We make simple Canele (accent that last e for me).
Portland Monthly magazine did a lovely article in their latest, so we have been selling out of our 18 Canele that we make each morning in the first few hours.
We make all of our baked goods at the shop. Pasture eggs from the Obrist family (formerly Hermans Honey at Peoples Cooperative Wednesday market). there was a time we got our beeswax from them as well). Shepherds Grain low gluten flour, Creme Classic butter, Maldon salt, Sunshine Dairy whole milk, Madagascar vanilla bean, Meyers Rum, and GloryBee vegan cane sugar are what we use. Copper forms from France (courtesy of brittany and michael parich).
The forms are very special. Copper is expensive, but in France its a little cheaper. We are happy to sell out early because canele are better in the morning.
For those of you who come and find us sold out, we want you to know that our oven is a half sheet oven and only has three racks. We also hope you do get to try a fresh canele. best best