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Valentines Treat – Say it with Cake!

07th of February 2013

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Say it with Cake!

Valentine’s Day will soon be here,
A day to celebrate Love each year,
Forget the flowers for goodness sake,
Take the tasty choice and say it with Cake!

Valentine’s Day is just around the corner and what better way to celebrate than with a mouth-wateringly sumptuous                                         Valentine’s Cake from the Bavarian Bakehouse.
Our artisan bakers have lovingly put together this triple layer, (yes, triple!!!) indulgent, hand crafted cake, a perfect Valentine desert, to share over a coffee or to take home to your loved one.

Pre-order now by emailing

or calling Kathleen or Martin on 0141 777 8577

Join us on Facebook and twitter for exclusive offers and latest news from Glasgow’s finest artisan bakery.

 

Treat yourself to a little indulgence and try the Bavarian Bakehouse’s handcrafted Christmas fayre.

10th of December 2012

For a real festive indulgence our Fresh Cream Tortes and Logs have to be tasted, available in an array of flavours; Strawberry, Black forest, Pear Helene, Chocolate Cream, Peach and Brandy, Mandarin, Hazelnut and Lemon Cream . The Tortes and large Logs generously serve 18 and this year we have introduced smaller Logs which serve 9 (pictured)

third

 

The first stop on your taste extravaganza should be our bestselling Mince pies, filled with succulent mincemeat, they are more than a couple of bites worth and are made with either delicious almond short crust pastry or for something a little different, puff pastry. They are available individually or in gift boxes of 6.

first

Our German Stollen, made to a traditional German recipe and available in Marzipan or Butter Flavours, wonderful with a mug of gluhwein!

second

 

 

 

 

 

News & Special Offers

05th of July 2012

Its July and Summer is due at any time…..

Just a small reminder of our new products introduced at customer’s requests over recent months and proving very popular:

Irish Soda Bread ( Wholemeal or White)  Made to a traditional recipe with bicarbonate and creamy buttermilk this has a wonderful dense texture and is free from yeast

Pan de Campagne, made from our white sourdough starter it is left for three days to rise naturally, doing away with the need for Baker’s yeast, before being baked

Sultana and Walnut loaf; a soft malted grain 450g loaf with the addition of sultanas and walnuts, perfect with cheese.

We also had the honour recently of supplying bread for the Scottish Master Bakers Conference, helping our German flour suppliers who were one of the sponsors , they gave us some great new ideas which we hope to bring to you in the near future.

We  continue to work on new recipes which we  hope will be available in July/ August:

New and improved Ciabatta rolls, with a crispy crust with the light interior.

We are considering introducing a Piador Loaf to compliment our Piador stick and rolls.

Banoffee Tarts, a personal favorite and an additional opportunity to try our wonderful short crust pastry.

Mit freunlichen Gruessen

Kathleen