Currently, they are focusing on Passover and Easter items.
"This year Easter and Passover share a week that highlights a festival of traditional baked goods from many cultures," says owner Janis Fleischman. "Fire Island Bakeshop has also been working on some truly American concoctions such as marshmallow peeps and chocolate dipped matzos."
Fleischman says getting things "just right" for specialty items can be a challenge.
"The hand-piped peeps were 100 percent organic but not the cheerful yellow that tradition requires," she says. "We found 'natural' yellow sugar for their roll in the hay and now they are happy sunshine peeps."
Another holiday item that took some time to perfect is a Greek brioche Easter bread -- tsoureki.
The bread is flavored with citrus, cardamom, honey and a unique spice, mahleb. Mahleb is the pit of a sour cherry that imparts a somewhat bitter, nutty taste, Fleischman says, and it took her a "loooong time to find."
"The rich egg bread is braided and then formed into a large wreath with a beautiful dyed red Easter egg nestled into the center," she says. "Since Fire Island uses no chemical dyes, our eggs last year emerged hot pink for a rather excited symbol of spring and the resurrection.
"This year, we are coloring the eggs using an old method of dried onion skins and vinegar for a more conventional deep red."
Other items available during the holiday season include hot cross buns, a sweet, spiced bun made with currants and citrus; three types of rolls; baguettes; coconut macaroons; and a variety of breads. Of course, many of the bakery's regular items will also line the shelves.
"Fire Island has been working hard to perfect our techniques, create new flavors and find beautiful packaging for the delightful Parisian macaroons," Fleischman says. "These light merinque cookies are perfect for both Passover -- no leavening, no flour -- and Easter."
Fire Island will be closed Easter Day, April 24. For more information, call 569-0001 or visit FireIslandBread.com.
Outdoor markets
Amid last week's snow and cold, the first outdoor farmers market of the season opened at the University Center mall. The Center Market is open from 11 a.m. to 6 p.m. today, and this week the market will also open 10 a.m. to 4 p.m. Saturday. Look for vendors in the parking lot along the Old Seward Highway.
A.D. Farm's Alex Davis, one of the market organizers, says last week was a "smashing success."
He will have plenty of fresh duck and chicken eggs, jams, and some storage vegetables -- Yukon gold potatoes, German butterball potatoes and parsnips. Pork products include breakfast sausage, spicy sausage, Italian sausage, ground pork, hocks, lard, cracklings, heart and liver.
Duane Clark will have Alaska seafood, grass-fed Alaska beef, dairy products from Matanuska Creamery, French Oven Bakery products and local popcorn.
Steve Edwards lives and writes in Anchorage. If you have a suggestion for a future Market Fresh column, please contact him at sedwards@adn.com.
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