“Seasonal” is one of those words you see everywhere. Seasonal specials. Seasonal menus. Seasonal pastries.
But not all seasonal pastries actually taste like the season. And at Verzênay, that matters.
It Starts with Restraint
Not every fruit or spice makes sense just because it’s available. For Arshiya, a seasonal pastry needs more than the right label—it needs to reflect the moment.
That means asking:
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What’s in season locally?
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What flavor story does this ingredient want to tell?
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Does it align with what our customers crave right now?
A fall tart doesn’t need six spices. A spring dessert doesn’t need to be pink. The ingredients should speak for themselves—with just enough support to shine.
Real Ingredients = Real Flavor
The best seasonal pastries don’t rely on extracts or artificial color. They rely on:
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Fresh fruit from trusted local suppliers
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Spices that are carefully measured, not thrown in
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Butter, sugar, and flour working in balance—not competing
One of Arshiya’s guiding principles is to let the ingredients lead. If she can’t get good-quality plums, there won’t be a plum tart that week. It’s that simple.
Seasonal Starts at the Source
Verzênay doesn’t just buy seasonal ingredients—they build relationships with the people who grow them.
Arshiya works directly with local farmers, growers, and small-scale producers who understand the rhythm of the seasons better than anyone. That connection isn’t just about supply—it’s about trust.
When the bakery commits to using local rhubarb, that farmer plants more. When a pastry sells out in hours, both sides feel the impact.
It’s a cycle that supports the community—and shapes the menu in real time.
Trends vs. Taste
Not every trending combo earns a place in the case. Verzênay’s seasonal menu isn’t built to chase clicks—it’s built to create connections.
There’s room for experimentation, but it has to make sense:
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Does it taste good on day two?
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Will it compete with something our regulars already love?
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Is it thoughtful—or just different?
Less Noise, More Intention
So what does a truly seasonal pastry look like at Verzênay?
It might be a warm fig tart with just a touch of spice.
A citrus-forward shortbread that tastes like brightness in January.
Or a strawberry cream puff that lets the fruit do the talking.
Every detail matters—and if it doesn’t serve the flavor, it doesn’t go in.
Want to try something that actually tastes like the season?
See what’s fresh and available this week → verzenaychicago.com