We're developing our autumn specials right now. First on the list is an apple pie with a cheese-infused crust, and possibly a little rosemary or sage in the filling.
We'll also be offering traditional holiday pies for Thanksgiving, but I'm experimenting with some fresh takes on the classics- probably introducing our gingersnap crust to the menu.
I'm also a fan of baking with brown butter in the fall- if you've never made it, click here for a how-to. The nutty flavour is also good fresh out of the pan on dough biscuits and pasta.
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