We having been working on this new breakfast bread, for the last couple days it started off as a form a Spanish sweet bread called "concha" and now is getting transformed to something that will be served at the bakery.
The first recipe we tried incorporating corn to give a little more southwest inspiration and realized it was not the right fit. In years past of would spend days trying to make the corn fit, but now that I have grown some I realize right way not to waste my time.
So we stayed with the Blueberry part then added whole Almonds, Lime Zest, and Almond Paste, with a ShortBread topping.
So it came out good for what it is, still not refined enough for competition stuff but moving in that direction, couple more times this week, adding some candied Lime zest to garnish, shaping it square, adding a filling maybe lime curd, and we might be on to something. Enjoy.
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