Our bakers don’t release an avalanche of new foods each season. Or each year. Or every other year. They’re deliberate and very, very picky. When there is something new it’s worth taking notice. This year brought a few innovations and I’ve put them together here in one box.
The gift box includes three new baked goods, hot out of the oven: Pane Nero bread
made with heirloom Tumminia wheat from Sicily, Chestnut Bread
made with loads of Michigan-grown chestnut flour, crowd-pleasing Pecan Praline Banana Bread
, and a Bostock, a square of buttery brioche with orange syrup and an almond frangipane topping.
Serves a dozen easily. Save parts for later—they all freeze great.