King Of Tarts

A little sneak peak on one of the desserts I'm working on for Mother's day. Hoping to post finished products tomorrow afternoon! They will go live on the website Wednesday 8pm!

Last Call!! This will be the last week you can order the carrot cake Croissant before it goes away for a while! Happy Sunday!

I've been told it's tradition to name your sour dough starter. I decided to let my 3 year old son name it. I would like to introduce you all to Chicken Nugget, the sourdough starter.

Throwback to Mother's Day last year. Did this 4" tart and mini St. Honore cake. Should I whip something special up for this Mother's day??

Menu time! See you all tomorrow at @stalbertmarket !

***CONTEST*** I havent done one of these this season yet so here we go! 3 Giveaways for this Saturday! Prize 1 - Half Dozen vegan croissants. 3 pumpkin spice and 3 Apple cinnamon Prize 2 - 6 Assorted Almond Shortbread Tarts... Prize 3 - 2 x 5" Pies. Strawberry Rhubarb and Pumpkin Rules and easy! Complete all 3 to be entered! 1 - Like this Post 2 - Tag a friend(s) in this post 3 - Follow @the_pastry_jeff on instagram Winners will be randomly selected and announced Friday morning and prizes can be picked up at the @stalbertmarket on Saturday from 10am - 3pm. Happy Tagging!

First batch out of the oven. The flavours could use a touch more strength, but overall a home run!! Swipe for the final pictures! Some fall flavors coming your way! Its like my pies just collided with my croissants and something beautiful was created! Physics right??? 1) The pumpkin pie vegan croissant. Pumpkin with all of the spices and a dash of brown sugar cooked together and then blended straight into the butter package and laminated in the dough. Topped off with a brown... sugar maple caramel! 2) The apple cinnamon vegan croissant. Each butter package has an entire apple and a pinch of cinnamon and brown sugar blended into it. Its then laminated into the croissant dough, proofed and baked. Topped off with a healthy dusting of cinnamon sugar! Stay Tuned! I feel a contest coming your way soon!

Inside the 5" pies! This was lemon meringue and coconut cream. Full to the top and then some! Butter crust and scratch made fillings.

Lets talk Thanksgiving! I will be accepting pre-orders for Thanks giving weekend up until October 5th. If you would like to guarantee yourself some Thanksgiving pie or other goodies make sure to pre order! You can contact me either at the @stalbertmarket, or message me via email, instagram, or Facebook. I will still have some goodies up for grabs at the market but they go quick!! Stay tuned for a Thanksgiving menu!

There it is! Tomorrows menu for the @stalbertmarket ! Its going to be a cool day. Perfect for Pastry! See you all there!

Aside from a few pies that wont fit, the new boxes work great! Same great pies with some awesome new packaging. They stack so nice, this means I have room to bring more pie!!

Mail man came today! As per the immense vote in favor of some smaller pie options. Ive got myself some 5" pot pie tins! I also got some shiny new boxes for some of the 10" pies (only the ones that will fit!). This week I plan on bringing some 5" pumpkin, lemon meringue, coconut cream, and banana cream pies. Yum! The official menu for Saturdays market will go up Friday. So stay tuned!

Getting these 2 to look at the camera and smile at the same time is like catching a unicorn! . So worth it!

A little guilty pleasure. Home made rice pudding! The first one is made with macadamia milk, a dash of vanilla, Raspberry compote and fresh raspberries. The second is a classic with milk, raisins and cinnamon. Perfect for this cool night!

I pull inspiration from all over the place for my creations. The internet, books, and my own imagination. If I had to pick one thing that Im most proud of, it would hands down be the plant based croissants. Through the winter I was challenged to make a vegan croissant. So during our lockdown, thats exactly what I did! If its not comparable to a butter croissant then I wont sell it. These are 100% my own creation from start to finish. I make the "butter" in these completely from scratch. It took a long time to perfect the process and ingredients, but Im so happy with the result! From someone who makes and eats both, I now prefer these over a butter croissant. Crisper and lighter, and they stay fresh longer. So welcome to the new world of croissants! You can expect a couple of new fall flavours soon!

That menu! See you all tomorrow at @stalbertmarket . 10am - 3pm!

The cinnamon Palmier. Little cookies made from scratch made puff pastry. 729 layers of butter!! Instead of using a floured surface. I roll the puff pastry out on cinnamon sugar and fold, then more sugar with another fold. And then 1 more time. The folded dough is then sliced into thin pieces and coated with more cinnamon sugar and baked! Mmmmmm all those layers!

Prettttty tasty! For all of my vegan followers. Fresh out of the oven! Vegan pumpkin pie! I plan on having both my traditional pumpkin pie and a vegan version available as we get closer to the season.

This was a fun one from a while back. Red Velvet Paris Brest. Red velvet choux pastry, filled with a mascarpone cream and fresh sliced strawberries. Its been a while since Ive done any Choux pastry. Well overdue for some eclairs I think!

This! Will be coming back in the next week or so. The Maple Pumpkin Tart. An almond shortbread shell, filled with a pumpkin pastry cream. Topped off with a maple sugar caramel and candied pecan. Yummmm!

Here it is! See you all tomorrow at @stalbertmarket .

Oh its coming! Honestly I could eat a pumpkin pie anytime of the year. Ive always found the best tip for a good pumpkin pie is to cook your pumpkin puree (canned or fresh) with the spices for a few minutes before you make your filling. This helps reduce any extra moisture in the pumpkin and really brings the spices to life. Bring on the spice!

8" Strawberry Mascarpone Tart for a custom order. Almond Shortbread Tart piped full of a vanilla mascarpone cream and topped off with fresh sliced strawberries. Yum!!

Hi everyone! Menu for tonights market at @orchardsfarmersmarket . Last market of the season for this market so come check it out!!

More garlic scape pesto in the works. One of my new favorite croissants! Come grab one this saturday at @stalbertmarket !

Ok! Mondays market at @orchardsfarmersmarket . This is whats coming your way! See you all tomorrow! 5:30pm - 8:00pm. Be there!

Thank you to everyone who came out to @stalbertmarket today! My Saturday usually starts at about 1:00 AM so I can ensure you get your baked goods as fresh as possible! Which means Im ready for bed! Enjoy!

New Saturday, new menu! Come down and check out the King of Tarts booth tomorrow at the @stalbertmarket !

The Pecan Pie. One of my favorites. This is a picture of it before it hits the oven. Packed full of pecan halves, filled to the top with brown sugar vanilla caramel. Ive had the occasional person tell me that my pie prices are pretty steep. I definitely go for a quality over quantity approach when I make my pies. Butter crusts, fresh ingredients. Nothing out of a can, ever! Every crust is hand rolled, hand shaped and designed by hand. Im a filling guy myself, so I can assure you, I dont skimp! Every pie I make is filled almost to the rim with deliciousness!

New croissant coming! This one will be a savoury vegan croissant. It will be filled with a super fresh garlic scape pesto! This pesto has garlic scapes from @fifthgengardens , fresh basil from @marglyseng and grated parmesan from @thevegancheezery . Woohoo!!

Thats a wrap! Another near sell out! Thank you SO much to everyone who came out to @orchardsfarmersmarket today! Im off to bed!

Menu for tonight at @orchardsfarmersmarket . Limited supplies so come early! 530pm-800pm! Come check out the King of Tarts tent!

Honestly couldnt be happier with this croissants. Bicolor vegan strawberry croissants! Brushed with a simple syrup straight out of the oven and filled with a scratch made strawberry jelly. I wanted the extra challenge so I made these ones vegan, but they can easily be switched to a butter croissant. And yes! They taste as good as they look! @ Edmonton, Alberta

I dont get very much time these days to create fun new pastries. So Im excited to be working on 2 new croissants next week. 1 sweet and 1 savory! Simple flavors are often the best flavors! Heres a picture of a little prep for the sweet croissant. Everything I do is 100% from scratch!

A little sneak peak at the menu for tomorrow! Come check out the King of Tarts tent at @stalbertmarket !!

A good day for pie. Leftover raspberry rhubarb for the win! Frozen and reheated. Delicious!

Heres a fun one! And worth every bite! (Only 2 for me ). Sticky Toffee Pudding in a tart! A super moist date sponge cut into circles and hollowed. Center filled with a scratch brown sugar toffee and topped off with fresh whipping cream. All inside an almond shortbread shell. Decadent!! Time for a break! Happy long weekend!

Hi guys! Yesterdays market was great but I made too much pie and i cant eat it all! So if anyone has a hankering for some long weekend pie, Ill be letting them all go for $16 today! The only catch is you have to come pick it up! I have the following flavors: Raspberry Rhubarb Strawberry rhubarb... Coconut Cream Cherry DM me with any questions!

Im not much of a cake guy, that is......unless its making its way into a tart shell! Ive good some good feelings about this one!