notes from a floured gal:
We are constantly honored to be your community bakery, McKinney. I can’t tell you how thankful I am that we’ve had the opportunity to grow not only as a business, but to grow as people with you all by our side. These are no longer just my successes, but ours. It’s not just my joy, but ours. Thank you for letting me share my art-my passion-with you every Saturday.
You. Me. Us. Here’s to our next season together full of spectacular and delicious flaky moments soon to become beautiful memories. Santé.
-B
IMPORTANT INFOMATION TO KNOW:
-ORDERS MUST BE SUBMITTED BY 12 P.M EVERY TUESDAY FOR SATURDAY PRE-ORDERS.
-NO refunds.
-SOmetimes things happen in the kitchen, that’s just part of baking things fresh! if a pastry unfortunately becomes unavailable, we will replace it with a similar pastry and note it on your order slip.
-If you do not pick up your order during designated pick up time/location, The Rosemary Bakery is not responsible for your order. Pick-up times and locations are listed, please be mindful. all sales are final.
-Saturday pre-orders are available for pick-up from 8AM-12PM at the McKinney Farmers Market at Chestnut Square in downtown McKinney only.
Our classic croissant smothered with frangipane inside and topped with sliced almonds.
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Caramelized on the bottom, this is France’s most heavy and heavenly pastry! After staging around France and tasting some of the best kouigns, I’ve recreated a true French breton cake that just might make you say “mon dieu” with each bite.
It was a crisp and sunny day in Scotland when I had walk with a new friend to the local shop to get some pastry. I got a classic almond croissant, he got a pistachio blackberry croissant…needless to say I spent the afternoon quite jealous and have been craving one ever since.
A twice baked croissant filled with pistachio frangipane and blackberry jam.
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Our bostock with an almond fragipane, apricot jam, and sliced almonds.
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One of our market favs! Creamy spinach filling, spices, parmesan cheese.
A layer of crème pâtissière, blueberry pie filling, and topped with graham cracker crust crumbles.
From Normandie with love, this buttery almond French cake is baked golden and is so soft on the inside. They are one of my favorite stories to tell, and they evoke such wonderful memories. I hope, in some way, they do the same for you sweet friend.
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Our classic country sourdough, perfect for everything! I learned to make bread in France in a little village tucked away in the countryside of Normandie. We made everything by hand-mixing, shaping, and so on. And while I may not be baking in Normandie anymore, I still to this day make bread exactly the way I learned. I hope, perhaps, when you close your eyes and take a bite, you can see a little bit of Normandie like I do.
A market favorite! This sourdough has buttermilk in it, and is baked as a loaf-style bread. It’s a little more dense than our country bread and slices beautifully. Eat as is, or make some stellar sandwiches.
All photography and content © The Rosemary Bakery