Bleu Moon Bakery is a conscious and creative business that is focused on allergy-friendly and plant-based goods. Food is such an important part of life, so our mission is to produce food that is great for you and the world, along with being super delicious. We specialize in custom pastries and cakes. Pop-up shops are our thing, so check out our calendar to see where we are this week. We also do workshops and private events! The best way to always be in the know, is by following our social media pages on Facebook and Instagram. If you can’t make it, no worries we are always taking orders, so check out our menu and place your order. Collaboration over competition, this ideal is very important to us. If you are interested in a collaboration or have any questions, comments/concerns, shoot us an email at bleumoonbakery@gmail.com we are always open to new and exciting endeavors. Stay tuned! As always, “Why only treat yourself, once in a Bleu Moon?"
About the Chef:
It's about time, you get to know, the lady behind the cakes. For those of you who don't know me, I am Shayanne Nelson and this is my story. I am from Los Angeles, CA where I was born and raised. I have three degrees, one of which is in Baking and Pastry. I am a classically-trained chef, that has made it my personal mission to learn as many cuisines and cooking styles as I can. I have been in the restaurant industry since 2011, starting as a baker for a local bagel shop and then gaining as much experience in the kitchen as I possibly could from there. I am the maker, baker, owner, creator, dishwasher, HR, heart and soul of Bleu Moon Bakery. I, along with my partner and our fur babies, Bleu (hint,hint), Scout, and Wynonna, run my business out of our tiny kitchen, in our apartment here in Las Vegas, NV. I have an allergy list as long as this story, which is why I bake the way I do. Pastries that anyone and everyone can enjoy (no restrictions). Conscious, creative, collaborative, unique, and custom to how you like and need it. This business is my passion, dream, and baby. Stay tuned for our never-ending adventures, we love having you join us on this journey. xoxo, BMB
Contact:
Shayanne Nelson
bleumoonbakery@gmail.com
Facebook www.facebook.com/bleumoonbakery
Instagram: @bleumoonbakery
Recipe:
BMB Poptarts
Yield: about 6 - 3X4 in
Ingredients:
Pie Dough
Jam (homemade or store-bought)
Egg wash (1T Ener G egg replacer + 4 T water)
1/4c organic sugar (for sprinkling)
Icing (powdered sugar + water until desired consistency)
Sprinkles
Edible Glitter
Tools:
bench flour
rolling pin
ruler
knife
fork
pastry brush
silpats
sheet trays
Basic pie dough:
2c. AP Flour
1/2 c. organic sugar
1/2t salt
1 stick Earth Balance Butter
1T of vodka or apple cider vinegar
about 1c ice cold water
Instructions:
mix dry ingredients together
chop butter up in small pieces and add to dough
mix by hand until pea-sized pieces, should look flaky (do not over mix)
add vodka or apple cider vinegar and mix until combined
slowly add ice cold water until dough comes together ( still crumbly but if squeezed can hold it's shape)
chill in fridge for minimum 1 hour, maximum 3 days or in freezer for 2 weeks
Assembly:
roll out chilled pie dough to 1/4 in thickness, add flour to table if sticking
using ruler, cut out 3 by 4 in rectangles
separate rectangles into tops and bottoms for pop-tart assembly
place jam in center of bottom, about 2T
place top over bottom and seal edges with fork (press just enough to seal, but not cut through to other side)
freeze for minimum 1 hour or maximum 2 weeks (covered)
Bake:
preheat oven to 350 degrees (burnt bottoms, double pan your tray)
place pop-tarts on sheet tray with parchment paper or silicone pat underneath (keep in mind some jam might seep out during baking process, make sure to space pop-tarts accordingly
brush pop-tarts with egg wash and sprinkle sugar just around the edges
bake until golden on edges 20-30 min (rotate pan half way through baking)
wait for pop-tarts to completely cool, about 30 min. add icing, sprinkles, glitter and magic
enjoy!!!
Note: store in air tight container in dry area, freshly baked pop-tarts can last about 3 days