Arthurs Italian Pastry Shop.

TREAT DAY

Closing soon.
We still have Apple Pies and Strawberry Short cakes.
509 High St and 382 Main St. MEDFORD.
Closing 4:PM

Preorder your mini pastry for your next occasion.

John A.'s review of Arthur's Pastry Shop The best bakery in the Boston area. Authentic Italian. Everything is made fresh with the finest…

Place your Easter Orders now.
Arthurs Pastry Shop. Medford Ma.
781..395.4812 SO.MEDFORD
781..646..4812. W. MEDFORD
NO MORE ORDERS AFTER WEDNESDAY MARCH 27th 2024.
Cakes
Pies
Pastry
Cookies
Mini orders
Cookie trays
Rum cake
Banana Cr. Pie
Chocolate Cr. PIE.
Strawberry Short Cake
Chocolate Mousse
Boston Cr.
Birthday cakes.
PIes:
Apple
Blueberry
Custard
Lemon
Ricotta
Lemon meringue
EASTER PIES
PIZZA PIENA
(Made from choice cold cuts)
PIZZA GRANA
(Grain Pie)
Pane Pasqua
(Egg Bread) First come first serve.
Struffoli. First come first serve.

When placing your order, remember we have two locations.
382 Main St. So. Medford
509 High St. W. Medford.

Only a few irish bread left.

1. Not checking the oven temperature.

Oven temperatures can vary depending on the type, model, and age of the oven, and the location and position of the racks. Using an oven thermometer can help to verify the actual temperature of the oven, and adjusting it accordingly can prevent overbaking or underbaking the baked goods.


2. Not using the right tools.

Baking tools such as spatulas, whisks, spoons, cups, and scales can make a big difference in the quality and accuracy of the baking process. Using the right tools for the right task can help to measure, mix, scoop, shape, and decorate the baked goods more easily and effectively.


3. Not following the baking time and testing for doneness.

Baking time can vary depending on the size, shape, and type of the baked goods, as well as the oven temperature and the pan material. Following the baking time suggested by the recipe is a good guideline, but testing for doneness is the best way to ensure that the baked goods are fully baked and not overbaked or underbaked. Different methods of testing for doneness include inserting a toothpick, skewer, or knife into the center of the baked goods, tapping the surface or the bottom of the baked goods, or checking the color and aroma of the baked goods.


4. Not cooling the baked goods properly.

Cooling the baked goods is an important step that affects the texture, flavor, and appearance of the baked goods. Cooling the baked goods too quickly or too slowly can cause them to crack, crumble, dry out, or become soggy. Different types of baked goods may require different methods of cooling, such as cooling on a wire rack, in the pan, or in the refrigerator.


5. Not storing the baked goods properly.

Storing the baked goods properly can help to preserve their freshness, flavor, and texture for longer. Different types of baked goods may require different methods of storing, such as in an airtight container, a paper bag, a plastic wrap, or a freezer bag. Storing the baked goods in the right place, such as in a cool and dry place, in the refrigerator, or in the freezer, can also prevent them from spoiling, molding, or losing their quality.


6. Not following the recipe substitutions correctly.

Recipe substitutions are sometimes necessary or desirable when baking, such as when an ingredient is unavailable, allergic, or preferred. However, not following the recipe substitutions correctly can affect the outcome of the baked goods, as different ingredients may have different properties, such as moisture, density, flavor, and acidity. It is important to follow the recipe substitutions that are recommended by the recipe or by reliable sources, and to adjust the amounts, ratios, and baking times accordingly.


7. Not adjusting the recipe for high altitude.

Baking at high altitude can pose some challenges, as the lower air pressure and higher evaporation rate can affect the rise, texture, and moisture of the baked goods. It may be necessary to adjust the recipe for high altitude by increasing the liquid, decreasing the sugar, increasing the flour, decreasing the leavening, and decreasing the baking time and temperature.


8. Not using quality ingredients.

Quality ingredients can make a big difference in the taste, texture, and appearance of the baked goods. Using fresh, organic, and natural ingredients can enhance the flavor and aroma of the baked goods, and avoid any artificial or chemical additives that may affect the health or the quality of the baked goods.


9. Not experimenting with new flavors and techniques.

Baking can be a fun and creative activity, and experimenting with new flavors and techniques can add variety and excitement to the baking process. Trying new ingredients, spices, herbs, extracts, fillings, toppings, or decorations can create new and delicious combinations and surprises. Learning new techniques, such as folding, piping, rolling, or braiding, can improve the skills and the presentation of the baked goods.


Aaaannd Finally...


10. Not having fun and enjoying the process.

Baking can be a rewarding and enjoyable experience, and having fun and enjoying the process can make it even more so. Baking can be a way of expressing oneself, sharing with others, or relaxing and unwinding. Baking can also be a source of joy, satisfaction, and pride, especially when the baked goods turn out well and are appreciated by others. Baking can be a hobby, a passion, or a lifestyle, and having fun and enjoying the process can make it a positive and fulfilling one.


If you are guilty of any of the mistakes mentioned in Parts 1, 2, or both, I'm sure you have taken notes on the mistakes and corresponding corrections.

You are welcome 🤗

Old Fashioned Rolled Sugar Cookie Recipe

Ingredients:

4 cups Flour
1 tsp. Baking Powder
1/2 tsp. Salt
1 cup Butter
2 Eggs, beaten
1/3 cup Milk
1 tsp. Vanilla
1 1/2 cups Sugar
1 teaspoon Baking Soda

Instructions:

In a large mixing bowl, combine the flour, baking powder, and salt.
In a separate bowl, beat the butter using a hand mixer until creamy.
In another bowl, whisk together the beaten eggs, milk, vanilla, sugar, and baking soda until well combined.
Gradually pour the wet mixture into the dry ingredients, stirring gently to combine.
Transfer the dough onto a lightly floured surface and knead it gently to bring it together.
Divide the dough into two portions. Roll out each portion to a thickness of 1/2 inch using a rolling pin.
Using cookie cutters (like stars and trees), cut out shapes from the dough.
Place the cut-out cookies on baking trays, ensuring they are about 5 cm apart.
Bake in a preheated oven at 375°F for about 5 minutes. Remember, the key to soft, tender cookies is to remove them from the oven before they start to brown.
Allow the cookies to cool completely on wire racks.
Once cooled, decorate the cookies with buttercream frosting and food coloring as desired.

We at Arthur's Pastry know you have many options to choose from, we thank you for choosing us.
You are the reason Arthur's pastry does what we do.
Thank you and we cant wait to see you again.

Closing soon.

Happy Saturday!

1. Using baking powder instead of baking soda

2. Mixing all ingredients at the same time rather than following the step-by-step instructions in recipe

3. Too much eggs

4. No eggs

5. Using too much flour

6. Not using enough flour

7. Over-creaming the batter

8. Using too much butter

9. Not using enough butter

10. Not using enough sugar

I hope this helps you figure out where you went wrong if you've ever experienced any of the results in the picture.

Credit: Insider

Come on down.

Cannolis are flying out the door!