Helping to turn Cloud-y days into a happy culinary surprise
In his compelling collection, The World Doesn’t End, poet Charles Simic once wrote, “If the sky falls, they shall have clouds for supper.” It has, of late, felt on some days like the metaphorical sky is falling, so it seems especially appropriate and smile-evoking to imagine then the beauty of eating one of these Lemon Clouds as part of your supper, or really any time of the day. They’re lovely, light, delicious, something really special from the Bakehouse team!
The Lemon Clouds are probably one of the most wonderful, but still little-known gems to be found at the Bakehouse. A delicate, all-butter pastry with a small, delicious bit of lemon curd made fresh by the talented folks in the pastry kitchen. The Lemon Clouds are sort of puffy and light, like one of those lovely white clouds floating across the Michigan sky on a nice summer day. Unlike the more commonly found overstuffed jelly donuts, Lemon Clouds are spread with just a light layer of the lemon curd. Enough to sweeten your day, but not enough to make you feel too full.
The best way to eat one, in Ari’s opinion, is to simply pick it up and take a nice bite—excellent in the morning with an espresso. Try them stuffed liberally with some of the fresh Bellwether Farms ricotta as an afternoon snack. If you like to mix fruit with your citrus, spread some apricot preserves inside. They’re also terrific with a drizzle of good olive oil—try a gentle, buttery one like the ROI from the Italian region of Liguria.
