Subscription box (beta) for Saturday 11/01/2025
Plain croissant
Our "standard" – an understated descriptor – plain croissant but upgraded: we use PDO Isigny Butter, made from the rich milk of the Isigny-sur-Mer region of Normandy. This silky and supple butter benefits from the exceptional terroir: homogeneous and stable fat rich in oleic matter – resulting in a butter with an exceptionally soft and creamy texture – plus high iodine content due to the proximity of the ocean. Much like a Pizza Margherita, a true test as there's absolutely nothing to hide production flaws or bad technique. If a baker can produce an exceptional plain croissant, that baker can produce any croissant well. Ideally consumed immediately.
Ingredients Bread flour, PDO Isigny butter, water, eggs, sugar, milk, sea salt, yeast, eggs, milk, diastatic malt powder
Pan au chocolat
Our "standard" chocolate croissant, but upgraded: again, we use PDO Isigny Butter. When we first started, it was important to Chef Sharon that our chocolate croissants would have rich, dark chocolate in every single bite. Ideally consumed immediately.
Ingredients Bread flour, PDO Isigny butter, dark chocolate, water, eggs, sugar, milk, sea salt, yeast, eggs, milk, diastatic malt powder
Pastrami rueben croissant
An old favorite from the early days of Sugarbloom Bakery: a delicious combination of smoky, spiced pastrami with nutty Swiss cheese and tangy sauerkraut and whole-grain mustard wrapped in croissant dough. Refrigerate if not consuming immediately.
Ingredients Bread flour, butter, milk, beef pastrami, wholegrain mustard, sauerkraut, sugar, eggs, Parmesan cheese, cornichons, yeast, diastatic malt powder, sea salt
Tiramisu danish
Rich mascarpone cream, espresso-soaked sponge cake, and chocolate curls all inside a flaky croissant shell. A decadent dessert pastry made for sharing. Refrigerate if not consuming immediately.
Ingredients Flour, butter, water, eggs, sugar, milk, sea salt, yeast, eggs, milk, diastatic malt powder, marsala wine, brown sugar, gelatin, marscarpone, heavy cream, vanilla extract, corn starch, espresso powder
Hazelnut mini loaf cake
Our reinterpretation of a classic hazelnut truffle, but in tender cake form. Can be consumed within two or three days if kept cool (and out of direct sunglight) or refrigerated.
Ingredients sugar, eggs, sour cream, vanilla paste, oil, glucose, flour, baking powder, sea salt, pâte à glacer brune, hazelnut praline, espresso powder, hazelnuts
Taiwanese sausage biscuit
"This biscuit is my take on a maple beacon scone with a mash u of all of my favorite street snacks from my early childhood in Taiwan. It's savory, it's sweet, and it has a touch of umami." ––Chef Sharon
Can be consumed within two or three days if refrigerated. Refrigerate if not consuming immediately.
Ingredients Cake flour, bread flour, kosher salt, sugar, baking powder, baking soda, eggs, sour cream, heavy cream, hoisin sauce, sesame oil, hoisin sauce, chopped scallions, parmesan cheese, mozzarella cheese, provolone cheese, Romano cheese, Asiago cheese, taiwanese sausage, butter
Strawberry madeleines
We put a twist on this traditional favorite by dipping it in strawberry chocolate. Can be consumed within two or three days kept cool (and out of direct sunglight) or refrigerated.
Ingredients Sugar, honey, eggs, vanilla paste, cake flour, baking powder, butter, salt, Valrhona strawberry inspiration couverture, cocoa butter, oil, strawberry powder
Vanilla shortbread cookies
"As a child I loved those ubiquitous Danish cookies that came in those iconic blue tins and the rectangular sugar cookie was always my first pick. Baking these shortbread cookies reminds me of my days working with Thomas Keller: the simplicity of the recipe and the buttery aroma always takes me back." ––Chef Sharon
Can be consumed within two or three days kept cool (and out of direct sunglight) or refrigerated.
Ingredients All-purpose flour, rice flower, kosher salt, sugar, powdered sugar, vanilla beans, egg yolks, butter