Claire's Cakery and Bake Shop

Claire's Cakery and Bake Shop Cakes and Baked Goods at local Farmer's Markets! :)
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Claire's Cakery and Bake Shop - or CCBS - is a small, locally owned and operated in-home bakery, selling the creations of Claire Houck, a native New Yorker and graduate of the International Culinary Center. We specialize in DELICIOUS! Whether it's breads, pies, cakes, cookies, or pastries, we delight in creating the tastiest, most amazing confections you've ever put in your mouth. Using the highest quality, freshest ingredients - locally sourced whenever possible - we deliver this goodness to Farmer's Markets in the Schenectady area - or at least we will, if we ever find out if our applications have been accepted! CCBS currently has a booth at three Farmer's Markets in the Schenectady/Saratoga/Albany region: Tuesday: Malta Thursday: Clifton Park Friday: First NY FCU Market in Colonie

09/03/2014

Looking forward to Clifton Park tomorrow! Most of the usual (whole wheat and white bread, cupcakes, cookies!) and a couple new things, too - carrot cake cupcakes, and a cake! See you there! :)

08/22/2014

Another successful visit yesterday, if poorly advertised on this FB page - last weekend's travel made it harder to keep on top of stuff. :) And already planning next week...any requests?

08/01/2014

Sneak peak: next weeks plans include much more zucchini bread than this week, raspberry pie, and something with maple syrup. :) Full menu to come! (promise I won't get so busy I forget to post it this week! ;) )

08/01/2014

Another successful week, with pictures to come! I was so impressed with the way Clifton Park came out to the market, despite the at times stormy weather! :)

07/26/2014

The market on Thursday went great, and I'm really looking forward to next week! Some of the same products will be available - especially the breads - but there will be new flavors for the cupcakes, and some different cookies, too!

07/21/2014

Okay, I take it back - I'll post a menu today! :) Here's what will be available for purchase on Thursday: Honey Whole Wheat Bread (in 1 lb. and 1.5 lb. loaves); Pulla Braided Loaves (in 1 lb. and 1.5 lb. loaves); Bagels (plain, poppy, sesame, onion, and yes please); Chocolate Cupcakes with Caramel Buttercream; Vanilla Cupcakes with Mixed Berry Buttercream; Chocolate Chip Cookies; Sugar Cookies (decorated with royal icing, if all goes as planned); Honey Nut Granola (in 1 lb. bags); Peach-Blueberry Pie; Almond Blueberry Bars

07/20/2014

Starting next week, Claire's Cakery and Bake Shop will have a booth at the Clifton Park Farmer's Market! Every Thursday through the end of October! Bread, cookies, pies, and more, direct to the public! I'll post a menu on Wednesday. :)

07/17/2014

Sooo…remember when I was counting on opening up my booth in farmer’s markets as the way to get this little business going, and then I didn’t get accepted for any, and I kind of jumped the rails on getting things done, and this blog go really...

04/25/2014

Alright. I’ve been waaaay quiet in here, and I’ve been meaning to put up a post explaining what’s up, but I keep putting it off, mostly because I’m ashamed of myself.
Nothing much is going on. At least, nothing much cooking/baking related. I’ve...

Claire's Cakery and Bake Shop
03/18/2014
Claire's Cakery and Bake Shop

Claire's Cakery and Bake Shop

unforth:
“ Last week, when I was excitedly freaking out Thursday morning waiting for my counter tops to arrive, I planted the seeds I bought for my garden. Many are already growing, they’re going so quickly! Very excited!

The top image shows all of the herbs that I planted. The ones that are growing, from left to right, are: Marjoram, basil, chamomile, thyme, and oregano. Delphinium (the only flower in the top tray), dill, parsley and sage haven’t sprouted yet.

Image below that shows the vegetables and flowers. From left to right, the ones growing are: morning glories, times two; marigold; calendula; pickling cucumbers; and regular cucumbers. The black eyed susans, violas, and carrots haven’t sprouted yet.

Close ups:
Left to right - chamomile, basil, cucumbers; bottom image is the happy morning glories. I can’t wait to get those outside and covering our patio. :)



I’ll have fresh herbs come summer! :) And, hopefully, some cucumbers! I’ve always wanted to grow a garden…

03/15/2014
Italian Butter Cream

A question to a blogger I've gotten friendly with on Tumblr led me to write up my second recipe in two days, this one the recipe I use for Italian Buttercream, a classic, delicious buttercream frosting for cakes.

Claire's Cakery and Bake Shop

Happy Pi Day, everyone! In honor of the occasion, try some of my delectable Swedish Apple Pie - I've just written up the...
03/14/2014
Swedish Apple Pie

Happy Pi Day, everyone! In honor of the occasion, try some of my delectable Swedish Apple Pie - I've just written up the recipe for ya'll!

Claire's Cakery and Bake Shop

03/10/2014

It’s always nice to have a night’s sleep to reflect on things.
I’m sad that I didn’t get into the Markets, but it gives me more time to build an awesome recipe repertoire and practice my decorative practices. And that’s my thinking going forward -...

03/10/2014

My application to the Malta and Clifton Parks Farmers' Markets was declined today. That just leaves Colonie, and considering what my next steps are...

The recipe for the Strawberry Orange Cobbler is now available on my webpage! :)
03/08/2014
Strawberry Orange Cobbler

The recipe for the Strawberry Orange Cobbler is now available on my webpage! :)

Claire's Cakery and Bake Shop

Claire's Cakery and Bake Shop
03/08/2014
Claire's Cakery and Bake Shop

Claire's Cakery and Bake Shop

Tonight, the Epilepsy Foundation of Northeastern NY is having their 26th annual Chocolate Gala. They were happy to have my donate some delicious baked goods. I’d hoped that said baked goods would also be beautiful…but clearly I need more practice on that end. However! I can guarantee their deliciousness. For reals.

Top is chocolate cake with white chocolate ganache filling and a chocolate mirror glaze.

Bottom is the cake that fell apart, reconstituted as cake pops. So, chocolate cake, held together by white chocolate ganache, coated in chocolate mirror glaze, and I sprinkled some sea salt on top for good measure. Cause seriously, chocolate and salt are delicious together.

All of it was picked up yesterday just after 4 PM. I sent along some of my business cards…probably should have sent more. More information about the event is here. All in all, I do wish they all looked nicer, but I know my flavors are spot on, and while some people value appearance more, there are also plenty who don’t care what it looks like as long as it tastes good. Apparently, at least until I make a bunch more cakes to practice, that is my target audience. (I really need to just eat the expense and start practicing a LOT. But it costs so much money…like, seriously, I’m afraid to calculate out how much the above cost to make…but, it’s for a great cause, I don’t mind that part… :) )

03/06/2014

unforth:
“ I want to diversify my Pandora listening, but I’m lazy about it and am using their pre-programmed stations. My current mix is the following stations:
• 80s pop radio
• 90s alternative radio
• British invasion radio
• Rock hits radio
• Teen...

All the recipes I've posted on my blog are now up on the webpage! Now that I'm caught up on that, I can start thinking a...
02/28/2014
Recipes

All the recipes I've posted on my blog are now up on the webpage! Now that I'm caught up on that, I can start thinking about what other recipes to upload! Any requests?

Claire's Cakery and Bake Shop

Claire's Cakery and Bake Shop
02/28/2014
Claire's Cakery and Bake Shop

Claire's Cakery and Bake Shop

Pulla Loaf - a lightly sweet braided loaf. Recipe from Scandinavian Classic Baking by Pat Sinclair.

This list is a little odd (I didn't like a sachertorte at all, though I've never had one at the point of origin) but I c...
02/26/2014
The Best Desserts in the World (and Where to Get Them!)

This list is a little odd (I didn't like a sachertorte at all, though I've never had one at the point of origin) but I completely and totally agree that the baklava from Istanbul is one of the tastiest things I've ever put in my mouth. I've eaten 6 of the 8, 3 in their actual "original" places (beignet, waffles and baklava - the other three I've had, but all in the states, are rugelach, churros and sachertorte) - how about ya'll, what do you think of this list?

Use your sweet tooth to find your next destination. We've zeroed in on the cities known for their delicious treats and the best places to get them.

This batch of spritz cookies turned out rather pretty... :) They match my table cloth!
02/26/2014
Claire's Cakery and Bake Shop

This batch of spritz cookies turned out rather pretty... :) They match my table cloth!

Lookie, I’m still trying to take nice pictures! This was yesterday’s offering from the Scandinavian cookbook I’ve been working through. They’re spritz cookies. I like the ones we made in class better,...

Claire's Cakery and Bake Shop
02/26/2014
Claire's Cakery and Bake Shop

Claire's Cakery and Bake Shop

I feel like a dummy, I managed to totally forget that I made Conversations over the weekend. What is a Conversation, you ask? Well, it’s puff pastry, with almond cream inside, and royal icing on top, and then all baked and delicious. They’re simply one of my favorite things I made in all of culinary school. I made this batch for my friend simpleleighme…reports from my wife are that she liked them. :)

Almond cream recipe. I'm going to try to post recipes more often in general - I've also got the recipe part of the webpa...
02/25/2014
Claire's Cakery and Bake Shop

Almond cream recipe. I'm going to try to post recipes more often in general - I've also got the recipe part of the webpage up and running, and by the end of the week it will have every recipe I've posted on my blog to date (which, is, maybe a dozen?). Link here: http://clairescakeryandbakeshop.com/joomla/index.php/recipes

This rather inelegant picture is of the almond cream I mixed the other day. I’ve inaugurated the recipes section of my webpage by adding two recipes to it today, and this is the second (the blueberry...

02/25/2014

Yesterday was a busy day of sitting at the computer doing businessy stuff. I also managed to get some baking done…but completely epic failed at taking pictures before my wife took it all in to work with her. Oops. But, I made rusk (Scandinavian...

Claire's Cakery and Bake Shop
02/24/2014
Claire's Cakery and Bake Shop

Claire's Cakery and Bake Shop

Last week I promised blueberry tart recipe, and then totally failed to deliver! I’m so sorry, everyone, I know you felt the deprivation cruelly. (kidding, kidding). Anyway, have some blueberry tart now instead!

Original Source (with various modifications by me): Pat Sinclair, Scandinavian Classic Baking

Blueberry Tart

This recipe makes 1 8” or 9” tart, though there was enough dough that you could make it a pie instead and still have it be fine. (I doubled the recipe and made 2 8” tarts, one with a lattice top).

Dough:

• 155 grams pastry flour
• 50 grams sugar
• 1/4 tsp salt
• 115 grams butter, cold, cut into cubes
• 1 large egg yolk
• 25 - 50 mL cold water
To Prepare Dough:
• Combine dry ingredients.
• Cut in butter until the mixture resembles course meal.
• Add the egg yolk (broken), stirring constantly, and then add water until the dough comes together. The original recipe said the water would probably not be necessary at all (and didn’t list it as an ingredient) but I didn’t find that to be the case, I actually had to add a whole lot of water).
• Chill for at least an hour before use. Then, roll flat and shape as tart or pie crust.
Filling - Version 1:

• 500 g fresh blueberries
• 150 g sugar
• 15 grams pastry flour
• 1 tsp cinnamon
• splash of vanilla
Preparation: mix all ingredients, spoon into pie crust.

Filling - Version 2 *My own Invention! :) *:

• 300 g fresh blueberries
• 100 g sugar
• 10 g pastry flour
• 150 grams almond cream (almond paste, butter, egg - I’ll post a recipe sometime…)
Preparation: Fill base of tart crust with almond cream, spreading evenly. Top with the blueberry mixture - push them in a little bit, just to make sure everything fits.

Topping:
You can choose to do a lattice top, like I did in my second pie (picture here) or you can do a crumb topping of your choice. I used the one that came with the recipe:
• 65 grams sugar
• 41 grams pastry flour
• 43 grams butter, cold
Preparation: cut in butter, sprinkle over top of blueberry

Be warned - this is a messy one in the oven, so you’re definitely going to want to put your pie or tart on a baking pan with a lip to catch all of the blueberry that over flows. Bonus: then you can eat that, too.

Claire's Cakery and Bake Shop
02/20/2014
Claire's Cakery and Bake Shop

Claire's Cakery and Bake Shop

I also made two blueberry tarts. They’re pretty much the same, except the crumb topping versus the lattice top - and the one with the lattice has a layer of almond cream. (I had extra almond cream, and not quite enough blueberries, so now there’s blueberry almond pie. I can’t wait to eat some. Except I’m full of croissants.)

I also made a chocolate cake (which is delicious but not terribly picturesque) and some rolls (which I’ll be doing finishing on tomorrow). And I got everything ready to make Leigh’s Conversations. :)

Probably going to post the recipe for this one later…it’s possibly too sweet but otherwise the filling is excellent (some of it overflowed, so I ate it with the croissant…)

Claire's Cakery and Bake Shop
02/20/2014
Claire's Cakery and Bake Shop

Claire's Cakery and Bake Shop

Yesterday, my brother pointed out that my photographs kinda sucked. I mean, he was nicer than that about it, but that was the gist. So, I made a point to take the time to actually stage one of my photos today. Lookie, I made croissant. I’ve already eaten three of them. They’re dangerous to have around the house.

02/19/2014

Last couple days have been way productive.
Not today, at least so far. Instead, today is “freak out stomach in my throat OMG I HAVE SO MUCH DEBT” day. I guess I shouldn’t be surprised if I have these from time to time until I actually start earning...

02/19/2014

Found out that two of my Farmers' Markets submissions will be decided on tomorrow. Trying very hard not to be a horrible stressed ball of nerves.

Well into it now. )
02/18/2014
Claire's Cakery and Bake Shop

Well into it now. )

Today, I baked (from top left to bottom right…): • Golden Butter Cream Cake (which wasn’t actually very good, the flavor was fine but the texture was a little weird…) • Sour Cream Butter Cake (pretty...

02/18/2014

“ red-velvet-bakery said: Kudos! Regarding your earlier post about waste…what will you do with the goodies

Good question! For the moment, I’m sending them off with my wife to her work, where I’m using her coworkers as a focus group. However, that’s...

Lots of baking today. :)
02/18/2014
Claire's Cakery and Bake Shop

Lots of baking today. :)

Today’s haul! My three cakes (I’ve only tried the pound cake so far, and even though I think I overbaked it slightly it was still damn good) and my Sally Lunn rolls. I’ve eaten a whole mess of the...

Claire's Cakery and Bake Shop
02/17/2014
Claire's Cakery and Bake Shop

Claire's Cakery and Bake Shop

I’ve procrastinated posting the pictures of the cookies I made because, more than anything, Friday proved to be a poignant reminder that if you haven’t done a thing in three months you can’t expect to be awesome at it when you start doing it again. So, all in all, I was pretty disappointed in myself. Enough of the cookies turned out presentable that I could give them to my wife and take some pictures I’m not completely ashamed of.

But, just, things went wrong. My royal icing was too thin, I discovered that “soft pink” and “dark pink” gel colors are so similar that I won’t be buying both in the future, and my hand just wasn’t very steady. I couldn’t make the quiche because I forgot to load my tart shell with beans when I blind baked it, so the sides collapsed. That kind of thing.

On the plus side: my wife still liked the cookies, and they taste really good. We still used the quiche ingredients (well, the eggs, cheese and pepperoni) on Saturday morning to make free form tart things that were actually really tasty, and my tart shells turned out great except for the collapsing part. And it’s Monday, and over the weekend I came up with a plan of action for how to proceed while I wait to find out if the Farmers’ Markets are going to pan out. So, things are okay. :)

Some current progress stuff...
02/14/2014
Claire's Cakery and Bake Shop

Some current progress stuff...

Well, the counter top people who were supposed to come yesterday and then were supposed to come today have decided that 18 inches of snow in 24 hours is adequate cause to cancel their rescheduling....

Claire's Cakery and Bake Shop
02/13/2014
Claire's Cakery and Bake Shop

Claire's Cakery and Bake Shop

I BAKED COOKIES! They’re chocolate chip…sort of. We had three different open things of cookie chips in the pantry, so I just grabbed all three and dumped them in - one was semi-sweet, one was dark...

02/12/2014

A few people have asked me about buying cookies or bread once the business is up and running. Which it basically is. So, please note that the rules for a home producer given by the Department of Agriculture do not permit me to do direct sales. Feel free to e-mail me at [email protected] with any...er...questions. Yeah, let's call them questions.

02/11/2014

Today, I will bake cookies.

Address

1210 Glenwood Blvd
Schenectady, NY
12308

Opening Hours

Tuesday 15:00 - 18:00
Thursday 14:00 - 17:00
Friday 11:00 - 13:30

Telephone

(917) 374-8297

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