The Blog
By Crystal Brown, Voyageurs Bakehouse Pastry Chef THE CANVAS This past Saturday I was at the bread table adding the finishing touches to the Lemon Curd Raspberry Danishes. Vanilla syrup brushed on, powdered sugar dusting on one side, fresh lemon...
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Our brand, Voyageurs, was chosen with the intention to help us continue to explore - to continue to be curious about food and our world around us. Part of establishing our brand was to establish our “code of conduct," which...
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Things can happen so quickly when we’re aligned and paying attention to what fits and what flows. I had the privilege of being interviewed by my dear friend, Leanne Kallal on her new podcast: The GlowJo. In this interview,...
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Late on Sunday night, I was feeling inspired. I was catching up on messages from the Voyageurs team over the last couple of days, and thinking about all this wonderful change and expansion in my life. New baby. Expanding business....
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It's tough to fail. But necessary. And in my opinion, there's an art to failure. Today I want to share with you a story about a year-long failure. A year-long failure and challenge that may have directly impacted your orders. ...
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We love making traditional breads and bringing them to our community, and it doesn't get more traditional than our newest loaf... T H E S P R O U T E D V O L L K O R N...
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Spring is the season of new beginnings. Fresh buds bloom, animals awaken and the earth seems to come to life again. Farmers and gardeners start planting their seeds and temperatures slowly rise. And in Wisconsin, once the temp is above 40 degrees, it's...
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Well, well, well... We made it. The Bakehouse is celebrating its FIRST BIRTHDAY on Wednesday, March 10th! And we couldn't be more thankful. Did you know... ? According to the U.S. Bureau of Labor Statistics, data shows that approximately 20%...
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Our take & bake cinnamon rolls come un-proofed and should be kept in the refrigerator until you're ready to begin the proofing process outlined in step 1. We suggest beginning the proofing process either the same day or the day...
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STEP 1:Preheat your oven to 370F. Straight from a refrigerator, portion into individual balls of 60g. Roll them in the palm of your hand so they are nice round balls (roughly the size of golf balls if you do not...
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