You're never too young for Sugar Pine Bake Shop:
Baby Showers!
Spring brings birds and bees and what comes after: babies!

And What do Babies Bring?
Mother's Day
Sunday, May 9th

(Okay so maybe that's a chicken and egg thing because of course, mother's bring babies!)

We'll be featuring:
Pies, cupcakes & lots of other yummies - watch your email!

Come along on our Field Trip:

Want to follow us on our edible adventures through Paris? We'll post pics and other fun stuff on Facebook - become our fan on Facebook to see them

Become our Fan on Facebook

Gone to Paris / April 2010

50% off at Sugar Pine
As mentioned in the last newsletter:

Jim and I are going to Paris!
(I'm calling it a field trip)

So this Sunday, April 18th, at Noon, everything in the store is HALF OFF until its gone (or 2pm, whichever comes first)

We are closing early so Sugar Pine Bake Shop can participate in the Man About Town "Taste of Big Bear" fundraiser at Northwoods.

Sugar Pine Bake Shop will re-open on Friday, April 30th

(our 15th weddng anniversary by the way - stop in and have a cup of coffee on us and ask how the trip went - just don't judge us on the jet lag!)

For the Rest of April and May (except Fri, May 21):
Free Coffee Fridays from 8am - 2pm - no purchase necessary. If you haven't stopped by in a while, stop by for a cup of joe and a smile and bring a friend. Our coffee is a delicious french roast.
Please mention the newsletter.

So to Recap:

This Sunday, April 18, 2010 from noon on, everything in the bakery is half off until its gone then its

BON VOYAGE

The bakery will be closed until Friday, April 30th. I will be checking email sporadically from Paris but will not be checking voice mail so please send us an email if you need to get in touch with me:

Send email to Trish

Bring a little April in Paris to your Spring:

Want to bring a little Paris to your home without the transatlantic plane fare? (We used miles by the way :) Here are a few simple ideas to add that "French" touch to your table:

Fresh Flowers: even the simplest table in Paris has flowers on it and the city is known for its fresh flower markets. Flowers make any meal special and with the farmer's market open for the year, they are super affordable - très bonbon (very sweet)

Candles: Okay, so maybe the kids won't understand it but add that little touch of romance to the table by lighting candles or better yet, feed them early and have a romantic dîner pour deux - they do call Paris the city of lights after all!

Music: Set the scene with french accordion music and Voila! April in Paris - I found

France And French Cafe Accordion Music
by Bon Appétit Musique
on Amazon.com for $8.99

Food: Last but certainly not least- A crusty baguette, a bottle of crisp white wine, some brie and you are all set! You'll have to wait until Jim and I come back for a real "taste of Paris" as I'm sure I'll come back with all sorts of ideas!

Simple Baguette Recipe: (borrowed from Epicurious.com)
(this is a great recipe to do with the kids - they can help Knead)

Ingredients:
1 teaspoon active dry yeast
1 teaspoon sugar
1 1/2 cups warm water (105°-115° F)
4 to 4 1/2 cups unbleached all-purpose flour
2 1/2 teaspoons salt
In a large bowl sprinkle yeast and sugar over warm water and let stand until foamy, about 5 minutes. With a wooden spoon stir in 2 cups flour until combined. Stir in salt and 2 cups of remaining flour until mixture forms a stiff dough. On a lightly floured surface knead dough with lightly floured hands 8 minutes, or until smooth and elastic, kneading in enough of remaining 1/2 cup flour to keep dough from sticking. Transfer dough to a lightly oiled deep bowl, turning to coat with oil, and let rise, bowl covered with plastic wrap, until doubled in bulk, about 1 1/2 hours.

Preheat oven to 400° F.

Punch down dough and form into a long slender loaf about 21 inches long and 3 inches wide. Put loaf diagonally on a lightly greased large or 17- by 14-inch baking sheet and let rise, uncovered, about 30 minutes. (Baguette may be made up to this point 4 hours ahead and chilled.)

Make 3 or 4 diagonal slashes on loaf with a sharp knife and lightly brush top with cool water. Bake loaf in middle of oven 30 minutes, or until golden, and transfer to a rack to cool.