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The bread board and bread box in our kitchen on a Sunday morning is a sad junkyard of bits and pieces of loaves from the week.  Everyone has their favorite, so you can’t go throwing away any little bit without getting in trouble.  Paul has all his “experiments” that I need to try, no matter how long ago they were…

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We are so pleased to have brand new paintings by Bryan Brems hanging in the Crossroads Cafe.   His work is graceful and emotional.  It has a unique perspective of Bucks County that embraces both the people and towns, as well as the landscape.  I am a proud owner of  one of his landscapes, and more and more people in…

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We are very pleased to have Linda Guenste  landscapes on display here at Crossroads through the end of September.  Check out her website to see her intriguing social realism work as well.  Linda has  recently started a t-shirt company with her son called Know Graffiti.  The “must see” website is below. http://lindaguenste.com/index.php http://knowgraffitidesign.com/ CLICK ON THE IMAGES TO SEE THEM…

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CLICK ON THE FIRST PHOTO, THEN SCROLL THROUGH TO SEE ENLARGED IMAGES We are very lucky to have John’s work grace the walls at Crossroads.  But personally, I think to own one of his originals would be luckier!  John is an established artist and good friend of Karry, our pastry chef.   I have copied his bio here from his…

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LEFTOVER PIZZA is quite a common food item in our house.  As you know from other blog posts, we make it a LOT at home and at the bakery.  I had better clarify, truthfully, it is Paul who makes the pizza.   Working the Friday night shift at the bakery, he often finds time to experiment with new toppings. Frankly,…

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We were very pleased at the bakery to get a call from Gourmet Magazine, asking if we would be interested in publishing our Ricotta Pie recipe.  A Gourmet reader had requested the recipe, and we were happy to oblige.  We talked a few times with the test kitchen as they worked out the details of putting together this pie, and…

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CLICK ON THE FIRST PHOTO, THEN SCROLL THROUGH TO SEE ENLARGED IMAGES Early American Toaster Bread & Muffins made from the historical recipe for SALT-RISING BREAD After many tries (a few good batches, and a few not so good ones) we finally sent head bread baker Mike King, to a bakery in Western PA to learn the art of making…

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Hello Marcia, I received the package today and of course had to immediately slice, toast, and butter two slices. It’s definitely the best version I’ve had (and I’ve tried a lot of them) over a span of several years except for the several-years-closed Lawson’s Goodies Bakery in Leslie, Michigan; theirs was probably as good as yours. Whatever you’re doing, keep…

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See the instructions for throwing these shortcakes on the grill after the meat and veggies are done and the grill is cleaned up.  The toasty flavor from the grill is the best for this perfect summer dessert.  And don’t worry about the presentation!  It is fine for these tender shortcakes to fall apart – they still taste amazing! FILLING for…

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Canal House Cookies

04-13-2011

I met both Christopher and Melissa nearly 20 years ago, when Paul and I first started baking in the area.  Christopher frequented our stand at the farmers market in Doylestown, and is also the wonderful person who in 1994, got our bakery featured in Saveur Magazine.  No one had heard of the magazine then, as we were very lucky to…

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