Wednesday, November 14, 2012
We’re Baking All Your Favorites for Thanksgiving
The following are classic choices for Thanksgiving in Edina, Minnetonka and Saint Paul.
Cranberry Cornbread (Wednesdays only Nov. 21–Dec. 26)
Our uniquely Breadsmith cornbread is dotted with dried cranberries and lightly sweetened with honey. Because it is leavened with yeast rather than baking powder, Cranberry Cornbread is lighter in texture and less cake-like. It is a favorite of adults and kids alike. Read more.
A favorite during Thanksgiving, our Traditional Cornbread is slightly sweet. It is soft and cake-like with that telltale cornmeal texture. It’s a memorable accent to your holiday meal. Read more.
Mini Sandwich Buns
Our Mini Sandwich Buns (also known as banquet buns) are made with our classic Honey White or Honey Wheat Bread dough. Read more.
Country White Pull Aparts (starting Nov. 16)
Country White is lightly sweet and subtly rich. It is a springy consistency with a soft crust. Read more.
Breadsmith Stuffing in Wheat, White or Mix (starting Nov. 16)
Breadsmith Stuffing is as good as it gets! Every bag is unseasoned so you can use it in your favorite recipe. You’ll be pleased with the result! Read more.
Pumpkin is the leading ingredient in our recipe—there’s more pumpkin than flour! The result is a full-flavored treat with a dense and silky texture. For added crunch, try Pumpkin Bread with walnuts. Read more.
Blueberry Cranberry Bread and Rolls (Nov. 17–21)
The sweet and tart flavors of dried blueberries and cranberries pop in our soft Honey White bread. A touch of honey rounds out the flavors. The whole family will love it. Read more.
Cranberry Orange Bread
Sweet with a touch of zing, Cranberry Orange Bread is refreshing. It’s made with fresh cranberries, orange juice and orange zest for full flavor. Read more.
All orders must be placed by noon on Tuesday, November 20. Orders will be ready November 21 following noon. Breadsmith will be closed on Thanksgiving, November 22.
Call Us to Order!
Saint Paul 651-690-3224
Posted by Editor at 9:09 AM