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Tart Pairing Menu
Please see our monthly menu for current selections.
Lemon Cream Tart
The perfect balance of sweet and tart. Buttery shortbread crust filled with a wonderful mix of lemon, lemon zest and cream. Serves 12.
Tasting Notes:
Bursting, clean lemon flavor balanced by a buttery crust. Pairs well with an earthy herbal tea or dry white wine.
Chocolate truffle tart
Buttery chocolate wafer crust filled with decadent bittersweet chocolate and topped off with a thin layer of dark chocolate. Serves 16.
Tasting Notes:
Rich, bold and creamy. Pairs well with strong coffee or a smooth Bourbon.
Strawberry Rhubarb tart
Buttery shortbread crust filled with perfect balance of sweet strawberries and tart rhubarb. Serves 12.
Tasting Notes:
Sweet and tart a with buttery finish. Pairs well with a crisp white wine and is the perfect compliment to brunch.
Rhubarb Frangipane tart
Buttery shortbread crust with a layered filling. Smooth, sweet almond Frangipane topped with a layer of pleasantly tart, yet balanced rhubarb. Serves 12.
Tasting Notes:
Sweet, rich and tart all in one. Pairs well with a dry white wine or strong coffee.
Raspberry Rhubarb Tart
Buttery shortbread crust filled with the perfect balance of sweet raspberries and tart rhubarb. Serves 12.
Tasting Notes:
Moderately tart a with buttery, sweet finish. Pairs well with a crisp white wine and is the perfect compliment to brunch.
Bluebarb Tart
Buttery shortbread crust filled with the perfect balance of sweet blueberries and tart rhubarb. Serves 12.
Tasting Notes:
A sweet and tart experience. Pairs well with a dry Rose' or floral herbal tea.
Chocolate Cherry Truffle Tart
Buttery chocolate wafer crust filled with decadent bittersweet chocolate. Topped off with a thin layer of preserved sour cherries. Serves 16.
Tasting Notes:
Rich and pure, with a slight burst of sour cherry. Pairs well with strong coffee or a smooth Bourbon.
Chocolate MOUSSE Tart
Buttery chocolate wafer crust filled with decadent bittersweet chocolate mousse infused with a touch of rum. Serves 16.
Tasting Notes:
Rich and creamy. Pairs well with a bold Shiraz or medium roast coffee.
Rich Caramel Tart
Buttery shortbread crust filled with a rich, very soft caramel. Topped with a thin layer of bittersweet chocolate to balance the sweetness of the caramel. Serves 16.
Tasting Notes:
Immediately both rich and sweet. A little slice of this goes a long way. Pairs well with an aged Rum or a strong coffee.
Buttery Pecan Tart
Buttery shortbread crust filled with a rich mix of pecans, maple syrup and a splash of rum or bourbon. Serves 16.
Tasting Notes:
This is not pecan pie! Nutty and pleasantly sweet. Pairs well with a bold coffee or barrel aged Brandy.
French apple cake
This classic French cake begins with a creamy custard bottom filled with soft apples topped with a light and airy cake, with a slightly caramelized top. Serves 10.
Tasting Notes:
Rich flavor, perfectly balanced. Pairs well with a bold coffee or barrel aged Brandy or Cognac.
Heirloom Apple Tart (Seasonal)
Buttery shortbread crust filled with an earthy mix of heirloom apples and a touch of spice. Serves 12.
Tasting Notes:
Earthy. Not overly sweet. Pairs well with a good Port Wine or medium roast coffee.
Roasted Heirloom Pumpkin Tart (Seasonal)
Buttery shortbread crust filled with creamy roasted pumpkin, maple syrup, warm spices and a splash of bourbon. Walnut Streusel optional. Serves 12.
Tasting Notes:
Earthy and comforting. Pairs well with a nice Tawny Port or medium roast coffee.
Chocolate Raspberry Tart (Seasonal)
Buttery chocolate wafer crust filled with decadent bittersweet chocolate.Topped with fresh raspberries and a thin glaze of red current. Serves 16.
Tasting Notes:
Richness with the balance of fresh fruit. Pairs well with strong coffee or a fruit cordial.
Grand Marnier Torte (seasonal)
Grand Marnier soaked cake topped with a thick layer of Grand Marnier mousse. Absolute decadence. Serves 16.
Tasting Notes:
Not for the faint of heart. This is a boozy torte. Pleasantly smooth with a creamy texture. Pairs well with a strong coffee.
French Style Artisan Jams
For the ultimate flavor experience, we use the French method of jam making. We hand pick fruits at local farms and orchards. We allow the fruits to macerate prior to slow cooking adding minimal amounts of organic sugar. The slow cooking process allows our jams to set naturally eliminating the need for added pectin. The end result is an incredibly flavorful, slightly loose jam, perfect with toast, crackers, cheeseboards and ice cream. Please see our online store for the flavors of the week.
What's in a Name?
Brick House Mercantile
Customers often ask us why we chose the name “Brick House Mercantile”. As a family, living a simple life, growing, and preserving our own food as much as possible, and cooking from scratch has always been important to us - and we love preparing food for family and friends. Our 1848 cream city brick house is the inspiration for the name - and Mercantile is an old word meaning “trade or business” - and was often used as a noun to refer to a general store. Our vision is giving people a single stop – a “general store” – where you can experience a variety of never mainstream fresh, baked, and preserved items. When you are “in the Mercantile” – it’s just like being a guest in our home.
Meet the Food Artists
The Owner and Baker: Joseph Bahr & the Chef: Jeremy Bahr
Our focus has always been on living a simple life and eating great food. Our love of sharing it with family and friends is what sparked the dream to own a local business - and Brick House Mercantile was born.
In Spring of 2019, Joe - a soulful artist by training, began crafting French style tarts and in 2020 he left his corporate job after 33 years to expand upon his vision. You will most often find Joe in the kitchen or outside roaming the gardens of our urban "farm". Community, culinary art, simple living and great food continue to feed the vision of Brick House Mercantile and we are excited to welcome Joe's son, Chef Jeremy, to continue this soul-nourishing journey.
Jeremy returned home in 2020 after five years in Door County where he was the Chef de Cuisine at the Wickman House in Ellison Bay. Jeremy brings 18+ years of culinary artistry field training to Brick House Mercantile' s vision and is often heard saying, "people eat with their eyes first - food needs to be beautiful and gratifyingly delicious." Respect to local ingredients is a must for Jeremy, "if it grows in the wild and it's usable in any form, it should be foraged and incorporated into the food we eat." Chef Jeremy continually challenges himself in the culinary space to go where others fear to go. The result is a savory, enhancing experience, which will leave you asking for more.
Brick House Mercantile' s vision is forward thinking and we continue to evolve to bring you a sweet and savory, flavorful experience with food - every time.
Eat well. Be well!
Joe, Penny & Jeremy Bahr