Trolley stacked with autumnal fruits at the moment, poached quince turn over with custard, whipped cream and bay leaf sugar, yuzu kouign amann, apple and caramel, plum jam and marmalades on the shelf, tarragon and corn in the chicken pies, pumpkin sage hazelnut and milawa blue cheese rolled into escargot, greens, some fenugreek and Gruyère in the quiche, chocolate pain suisse, yuzu chiffon cake slices, poached pear and almond tart; all available again this week. We will also have some little lemon tarts available on Saturday for Mother’s Day stashing, along with @ugly.bunch posies at the counter like last year. If you want to avoid any lines you’re welcome to place orders for pastry boxes on our website along with whole cakes teeterbakery.com
We are on the lookout for a new FOH member to join our small team 🧈
We look for professionals who are team players, adaptable, problem solvers with good communication, energy and curiosity for seasonal food and for people.
You must be available for service on Thursday Friday and Saturdays which is a very busy day, from May
Email [email protected]
We are four days late to the party with a nod to IWD via torta Mimosa 🌼 a trad Italian cake made on the 8th of March, resembling the mimosa flower, or for us, wattle 🌼 ours is made with our signature chiffon sponge, lightly splashed with limoncello, layer of passionfruit creme and vanilla diplomat. If you haven’t tried our sponge cake before, this is the one. Also we love women if you didn’t clock that by now 🌼
Hot cross bun time of year ! Truly delicious, raisins currants and sultanas are plump with earl grey, lots of orange through the dough, generous spice, buttery, fluffy and tender, vanilla glaze YUM Preorders are open for the month until Easter, including tomorrow morning at teeterbakery.com :) we will have stacks on the counter from 9am tmrw
Truthfully we had a rusty start to the week on the croissant front with the late February warmth and fermentation, but we got back to where we needed to be in the end. Golden glowing and light, flaky, pure butter croissants.
Can’t wait to roll some hot cross buns for you as of Wednesday as well as some minor menu changes. We might say bye to the fig danish soon as it’s not been as popular as instagram/(pinterest?) would suggest, but have been enjoying making fresh ricotta so you’ll see a tomato tartine special to order this week on our sourdough which has also been a joy to bake. As always we like to shift the menu frequently as feels necessary so ye best be quick if you have your eye on a special 🙃
Happy Geese week to all those who celebrate, happy valentines for the lovers, and a happy congratulatory goodbye to @monteaubeurre who has been … sort of my rock for the most part of three years since opening the shop. Monty is putting down the palette knife for a moment to focus on her music career and more! Teeter wouldn’t be what it is without her dedication as a founding team member, baking a huge amount of cakes each week (recites the chiffon recipe in her sleep) and helping shape the shop, quite literally moving the fit out every few weeks until we found the right flow. We will miss her dearly but maybe we’ll swindle a rockstar shift if we are lucky!
We made some delicate cake this week, a steamed sponge cake adapted from a recipe of @anna.atthetable where we use fig leaf as baking paper (à la @natashapickowicz ) plums inside and fig leaf cream on top. Fragrant with fig leaf and the most tender buttery crumb. This cake knocked the socks off of our “not a sweet tooth” guy. We also made some decadent rhum baba perhaps a bit heavy handed on the booze, with crème fraiche and cherry. Not to forget our gift-able petite basque cheesecakes sent out with chocolate ganache and cherry on the side
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Fancy seasonal danish from this week (Thursday) is pistachio brown butter cake baked inside crisp croissant pastry, fig, house made ricotta sweetened with fig leaf sugar, fig leaf oil
