This morning we baked our first batch of choux and macarons in the shiny, new oven. The temperature of the oven had to be increased gradually over the last week, to allow the heating elements to adapt. But peu à peu, we have arrived.   So thankful for electricians and  knowledgeable bakers who are able to translate a plethora of wires and dials into functioning equipment.

And now the real fun begins, just in time for all manner of heart-shaped pastries to be created for the celebration of St. Valentin.

As of this morning, all that’s left are some tiles being pulled up – and a wide, open space. Monday morning, the reconstruct begins…

One of our favorite moments happened on a beautiful day last August. Le Panier had the opportunity to participate in the Shorewood Harvest Dinner, created by some of the top chefs in Seattle.  It was organized by the Master Gardener Foundation, and the proceeds went to the Shorewood High School Culinary Program and Food Lifeline.  The menu included Lamb Loin and Brie Crostini, Pappa al Pomodora of heirloom tomatoes, Alaskan True Cod in parchment, Roasted Chicken Ballotine, Brioche Sweet Corn Pudding, Whole Roasted Pig, and Lemon Sage Flan.

The day was a flurry of activity, as tables were set outside, and final touches were put on the garden. In the kitchen, watching all of those talented chefs together transform ingredients into a five-course feast was nothing less than stunning. And as day turned to dusk, guests were seated under a curtain of twinkling white lights, and treated to a lavish spread and a memorable evening.

Thanks again to all who gave of their time and talents to make this evening enchanting.

Looking out onto the Market today, it seems like a distant mirage – but in just six short months, we’ll again be enjoying those long light evenings. We hope your coming year will be touched by the delight of good food and good conversation (in all weather) – and many opportunities to share that abundance with others.

Coming soon in the store:  A brand-new four-deck oven  (directly from France)!

As I think back through the many years and many holidays, a swirl of images and people and stories come to mind. Allow me to regale you with one particular memory… For the hearty, and the romantics, and the transplants among us, a lovely covering of fresh snow evokes a cheer of delight.  This joy is short-lived, however, if your job is baker, and you know that the dough which has been steadily rising overnight, does not wait patiently to be put into the oven. So it becomes a battle of wills, to see who will be vainqueur:  Elements vs. Baker.

On one particular getting-close-to-Christmas December morning, I awoke and looked out the window – and I was met with the stillness that a blanket of snow brings.  Knowing the plethora of tasks and preparation that needed to be accomplished, not to mention the racks of bread and croissants to be baked,  I felt a pit in my stomach as I phoned the bakery. Yet in all these years, that first baker of the morning has yet to fail…and it was true again that day. As each employee arrived on that lovely white morning, we celebrated the triumph of their arrival. They had walked many miles, coaxed a sleeping husband to be gallant and drive (mine!), or traveled by bus, if they could find one in motion . . .all arrived ready to help open the bakery, to take orders, and to share tales of transport.

So you see, when my children now sing, “Let it Snow, Let it Snow. . . “ and always add a “sorry, Mom,” you can understand. Come and share your story of braving the snow, or the rain, or the traffic to join us. Looks like the sky will be clear this year, but there’s always January…

In the meantime, we hope your holiday celebration is filled with delight and wonder – and many warm memories, and, of course, fresh pastries!

We had decided this would be a year sans our Pain oignon (onion bread).  Turns out when you toast trays and trays of onions, it’s difficult to separate the strong odor from the delicate buttery taste of croissants or sablés or other flavorful things being made.  But when a customer came in the week before Thanksgiving, eager to pick up a loaf for his grandmother’s Thanksgiving table, we had to rethink our decision.  

Tradition won out. We just couldn’t let him down. So our head baker made it happen. Onion was toasted, Pain oignon was baked, and peace was restored. At least a little corner of peace.

We hope in these busiest of days you find joy in recalling a favorite holiday moment.

Speaking of macarons, we’re perfecting a new flavor to be introduced for Thanksgiving.  Our Thanksgiving menu will include a petite box of six macarons, featuring the newest addition (to be revealed) – plus five more delightful flavors  to compliment your Thanksgiving table.   It is beginning to look a lot like the holidays!

Don’t forget to put in your order for a pumpkin tarte and favorite breads for Thanksgiving.

So, here I am, doing a food blog in a food place.  (Life is ripe with ironies.)  But I love where I work, and want to share a few things I’ve learned about good food from being here.

This morning when I walked in, Kristi (co-owner) was eating a fresh roulé aux noix, a croissants baked with sugared walnuts.  Usually it’s cereal in a Tupperware, not today.  “I forgot how good this tastes.  Simple, not too sweet, delicious.”  Having been in the business for 30 years, you wouldn’t think she would be awed – but she was.  The simplicity of good flavors.

Life is enriched in appreciating the simple pleasures.  A wise Roman once said: ”…very little is needed to make a happy life.” Revisit and re-enjoy something that brought a smile.

Now as the summer fruit season is progressing, he’s decided to add blueberries and raspberries as well.  Good just keeps getting better! They’re a perfect addition to our pastry case, nestled between napoleons (mille-feuille) and lemon tartelettes.  The only disappointment is there aren’t any left-overs for staff to eat at the end of the day. (One of the perks of working here…end-of-day goodies.)

Maybe I can talk them into making a few extra this weekend.