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Countdown to Opening

We are right on track to open on February 1, 2023. Ironing out all the wrinkles and perfecting everything, including our croissants. The aroma is divine first thing in the morning, especially on a cold winter day.

Today I am trying a different recipe, which is unlike my own, but I would like to see if it is better or if I can merge the 2 for a totally superb recipe that I would like to have!


The new ones are out of the oven. Hard to say which recipe I prefer, but dividing and making half plain and half chocolate filled is definitely an improvement.


Will make these again in a couple of days. Still need to get practice getting their shape right, but the texture is excellent and chocolate melted nicely and stayed inside.

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