Hello friends, Pre-order is open for this week! We’ve got Rhubarb danishes sticking around this week. In case you missed it these are made with a brown butter custard, rhubarb jam, poached rhubarb, and finished with a rhubarb and tarragon glaze and some eastern redbud flowers. The redbuds are on their way out though so I can’t say for sure which little flowers your danish might have. It could be something else. This is probably the most complicated danish I’ve ever done, but it also might be my favorite. Top three at least. Ramp and Raclette rolls are done for now. There’s a chance they’ll come back at some point but I don’t want to get your hopes up. No morning buns this week, but if you’re a morning bun enjoyer Donn’t worry; they’ll be back in June (because flake is closed the final week of May). Butter Club signups are open for June! Get your Flake fix guaranteed every Thursday of the month (6/4, 6/11, 6/18, & 6/25), and get early access to the week’s seasonal special, and also fairly regular off-menu items that the public at large may never taste! And lastly a reminder that Flake will be closed the last week of May (5/24-5/31) which means no Butter Club delivery as well. Okay thanks see you on Saturday! 🫰🥐

Hello friends, Pre-order is open for this week! Apple danish is done until apples come back into season, which means we’ve got a new seasonal special this week. Joining the menu today is our rhubarb danish. This features rhubarb from @high_ground_gardens , and is filled with brown butter custard and rhubarb jam, then topped with poached rhubarb, and finished with a rhubarb and tarragon nappage, and a sprinkling of Eastern Redbud blossoms. Probably the most complicated danish we’ve done so far, but I’m just so stoked to have things growing again I had to do something nice; not to mention rhubarb is perhaps my favorite vegetable masquerading as a fruit. Ramp and Raclette rolls are back, and this may be their final week unless I can find time to harvest more ramps before they go to seed. And lastly a notice/reminder that Flake will be closed the last week of May (5/24-5/31) which means no Butter Club delivery as well. Okay thanks see you on Saturday! 🫰🥐

Hello friends, Pre-order is open for this week! We have an exciting addition to the menu this week: Ramp and Raclette Rolls. These are spirals of soft dough filled with a compound butter flavored with ramps (mainly) as well as a little orange zest and grainy quince mustard. This layer of delicious butter is then covered in a layer of sliced raclette before the whole thing gets rolled up and baked. When they come out of the oven they’re brushed with just the lightest coating of sorghum syrup and topped with chives and mustard flowers. To whom it may concern: I personally harvest all of Flake’s ramps from a thriving multi-acre patch on private property, so there is effectively zero risk of over-harvesting. I thought I was out of apple filling, but turns out I had a little bit more, so we’ve got apple danishes for one more week, then exciting new stuff with freshly harvested produce! Its true! Winter is over! Summer is nigh! Rejoice! Delight! It will never be cold or dark again! Okay thanks see you on Saturday! 🫰🥐

Hello friends, Pre-order is open for this week! Today we make a return to an old favorite: the apple danish. This is a wheel of our croissant dough filled with lightly sweet cream cheese, buttery-caramely Ashmead’s Kernel apple filling (made with apples from @blackdiamondfarm ) with huge apple flavor, topped with sliced apple, a brush of cold pressed hazelnut oil, and This time we finish it with an adorable apple blossom. These will probably stick around until other stuff starts coming into season, but who knows! I’ve also finally been able to increase the number of the cardamom leaf brioche feuilletée, so hopefully some of you who haven’t been able to nab one yet can finally do so. Lastly, there are only a few more days to sign up for May’s Butter Club. May is being offered at a reduced price because there will only be three deliveries due to Flake being closed the last week of the month. Okay thanks see you on Saturday! 🫰🥐

Hello friends, Pre-order is open for this week! This will definitely be the final week for the maple crème brûlée danish. It has been our longest tenured danish ever, but spring is a season of change (even if it’s back down to 30º today). There’s exciting new stuff coming, I promise. Brioche is still stuck at 11 for the time being, but I’m confident by next week things will be different. And that’s it for now. A nice short one for once. See you on Saturday! 🫰🥐

Head over to @farmtofeastny this weekend only to catch this brunch special with house-made curried chicken salad and local wasbino greens on our laugenecke 🥨 💕 And try their amazing other menu items and baked treats while you’re at it - it’s one of our favorite spots in town!

May Butter Club subscriptions are now open on our website! When you join the club you sometimes get menu previews or off-menu exclusives like this maple-lemon Danish and raspberry streusel brioche feuilletée 💕 pick up is @woodpepperbread every Thursday. Check it out 🧈

Always wanted to join Butter Club but have been shy about joining for a whole month? Good news! May Butter Club sign ups are open and we’re running only three pick ups on 5/7, 5/14, and 5/21. Get four chef’s choice croissants those Thursdays with pick-up at @woodpepperbread ! DM if you have questions ⭐️

Hello friends, Pre-order is open for this week! Y’all seem pretty into the maple crème brûlée danish, so I’m leaving it on for now. In the mean time keep making sacrifices to the gods of early spring harvests. Exciting new flavors are on the horizon. The cardamom leaf brioche feuilletée was a hit, so I’m working on being able to make more, but for now we’re stuck at 11. I said I’m working on it! Okay that’s it for this week, see y’all on Saturday! 🫰🥐

Hello friends, We’re back from break, and pre-order is open for this week! The maple crème brûlée danish is sticking around for at least another week as we patiently wait for all those early spring crops to get their acts together. We have a fun new offering this week as well. Introducing our Cardamom Leaf Brioche Feuilletée. This handsome fellow is made from a a brioche dough that gets laminated with the same delicious @kriemhilddairy butter that we use for our croissants. After baking is gets glazed with local sorghum syrup from @empiresyrups that is infused with local cardamom leaves from @high_ground_gardens , then finished with a sprinkling of sugar flavored with same cardamom leaves. Finally this is the last day to take advantage of our extended sign-up window for April’s butter club. After today sign-ups are closed for real this time. Okay that’s it for this week, see y’all on Saturday! 🫰🥐

Just a reminder there is no pre-order this week (3/30) but we’ll be back open on 4/6! However, you only have until 3/31 to sign up for April Butter Club on our site! This is a photo of an exclusive Butter Club box from last week. Our members got a preview of our chausson aux pommes and brioche feuilletée with local cardamom leaf and local sorghum syrup. If that sounds good to you - snag a spot! Love you guys and see ya soon 💕

Hello friends, Pre-order is open for this week! We’ve got a pretty fun special this week. As we say goodbye to the chestnut custard danish. Say hello to our maple crème brûlée danish. This is just what it sounds like. A rich maple custard baked into our croissant pastry, then covered in sugar and torched to a glassy luster. Hope you like it! The raclette square is gone for now, but look for more savory options to come in the near future. This is the final week to sign up for April’s Butter Club. There are plenty of slots left, so why not usher in spring with a little guaranteed treat every week (except the first week of April) Finally, this is a reminder that flake will be closed next week (3/30-4/5), and because April has five Thursdays, if you’ve signed up for Butter Club, that first Thursday will not have a butter club drop. Okay that’s it for this week, see y’all on Saturday! 🫰🥐