Please click on the following links to go directly to the various specials for October.
Monday through Sunday, October 16 – October 22
#66 Give Me the Skinny on That
Smoked turkey breast, Switzerland Swiss cheese, honey mustard, cucumbers, and lettuce, on thinly sliced Henry St. Provincial bread. 11.25
That’s $1.00 off the regular menu price all week.
Cocktail of the Month: Donnie Darko
We’re bringing back a fan favorite! Corralejo Reposado tequila, Averna, Carrot Shrub, Ginger Syrup and Angostura bitters
Daytime Cocktail Special: Crimson Harvest
Brokers Gin, Becherovka, Ginger Syrup, Fresh Lemon topped with Starcut Octorock Cider and Angostura bitters.
Enjoy a Special Daytime Price of $6.50 until 4 pm.
Toffee Nut White Mocha
Real pumpkin, fresh cream, hand-cracked eggs and the iconic spices of Autumn make this one of our all-time favorites. It brings to mind jack-o-lanterns, little trick-or-treaters, Thanksgiving and a shift in the wind. Close your eyes, take a bite and feel the warmth of the season surround you. .
$19.50 / whole pie
Our pies come from CRUST and are made right here in Fenton. Each crust is shaped and crimped by hand. Fruit pies are filled with more than two pounds of fresh fruit tossed with just sugar, natural tapioca for thickening, and a splash of fresh-squeezed lemon juice. No canned filling here. And no artificial flavors, chemicals or preservatives.
Bread of the Month: Challah
A traditional Jewish loaf enriched with eggs and a bit of clover honey. This loaf has a golden thin crust and creamy yellow interior with a fine, soft crumb. Cut into thick slices, this bread makes the best French toast for miles around.
Challah is $1 off the regular price all month long.
All our breads come from CRUST – a baking company in Downtown Fenton and are made according to artisan principles, without preservatives or chemical leaveners. Visit The Laundry’s Side Door to see today’s assortment of breads, pastries and pies delivered daily from CRUST.
Special Bread Bakes
Monday – Fougasse Round
A flavorful loaf made with a touch of rye flour, dried thyme, olive oil and Kalamata olives.
Tuesday – Village Round
A low-profile Italian bread, perfect for dipping in olive oil, soup or pasta sauce.
Wednesday – Cinnamon Swirl Pan Loaf
A generous sugar-cinnamon swirl in our soft, white pan loaf.
This loaf, your toaster, some butter and a knife. Good Morning!
Thursday – Rosemary Garlic Potato
A traditional ‘pane alle patate’ loaf made with Idaho potatoes, minced garlic, fresh rosemary and a natural starter.
Friday – Cherry Walnut
Toasted walnuts and tart, dried cherries in a soft, white pan loaf.
Saturday – Chocolate Cherry Sourdough
Dried tart cherries and semi-sweet Callebaut Belgian chocolate chunks in a traditional sourdough loaf. One unique sourdough!
Sunday – Double Raisin Pecan
Packed with dark and golden raisins, plus toasted pecans.
Sweetened with honey — no added refined sugar.