PICK-UP ONLY AT SUD FORNO QUEEN (716 QUEEN ST. W.) ON SUNDAY 10th STARTING AT 10AM to 4:30PM.

CHOOSE YOUR PICKUP DATE ON THE CHECKOUT PAGE AND PICK UP YOUR ORDER FROM THE FRONT WINDOW AT SUD FORNO.

IF YOU WOULD LIKE TO ADD ANYTHING TO YOUR ORDER FROM SUD FORNO, PLEASE USE THE REGULAR LINE.

*ONE BOX SERVES 2 PEOPLE* 

*CROISSANT AND SACCOTTINO ARE FROZEN AND NEED 12 HOUR PROOFING BEFORE BAKING*

Buona Festa della Mamma! Celebrate Mother’s Day this Sunday with a special brunch prepared by Sud Forno's Executive Chef Giovanna Alonzi! 

Included in the box:

Croissant and Saccottino: strong bakers flour, instant dry yeast, milk powder, malt, butter, salt, sugar, mother yeast, dark chocolate

Egg Wash: egg yolk, cream

Prosciutto Cotto: Italian cooked ham, salt

Yogurt: whole yogurt

Granola: oats, honey, brown sugar, almonds, pecans, hazelnuts, coconut, pumpkin, chia seeds, butter

Biscotti di Mamma Rita: flour, sugar, eggs, orange juice, oil, toasted almonds, chocolate chips, baking powder

Egg Savoury Tart: puff pastry (strong baker’s flour, water, salt, butter), eggs, 35% cream, zucchini, asparagus, pecorino, goat cheese, mint, salt, pepper

Orange Juice: fresh oranges

Extras: 

Vigneti Le Monde Prosecco NV: Pale straw yellow with delicate aromas of baked golden apple, wisteria, and toasted bread. Bright and fresh with a delicate mousse. 

Contadi Castaldi Franciacorta Brut NV: Pale yellow in colour with a fine clarity, this sparkling brut is steady and persistent. The nose is fresh with floral notes, lime, and green pepper, while on the palate the wine is full bodied yet crisp with a lingering finish.

Contadi Castaldi Franciacorta Rosé NV: Pink with a fine and persistent perlage. A bold, modern and intriguing Franciacorta. The nose detects clear notes of small fruits, bilberry, blackberry, raspberry and strawberry, and rose petals. A note of hay in the finish. In the mouth it is voluminous, full bodied, smooth and well balanced.


Instructions:

Croissant and Saccottino: 12 hours before wanting to serve the croissants, place them on parchment paper on a baking sheet. Completely cover the croissants with the plastic bag provided creating a “proofing  bubble”. Once 12 hours have passed, preheat the oven to 375 F. The croissants should have doubled in size. Brush them with the egg wash(tip: brush them twice for an extra glossy effect!) and bake for 15-17 minutes until a deep, dark golden colour is achieved.

Egg Savoury Tart: Preheat the oven to 325 F. Reheat the torta salata for 15-20 minutes.