Sticky Buns in the News
Easter came so early this year - along with LOTS of late-in-the-season snow! Last weekend was busy at the bakery, possibly due to folks getting in some last runs on Mount Sunapee, maybe due to the April 8th total lunar eclipse in New England...or possibly due to our brief turn in the spotlight on New Hampshire Chronicle. We were featured in an Easter Bread and Buns edition, focusing on our sticky buns and Easter braided bread. Our sticky buns are topped with a mixture of honey, brown sugar, butter, cinnamon and chopped pecans. Curious how we make them? Click on the pic to watch the NH Chronicle feature.
Too Good to Go
This April 22nd is Earth Day. As part of our to create a sustainable business here at the Blue Loon, we've been getting creative in reducing food waste. On average, restaurants generate 15% of all food waste that ends up in landfills. We already work closely with the Kearsarge Area Food Pantry, but noticed that on most days we have food that just won't keep until the next pantry day. So we decided to partner with Too Good To Go, a global initiative that connects businesses with surplus food with consumers who get to buy Surprise Bags at â…“ the retail cost.
At the bakery, the surprise bag can include anything from croissants, bagels and baguettes to sandwiches, soups, or parfaits--great food that we just made too much of that day. We usually have two or three Surprise Bags available every day that we're open. Customers can reserve and pay for the Surprise Bag online, then pick it up between 2:30 and 3pm that same day. Right now, we're the only restaurant in the Upper Valley on the Too Good To Go app, but we're hoping to spread the word and get other restaurants involved in helping to to get surplus restaurant food to people who will enjoy it...and keep it out of landfills
What's on the Menu?
With a new month comes a new menu, with more tastes of spring. We are bringing back one of our favorite sandwiches: the Italian - North Country Smokehouse Black Forest ham, Genoa salami, provolone cheese, banana peppers, tomatoes and field greens finished with oil and balsamic vinegar, on our own French
baguette.
Laurie was recently out at Moxie Bread Co. in Louisville, CO, where she had an amazing chicken kale Caesar salad. We decided to do our own take on his classic: fire-roasted chicken breast, toasted pepitas, housemade breadcrumbs, kale-field greens mix, and our own vegetarian lemon-Caesar dressing. Try it this month and let us know what you think!
We are also rolling out some new pastry flavors - an apricot cheese danish (cream cheese filling topped with our own apricot cream in a lattice danish) and a cherry almond scone. Have you tried our chocolate hazelnut biscotti yet? It's a perfect afternoon treat with a whole milk latte.
Hiring for Summer!
May is just around the corner, and that's when we traditionally go back to being open on Wednesdays. But to do that, we need more team members! Are you looking for a fun way to keep busy this summer? Know a college student who loves food and needs a part-time job during the summer break? Have we got a deal for
you! Just click on this link to fill out an application, or stop by the bakery to pick up a paper application. Got questions? Just email us at blueloonbakery@gmail.com.
A Heart-Felt Thank you
On a final note, we wanted to thank all our customers and supporters who took the time to vote for us in the annual NH Magazine Best of New Hampshire poll. We were honored to be named the best bakery in the Dartmouth/Sunapee Region again this year. Everyone on the BLB team strives daily to live our mission - make amazing breads and pastries, serve as a community gathering place, and give to those around us - it's great to have their hard work and dedication recognized. We greatly appreciate it!
Is there something you'd like to see in our monthly newsletter? A feature about what's going on in New London? A recipe or two? Let me know! laurie@blueloonbakery.com
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