1. Sonoma Food Manual June 2014
Pastries
Croissant
Buttery plain croissant. Perfect as it is, or toasted with butter and
our house made jam.
Croissant pastry is the base of many of our pastries. Ingredients
are: Butter, Flour, Egg, milk powder
SERVED ON: large plate, napkin and knife on plate
Almond Croissant
A croissant cut and filled with frangipane, topped with flaked
almonds then baked. A very popular Sonoma breakfast pastry!
Frangipane filling: almond meal, sugar, almond, eggs
Topped with flaked almonds
SERVED ON: large plate, knife on plate
Chocolate Croissant
Laminated pastry filled with pieces of chocolate. (The chocolate is
couveture meaning it has high cocoa content- and higher quality).
This type of pastry is known as “pain au chocolat”
SERVED ON: large plate, knife on plate
Morning Bun
Sonoma’s version of a cinnamon citrus bun- a homage to Tartine
Bakery in San Francisco. A Sonoma signature pastry!!
Croissant puff pastry is rolled into a scroll shape with some crème
patisserie (similar to custard) inside. Once it baked the centre of
the buns is still sticky and gooey. The bun is rolled in cinnamon
sugar which also has orange zest and lemon zest to give it extra
citrus zest flavour
SERVED ON: small plate
Kouign Amann (pronounced Queen Ah-mahn.
Another Sonoma signature pastry. Puff pastry (slightly salty) is
filled with crème patissiere (vanilla custard).
It flies off the shelves on the weekend- get in early! Has also been
done as a seasonal special with different flavoured fillings
Crème patissiere made from vanilla, eggs, sugar, milk, flour.
SERVED ON: small plate
Mini Danish
A small sized pastry, perfect for a little afternoon treat! Contains
pear and mixed berries.
As it is much smaller in size and contains fruit, it's a great
suggestion for someone looking for something light or perfect for
small children!
SERVED ON: small plate

2. Muffin- Mixed berry
A muffin full of beautiful flavours, a great breakfast on the go. Our
muffins are always baked fresh daily so guaranteed to be moist
Muffins are full of blueberry, raspberry and coconut
Ingredients: flour, eggs, vegetable oil, sugar, coconut, milk
powder, sugar, frozen blueberry and raspberry
SERVED ON: small plate
Muffin- Chocolate cherry
This muffin will pack a punch of flavours into your morning.
This chocolate muffin also has coconut, white chocolate chips and
delicious sour cherries. The muffins are also baked fresh daily so
guaranteed to be moist!
Ingredients: flour, cocoa powder, eggs, vegetable oil, milk powder,
sugar, white choc, sour cherry
SERVED ON: small plate
Banana bread
One thick slice per serving, served buttered. Great fresh or lightly
toasted to bring out the hint of cinnamon flavour
Ingredient: Bananas, flour, eggs, brown sugar, vegetable oil,
cinnamon, milk powder
SERVED ON: large plate with knife
Quiche Verde – offer warmed up or as is
A simple vegetarian dish made with cheese and mixed vegetable
quiche, perfect upsell with a salad
Contains sweet potato, mushrooms, broccoli, capsicum, shallot,
and cheese with eggs and cream
Verde means 'green' in Spanish & Italian, so it refers to the use of
vegetables
SERVED ON: large plate. Cutlery set up required
Quiche Lorraine- offer warmed up or as is
A simple classic dish made with bacon, cheese and onion with eggs
and cream. Perfect for lunch served warm with one of our salads
Always TAKE CARE you do not serve the Lorraine by mistake for a
Verde. Note the cut pieces of bacon in Lorraine.
SERVED ON: large plate. Cutlery set up required
Breakfast items
Baked Ham and Cheese croissant- offer grilled
Croissant, smoked ham, béchamel sauce, topped with melted
cheddar cheese on top.
The béchamel adds a special touch most others don’t have, also
making it a satisfying and filling breakfast
Even if the cake isn't devoured on the day of purchase, the sour
cream ensures the remaining cake has a delicate, moist crumb.

3. Croque Madame sandwich – offer grilled
Smoked ham, fried egg, gruyere & cheddar cheese, BBQ sauce on
Country white bread. Traditionally a croque madam is a ham and
cheese sandwich with a fried egg on top, ours is inside the
sandwich. BBQ sauce adds a tangy sharpness
SERVED ON: large plate
Bacon and fried egg Panini - offer grilled
The classic breaky combination
Bacon, fried egg Panini- opened and grilled to make the bacon
crispy.
Needs to be finished with a homemade tomato relish after grilling.
The relish has subtle spice
SERVED ON: large plate
Tchouka roll
A fried egg with a runny centre, with herb mix, (coriander, parsley,
mint, onion) and a capsicum tomato relish. Also yoghurt and aioli.
This dish is called 'Tchouka as an abbreviation of "Shakshuka" a
well known Middle Eastern egg dish where the eggs are poached in
a tomato capsicum spiced sauce.
A great vegetarian breakfast roll which is great toasted, or just
fresh- as the bun is a softer wholemeal bun
SERVED ON: large plate
Caprese Mission roll
Mozzarella, tomato, basil and salsa verde sauce
A classic flavor combination and great snack. Great enjoyed fresh,
however the Mission bun can be quite crusty so is good toasted
Caprese' means Salad of Capri. Capri is a beautiful island off
Southern Italy. The colours of the salad are also the colours of the
Italian flag!
SERVED ON: large plate
Ham Tartine
Smoked ham, tomato, béchamel, gruyere baked on Miche
sourdough.
A touch of dijon mustard for a kick
Toasted on the grill and cut into 3 pieces to serve.
The bechamel makes this a very filling tartine.
Tartine is a type of open sandwich.
SERVED ON: large plate w lemon wedge, Cutlery set up required
Mushroom Tartine
Mushrooms, tomato, béchamel, gruyere baked on Miche sourdough
Toasted on the grill and cut into 3 pieces to serve.
A touch of dijon mustard for a kick.
Same Tartine as Ham, except mushrooms instead of ham.
The bechamel makes this a very filling tartine.
Available in some stores where ham/bacon may not be popular
SERVED ON: large plate w lemon wedge, Cutlery set up required

4. Galette
Galette is a type of flat tart with a puff pastry base.
This provencal style galette is topped with pork & fennel sausage,
tomato, onion and cheese. A delicious and light savoury tart
Our Galette is baked as one long tart, and then cut into shorter
pieces
Great to have with a half salad for lunch.
Paillettes (pronounced pay- yet)
A long puff pastry and cheese twist create a delicious savoury
snack.
Filled with Cheese, bechamel sauce and onion.
Great to eat on the go, and a perfect accompaniment to soup!
Delicious vegetarian snack.

5. Cakes:
Frangipane Berry Tart
Frangipane is a filling made from almonds. Topped with mixed
berries. Lovely slice that isn't too sweet
Base ingredients: Sugar, butter, eggs, flour
Filling ingredients: Almond meal, flour, butter, eggs, sugar
Berry topping: blueberries, raspberries, apricot syrup
Garnished with: flaked almonds
SERVED ON: white rectangle plate. Napkin and fork on plate
Choc hazelnut frangipane pear Tart
Pears in a chocolate, hazelnut and almond filling.
Filling: pears, butter, eggs, hazelnut meal, almond meal, cocoa
powder, plain flou, sugar
Topped with crushed hazelnuts, giving a nice crunchy texture
SERVED ON: white rectangle plate. Napkin and fork on plate
Paris Flan
A baked vanilla custard tart. The thin dark layer on top is
basically the top of the custard browning as it cooks (not
chocolate or coffee flavouring etc).
A wonderfully simple slice.
Flan ingredients: milk, sugar, vanilla essence, egg yolks
SERVED ON: white rectangle plate. Napkin and fork on plate
Ginger Cake
A dark, rich ginger cake with a hint of spice. Cream cheese
frosting with a walnut praline crunchy topping
Cake ingredients: flour, golden syrup, eggs, cinnamon, black
pepper, cloves
A richer style cake, complemented with the cream cheese
frosting- perfect accompaniment to some of our Sonoma coffee!
SERVED ON: white rectangle plate. Napkin and fork on plate
Orange Polenta
Polenta is a type of cornmeal, where the corn particles are
coarser than regular flour, so this cake will have a lovely dense
texture. A great cake that isn't overly sweet and with a lovely
tangy citrus flavour
Note this cake is gluten free but it does CONTAIN NUTS
Cake filling: polenta (corn meal), oranges, butter, eggs, almond
meal
SERVED ON: white rectangle plate. Napkin and fork on plate

6. Ricotta Cheesecake
Baked Ricotta cheesecake with chocolate chips and candied
orange peel. Lovely creamy dense texture which is unique to
ricotta cheesecake. The ricotta cheesecake is smaller in
diameter than the rest of the cakes, so we cut each full cake
into 6 pieces (instead of 12)
Ingredients; Ricotta, cream cheese, cream, eggs. With dark
chocolate chips and candied orange peel.
Crumble topping: Flour, butter, sugar, cinnamon
SERVED ON: white rectangle plate. Napkin and fork on plate
Double chocolate brownie
A rich and decadent chocolate brownie, which does not contain
any nuts. Called 'Double chocolate' because its made with real
chocolate and cocoa powder
Ingredients: butter, 72% chocolate, brown sugar, eggs, plain
flour, cocoa powder
Perfect for the chocolate lover!!
SERVED ON: white rectangle plate. Napkin and fork on plate
Muesli cookie
Sonoma's honey spice muesli with walnuts and mixed dried
fruit. A perfect treat to go with a takeaway coffee
Ingredients: Sonoma honey spice muesli, dried apricot, raisins,
apple, walnuts, sesame seeds, flour, butter, sugar, egg
SERVED ON: small plate.
Chocolate kiss
A chocolate lover's delight!
A rich dark chocolate ganache sandwiched between two choc
cookie full of chocolate chips.
Ingredients: Flour, sugar, butter, eggs, cocoa powder, dark
choc chips. Ganache: dark chocolate, cream
SERVED ON: small plate.
Eclairs
A classic French pastry. Long choux pastry, filled with either
chocolate or coffee flavoured cream & dusted with icing sugar
The coffee cream is made with espresso from Sonoma's house
roasted coffee!
Choux pastry (pronounced shoo) is a type of pastry used to
make eclairs and profiteroles. It is flour, egg and butter cooked
together into a paste and then baked. The double cooking
process creates a unique light textured pastry.
SERVED ON: large plate. Napkin and knife on plate

7. Choux bon
Bon means 'good'in French, this little delight is more than just
good!
Choux pastry is piped into a little bun, and filled with chocolate
and salted caramel flavoured crème patisseries. The salted
caramel is in the centre for a little surprise!
SERVED ON: small plate
Apple crumble sour cream Bar cake
These are called ''Bar cakes'' as they are in a long bar shape!
A great size cake for sharing at the office or for a family
afternoon tea.
Made from: beautiful Granny Smith apples, cinnamon, flour,
sugar, butter, vanilla, eggs and the special ingredient is sour
cream!
Even if the cake isn't devoured on the day of purchase, the
sour cream ensures the remaining cake has a delicate, moist
crumb.
SERVED ON: in brown kraft box (takeaway)

8. Porridge
3 Grain porridge with rhubarb, banana, almond and pistachio
Oats, quinoa and brown rice cooked in water to make a
hearty porridge.
Served with sliced banana, rhubarb jam
Topped with Brasco seed mix & crushed pistachio & almond
To finish we pour some warm milk around the outside edge
of porridge bowl
Salads
Chicken spelt salad. Spelt is a grain which is easily digested
and the kale is full of nutrients. With the mixed seeds, this a
superfood salad with is both healthy and delicious!
Spelt grain (also known as Farro)
Feta (cows milk feta. A very high quality product- high food
costs)
Kale, parsley, Shallots, celery, Dukkah, lemon zest
"Brasco seed mix"
Served with a wedge of lemon
What is Brasco's seed mix?
Sunflower seeds
Sesame seeds Black+White
Pepitas
Buckwheat
Kale caesar salad
Kale (raw), in bite sized pieces
Chicken (can use Hot smoked salmon instead of chicken)
Caesar dressing - Sonoma's housemade dressing!
Salt & Pepper
Italian hard cheese- either Pecorino or Grana Padano
Sourdough croutons. We use day-old sourdough, (usually
soy linseed), tossed in olive oil, herbs and slow baked until
crunchy
Caesar dressing - Mayonnaise, lemon juice, anchovy, lemon
zest, salt, pepper
This dish contains anchovy.
Real anchovy?
YES! Just like the classic 'Caesar salad' recipe does.
This caesar using KALE is a tribute to 'The Chad'
PLEASE DON’T MIX THE CROUTONS IN THE SALAD, THEY WILL GO SOGGY AND
BECOME SAD. JUST PUT THEM ON TOP