

dish on ceremonial occasions,
such as weddings, anniversaries, and
birthdays.
Our Category

ensure you enjoy a memorable food experience every time.

Cake

Cookies

Pies

Rolls

Breads

Muffins

Pastries

Buns

Squares

Anne/Horn/Cannoli

Danish

Cake

Cake

Ingredient
- Flour
- Milk
- Eggs
- Sugar
- Butter
- Coco Powder


Cookies

Cookie

Ingredient
- Flour
- Raisin
- Sugar
- Butter
- Oats
- Chocolate Chips


Pies

Rolls

Roll

Roll-style Flavorable bread features a cream cheese and vanilla filling that really pairs perfectly with the banana bread.
Ingredient
- Flour
- Sugar
- Eggs
- Baking Powder
- Vanilla Extract
- Flavorable Ingredient
- Chocolate Sauce
- Butter


Breads

Bread

Ingredient
- Flour
- Water
- Leavening Agents
- Butter
- Egg
- Milk
- Salt


Muffins

Muffins

Ingredient
- Flour
- Baking Powder
- Eggs
- White Sugar
- Milk
- Flavorable Ingredient
- Vegetable Oil


Pastries

Pastries

Ingredient
- Granulated Sugar
- Eggs
- Sult
- Cold Butter
- Vanilla Extract
- Flour


Buns

Buns

Ingredient
- Wheat Flour
- Sugar
- Milk
- Butter
- Baking Powder
- Salt


Squares

Squares

Ingredient
- Flour
- Water
- Butter
- Egg
- Milk
- Salt
- Flavorable Ingredient


Anne/Horn/Cannoli

Anne/Horn/Cannoli

Ingredient
- Granulated Sugar
- Eggs
- Sult
- Cold Butter
- Vanilla Extract
- Flour


Danish

Danish Pastry

Danish pastries were brought with immigrants to the United States, where they are often topped with a fruit or cream cheese filling, and are now popular around the world
Ingredients
- Flour
- Milk
- Eggs
- Sugar
- Butter
- Margarine

About NorthGate Bakery


Fact About Northgate Bakery

12
Competition Winner

12+
Year Experience

450+
Satisfied Clients

4
Skilled Chiefs

Featured Product
How We Made Bakery Products

1. Mixing
The objective is the blending and hydration of dry ingredients.

2. Kneading
Kneading also introduces air into the dough. These air bubbles are essential for creating an airy bread.

3. Fermentation
Once a dough has been made it is ready for its first rise, also called bulk or Fermentation.


4. Shaping & Fermentation
Shaping the bread after the first rising process helps to create a better structure of the bread.

5. Scoring
Scoring is nothing more than making a nice pattern on top of your bread.

6. Baking
Baking is where your bread becomes a bread. During baking a lot of things happen.