Those there baguettes are moving like wildfire, and we’re just thrilled about it. We’re stepping up production (er…right after we replace the current mixer, that broke down this morning, with a bigger one, this morning - baguettes are a little late today!) and bringing in more new products like:

• a greater variety of hard rolls
• scones (today we’ve got walnut)
• individual cheesecakes and pumpkin pies;, plus
• the French macroons with white chocolate butter-cream filling.

There’s also, of course, croissants (plain, chocolate and almonds) and the mousse cakes.

Holiday special orders start at $32 for cake that serves eight (for example lemon or passionfruit or strawberry or chocolate or coffee of vanilla mousse).

We’ll be selling coffee too - though we’re not in the coffee business, and we won’t be selling Strongtree. Now, our coffee is good, but if you’re looking for the finest cup of coffee in town it’s down there at Strongtree, 60 South Front Street, opposite the Hudson Train Station.

Thanks so much to those of you who came by yesterday, and especially for the support we’ve received from the Hudson community!

Yesterday was  a great day of getting to know the space, figuring out where the cash register is and where the spoons are kept.

Today we have a range of offerings similar to yesterday’s, and we’re also going to be serving Strongtree Coffee. The ever-friendly Sebastian will be on hand today as the guy-behind-the-counter, and Nick and I will probably stop in during the day to check things out. We hope we see you there, even if it’s just to take a quick look around.

At the request of a new customer we’ve not yet announced, Corinna’s been messing with scones again. The real thing with scones is that, like bagels in New York, they’re made correctly by few and incorrectly by the masses. There are legions of people out there who believe truly that a scone is some kind of triangular blueberry muffin.

So for the last week we’ve had scone-city up here in Harlemville, but now it looks like we’re good to go. We’re not selling these at many places, but will try them out at Strongtree and this new secret customer, and see how they go.

Meantime Corinna’s been cranking out the vanilla ice cream and that is pretty damn sensational. She does it with organic cream, Hawthorne Valley Farm raw organic (biodynamic, actually) milk and Ronnybrook Farms skim milk, organic egg yolks, and this pretty sensually spectacular fresh vanilla bean we had flown in from Madagascar - the result is out of this world, especially when she does it with a sauce from the raspberries growing on our land.

That last bit was not a product announcement, it was just to make you seethe with jealousy.