Beaucoup Bakery launches new summer menu inspired by local berries

BRIGHT AND BERRY
Beaucoup Bakery launches new summer menu inspired by local berries

Enjoy a burst of bright, berry flavours at Beaucoup Bakery & Café (2150 Fir Street) this summer with the launch of its new seasonal menu. Starting Tuesday, June 25, 2019, customers can treat themselves to five new pastries, a savoury option, and ice cream treats including: Raspberry Lychee Rhubarb Eton Mess Croissant, Blueberry Cheesecake Morning Cream Bun, Raspberry Tarte Tropézienne, Vegan Raspberry Verrine, Strawberry Roulade, Avocado Chimichurri Savoury Tarte, and a La Glace Crème Anglaise ice cream affogato.

“British Columbia has some of the best berries around, so we really wanted to highlight a variety of berries with our new summer menu in a variety of ways,” explains Betty Hung, co-owner of Beaucoup Bakery. “After experimenting with the team, we knew we had to pretty much put all our ideas on the menu! My absolute favourite creation has to be the Blueberry Cheesecake Morning Cream Bun as it’s both flakey, creamy, and berry all at once.”

The affogato ($7.50) features a partnership with artisanal ice cream shop La Glace, Beaucoup Bakery’s second time collaborating with their talented founder, Mark Tagulao. It is made with 49th Parallel’s Old School Espresso, La Glace’s Crème Anglaise ice cream and served with housemade marcona almond sablés. Customers can also purchase jars of La Glace’s Crème Anglaise ($15) and Vegan Coco Pandan ($16) in the bakery.

Beaucoup Bakery’s signature double-baked croissant has a British influence. Named the Raspberry Lychee Rhubarb Eton Mess Croissant($5.50), it features a raspberry lychee rhubarb compote, vanilla pastry cream, almond frangipane, and meringue on a butter croissant.

The aforementioned Blueberry Cheesecake Morning Cream Bun ($5.90) is a flaky layered pastry filled with blueberry cheesecake, fresh blueberries, milk crumbs, and lemon sugar.

The Raspberry Tarte Tropézienne ($4.50) is a housemade brioche filled with raspberry ganache with a hint of orange blossom, hazelnut praliné, and topped with crunchy hazelnut crumble.

The light sponge cake Strawberry Roulade ($6.00) highlights fresh local strawberries with vanilla pastry cream, Valrhona Inspiration Fraise cream, rosé wine gelée, and crème fraiche.

The Vegan Raspberry Verrine ($5.25) is made of a lemon cashew “cream” with hibiscus infused raspberry rhubarb compote, passion fruit coulis, and coconut praline.

For those wanting a quick snack, bite, or lunch, Beaucoup Bakery’s Avocado Chimichurri Savoury Tarte ($5.25) features fresh mashed avocado with lemon juice, chimichurri sauce, fresh arugula salad, piquillo peppers, soft goat cheese, and candied pine nuts.

All Beaucoup Bakery items are made fresh daily and can also be pre-ordered for pick-up in large quantities. Spring seasonal items will be available until September 1, 2019. For more information, please visit www.beaucoupbakery.com.

About Beaucoup Bakery
Beaucoup Bakery & Café opened its doors in December 2012, offering French-inspired pastries. The reason for opening Beaucoup Bakery was simple, to leave the world a happier place, even if through something as simple as a cookie. The company’s priority is to put care and pride into everything it does, from the ingredients used and the little details that go into the baking, through to the way the company treats valued customers and friends.

Media release and images provided by Sophia Cheng, Sophia Cheng PR. Photo credit: Betty Hung

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