We’re doing out best to provide sustenance and comfort while also ensuring we follow every guideline to keep you, and all of our staff, safe.
As you know, conditions have been “dynamic” and this is a day by day learning experience for ALL of us.
In that spirit, we’d like to share the new shape the bakery will take as we move into Spring holidays…
We’re open today and will accept orders by phone and on-line for everything you find on our menu.(that includes special Pecan Scrappies and Chocolate Cherry Spirals)
After that, we’ll shift to a Thursday-Sunday, schedule open 8AM-3PM, accepting online orders only.
Rest assured, we’ll offer items to keep your pantry full and traditions true:
Our full line of bread, Challah every Friday, Hot Cross Buns Palm Sunday through Easter, Macroons for Passover…
And stay tuned! as we determine ways to help you bring baking home the days we’re not open: bake-at-home items as well as prepackaged flour and yeast if you’re DIY inclined.
And in case you missed it, a highlight for us this week was receiving special mention in the New York Times – a real lift to everyone at Baker&Spice.
