This Sunday, May 13th, is Mother’s Day.  And in their honor, we’re making special, delicious pastries.  So when you head to the Market for a fabulous bouquet of tulips and daffodils and other blossoms,  come by for a Josephine – choux-pastry filled with crème patissière, crème chantilly, and strawberries, topped with toasted almonds.

Or if chocolate is her delight, try a Tartelette au chocolat, a ganache-filled petite tarte with raspberries and a drizzle of white chocolate.

As you’re making plans for the weekend, include a stop on Sunday for fresh pastries. Rain or shine, we will be baking all day!

Or stop by after a visit to Gaugin, now through April 29…just three more weeks to enjoy this amazing exhibit of Gaugin’s work and the art and culture of Polynesia.

So many wonderful new sights and flavors…Tarte à la rhubarbe made her grand entrance last weekend.  And for Easter, œufs de Pâques, cream-filled egg-shaped choux, decorated with an array of pastel fondants.  Lovely and delicious!  From now until Easter (April 8th), Brioche de Pâques: rich, buttery brioche filled with almonds, candied orange, and golden raisins.  In a loaf to share – or petit brioche, to go with your morning latté.

Next weekend, the return of the Charlotte Framboise, a delicate raspberry-mousse cake.  Perfect for spring brunch!

4761 macarons were sold to benefit Seattle Tilth…thanks to all of you!! Merci bien!

Macarons Day, celebrated  in France and across the globe, has come to our corner of the world. The idea was started by  Pierre Hermé  in 2005 (in conjunction with Relais Desserts), not only to celebrate this delightful pastry (first created in France in 1791!), but also to participate in a great cause.

Joining the tradition begun in Paris, a portion of the proceeds of every macarons sale, from March 16th to 20th, will be donated to Seattle Tilth and the work they are doing to cultivate a healthy, urban environment and community.

If you haven’t yet tried the French macarons, this is a good excuse….bite into the airy, round shell, and find a chewy buttercream layer in the middle.  Every flavor is delicious – my favorites: pistachio or hazelnut.

Le 20 Mars, fêtons le macaron!  Indulge in Macarons while contributing to the work of Seattle Tilth.

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)!