All Tomorrow's Pastries

Surprise! 🥳 Now you can pre-order one or all of these masterpieces as 8”x10” prints on our Kickstarter! Half of the proceeds go to Joshua Clay Johnson, a local Chicago artist and wonderful person.
If you’ve already pledged something else and want to add this, you can edit your pledge and choose it as an add-on.
We’ll also be coming out with more cool things, such as a surprise when we hit 100% 👀❤️

Kickstarter link http://kck.st/2PuXndv

Happy New Years (and Capricorn season!) 💖 may 2021 be... better. We are still working hard and will have some news and updates on ordering soon, promise!
📸 the Capricorn cake, pistachio caramel 😋

Okay, this will be long!
Firstly, Merry Christmas, happy holidays! ❤️
We have been planning uncertain things and having to say “no” to a bunch of people, which feels terrible. Like, this is my main subject at therapy. But it’s super cold and I’m feeling happy (never had such a cold Christmas!) and generous!
We aren’t bread experts, which is why we decided not to sell panettone this year (plus they are very time-consuming), though they are delicious. Panettone is a traditional Italian bread, almost more popular in Brazil than in Italy these days, flavored with orange and filled with dried fruits or chocolate chips (which are far superior). Usually full of eggs and butter, our veganized version is maybe not as soft and traditional, but doesn’t take 24-36h. And it doesn’t need to cool upside down. Okay here it goes!

Vegan Panettone

300ml warm plant milk (soy recommended)
70g vegan butter
120g vegan sugar
10g active dry yeast
1/2t vanilla extract
1/2t orange oil (which I prefer) or zest of an orange
500g flour (bread flour is best)
1t salt (if Morton, half)
1/2T liquid soy lecithin (optional, but makes it much softer - replaces egg yolks)
3/4 to 1 cup chocolate chips or dried fruit if you must

Heat the milk and butter to melt. Add to a large bowl or Kitchenaid bowl if you have one. Make sure it’s warm and not hot before you sprinkle the yeast over, then sprinkle the sugar over. Mix gently to dissolve the yeast. Wait for it to bubble up, about 5-15min. Add essences/zest, flour, salt, lecithin. Knead knead knead until smooth and elastic. It should be pretty wet but not sticky. Transfer to a greased bowl, cover and prove in a warm spot until about doubled in size.
Punch the dough, add the chips/fruit by gently squeezing/folding the dough. Don’t let it get too dry. Shape into a neat ball and place into a panettone mold and prove again.
IMPORTANT: do not overprove or it will collapse. It’s best to underprove. Preheat oven to 350F. Score the top of the dough in a cross shape. Brush with milk+sugar or milk+maple, molasses etc. Add a pan with boiling water to the bottom rack of the oven as you put the panettone in.
CONTINUES IN COMMENTS

Well that was fast (except that it felt like 5 years)! Thanks to everyone who has supported us this year and Chicago for welcoming us with open arms ❤️❤️❤️ Sorry that we can’t feed everyone cake! Looking forward to sharing some exciting news next year 🤗