Red Fox Bakery

December 2010
Call for questions and to reserve loaves. 503.434.5098
Finnish Pulla. In Scandinavia, coffee hours are
never complete without a pulla, a traditional milk-based bread.
Toasting brings out the light scent of freshly ground cardamom.
Rosca de Reyes is a South American holiday bread,
Dresden
Stollen remains everyone’s favorite.
It contains golden raisins, house candied lemon and orange peels,
shaped in a ring and with a black bean inside. The winner of the
bean is the queen (or king) for the day. We have limited amounts
of membrillo this year because of quince shortages, but will also
be adding our own candied cherries to the mix. Our Cartlon Farms
lard is freshly rendered.
rum, and slivered almonds. Our special blend of spices lends a
unique complexity that is enhanced by toasting (only don’t let
the sugary crust burn.
Hungarian Poppy Seed Bread is Laurie’s childhood
Cherry-Nut Wreath is a festive holiday ring
favorite from Buffalo. Soft dough is swirled with a ground poppy
seed filling, touched with orange. You’ll nibble away at the loaf
all day, and sweep the crumbs aside when the family gets home.
of Danish dough, layered with almond paste and a local sour cherry
jam filling. It’s a welcome addition to the office breakfast.
Panettone with Dates and Walnuts is a traditional
Northern Italian loaf. The egg yolk and butter dough is rolled in the
style of a laminated dough, and then it is layered with Medjool dates
and local walnuts. We ship this bread for our holiday gifts.
St Lucia Buns are saffron-flavored rolls made in
the tropics to the line up. Using coconut milk and shredded
coconut in the dough, we finish it off with a macadamia nut
crumb topping.
Bolo de Mel,
Sweden on December 13th to celebrate St. Lucy. Golden yellow
and delicate, their size belies their fabulous taste.
the traditional Portugeuse bread
made for December 8, is back by popular demand. We’ve done
some reworking, and added Madeira to an already unique loaf.
Lots of molasses and nuts- with a hint of candied lemon- make
this a sophisticated and unusual holiday offering.
Oregon Christmas Bread is our creation
of a Cristom chardonnay grape sourdough, hazelnuts from Eggers
Acres, and our plums in Eyrie Pinot Noir syrup. Even the flour
is from Shepherd’s Grain, a co-op of farmers in the Northwest.
Galette de rois...ah. We hand roll puff pastry, then
Hawaiian Coconut Brioche adds a taste of
Snowman Buns We finish Santa’s work when we make
fill it with an almond cream and add a little ceramic figurine from
France. The lucky person who finds the feve has to buy the next
galette. We can’t find a better incentive for return business.
our sweet yeast Snowmen Buns. Dozens of them adorn the tops of
Yamhill County stockings each Christmas morning. Only available
on December 24.
December
2010
Sunday
5
Mauna Kea
Brioche
12
Rosca de Reyes
19
Monday
Tuesday
Thursday
Friday
Saturday
1
2
3
4
Cherry Nut
Wreath
Rosca de Reyes
Dresden Stollen Hungarian Poppy
Seed Bread
Bolo de Mel
St Lucia Buns
Finnish Pulla
6
13
20
7
14
Panettone with
Dates & Walnuts
21
Hungarian Poppy
Seed Bread
Cherry Nut
Wreath
Rosca de Reyes
Closed
Cherry Nut
Danish
Finnish Pulla
26
Wednesday
27
28
8
15
22
Panettone with
Dates & Walnuts
Finnish Pulla
Oregon
Christmas Bread
Galette de Rois
Cherry Nut
Wreath
Mauna Kea
Brioche
Dresden Stollen
9
16
23
10
17
24
11
Oregon
Christmas Bread
Galette de Rois
Panettone with Dresden Stollen
Oregon Christmas Bread
Dates & Walnuts
Snowmen Buns
29
Dresden Stollen
30
Bolo de Mel
Red Fox Bakery |328 NE Evans St. | McMinnville, OR 97128
www.redfoxbakery.com | 503-434-5098
Open Monday-Saturday, 7am-4pm, Sundays 8-2pm. Lunch served daily 11am-3pm
18
25
Closed
31 1-1
Galette de Rois
Please order
Closed
your breads ahead of time.