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Pre-order Thanksgiving Desserts for Butter Block’s Pop-Up Pick-Up

Now that the ghouls, candy corn, and tricks of Halloween are safely behind us, we can focus on some real treats for our next upcoming holiday.  Thanksgiving is a mere three weeks away, so though it may seem early to some to start pre-planning, you might not want to wait, that is, on the dessert portion anyway.  

If you’re anything like me, it is such a fun culinary endeavor to brainstorm, research, prep, and execute the starters, starches, sides, and main… but once it comes to the grand finale of that final sweeter course, that is when my inspiration, patience, and kitchen space, ultimately runs out.  For this reason, to see area businesses like Butter Block offer restaurant quality, locally sourced, and exquisitely delicious creations that one can preorder and pick up the day before the “big” day, is a true godsend for cooks like myself.

This year Butter Block’s menu features an apple pie finished with a brown butter streusel, an heirloom pumpkin pie in an all butter crust, a white wine poached pear and almond cream tart, a chocolate peanut butter custard pie with peanut butter crunch, and assorted berry and grape pies.  There are even offerings such as salted caramel sauce, ginger creme anglaise, roasted pumpkin seed croissants and brittle, and even sets of Thanksgiving pop tarts featuring apple pie, concord grape, and cranberry pecan fillings.

You can pre-order for Thanksgiving from now until November 18th.  There will be a pick-up, and pop-up, held on Wednesday, November 21 from 12-4pm at Marble and Rye.  Marble and Rye is located at 112 Genessee Street, Buffalo, NY 14203. You can find Butter Block’s full menu of offerings at butterblockshop.com

Written by Amelia Nussbaumer

Amelia Nussbaumer

Amelia began her initial professional career in LA, when she opened up a successful clothing boutique. But she found her true calling with cooking when she returned back to her chosen hometown of Buffalo (she's originally from NYC). Amelia has cooked at some of the top restaurants in Buffalo, and continues to exercise her culinary know-how by writing for Buffalo Rising - the magazine that prompted her to move back home.

View All Articles by Amelia Nussbaumer
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