In her book Animal Vegetable Miracle, Barbara Kingsolver discusses the lack of an American Food Culture.  Because we can truck or fly in any ingredient from anywhere in the world, we’ve lost seasonality in our cooking.  Asparagus in Fall makes as much sense as Broccoli in Summer.

Our lovely state is one of the places that Barbara Kingsolver cites an exception.  We understand that Satsumas are only available in Fall and early Winter.  We know when we can and cannot get a sack of crawfish for a boil.  We only expect raw oysters on a menu in cold months.  We gorge on an ingredient when it is in season, savoring every morsel, and then right around the time we’re sick of it, it is out of season and we move on to the next seasonal item.

While we understand that it is frustrating for some people that we rotate our menu, we like to follow this mindset of seasonality with our breads.  That’s what makes Pumpkin Swirl, Pumpkin Bars, and Pumpkin Muffins such a joy for us to make every Fall.  Just as the weather starts to turn, you can expect to smell Cinnamon, Nutmeg, and Ginger in the air around the bakery when you walk up.  Every morning you can walk in and grab a muffin or bar on your way to work.  On Wednesdays and Fridays you can expect to see orange bread with seasonal pumpkin blended into the dough.  You can expect Manny to hand you a slice with a smile when you walk in and you can enjoy it right about the time the pumpkins are at their seasonal best.

Pumpkin Bars are available every day that we’re open.
Pumpkin Muffins and Teacakes are available with either chocolate chips or pecan pieces on Tuesdays, Thursdays, and Saturdays.
Pumpkin Swirl is available on Wednesdays and Fridays.