The Hippo

HOME| ADVERTISING| CONTACT US|

 
Dec 17, 2018







NEWS & FEATURES

POLITICAL

FOOD & DRINK

ARTS

MUSIC & NIGHTLIFE

POP CULTURE



BEST OF
CLASSIFIEDS
ADVERTISING
CONTACT US
PAST ISSUES
ABOUT US
MOBILE UPDATES
LIST MY CALENDAR ITEM


Painted Polar Bear cookies.




Rise & Shine Bakery Cafe

Where: 1334 First New Hampshire Turnpike (Route 4), Northwood (part of Johnson’s Seafood & Steak; products available now at Cole Gardens Winter Farmers Market, 430 Loudon Road, Concord)
Hours: Bakery cafe hours TBA; farmers market hours are 10 a.m. to 1:30 p.m. every Saturday now through April 21, except for Dec. 30
Visit: facebook.com/riseshinebakenh or call 942-7300




Sweets from scratch
New bakery cafe previews products at farmers market

12/21/17
By Matt Ingersoll listings@hippopress.com



 Plans are currently in the works to have the Rise & Shine Bakery Cafe up and running by the spring of 2018, but Sharon Gooch and her daughter Ivy are already showcasing a variety of its sourdough breads, doughnuts, cookies, danishes and other pastries at the Cole Gardens Winter Farmers Market in Concord.

Gooch is currently the bakery manager at Johnson’s Seafood & Steak in Northwood; the Rise & Shine Bakery Cafe will adjoin the restaurant, giving her opportunities for more experimentation and a more extensive menu, thanks to new resources and a bigger kitchen space.
Gooch, who has been baking at Johnson’s for 17 years, said selling her made-from-scratch products at the farmers market has been a great way to promote the new bakery and to give people a preview of what types of things will be available. Rise & Shine Bakery Cafe is part of the expansion of a 10,000-square-foot barn at Johnson’s that will also house a craft brewery and a venue space for functions, as well as a deck for outdoor seating.
“[Johnson’s] is not open for breakfast, so the farmers market is great because it helps us practice and work on recipes,” she said. “We can bake stuff in the morning and bring it to the farmers market, because people are in breakfast mode, and then we can promote our new bakery and see what is popular or not popular.”
Baked goods currently available at Johnson’s include several types of whoopie pies and cookies, and cream, custard and fruit pies made to order. But there will be other new menu items the restaurant simply did not have the resources or space before to bake.
“When we open the new bakery, we’re going to get a hearth oven, which will allow us to do French-style breads like baguettes … and we’re also looking to do laminated pastries like croissants, Danishes and sticky buns,” Ivy Gooch said. “We’ve also been doing painted cookies and gingerbread houses and other stuff for the holidays.”
Sharon Gooch said popular sellers at the farmers market so far have been the honey pecan sticky buns and the French cruller donuts, which can include either a honey or fruity glaze with a hint of alcohol, with flavors such as raspberry Chambord or lemon rum.
Other offerings will be individual-sized breakfast focaccia breads, which can be baked either plain or with oven-roasted Yukon gold potatoes and onions, and miniature cakes and brownies, like lemon cheesecakes made with goat’s cheese.
In addition to pastries, the cafe side of the bakery is also going to feature coffee and espresso drinks, breakfast sandwiches, breakfast burritos and more.
“We want to keep the favorites, but we don’t want it to be stagnant at the same time, so it will keep evolving,” Sharon Gooch said.





®2018 Hippo Press. site by wedu