PISCES RISING // SOYMILKBAR

tbhhhhh I’m still obsessed with this quiche I made for the cafe (@seitanrising) yesterday!! spring is my favorite season for veg because everything is green, a little earthy, and so delicate and fresh. also I love pretty much every garlic/onion/ and herb variety. this quiche featured fiddleheads who are *just* starting to make their appearance around town. a pain in the butt to clean but worth it for the lemony-bitter-asparagusy taste. I also folded in some chopped up seitan... bacon we make in house, some shredded vegan cheddar, some fennel, and some spring onion. next photos are the cake slices I made this past week cinny swirl with bloob filling, brown sugar buttercream, and candied pistachios. next is peanut butter chocolate chip cookie dough with a whole layer of peanut butter cookie dough squished in the middle. excited that new produce is coming around and soon berries and herbs and spring/summer leafy greens are going to be in my kitchen. while summer remains my favorite season, spring is always there to help remind me that warmth and brightness still exists and is coming. hope everyone is having a lovely day, come get some vegan treats n eats this weekend if you can. wear a mask always if you go outside (yes, even if you are lucky to be vaccinated) See more

testing out some cheesecake for the cafe! all vegan ofc. this one has a lemon cherry compote on top very happy with the first test and excited to try new flavors n further develop the recipe!! my dream is to have little mini cheesecake babies for people to take home maybe one day. also this ones got cashews in it, but once I nail it I’m going to try and work on one w/ no nuts (!) this baby was all bought up yesterday, but I may have some available next week. just wanted to share bc I’m happy with em

ok I have the best customers bc y’all take beautiful photos of my food!! @grizzev took a photo of a blueberry poppyseed scone I made for @seitanrising yesterday. plump, juicy, messy bloobs stuffed into a gluten free scone dough filled with poppyseeds and lemon zest then topped with a vanilla bean maple glaze. sweet but not too sweet, and pretty cute if ya ask me (topped with tiny stars and cornflowers bc it’s Pisces Rising duh what do you expect! glitter and flowers on ever...ything, always). I try to have a few gluten free things a available each day there and scones are in the rotation as they seem to be a fan favorite (besides the peanut butter chocolate cookies that I’ll post another time). however big important disclaimer here: our kitchen is small and uses a lot of gluten. while there is no direct gluten in these, please be careful if you have celiacs or an extreme gluten intolerance!! But if yr sensitive and want a sweet treat, this may be the perfect fit for you. ok that’s all! I’m off today but come to the cafe this week if ya wanna! thursday-sunday 9-6. byeeeeeeeee See more

hiiiiii @girlwithacoffeetattoo took the most beautiful photos of my maple cinny swirl blueberry cake and I wanted to showcase them!! vanilla cake swirled with cinny bun filling, filled with blueberry compote,and covered in maple buttercream. topped with more bloooob compote and cornflowers! this one was available by the slice yesterday, and usually makes its rounds bc it’s a house favorite. today the cake slice is hazelnut espresso! bye have a lovely day

pastries I made this weekend: maple blueberry layer cake with a cherry vanilla compote filling and then poppyseed vanilla bean croissants that I filled with a house made cream cheese n apricot n poppyseed creme filling!! all vegan, all house made, all were available at the cafe. come visit!

some fun things from today at the cafe! (@seitanrising) first up are bloooooob pop tarts!! a b!tch to make, but so cute will try to make some fun pop tart flavors more often. next are maple cinny twists!! an instant fav. all the softness of a cinny bun in a twisty pull apart shape. these will be available tomorrow!! then ~pizzzza~ style focaccia, which came out tasting like a grandma slice and was the perfect breakfast. then pistachio layer cake with candied gooseberries an...d cream cheese buttercream, and a pistachio brittle! this won’t be in tomorrow but I will have a 3 layer cake that is thyme, fig, apricot, and cream cheese. possibly with some supremed blood oranges on top bc citrus season is in fullllll swing baby. last up is my cutie lil best friend with the cutest gay ice coffee patch. hope everyone is staying warm n wearing their gdang masks!! hope to see ya sometime all vegan, forever and always! See more

croissant bread pudding cup!! all vegan (duh y’all!!). stale croissants I made last Wednesday soaked in a cashew based custard w/ meter lemon, vanilla bean, maple, and raisins. covered in brown sugar glaze post:bake. first test run on these babies so only made a couple for friends n family, but might be making morrrrre in the future for the cafe (@seitanrising !!). also thinking about some savory ones too (maybe old bay w/ leeks n garlic n cheese?? and stale black pepper croissants?? or like a breakfast one w eggy hollandaise n bacon n maple corissants........) wanted to keep it a lil classic on first go though. hope everyone is having a nice Sunday. there are still some holiday order spots open if ya want in

TL;DR: long post ahead about the ~future~ ok y’all let’s start with the first thing: these are confetti sprinkle croissants bc I absolutely will try my hardest to put sprinkles in literally anything I make. These babies were tested out this past weekend at the cafe (@seitanrising !!) and will def be made again. Sprinkles are laminated into the croissants themselves, and then once baked they are filled with a house-made cream cheese that is then turned into a fluffy vanilla b...uttercream. Topped with a lil puff of frosting on top, a baby rose, and a skull sprinkle. One of my good friends said it reminded them of dunkaroos ok in other major news: I am no longer doing any cake orders, custom or not. This is not forever, but it is for a while. I have been literally breaking my back over trying to do all the baking for a cafe and take on at least 12 cake orders a week and it is honestly just too much. This is not a call for help, as we love our small team and want to keep it that way (also honestly have no space for another person, nor want to create a greater Covid risk). It is however, a reminder to everyone that your worth is not based on how much work you can do and how manny people you can please. Taking time for yourself is just as important (more!) and not something you should feel guilty of. It got to the point where working 16 hour days was the regular for me, and my body has started to fall apart due to it. As time goes on, I’ll slowly figure out if I can incorporate ways to do cake orders, but for now I’m really focusing on making everything at the cafe the best it can be. I’ve included some of my favorite women bakers for y’all to support in the meantime though!! First up is in Brooklyn and is @jessica_joan, who makes literal art pieces for y’all to enjoy. Then there is @nothingbutflowers_bakeshop, run by two of my good friends and old coworkers!! (They also make bomb chocolate chip cookies!!) Outside of Brooklyn there is @theuptownvegan, making both cakes and cupcakes (I love the dinosaur theme on this one ) Finally one of my long term absolute favorites: @howdelishhd in New Jersey. She makes the best tiramisu y’all will ever have! Cont. in comments: See more

pumpkin cookies n cream layer cake; figgy banana n honeee layer cake; + some gf cosmic brownies. some treats I made this past weekend for @seitanrising!! thanks for all the support there y’all and I’m sorry that treats aren’t always in the case at every minute we are open. I’m working with one oven (and two racks) and put treats in the case as soon as they come out of the oven. It’s important to me that things are baked fresh that day, and not prepped out days in advance and... still served out of the fridge to y’all as a ~day of pastry~. but this means that I can’t bake everything to be ready at one time bc alas, I am one human with only two hands. I think it’s fun though because it allows y’all to try something a lil different each time ur here!! with time + growth I’ll hopefully be able to manage my schedule well enough to be able to take on pastry preorders but right now that isn’t the case. hopefully focaccia preorders will find there way up to the website when I find a moment to organize that ordering process. November cakes will go up hopefully by the end of the week! and we are ~discussing~ thanksgiving this week so hopefully will have a plan on how to get y’all in on that if yr interested. ok speech blurb over stay safe, stay warm, support your community, + be kind to one another, you never know how hard someone is trying See more

a blueberry sesame galette that I made yesterday for the cafe that came out really well. a lil savory, a lil sweet, my favorite balance. also pictured: a croissant with filling that tasted like a sweet tart, a ham n cheese croissant, a crag that I turned into a quiche, and a photo someone snagged of me. finally feeling a bit more in my groove + getting a little less out of my head. excited to be able to have an income that I can donate + help out my community with. if you hav...en’t been to the cafe yet please visit us wed-sun! we make everything fresh everyday, so tend to run out near the end of the day. if you haven’t donated money to someone who has less than you, please do. if you haven’t supported a Black business in a while, do it today. wear a mask, be kind, and spend sometime thinking about other people today @ Seitan Rising Vegan Cafe See more

happy to be back come visit the cafe this weekend! wear a mask! don’t take it off! 2 people at a time! thanks! @ Seitan Rising Vegan Cafe