Tuesdays have begun to develop a bakery routine on my way home from work. I stop in at Eugene City Bakery, and check out the offerings while buying a loaf of bread for soup later. I don’t think it’s a coincidence that I usually pick up the Tuesday bread special of Emmenthaler Red Onion Sourdough while I’m there!
I also enjoy my stops into the bakery as they are very explorative in their flavors and offerings. The morning pasteries change daily, with marionberry scones often giving way to mandarin orange scones striped with chocolate, which come back later as candied orange peel scones with mini chocolate chips. I enjoy watching the tide of flavors change with the day and season.
In addition to morning pastries and loaves of bread, Eugene City Bakery has a case dedicated to tarts, mini mousse cakes, mini pumpkin pies, and such with trees of cookies stacked above. Today I spied mingling with the chocolate mousse cakes, some half-off coconut truffles, one of which I released from its life behind glass. And when I stood up to wipe the moist bakery fog off my cold glasses, I spoted a label proclaiming Sugar Plums.
I captured a Sugar Plum treat and anxiously brought it home, using my meditation techniques to block out any Nutcracker Ballet memories of my youth from taking over my mind’s music as I walked home. Being the dutiful blogger I am, I took a photo and then took a quick nibble.
It’s tart and tangy with a flavor very reminiscent of cherries. Very refreshing in a season of deep chocolate flavors and sparky mints. My Sugar Plum looks like a fruit version of a rum ball: a hand formed ball comprised of minced fruit, maybe bits of orange peel, and specks of walnuts… a sticky mass that’s coated in sparkly sugar to make it less eventful on my fingers.
It’s a charming set of flavors, much like my favorite Thanksgiving cranberry relish! I can now see how such visions of this treat became immortalized in our Holiday culture.