Regency Café pastries are baked fresh daily in our kitchen from scratch. The selection changes each day and we are always introducing new items, so stop by and see what pastry case holds today! Here's a sample of items we typically offer:
Puff Pastry Pinwheel Fruit Danish Bear Claws
Scones Coffee Cake Pain Au Chocolat
Butter/Almond Various Cookies Brioche
Croissant
Doughs
Chris makes all of our pastry (laminated), sweet roll and brioche doughs from scratch. Our laminated doughs, like those we use for danishes, croissants and puff pastry items, require three days to produce and a special touch to create the fine, flaky layers that make our pastries so special.
Fats
We NEVER use partially hydrogenated oils (trans fats) at Regency Cafe. Instead we use Plugra butter (a rich butter lower in moisture and higher in butterfat than traditional butter), olive oil or organic expeller-pressed coconut oil.
Grains
Regency sources most of our flour from McGeary Organics in Lancaster, PA. These grains are locally grown, organic and milled in the historic Annville Flouring Mill (circa 1750) using a milling process that preserves many of the vitamins, minerals and starches other milling processes destroy. As a matter of fact, the Annville Flouring Mill is the oldest operating mill in the United States.
In addition to the flour we purchase from McGeary, we also mill our own whole grain, organic spelt flour using spelt berries purchase from Natural Acres Organics in Millersburg, PA (how appropriate). This flour has a robust nutty flavor like no other you've had. Freshly milled flour can not be beat!
Dairy
Regency Café uses milk produced by cows free of both growth hormones and antibiotics. The milk is sourced from dairies located in eastern Pennsylvania. We love this milk not only for the taste but for the quality baked goods we produce when using the milk.
