With summer time moving along, our chickens are hard at work laying an abundance of farm fresh eggs. We thought long and hard about what we could do with these eggs besides the obvious things like quiche and deviled eggs. The solution to using them up was to add a brunch pizza to the menu! Cheese, eggs, and bacon jam with garlic béchamel... perfect brunch flavors!
There are so many exciting things happening here in the kitchen at Little River Bakehouse! We welcomed the newest addition to our team over Memorial Day weekend; a beautiful brushed steel barbeque grill. This has allowed us to expand our menu to include some other items besides our made fresh pizzas
The following article provides us with a little history of that delicious cheese that everyone has been enjoying on the pizzas that are flying out of the oven at the Ag District!
The cherry blossoms may have already reached their full bloom, but we are just getting started here at the Little River Bakehouse. Pizzas are rolling along and we will continue to play around with various flavors. Our house white sauce pizza with smoked onions and ground Italian sausage has been a huge hit and it will now have a permanent home on the menu.
Spring is finally here and the weather is getting warmer! And as the cold weather has slowly been subsiding, we’ve been hard at work creating a better pizza. The dough recipe has been evolving into what it is today. With the addition of honey and olive oil in the recipe, we’ve achieved a dough that’s close to a New York style.
Productivity levels and spirits are high in the kitchen and bake house! We now have an increased number of menu offerings as well as weekend specials that are constantly changing, allowing us the opportunity to be creative.