April Newsletter

In the past, MOZZ has had exactly two recurring sourdough desserts. One was the pumpkin bread every fall, a sourdough loaf with pumpkin butter and powdered sugar, and the peach pizza every summer, highlighting a vanilla mascarpone base, fresh peaches, and candied almonds. Both have been on the menu for years and have become long awaited items for our regulars.

Well, more and more requests came in asking for a year round sourdough dessert. 'More sweet treats!' the people cried, so we went to the test kitchen. We landed on one dessert bread for each season. Something dynamic and always tasty, that way we consistently had a fully rounded out menu.

Brett, MOZZ owner and culinary lead, had been messing with blackberry for a while. Fortunately for us, there were a lot of staff tastings and a lot of dessert for lunch. What he landed on: vanilla mascarpone base, macerated blackberry compote with fresh basil, and powdered sugar on top. It's decadent, layered, and really just a beautiful dish.

It's quickly become one of our most popular breads to date, and we're just happy to be your local sourdough dealer. If you haven't tried it yet, view our menu or stop in soon.