Midtown’s Perenn Baker

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PBakery is located in a storefront erenn tucked away in the heart of Mid town, Reno. It caters to locals, serving up pastry, breads, cookies, sandwiches and tasty coffee.

Patron’s can order inside, in advance and pick-up curbside, or take home to bake in the oven. Perenn’s unique menu and special bakery goods are what make Perenn Bakery a favorite. Pastry is light and flaky, made to perfection. Choices include selections like the Amann. Varieties include the Drumstick Louign Amann|Vanilla Crème Brulee, Chocolate Ganache, Crushed Peanuts; the Sweet Corn Crème Brulee Kouign Amann| Blueberry Jam, Sweet Cornbread Crumble; or the Jackfruit Jam + Brown Sugar Kouign Amann| filled with Kouign Amann with Roasted Banana Curd and topped with Vanilla Crème Crunchy Vanilla Jackfruit. Perenn Bakery

Lemon Poppyseed Bread

Perenn Bakery A favorite of the bakery is the Croissant. The twice Baked Berry Cobbler Croissant, is topped with vanilla icing with berry filling- delicious. The Croissant menu includes Plain, Chocolate, Prosciutto + Gruyere and Almond Croissant. There is Danish, the Morning

Perenn Bakery is located on Saint Lawrence Ave., Reno.

Bun, Banana Bread, Lemon Poppyseed and Ricotta Loaf Slice. Perenn also features breads: the Country Loaf, Croissant Loaf, Seeded Loaf, Baguette, Rye, and Pain De Mie. Breads are made on site, and are naturally leavened. Perenn uses natural yeast in the air to leaven the bread instead of conventional yeast bought in the store. Naturally leavened bread is more in common with the European bread making traditions. Naturally leavened bread is fermented which may be good for those who are sensitive to gluten. Perenn also uses 100% organic non-GMO flour from central milling.

Assortments of breakfast sandwiches are unique and different. Choices are the Bacon Jam or Breakfast Sausage Egg Soufflé, Cheddar Cheese, served on English Muffin or Croissant.

Tartines include: Lox or Egg , Bacon + Egg, Caesar, Pea’s, Asparagus, Ricotta, Almond Butter Toast, Prosciutto Crudo + Baguette, and Brie + Fig Baguette. Each is made with its own ingredients and taste. The Ricotta features Toasted Sourdough,

Tartines: Peas-TOASTED SOURDOUGH, PEAS, MINT PESTO, TOASTED PINE NUTS, PEA SHOOTS. Perenn Bakery

Breads: COUNTRY LOAF

Perenn Bakery Whipped Dill Feta, Asparagus, Soft Boiled egg, and Toasted Sesame. While the Bacon + Egg is Toasted Sourdough, Peas, Mint Pesto, Toasted Pine Nuts, and Pea Shoots. The Caesar is toasted Sourdough, Soft Boiled Egg, Caesar Aioli, Shaved Lemon, Parmesan Tuile, and Pea Shoots.

And of course, there are scrumptious cookie creations: Chocolate Chip, Ginger, French Macarons and Chocolate Bouchons. Beverages sold include Perenn Blend Coffee, Cold Brew, Espresso, Cappuccino, Cortado, Latte, Coffee, Hot or Iced Chai and Hot Tea.

Crossaints are easy to take from the freezer the night before and set about 4” apart on parchment paper on a baking sheet. Keep them in the refrigerator overnight and then in the morning remove from the fridge and allow to proof (uncovered) to about 2x their original size. You can leave them on the counter or the warmest part COCONUT CREME CROISSANT of your kitchen. The most ideal environment Perenn Bakery for croissants to proof is one with humidity. The process should take about two hours. Once the croissants have about doubled in size, gently brush with egg wash. Whisk equal part eggs and milk and a pinch of salt. Bake at 375 F for about 18-20 minutes in a convection oven, or if you do not have a convection setting at 425 degrees, rotating half way through. Allow them to cool.

Perenn Bakery is located at 20 Saint Lawrence Ave. ( Saint Lawrence Ave. and S. Virginia) in Midtown. Phone: 775-451-7722, everyday 7 a.m. to 2 p.m. The menu is found on line at www.

perennbakery.com/ Vietnamese Iced