Bakery Adventures: Rise Bake Shop in Columbia, SC

I spent most of last week in Columbia, SC, for the South Carolina Library Association. A librarian who lives in town knows I look for new bakeries and had just the place to visit. We drove over during a session we both weren't attending anything. (Thanks Susan for letting me know and taking me!) It is the Rise Bake Shop and is definitely worth a visit!

Rise Bake Shop has breakfast and lunch options, as well as breads, pastries, cookies, and spreads like blended butters and shmears. What I loved is that the flavor combinations seemed unusual and atypical. The Sally Lunn bread has a significant place on the menu, as well as their baguettes. The day I was there they also had biscoff cakelets (not the official name), a variety of cookies including a gluten-free option, english muffins, biscuits, turnovers, an enormous filled cream puff, and a cabinet of gourmet packaged treats.

I had to try the preserved lemon blended butter, so I got some with a buttermilk biscuit. The butter was not sweet but had a bit of an herb mixed in, so my treat was on the savory side. The biscuit was tender and a bit crunchy on top.

Susan ordered the Sally Lunn Toast off the menu, which is the Sally Lunn bread, toasted and spread with ricotta cheese, topped with pickled peaches and thai basil. I had a bite of hers and had major order envy. In Susan's family, pickled peaches are a holiday treat, so I'm guessing they are a southern thing, but that was my first taste of them. The concept of the bake shop is "southern boulangerie" so this dish embodies that entire concept.  It was a lovely - savory but fresh tasting, and the bread was perfection - dense but not dry.

Pumpkin Chocolate Chip Scones (low-carb, gluten-free, low-sugar)

Add this recipe to the numerous attempts at a pumpkin chocolate chip fall celebration! These are repeated flavors at JennyBakes because they are a favorite in my family.

Pumpkin Chocolate Chip Scones (lower carb, lower sugar, gluten-free)
(adapted from the marvelous All Day I Dream About Food blog)

Ingredients

• 1 cup pumpkin
• 2 1/2 cups almond flour
• 1/3 cup coconut flour
• 1/3 cup sugar substitute (I used coconut sugar)
• 1 tbsp baking powder
• 1 tsp cinnamon
• 1/2 tsp ginger
• 1/8 tsp cloves
• 1/4 tsp salt
• 1 cup sugar free or super dark chocolate chips
• 2 large eggs
• 1/4 cup butter, melted
• 2 tbsp cream

Instructions

1. Preheat oven to 325F and line a baking sheet with parchment paper or a silicone liner.
2. In a large bowl, whisk together almond flour, coconut flour, sweetener, baking powder, cinnamon, ginger, cloves, and salt. Stir in chocolate chips.
3. Add pumpkin, eggs, melted butter and 2 tbsp cream and stir until dough comes together.
4. Turn out onto prepared baking sheet and pat into a rectangle about 1 inch thick (about 6 by 8 inches in size). With a sharp knife, cut rectangle into 6 even squares, and then cut each square into two triangles.
5. Gently lift scones and spread them around the baking sheet so they aren't touching. Bake 23 minutes, or until firm to the touch and lightly browned.
6. Remove and let cool on pan.

 

Low Carb Gluten-Free Marionberry Scones

Something standard in practically every Oregon coffee shop is the marionberry scone. Marionberries were tested in Marion County, Oregon, a blend of raspberry and blackberry, and is central to the Oregon berry experience. Once you move outside the state, they are much harder to find! During our last trip to our home state, Nathaniel went to the Willamette Valley Pie Company for pie with his Dad, and learned he could order berries from them. Recently a variety of berries showed up at our door, so I had to make marionberry scones before anything else. Since I wanted him to eat them too, I had to find a low-carb recipe, which we thought was pretty great. I adapted it slightly using coconut sugar instead of a chemical - it has slightly higher carbs but I just can't stand the taste of chemical sweeteners.  I also made regular sized scones in a scone pan, which were a little hard to get out while warm; next time I make these I might just do drop scones on a pan.

Marionberry Scones
(adapted from a recipe by Carolyn at All Day I Dream About Food)

2 ½ cups almond flour
½ cup golden flax seed meal
½ cup granulated erythritol or sweetener of choice (I used coconut sugar)
1 tbsp baking powder
¼ tsp salt
2 large eggs, lightly beaten
1/3 cup coconut oil, melted
¼ cup almond milk
½ tsp vanilla extract
1 cup frozen marionberries

1. Preheat oven to 325F.
2. In a large bowl, whisk together almond flour, flax seed meal, sweetener, baking powder and salt.
3. Stir in eggs, coconut oil, almond milk and vanilla extract until dough comes together. It will be quite sticky.
4. Stir in raspberries until well distributed.
5. Turn out dough onto a cookie sheet lined with parchment paper and pat into a rough rectangle, 6 by 8 inches. Cut into 6 even portions, and then cut each portion in half diagonally to make 12 triangular scones.
6. Gently separate scones and place around cookie sheet, leaving at least 1 inch between them. Bake 28 to 30 minutes, or until golden brown and firm to the touch.
7. Remove and let cool on pan.