode he made in Colorado. Why would a patron eat in a store that didn’t make it fresh? Why would you want to go to a store when they just defrost someone else’s product? Do you know what’s in that product? I do. I watch all of our staff make spectacular, yummy desserts, made from scratch. Seriously, ask any chef in Denver to see if they make their own laminated dough (the dough we make our croissants and breakfast pastries with) from scratch, they will tell you they buy it. We have Val. She makes all our croissant dough. She makes it the old fashioned way, on our sheeter. Who makes our bread every day? Our baker does. Who makes our yummy cakes? Lynn. How does Lynn make our cakes? From scratch. We make sponge, which is meringue, flour and butter. How do we make our macarons? From almond flour, eggs and sugar. How do I (yes, even I make from scratch) our Pizzelles ? From flour, sugar and eggs. Yes some anise extract, but extract, not flavoring. Ingredients: alcohol, water, oils. Did you know that Sadie makes her own vanilla extract out of alcohol and beans? And wow, is it flavorful, and the good ones too, Tahitian beans. They are more expensive, but we know that you guys can taste the difference.
From scratch is one of the core values of our bakery, we know that is what makes our customers come back again and again. Thank you for supporting us!
Wow. Two people have come in this morning, and told us that ours are the best. One lady even googled “best cinnamon rolls in Arvada” and we came up. Someone also told us that in another city they use a special ingredient, which is why theirs is so good. Cardamom. Its no wonder they are getting noticed on Mother’s day. groan. Yes. CardaMOM. Dad’s everywhere are in stitches with that corny one. I guess we’re behind on the marketing, but cardamom been a key ingredient for us all along. Originally from Sweden, cinnamon rolls are supposed to have Cardamom in them. Now, our rolls are not the moist, drippy, gooey, syrupy ones that some like. Our rolls are traditional sweet rolls glazed with a pourable fondant that has been mixed with our simple syrup (made with real sugar), to be a glaze. They have the right mix of spices of cinnamon and cardamom. From scratch dough by the way. Not some out of the bag mix we have seen at the restaurant supply houses. Mix and water? That’s not a cinnamon roll. Our dough is handmade. Eggs, flour, butter, yeast, milk, water, salt, sugar. All things you can pronounce. We roll out the dough on our dough sheeter (possibly one of the coolest pieces of equipment we have) and then hand form them. It’s a lot of work. But you know what, I guess that’s why people are telling us we have the best cinnamon rolls in Arvada. I think we might go national.. 🙂
I tried to get a picture, and they were already half gone. We opened up 45 min early as people tried to get Mom’s treats early.