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News & Updates

Easter is right around the corner

We all are focused on COVID-19 right now and rightly so, however, Easter is right around the corner.  We would like to let our patrons know that we are fully stocked for the Easter holiday.  We are adding most of our Easter specific offerings to our online store on our website, thefrenchmanscorner.com.

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Our shared concern over COVID-19

Given all of the concern surrounding the Novel Coronavirus-19, we wanted to let our patrons know that we understand your concern about going out in public.  This is a new experience for all of us since there has not been…

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Valentine’s Chocolates

We are ready to help you to surprise your loved one with a beautiful box of chocolates.  Most pre-packed items are available to order online through our website and have it shipped** or for pickup in the store. As in the past, The Frenchman’s Corner will be open extended hours on Friday, February 14th, until at least 8pm.

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Yule Logs ~ 2019

With the advent of Christianity and the changes in heating and cooking technologies, the tradition of the Yule Log changed from burning a large log to baking a dessert the resembles a log. The first Yule Log, Büche de Noël, recipe appeared in the 1600’s.

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Stollen at The Frenchman’s Corner

A stollen is a type of sweet bread that originates from the Saxony region of what is now Germany.  The first stollen date back to the 14th century, but at that time, the bread was not the sweet bread that it is today.

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Panettone at The Frenchman’s Corner

This year, The Frenchman’s Corner is offering several variations of this bread for the 2019 holiday season. We are offering Albertengo panettone from the Piedmont region of Italy. They use nothing but the best ingredients to create their breads. Albertengo only makes two pastries a year, Panettone for Christmas and the other being the Colomba Pasquale for Easter. Since 1905 they have become the best, if not the best, panettone makers in the world.

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Marron glacé, or candied chestnuts are back!

Today, marrons glacés, are still made in their simplest form, as glazed chestnuts, but may also be used as for creme de marrons, an ingredient in other confections.

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