What is a Pain Suisse
"Pain Suisse" directly translates to "Swiss Bread" in English. It belongs to the category of French pastries known as Viennoiserie, which is characterized by a style reminiscent of Vienna. This pastry is alternatively referred to as Pain Suisse au Chocolat, Brioche Suisse (Brioches Suisses), and Brioche au Chocolat. Generally, Viennoiserie pastries are crafted from enriched yeast-leavened dough. Pain Suisse, in particular, is made using a soft, golden brioche dough filled with crème pâtisserie (also known as pastry cream) and chocolate chips.
What is a cruffin?
Cruffin has been around but it became viral thanks to social media like TikTok and Instagram. The term “cruffin” is a portmanteau of "croissant" and "muffin."
Dough similar to croissants is rolled into a muffin-like shape, often in a muffin tin, and then baked. This results in a pastry with a flaky and buttery texture, reminiscent of a croissant, but in the shape of a muffin. Cruffins can be filled with various sweet or savory fillings, and they have gained popularity for their unique combination of flavors and textures.
What makes A BAKERY AN artisan bakery?
At Bartholomew Bakery, we are proud to call ourselves an artisan bakery. It's a word that's important to us because it embodies our philosophy.
An artisan bakery is a type of bakery that focuses on producing handmade, high-quality baked goods using traditional methods and often high-quality, locally sourced ingredients. Artisan bakery should never outsource baking and baking should be done fresh daily on the premises. The term "artisan" refers to the craftsmanship, dedication, and skill involved in the baking process. We also emphasize the use of natural and simple ingredients, avoiding the use of preservatives and additives.
As an artisan bakery, we, as artisan bakers, often take a hands-on approach to the entire baking process, from mixing and kneading the dough to shaping and baking the final product. This hands-on approach allows for greater control over the quality and flavor of the bread and other baked goods. Artisan bakers may also use long fermentation processes, sourdough starters, and specialty flours to enhance the flavor and texture of their products. You will feel the difference on your first bite.
The emphasis on craftsmanship, quality ingredients, and traditional methods distinguishes artisan bakeries from commercial or industrial bakeries that may mass-produce baked goods using automated processes and focus on efficiency. Artisan bakeries often have a more intimate and community-oriented atmosphere, and their products are sought after for their unique flavors and textures.
Our location in Vaughan is not exactly in a residential or high foot traffic location, but we have consistent lineups on opening because our customers and community understand what an "artisan" bakery truly means.
The time and love put into every baked good at an artisan bakery are worth it when we see a smile on our customers' faces as they try our pastries.
What is a double baked (twice baked) croissant?
Twice Baked Almond Croissant
A Twice Baked Croissant is a pastry that undergoes a two-step baking process. Initially, the croissant is baked until it achieves a golden-brown exterior and a flaky, buttery texture. After this initial baking, the croissant is sliced horizontally, and a rich paste or cream is spread between the layers. The pastry is then baked once more to caramelize the filling and create a deliciously crispy top.
Our almond croissants and pistachio croissants are twice bake to become a decadent and indulgent treat that combines the buttery goodness of a traditional croissant with the sweet and nutty flavors of almond or pistachio.
No wonder our twice Baked Croissants are consistentaly our top 2 bestsellers.