The Early Bird Gets the Croissant
Making Croissant Dough at our bakery is a twenty four hour process. It starts each night at 10 PM, when a Baker arrives to start their shift. Over the course of the next eight hours, they will mix, manipulate, and laminate between eighty and and two hundred and twenty pounds of croissant dough. After lamination is complete, the dough rests in the walk-in for another nine hours or so when the second crew of craftsmen come in to roll it out wide and thin sheets, cut, stuff, and roll it into croissants and danish. The dough then rests another four to six hours until the Overnight Pastry Baker comes in to proof and bake the individual croissants. When they come out of the oven, somewhere during the wee hours of the night, they have journeyed through night, then day, and night again to fill our breakfast case, and eventually your belly.
Croissants:
Ours are larger and of our own unique crescent shape with crisp toes and billowy centers. Each flavor is a filling. Croissants are a 24 hour process and require 48 hour ahead ordering for any special needs.
Flavors: Plain, Raspberry Jam, Herb Cream Cheese, Almond, Chocolate, Fruit Cream Cheese (raspberry, blueberry, plus other seasonal variants), Cinnamon Nut, Spinach 3-Cheese, and Jalapeno Cheddar (Sat. Only).
Danish:
A Bernice’s staple. We use our croissant dough twisted around cinnamon sugar into a classic snail shape. The Maple Pecan Danish are drizzled with our coffee ehanced glaze and toasted pecans. Cream Cheese Danish are topped with sweetened cream cheese and a dollop of fruit filling.
Of course, there is more to morning pastry than the croissant. We have a whole selection of other sweet morning treats each day.
The Rolls:
We begin with a sweet, heavily enriched dough, smeared with melted butter and dusted
with cinnamon and brown sugar. Choose either a classic Cinnamon Roll, which is smothered with old-fashioned white glaze or our Caramel Roll, which is topped with gooey homemade caramel sauce and then sprinkled with pecans.
Scones:
The English Scone is the quintessential scone. Our Traditional English Scone is made with a medley of dried fruit and topped with crystallized sugar. Heartier than traditional scones, the Scottish Oat Scone is a subtly sweet cake topped with a crumbly brown sugar & oat mixture. The Scottish Oat Scone is peppered with a variety of fruits.
Poundcake:
A long standing Bernice’s favorite. It’s rich and smooth. Flavors change daily and range from fresh & fruity to coffee & spice, and the immortal mocha chip.
Muffins:
Bernice’s offers 5 kinds of muffins. Each muffin is a refined blend of flavors, infused with berries and fruit. Buttermilk, Bran, Pumpkin (Vegan), Oat Berry (Low-Fat), and Ginger (Vegan & Low-Fat). There are three available each day.
Pockets:
(weekend mornings only) A sweet, enriched dough, artfully folded around a fruity flavored cream cheese and topped with nuts. Regulars who adore this pastry refer to it as a “cream cheese delivery system”.
Twists:
Our croissant dough twisted up with cinnamon & sugar, or raspberry jam.
