Spring is the season we look forward to most in the kitchen. The heaviness of winter lifts, the produce coming from local farms gets lighter and more vibrant, and there's an energy in the bakery that feels genuinely renewed. March at Penny Oven is one of the best times to come in.
Here's what's new and what we're excited about right now.
Strawberry Galette
We wait all year for Central Coast strawberries to come in and they're here. Our seasonal galette is a free-form pastry — buttery, flaky dough folded around macerated strawberries with a little lemon zest and vanilla sugar. It's rustic and beautiful and it comes out of the oven smelling like the best version of spring. We're making them in limited quantities each morning, so come early if you want one.
Spring Herb Frittata
Our egg dishes rotate with the season and this month we're running a spring herb frittata with asparagus, peas, chèvre, and a generous amount of fresh tarragon and chives. Baked in individual portions, served with house toast and skillet potatoes. It's the kind of breakfast that makes you feel like you made good choices.
Lemon Poppyseed Gets an Upgrade
Our gluten-free lemon poppyseed muffin is a permanent menu item, but this spring we've reworked the recipe with more lemon zest, a lemon curd center, and a sugar crust on top. It went through about six test batches before we were happy with it. Worth the effort.
The Patio Is Open
Weather permitting, our front patio seating is open through spring and summer. If you haven't sat outside at Penny Oven on a warm morning with a coffee and a pastry, put it on your list. It's one of the nicest spots on Colorado Blvd.
We're open every day 7am–3pm at 2131 Colorado Blvd in Eagle Rock. Come see what spring tastes like.