Get those orders in now! Click Here. If you’d like to place a holiday pre-order for pick-up on Christmas Eve place your order by Friday, Dec 20th at Midnight! Reading this too late? Don’t worry, we’ll have extra pies, tarts, breads, cookie boxes, etc… at the bakery that day, but get there early, we close on Christmas Eve at 3pm. Have a marvelous holiday season!
The holidays are here! Let us help you make EVERYTHING easier! Treat your friends and family by bringing them an extra special sweet. We make it easy with on-line ordering.
Lovejoy Bakers On-Line Ordering
Click on the link above to place your order for one of our delicious holiday desserts. Not only do we have Lovejoy staples like our lovely Salted Caramel Chocolate Tart, Pecan Pie, Pumpkin Pie and Apple Pie, we also have oodles of season specific goodness. We are featuring our luxurious Buche de Noel, fruity Panettone, lush Chocolate Cinnamon Babka and adorable Christmas Cookie Gift Boxes.
Need a quick and easy hostess/host gift? Why not pick up a handful of our house made miniature bread ornaments! Perfect for all the foodies in your life, only $5 each!. Please note, we require 72 hours notice prior to pickup for pre-orders.
Have a BEAUTIFUL Holiday Season-
P.S. We’ll also be selling our individual Christmas Cookies in store. They are the PERFECT treat for YOURSELF after a long day of shopping (or a lazy day by the fire).
It’s that time again!
PRE-ORDER THANKSGIVING GOODIES, CLICK HERE
For Wednesday November 27th pick-up, all orders must be placed by NOON on Sunday, the 24th. For Thanksgiving Day pick-up, all orders must be placed by NOON on Monday, the 25th. Please note, we will CLOSE at 3pm on Thanksgiving Day.
We hope your holidays are off to an AMAZING start. We are so GRATEFUL for all of our wonderful customers.
–Love, the Lovejoy Bakers and Staff.
Throw on a cozy sweater and stroll over to Lovejoy to pamper yourself with some of our favorite fall treats. Feeling decadent? Try a slice of our Salted Caramel-covered Pumpkin Roll. Inside is a fluffy pumpkin sponge cake swirled around a heavenly cream cheese filling. Outside is a dusting of candied pumpkin seeds and pecans, wedged into a generous drizzle of Salted Caramel sauce. If one slice isn’t enough, you can buy the whole roll too!
And if you want to catch some rays before the big bright ball disappears for the winter, sit outside with a cup of our Autumn-spiced Latte. Spiked with notes of cardamom, cinnamon, nutmeg and allspice, we also kick it up with caramel and pumpkin spice syrup. Every sip will wrap you up in the warm fuzzies.
Beginning October 25th our Halloween cookies will be ready to haunt your cookie jar (if they make it that far before you’re “gobblin'” it up: ha, see what we just did there?). Stop by to stock up on the 25th!
We’ll see you soon.
Lovejoy Bakers may be known for artisan breads, but our scratch-made soups are quickly becoming just as popular. Here is Chef JJ’s recipe for a rich and satisfying soup similar to Vichyssoise, but made with celeriac, commonly known as celery root. Celery root isn’t the prettiest vegetable on the outside, but when pureed with onions, thyme and yukon gold potatoes, it becomes wonderfully silky-smooth with a delicate celery flavor. It’s easy to prepare and makes a lovely dinner with a salad, and of course, a Lovejoy Bakers Baguette. Enough to serve 4.
For the Soup
2 cloves garlic – peeled
1 medium yellow onion – julienned
21/2 pounds of celery root – peeled and diced in large chunks
1/2 pound yukon gold potatos – peeled, diced in large chunks
1 quart milk
2 cups water
1 sprig thyme – leaves picked from stem
1 large bay leaf
1 1/2 tbs Champagne vinegar
2 cups heavy cream
1 1/2 tbs kosher salt
1/8 tsp ground white pepper
For the Garnish
Black Truffle Oil
Make the soup:
Fill a 6 quart soup pot with water and milk. Add the celeriac and potato directly to the pot to avoid oxidation. Add the onion, garlic, thyme & bay leaf. Bring to a low simmer and cook for 35 minutes or until tender. Remove bay leaf. Remove from heat. Add vinegar, cream, salt and white pepper.
Puree with a hand mixer until smooth and pass through a fine sieve. Ladle into 4 – 8oz bowls. Garnish with a little swirl of crème fraîche, a few dots of black truffle oil and a couple of lovely inner celery leaves for a beautiful finish. Serve warm and Enjoy!
Arguably the most important day of the year, Mother’s Day at Lovejoy Bakers is the best way to reward the tireless woman who: 1) went through childbirth to have you, or 2) went through childbirth to have your own children, and/or 3) is the best mother to your dog, cat, bird, horse, etc. From a royal Egg’s Benedict to individual, heart-shaped chocolate cakes inscribed with “Love You Mom,” we will treat your special lady like the queen mother herself. Join us, won’t you?
…Chocolate. These popular heart-shaped gems – our version of the oreo – are hard to resist. Vanilla bean butter cream is sandwiched between two chocolate butter cookies… then dipped in dark chocolate ganache and dusted with crystal sugar.
So, if chocolate is the key to your honey’s heart, these homemade “oreos” are sure to open the door… We are selling them individually, or by the 4-pack. Available now at the bakery.
Also available are Lovejoy’s “forget-them-not” shortbread cookies. These whimsical cookies are edible works of art. Make sure to *remember* your sweetie this Valentine’s Day, and bring them heart-shaped cookies from Lovejoy Bakers!
Now a tradition, Lovejoy’s Christmas Cookies are edible works of art. Rich and buttery, these exquisitely decorated trees, ornaments and snowflakes are made from our signature shortbread recipe. With whimsical frosting and sugar crystals, no one is alike — but each is as lovely and delicious as the next — a most memorable holiday treat.
Wishing you a Wonderful Holiday and a Happy New Year, from your devoted bakers and staff at Lovejoy Bakers.
The pastry chefs at Lovejoy Bakers are having a ball this pumpkin season. In addition to our Frosted Pumpkin Cookies, they have created this moist, Cream Cheese-filled Pumpkin Roll. They start by preparing a pumpkin sponge spiced with nutmeg and cinnamon. The fragrant batter is then baked and allowed to cool just slightly — at which point it is rolled around a dowel to set the “roll” shape. Left to set and cool completely, it is unrolled and filled with a spiced & sweetened cream cheese filling, rolled up again and dusted with powdered sugar.
Light, pumpkin-y and rich at the same time (!), the Lovejoy Pumpkin Roll is absolutely divine. Available by the slice and full roll.
If you haven’t tried this yet, you OWE it to yourself (especially on a rainy day) to enjoy a bowl of Josh’s chili, made exclusively for Lovejoy Bakers. Getting Josh to part with the recipe was no small feat, but here it is for those who want to make a big batch at home.
Josh’s Chili Con Carne with Sweet Corn Aji Amarillo
For the Chili
1 lb. Painted Hills ground beef
1/4 cup vegetable oil
1 large green bell pepper, seeded and diced
1 large red bell pepper, seeded and diced
I cup yellow onion, diced
2 carrots, peeled and diced
2 stalks celery, diced
1 jalapeno pepper, seeded and diced
1 lb. Roma tomatoes, rough chopped with juice
2 cups canned black beans, drained
3 Tbs. garlic, minced
1/2 Tbs. onion powder
1 Tbs. dark chili powder
1 Tbs. ground cumin
salt/pepper, to taste
1. Heat a large pot on medium high heat with oil. Brown the ground beef, drain, reserve 1/4 cup of drippings, set beef aside.
2. Put reserved drippings back into the pot. Turn heat to high and add peppers, carrots, onion, celery, garlic and jalapeno. Saute until soft and slightly caramelized.
3. Toss in remaining ingredients and beef. Cover pot, turn heat to low, and stew for 3 hours. Stir occasionally and adjust salt and pepper to taste.
For the Sweet Corn Aji Amarillo
1/2 cup softened cream cheese
1/2 cup cooked corn
1/2 cup sour cream
1 1/2 Tbs. dried Amarillo Chile Powder (probably available at Whole Foods, New Seasons, etc.)
salt/pepper to taste
1 chopped scallion (for garnish)
1. Place all ingredients, except for corn and scallions, in Food Processor. Puree until smooth.
2. Remove blade and fold in corn.
3. Add a generous spoonful to chili before serving. Garnish with chopped scallions.