Big news, I'm opening a doughnut shop! Yikes! Wow! Holy MOLY! Yes, after three amazing years of selling at the Kingfield and Fulton farmers markets, Bogart's is going brick and mortar! I couldn't be more excited or more petrified. My shop will be called Bogart's Doughnut Co. (see logo above) and will be a tiny doughnut and coffee place. Just my original brioche and cake doughnuts with delicious drip coffee. No seating, but we'll have a stand up counter looking out through a lovely picture window. A tiny shop, making fresh doughnuts and closing when we sell out. It is a dream come true for me and I hope to see some of you there.
Bogart Loves (the blog) was my first foray into the public food circuit and, quite frankly, the impetus for starting my bakery. I love this blog dearly and for my lack of updates, I harbor guilt that only a mother can. Barring any technical snafus, I plan to incorporate the blog into my new bakery website and I'll try my hardest to update it between glazing batches of doughnuts. Stay tuned.
Also, we'll be at the Kingfield winter markets at Bachman's on January 25th
Now, back to it. I'm not even going to begin to apologize for my absence of posts on this blog. Instead, I will bribe you with promises of what I believe to be the best chocolate chip cookies you may ever taste. I cannot take ownership over this recipe, which has been around for awhile. It originates from a recipe in the New York Times, but I first learned about it over on Molly's blog. A word of caution, this is not an immediate gratification type of recipe. What makes these cookies so awesome is that they must "age" in the refrigerator. Bare minimum of 48 hours, in my humble opinion. But once the wait is over you will be greatly rewarded for waiting. Try them, you'll see. Aging cookie dough should be the "it" new thing in the world of cookie fashion.
Recipe found here and a few photos below.
|Flaked sea salt sprinkled on before baking.|
|Really, really good cookies.|
Also, Bogart's Doughnut Co. has a new Facebook page!