Brunch Ready with FRESH Bakery

Winter is at a close and there is no better way to celebrate spring than brunch in the garden. Something about the first signs of spring makes me want to clean up the patio and celebrate with an outdoor feast.

What I don’t want to do is wake up early and bake! That’s why I rely on FRESH for most of the menu. The bakery always has a vast selection of delicious breads and pastries that are made in-house and everyone will love.

Bread: Specialty breads that are rustic like White Chocolate Apricot, Pecan Apple Raisin, Cranberry Orange and traditional favorites like Challah. Also, sweet loaves of Cinnamon Raisin, Pumpkin or Zucchini are supremely moist, super soft and packed with sweet notes in each bite. Fresh-baked white, sourdough, whole wheat or honey wheat loaves are perfect for toasting.

Coffee Cake: Baked in small batches, the coffee cakes are buttery, golden and fluffy with flavors of brown sugar and vanilla then finished off with the perfect crumble of streusel topping. Look for blueberry and sour cream flavors.

Pastries: A vast selection will make your spread look plentiful. FRESH has scones in blueberry, cranberry and cinnamon. Everyone loves muffins with big chunks of chocolate, blueberries or cranberries. There are large and small croissants, plus decadent chocolate-filled croissants. Danishes with various fillings include cream cheese, peach and raspberry, plus super sticky cinnamon rolls and sticky buns. You could also create a bagel platter with our plain or everything bagels and everyone’s favorite toppings like cream cheese, smoked salmon, red onions, capers, caviar, hard-boiled egg and avocado.

Finish off your menu with FRESH-made tortillas for making breakfast tacos, a fruit platter from produce, handcrafted yogurt, organic granola and specialty tea and coffee. Mimosa bars are also a popular brunch attraction with a selection of FRESH squeezed juice and sparkling wine. Celebrate in style and make brunch easy when you let FRESH do the early morning work for you!

Published 3/09/20

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