Sweet Pea Bakery, the physical location

Hi everybody!
Sorry I've been away so long, but I have a very good reason. I've been getting my shop ready.

That's right, I have a physical location now. It is right next to Brian Collins' new restaurant Ember (which, by the way, has only been open a week, and I've eaten there three times. It is that amazing). I serve brewed coffee, tea, and cookies.

I am open;
Tuesdays - Saturdays: 6:30am to 2 pm

My menu will be composed of cookies, cakes, biscotti, pies, tarts, morning buns, croissants, puddings, brownies, and bars.

Thanks so much!
Hope to see you soon!
1200 E. Grand Ave, ste 102
at the corner of Grand Ave. and Brisco Rd.
Arroyo Grande, Ca 93420

Weekly Menu

For Friday at Rutiz Farm 9/27/13

Rustic Apple Tart (serves 2)

gf Chocobloc*
Chocolate Chip
Lemon Hazelnut Thumbprint
Pistachio Cranberry Shortbread
Grown Up Chocolate Chip Cookies
Apricot Amaretto Shortbread
Coffee Bean Shortbread
Caramel Cashew Cookie
Crispy Peanut Butter
Toffee Peanut Butter
Bleeding Hearts

Raspberry Champagne
Pecan Pie?

Morning Buns
Blackberry and Earl Grey Scones

Mocha Almond Biscotti
Traditional Almond Biscotti
Blueberry Biscotti

Red Velvet
Chocolate Chocolate

*These items are made in an environment where gluten is present, but no gluten ingredients are used.

Rustic Apple Tart

I have received many questions as to whether or not I make pie. The simple answer is: yes.
The more complex answer is: it doesn't always take the traditional pie shape.

Traditionally, what constitutes a pie is fruit encased in a crust, which is so delicate that it requires the support of a tin. There is the traditional circular pie, with an upper crust and a bottom crust (i.e. apple pie), and then there is the traditional single crust pie (i.e. pumpkin).
Then there are the rustics. A rustic pie and a rustic tart are interchangeable terms to me. The biggest difference (if you wish to become a technical know it all like me) is the type of crust. A tart crust typically is more of a shortbread type of pastry. It is called pâté sucrée, or "sweet pastry," and because of the high sugar content which makes it sweet, it is sturdier and doesn't need a tin to hold it up. In fact I use a pâté sucrée aux noix (sweet nut pastry) for my Bleeding Heart cookies.

A rustic pie, also called galette, crostata, or free form pie, uses traditional pie crust (buttery, flakey and all) to make the pie. The difference is that the filling is not piled on a mile high, instead it is arranged in a fashion which is pleasing to the eye, and pleasing to the fork. Because there is no top crust you get the perfect ratio of crust to filling. You also avoid the big air gap which can occur in traditional bottom and top pies as the fruit cooks down. And also because the top is open, the steam which is released from the fruit during cooking does not get trapped  by the top crust and create the dreaded SOGGY BOTTOM. You can tell I'm slightly biased towards this type of pie, but, I do love a good slice of a well made traditional pie.

Other forms of what I might constitute as pie, are really other fruit desserts: cobblers, brown betties, slab pies, crumbles, crisps and pandowdies. But let's save those for another post, shall we?

My rustic apple tart (or, if you prefer, rustic apple pie)

uses a traditional pie crust, and is folded around sliced and spiced granny smith apples. Once the crust is brushed with an egg wash and turbinado sugar graces it's frame, it is baked until the juices are bubbling and overflowing and the crust is a beautiful golden tan. Apricot jam is brushed over the grannies to enhance their appleness.

It has a delightfully crisp bottom and a not too sweet, as to miss out on a scoop of vanilla ice cream, filling. It serves two people. As long as apples are in season and available, I will be making these Rustic fruit desserts/breakfast/snack/enter your preferred designation.

 I can always make one in a larger size, if you'd prefer. Just let me know by email, this blog, or my phone number (805) 440-3456

Caramel Cashew Cookies

I have been dreaming of creating  something with caramel and cashews
 for quite a while.   Recently, lightening struck in the form of a vintage 
recipe I came across while browsing the web.   The original cookie
from 1976 was called the Dutch Caramel Cashew Cookie.  This   
 cookie, with shards of homemade praline, was just the right base
 to get me started on my quest.  With some updates and Sweet Pea
 Bakery enhancements, it  became just the cookie I was looking for:
 sweet, salty and chewy.

The cashew praline is made and left to cool and harden.
(Thank you Silpat!)

The nutty dough is topped with chunks of praline

And here it is just out of the oven a buttery chewy cookie
with little pockets of caramel and nuts-Delightful!