Tag Archives: bakery

Get excited for the Fall!

Bummed that summer is wrapping up and the kids are back in school? Don’t be- we have so many excited things happening here at The French Kitchen this fall:

New Drink Menu including Cold Brew, Pikes Peak Brewery Beers, French Cider
All drinks are 15% off between August 17th-August 23rd!!!

DIY Pasta Class is starting- Now that kid & teen camps are wrapping up, I’ve completely immersed myself into preparing for our new homemade pasta class. Learn how to make Semolina Pasta Dough, Spinach Pasta Dough, Ravioli Fillings: Creamy Lemon Basil, Butternut Squash And Sage, Pesto, Mushroom Duxelle, Pea & Comte, Ricotta & Spinach, Four Cheese & More. Sauces: Lamb Ragù, Brown Butter, Braised Collard Greens with Bacon, and more. Eat some of your creations in class and take the others home to enjoy!

 

We have added more classes on the calendar for the NEW, very popular English Toffee class. Grab your spot today and hang out with Chef Kyle for an hour. Just in for the holiday season!

 

The new Sauces class is starting next month. It is a more technical class where Chef Blandine and I will teach you 12 different sauces including the mother sauces and their derivatives.

Vacation Closure & Kid’s Camps

Don’t forget: 

Vacation closure: June 10th – June 24th 2018 (Boutique, café & bakery closed. Classes still in session)

We still have classes being held so everyday I’m seeing a lot of sad faces peering in the windows. Sorry guys- but our staff needs a break so they can come back refreshed.

X-Treme Chef Kid’s Camp this is a lively bunch. Tomorrow is their “competition day”. They split up into teams and create a main and side dish with a dessert. Then Kyle and I will get to judge the results. I’m looking through their menus right now to prepare a shopping list and here’s a few things I’m looking forward to/curious about:  Unicorn cake, Mongolian beef eggrolls, “pastel” noodles..PICTURES TO BE POSTED SOON.

This is Oliver chopping onions with his ski goggles because he hates how they make him cry.

Sweet Crêpes to Order this Saturday!

Come get Sweet Crêpes to order this Saturday, March 31st from 1-3 pm. Come in for a delicious afternoon treat made to order by Chef Blandine. She puts a lot of French love into the crêpes along with nutella, butter, sugar, caramel, chocolate sauce, and more!

Crepes

National Baguette Day

Did you know that March 21st is National Baguette Day?

We will be having a Buy 2, Get 1 Free Special! You can even order ahead online HERE to guarantee your baguettes in case we sell out. For National Croissant Day, we sold out of almost everything so don’t wait too long to order. Hope to see you then!

2018-02-14TFKCC(35of80)Here’s some information about our flour that we use in all our breads and pastries:

We use a premium European-style flour in ALL of our baking and cooking. It is unbleached and unbromated (the less chemical processes the better!). Did you know our gluten sensitive clients are able to eat anything we make*? Croissants, breads, cakes…
Maybe you’ve heard the story “I went to Europe and was able to eat everything! But when I come back to the US, I can’t have any gluten.” Well, no need to go to Europe! Just come to The French Kitchen!
We also sell our amazing flour for your home use. Spread the word!
*Please note this is based on customers’ feedback. Therefore, we cannot guarantee that our statement will apply to anyone with a gluten sensitivity. Our flour is NOT gluten-free.

Here are some sources about unbleached and unbromated flour (Please note we do not use Bob’s Red Mill even though it is a great article):

What is it? Wednesday: Bromated and Bleached Flour

https://www.kingarthurflour.com/professional/bromate.html

Bleached vs Unbleached Flour

 

Team Building in Mesa, AZ

Team Building in Mesa, AZ

Bonjour!

This past weekend, we spent the weekend in Mesa, AZ visiting our favorite business advisor and past client- Cindy. Blandine, Sebastien, and I flew out on Saturday night after a day full of classes and baking. This is our first trip together with just the 3 of us so it was great to get to know each other better and have some good laughs. On Sunday, we surprised Cindy and her husband, Bill and then went to a long brunch. We spent the day beer and wine “tasting” while catching up. Then we tried something new- an escape room. For those who are not aware of this new trend- you pick a theme based on difficulty and appeal, you register and then you are locked in a room with strangers and have to rely on each other to solve a mystery to get out. We managed to solve ours with 1 minutes to spare! (we also called several times for clues from the “lifeline” phone). It was a great experience and so much fun! We went back to Cindy’s house and played a fun card game until we were too tired to keep going. The next day we had a beautiful breakfast at Cindy’s house, a great manager meeting to discuss the goals of The French Kitchen and how we can improve. Then we played Top Golf in Scottsdale (which I won both games- hahaha!!). As we were leaving for the airport, Sebastien decided we had time for IN & OUT Burger on the way, so we stopped and got a quick burger. Much to our surprise, the rental car return was much further than we anticipated and our flight was in 1 hour. Stuck in airport traffic, we decide that it would be best if I take the rental car back while Blandine and Seb check in our bags and get in the security line. (AFTERALL, it was imperative they did not miss the flight as Seb had baking to do at 3 am and B had 2 soup classes the next day!). BUT we all made it to the gate just as they were boarding, THANK GOODNESS. We laughed it off as the weekend’s team building challenge #57. What a great weekend and a great way to celebrate The French Kitchen. Bottom line from the 3 of us: Even though we all have bad days, WE LOVE OUR JOBS AND OUR CLIENTS!!!!

-Kristi

Here are some pictures from the weekend:

Valentine’s Day 2018

Happy Valentine’s Day from us to you!

red-heart-clipart-with-no-background-3d-Indigo-Love-Heart-Transparent-BackgroundTell someone you love them today.
Forget that box of assorted chocolates and come by to grab a box of FRESH, assorted pastries on your way home.

Tonight at The French Kitchen, we are having our first Valentine’s Day Cooking Class!
Six couples will be joining us for an evening with wine, cheese, & bread. On the menu is a Poached Egg Arugula Salad with a Champagne Vinaigrette, Steak au Poivre and Grilled Shrimp, Homemade Brown Butternut Squash Ravioli, and Chocolate Lava Cakes with Vanilla Ice Cream.

 

 

Mardi Gras King Cake

LOUISIANA KING CAKE QUALMS
KING CAKE

Tonight is the first class on how to make a Louisiana-style Mardi Gras King Cake. Even though I made a bajillion king cakes working at an amazing Cajun restaurant in Littleton, I find myself super nervous to teach it.
Scaling down the recipe from a big batch of dough that can make 20 cakes versus 1 or 2 is no easy task. I have to take in account how much the rising agents (yeast) and amount of flour will be affected. When you use a large commercial mixer, the dough gets warmer due to the power of the mixer so I would have to add more flour to keep the dough from being too sticky. Also the dough would rise faster than it would if I was making the cake at home.
Also, I wanted to make sure that clients would be able to replicate the recipe successfully. Whenever I make a mistake, I try my best to fix in the moment, but I realize that not everyone feels confident that they can fix it at home. I want to make sure they understand how finicky dough can be and which steps are important.
There’s so much more that goes into developing classes at The French Kitchen than just knowing a recipe. Thanks to Blandine, I’ve learned how important testing is, as well as writing recipes to be as clear and organized as possible, weighing everything and taking notes every step of the way.

-Chef Kristi