Most of us tend to skip breakfast in the rush to get the kids ready for school, ourselves ready for work, and out the door. Well, maybe after reading this post you might be just a little more tempted to take a few minutes to have a little something. Maybe stop by and grab a little something on your way into the office. (This is a little hint at amazing things to come for Sweet Inspirations.......more details to come soon.)
We make several breakfast items for Bittersweet Confections and all of them are super delicious! A lot of the prep is done beforehand by myself and then Grace comes in early each morning to get things ready for purchase. We are a great team if I do say so myself. :)
Bagels are a big part of our breakfast offerings and I make large batches at least twice a week. The dough is made using bread flour, salt, malt, instant yeast and water. Once the dough has reached the right consistency I then roll each bagel by hand "with tender loving care". lol I have to move quickly rolling the bagels because you don't want the dough to start rising on you. Once all of the bagels are rolled we place them in the freezer to stop the rising process. Each afternoon the number of bagels are pulled for the next day and placed into the cooler to thaw and start rising overnight. The next morning the bagels are boiled in a mixture of honey and water topped with toppings and baked in the oven until they have a nice chewy crust on the outside and tender in the middle. Delicious with a little cream cheese or our honey cream cheese.
Right now we offer one type of muffin and that would be blueberry......shocking I know. We make a sour cream based muffin batter and store it in the cooler. Each day fresh blueberries are added and after the batter is scooped into the muffin tin it is topped with a streusal mixture and baked until fluffy and tender.
We offer two types of scones for breakfast, orange cranberry and chocolate chip, and trust me it is hard to choose between the two. What is a scone you ask???? Well, a scone is sort of like a sweet biscuit.......only better! To make our scones the dry ingredients are placed into the mixer and then butter is cut up and incorporated into the dry until there are coarse crumbles of butter mixed throughout. The optional ingredients (orange zest and cranberries, or chocolate chips) are then added and incorporated. Buttermilk is then drizzled into the mixture just until everything comes together. You have to be careful not to overmix the dough or you will end up with a tough scone........and no one wants a tough scone. :) The scones are frozen and then baked fresh every morning.
Cinnamon rolls have to be one of the biggest sellers we have and it is no surprise because they are oh so good. Eat your heart out Cinnabon! We start with a made from scratch brioche dough and that is rolled out and covered with a cinnamon/ brown sugar/ butter spread. The dough is then rolled up into a spiral and cut into the individual rolls, set in a pan to rise and then baked to prefection. We top each warm roll with a cream cheese icing that is to die for. People order these all day long with a cup of coffee and can get upset when they have waited too long and we have sold out. We just tempt them with some other delight we have for the day.
These are just a few of the offerings we have for breakfast. We also make croissants, chocolate croissants, turnovers, and shoe soles (elephant ears to some). You can count on Sweet Inspirations to have these and much more for your breakfast pleasure so I look forward to seeing you all bake in Tally soon! (Just in case you are wondering......yes, that is another hint!)
Until next post remember.......Life is Sweet so get out there and enjoy it!
Laissez les Bon Temps Rouler!