Classic Buche du Noel
Almond sponge cake drizzled with coffee liqueur, rolled around espresso buttercream and chocolate ganache. This classic Christmas cake is shaped like a log and garnished with chocolate leaves and meringue mushrooms. 
Small (serves 6-8) $25 Large (serves 12-16) $48

Chocolate and Salted Caramel Yule Log
Almond sponge cake scented with Brandy, filled with extra dark chocolate mousse, zabaglione cream (Italian eggnog) and a centre of homemade caramel with a touch of Fleur de Sel. 
$30 (serves 6-8)

Caramelized Chestnut Torte
Belgian chocolate mud cake filled with caramelized chestnut mascarpone cream, coated in dark chocolate ganache.
7” (serves 8-10) $32 8” (serves 12-14) $36

Old English Ginger Cake with Toffee
Moist ginger cake filled with creamy toffee and vanilla bean buttercream
7” (serves 8-10) $32 8” (serves 12-14) $36

Chocolate Peppermint Torte
Belgian chocolate mud cake layered with candy cane buttercream. Finished with rolled fondant and retro Christmas designs.
7” (serves 8-10) $32 8” (serves 12-14) $36

Buttered Rum & Raisin Bundt Cake
Super moist Bundt cake, with a rum raisin swirl and soaked with even more Montego Rum. Finished with white chocolate glaze.
$30 (serves 16)

Cheesecakes
Our rich & creamy New York style cheesecakes are baked on our homemade biscotti crust, with three special flavours available for Christmas.

• Spiced Eggnog with Caramel Topping
• White Chocolate Grand Marnier
• Dark Chocolate Fudge

7” (serves 8-10) $32 8” (serves 12-14) $36

Check in store for all our other great Christmas specials, including pies, fruitcake, shortbread cookies, tarts and more!

Don’t be disappointed, please have your orders in by Dec 18 for pick-up on Dec 24!

TEL 604 882 0433 info@mozartbakery.com 
12-20349 88th Ave Langley

A lot of customers want to branch out and try different products that they find at Mozart Bakery.  To help out, we’ve paired a Mozart Bakery product with a recipe that you can try at home.

In honor of the holidays, we’ve chosen Panettone for our December recipe. Panettone is a traditional Italian sweet bread, but it’s not really a bread and it’s not really a cake. Michelle, my assistant, describes panettone by saying, “if bread and cake had a love-child it would be panettone.”

We only bring in premium brands, imported from Italy.  The traditional rich, moist Milanese style of Panettone contains dried and glazed fruit and has a buttery flavor.   There are several other varieties as well, with various fillings such as:

• Gianduja (hazelnut and chocolate),
• Limoncello (lemon liqueur),
• Nocciola (hazelnut), etc.

In case you’re wondering, Pandoro is similar to Panettone but it is more like a very light sponge cake and it never contains fruit.   Pandoro is also made with a variety of fillings.

Traditional: Simply cut into wedges and enjoy with coffee for breakfast, dessert or snack time.

For Breakfast: Italian Toast (serves 4)

• 1 loaf Panettone Milanese
• 4 eggs
• 1 cup cream
• Zest of one orange
• 4 tsp butter
• Icing sugar for garnish
• Maple syrup optional

Cut panettone into 1” wedges, 4 per person, set aside.

Whisk eggs, cream and orange zest together in a mixing bowl.

Heat large frying pan over high heat, melt 1 tsp butter in pan.

Quickly dip slices of panettone in egg mixture, flipping over to coat both sides and place immediately in hot pan.  Fry approximately one minute per side until golden

Arrange 4 pieces per plate, dust with icing sugar and serve hot.

For Dessert: Panettone with Strawberries and Whipped Mascarpone (serves 4)

• 1 loaf Panettone Milanese.
• 1 cup good quality mascarpone (Italian cream cheese).
• ¼ cup whipping cream.
• 2 tbsp honey.
• 1 cup sliced strawberries.
• 1 tbsp sugar.
• 2 tbsp Vanilla Balsamic Cream (or regular Balsamic vinegar).
• Pinch fresh cracked black pepper,
• Fresh mint for garnish.

Place sliced strawberries in a glass bowl with sugar, balsamic cream and black pepper.  Set aside and marinate for at least 30 minutes or up to one day.

Combine mascarpone cheese, whipping cream and honey in a bowl and beat with hand mixer until smooth and creamy.  If using a stand mixer, use the paddle attachment.  Set aside.

Slice panettone into 8 thick slices that will fit in your toaster, toast two pieces per person until golden.

Cut toasted panettone into points, arrange on plates.  Divide strawberries amongst the plates, then top with the mascarpone mixture.

Garnish with sprig of fresh mint

I’m going to be displaying my cakes at the Urban Wedding Show on November 8 (this Sunday) from 11 a.m. to 5 p.m. at the Roundhouse Community Centre in Yaletown and I’d love it if you’d drop by.

 This once-a-year event features over 60 elite, wedding professionals who have come together to show off Vancouver’s bustling, wedding industry.  You’ll find everyone from photographers to event planners to cake designers, like me! 

 Come join me to sample some great, gourmet treats (including my cakes), to take in a fashion show, to drink some complimentary beverages and to get a free makeover.  This year’s show looks great.  Tickets are free, but you do have to register.  

 Send me a message at ematheson@mozartbakery.com if you have any questions.  I’d love to see you there. 

• When: Sunday, November 8^th, 11:00am – 5:00pm
•  Where: Location: Roundhouse Community Arts & Recreation Centre
•  Address: 181 Roundhouse Mews (Davie & Pacific), Vancouver. Click here to view map.  
•  Cost: FREE

We’ve been having some problems with our server over Christmas that we’ve been diligently trying to sort out. We’re working with our website hosting company to fix the glitches, our site has been going on and off line several times since December 23. In the meantime I just want to apologize for any inconvenience this may have caused, as it affects our e-mail system too.

Hopefully it’s sorted out now, it seems to be working fine today! Thanks for your patience.

Estelle

**Thank you to all of those that applied for the job.  The position has been filled, welcome to the team Roxanne!**

Do you love great food and coffee?  Want to be part of our team?

We’re looking for an enthusiastic person to join us full time.  This is a customer service/baraista position, no experience is necessary but it is helpful.  Job is available immediatley.

We’re also looking for part-time casual help through Christmas packaging cookies.  This is an ideal job for a student looking to work after school.  This is a short-term position, approximately 8-12 hours per week finishing the week of Christmas.

Please forward your resume by e-mail at ematheson@mozartbakery.com, fax to 604-882-3158, or drop off at 12-20349 88th Ave in Walnut Grove.

We are so excited to announce the launch of our new website today!  There’s lots of great new features, including a calendar of available wedding dates, updated pricing information, FAQs, and tonnes of new cake photos!

Check it out!  We’d love to get your feedback!

www.mozartbakery.com

Last week Janet & Ray celebrated thier 50th wedding anniversary. Son Mike and daughter-in-law Rebecca surprised them with a fabulous anniversary cake customized just for them. The cake was decorated with cute little sugar sculptures of the happy couple doing the things they love the most! The bottom tier had scenes with Janet shopping at her favourite mall, and doing some sewing, while Ray had scenes playing the slots and drinking coffee. The top tier had Ray fishing in a lake while Janet swam by, and if you look close you’ll see that Ray is about to catch her on his line!

Mike & Rebecca travelled all the way to Kamloops to give thier parents this wonderful surprise, much to thier delight. And Ray was most happy to see he had hit the jack-pot!

I had so much fun making this cake, and seeing thier smiling faces make it all the more worthwhile. All of us here at Mozart Bakery & Cafe want to congratulate Janet & Ray on thier 50th anniversary, and we wish you both all the best!

On Saturday October 18 we attended the Urban Wedding Gala at the Roundhouse in Yaletown.  We want to thank all the couples who came by our booth, it was great to meet you and we look forward to working with you to create your wedding cake!

We’ve got great staff who work really hard for us, and after a long summer we thought they deserved a day of fun, what better place than the PNE!  We had a great time; ate too much, went on lots of rides, saw a few Elvis impersonators, and I won a blue monkey!

Unfortunately Cassandra and Krista weren’t able to make it, but Steve-O, Olivia, Kezia, and Annalise all joined Lou and I, along with our two boys Dylan and Jake.

**Update**

This position has been filled, we welcome our new assistant Brenna!  She’s been with us for about a month now and is a great addition to out team!

We are still looking for a pastry chef assistant!

We need an enthusiastic, hard-working and creative person who is passionate about pastry and desserts.  Someone who has a keen eye for detail and the ability to work independantly; someone who is able to multi-task and work under pressure to meet deadlines, while producing consistant quality desserts.

This is a skilled position, to qualify for the job you must have completed baking and pastry training at culinary school AND have at least one year of relevant industry experience.  The Wilton cake decorating course does not qualify as training.  Relevant experience MUST include pastry work, either in a retail bakery setting or in food service; bread baking alone is not adequate experience as this position does not require any bread baking.

Assorted Mini Italian Pastries

This full time position is available immediatley, wage will be determined based on level of experience.  Full medical and dental plan available after three months employment.

Please send resume with cover letter to Estelle at ematheson@mozartbakery.com or fax to 604-882-3158.