Janet's Quality Baked Goods

It’s 3:00 am when Janet arrives to bake. However the process did not start here.  The day prior to baking there is activity going on behind the scene-she feeds her starters, she prepares fresh fruits and vegetables for her stuffed breads and fresh fruit tarts. She makes the pastry cream and delicious buttery tart shells. The feeding of the starter is a very important step in the bread making process. The majority of her dough gets a short mix, just to incorporate the ingredients.  They are then removed from the mixer and placed in tubs to develop.  During the next several hours each dough is folded several times.  This will assist in the taste, texture, and quality of the breads.

In-between this time she is back working on other yummy treats, including focaccia, biscotti, Danish, tarts, and cookies. During the season Janet purchases her fresh fruits and vegetables from local farms or other vendors at the market.  Her husband Anthony raises some fresh herbs in their own small backyard garden which are used in Janet's focaccia. 

Once the dough has been properly fermented, it's time to begin dividing the dough. After another short fermentation the loaves are ready to be shaped.  At this point they are placed on boards which are loaded onto racks and placed into the retarder for their slow overnight rise.  All of this work is done by hand.

Janet bakes for three markets each week,  where her customers are treated to the quality and creativity of one of the region’s most talented bakers. Janet trained at both the French Culinary Institute in Manhattan and at the Culinary Institute of America in Hyde Park where she studied the Art of Bread Making, Pastry, and Chocolates and Confections.  Her products are available year round by special order.