From Herbed Goat Cheese to Apple Crumb: Fall Takes Over

From Herbed Goat Cheese to Apple Crumb: Fall Takes Over Tulla This Weekend

There is a point every September when you can almost taste fall before you feel it in the Texas air.

Pears and ginger. Apples and crumb topping. Pumpkin and warm spice. And because we can never resist adding something savory to the pastry case, herbed goat cheese, ripe tomatoes and fresh basil tucked into layers of beautifully baked pastry.

This weekend at Tulla Patisserie & Cafe, fall has officially arrived.

We have four special pastries joining the case, and each one feels like a different little introduction to the season.

At Tulla, we are a French-inspired neighborhood patisserie at heart. Our pastries, breads and viennoiseries are handmade from scratch with fresh ingredients and baked fresh in-house, using the traditional French and American techniques that have defined our bakery since the beginning.

That means taking our time. It means working with real ingredients and letting those ingredients actually taste like themselves. And it means that when we create a weekend special, we want it to be something worth making a special trip for.

This weekend’s lineup definitely qualifies.

Baked Herbed Goat Cheese Danish with Tomatoes & Basil

Let’s begin on the savory side.

Our Baked Herbed Goat Cheese Danish combines rich, tangy goat cheese with herbs, juicy tomatoes and fresh basil for the kind of pastry that could easily become your entire breakfast.

The contrast is what makes this one so good.

You get crisp, delicate pastry surrounding the warm, creamy goat cheese, followed by the brightness of tomato and that unmistakably fresh finish of basil.

It is buttery and savory without feeling heavy, creamy without losing that freshness from the tomatoes and herbs.

If your idea of the perfect pastry case involves choosing something savory before moving on to dessert, start here.

Then perhaps order something sweet too. We certainly won’t judge.

Pear Ginger Pop Tart

This is childhood nostalgia after a visit to a French patisserie.

Our Pear Ginger Pop Tart pairs the mellow, naturally honeyed sweetness of pear with the gentle warmth of ginger, all wrapped inside a golden pastry shell.

Pear is one of those flavors that seems made for early fall. It is delicate and fragrant rather than overwhelmingly sweet, which gives the ginger room to peek through and add just enough spice.

Then there is the pastry itself.

Instead of something pulled from a foil wrapper, this is a scratch-made bakery version designed around the fruit inside. Crisp pastry gives way to that soft pear filling, with ginger lingering just slightly at the end of each bite.

It is familiar.

But very, very Tulla.

Apple Crumb Danish

If there were a pastry version of the first cool morning of fall, this might be it.

Our Apple Crumb Danish brings together tender apple, buttery pastry and a generous crumb topping in one gloriously messy-in-the-best-way combination.

The apples bring sweetness and a little natural tartness. The pastry underneath is rich and flaky. Then that crumb topping adds another texture entirely, giving you those wonderful buttery little bites that somehow always disappear first.

It tastes nostalgic without being ordinary.

Think warm apple dessert meeting a beautifully made French-style Danish, ready to sit beside a hot cup of coffee on a slow Saturday morning.

This is the one we suspect people will tell themselves they are buying “for later.”

Whether it actually survives the drive home is another matter.

Pumpkin Scone

And, of course, we couldn’t welcome fall without pumpkin.

Our Pumpkin Scone is the cozy one.

Rich pumpkin flavor and warm autumn character are baked into a tender, satisfying scone that practically begs to be paired with coffee.

A good scone should have substance without being dry, richness without becoming too sweet, and just enough crispness around the outside to make that softer center even better.

Add pumpkin to the equation and suddenly you have something that feels perfectly appropriate for September, even if Frisco’s weather hasn’t completely gotten the message yet.

Take a bite.

Take a sip of coffee.

Pretend the temperature outside is 62 degrees.

We support this.

Made From Scratch Is More Than a Phrase Around Here

There are certainly faster ways to make pastries.

That just isn’t why Tulla exists.

Tulla began with the vision of bringing a French-inspired neighborhood bakery to Frisco, combining artisan breads, pastries and French and American-inspired viennoiserie. Today, Tulla remains family-owned and continues that original vision, including many of the original bakers and the same recipes and baking techniques that helped establish the bakery. Our team also includes a pastry chef with more than 20 years of experience in high-end hotels.

But what matters most happens every morning in the bakery.

Dough being worked by hand. Pastries being shaped. Breads baking. Fresh ingredients being turned into something entirely different from what they were a few hours earlier.

Everything we do comes back to making food from scratch and making it well.

Our regular pastry case is filled with the croissants, sourdough, quiche, macarons, cakes and other favorites our customers know, but we also love using our weekend specials as an opportunity to play with the seasons and give you something new to discover. Tulla’s regular menu specifically features rotating viennoiserie, seasonal scones and other changing selections.