2 of 3: Our Top Mother’s Day Gift Ideas

Mom’s love to be treated like royalty,  so what better way to start off the day than with breakfast in bed.  That leads to the second of our Top 3 Mother’s Day Ideas with Breakfast Accessories!

Pair our original Hand Bag Mugs with our stylish Serving Trays and add some accent pieces like Coasters and colorful Spoon Sets to complete the look!  We also recommend displaying some of Mom’s favorite Teas and Coffees or other hot beverages as well as a pastry to make it as irresistible as possible!  Add some print display that says “Warm Her Heart with Breakfast in Bed” and your customers will look no further!  Have other ideas? Need more ideas?  Give us a call and we’ll be happy to talk to you!

Shop our Best Selling Mother’s Day products here.

View our first Top 3 Mother’s Day Gift Idea here.

Scroll down for a delicious croissant inspiration!

Make your own Traditional Butter Croissants with these simple steps!

Ingredients:

• 1 1/2 cups whole milk, heated to warm (105°F–110°F)
• 1/4 cup packed light brown sugar
• 1 tablespoon plus 1/4 teaspoon active dry yeast (from two 1/4-oz packages)
• 3 3/4 to 4 1/2 cups unbleached all-purpose flour
• 1 tablespoon kosher salt
• 3 sticks (1 1/2 cups) cold unsalted butter

Instructions:

Make dough:
Stir together warm milk, brown sugar, and yeast in bowl of standing mixer and let stand until foamy, about 5 minutes. (If it doesn’t foam, discard and start over.) Add 3 3/4 cups flour and salt and mix with dough hook at low speed until dough is smooth and very soft, about 7 minutes.

Transfer dough to a work surface and knead by hand 2 minutes, adding more flour as necessary, a little at a time, to make a soft, slightly sticky dough. Form dough into a roughly 1 1/2-inch-thick rectangle and chill, wrapped in plastic wrap, until cold, about 1 hour.

Prepare and shape butter:
After dough has chilled, arrange sticks of butter horizontally, their sides touching, on a work surface. Pound butter with a rolling pin to soften slightly (butter should be malleable but still cold). Scrape butter into a block and put on a kitchen towel, then cover with other towel. Pound and roll out on both sides until butter forms a uniform 8- by 5-inch rectangle. Chill, wrapped in towels, while rolling out dough.

Roll out dough:
Unwrap dough and roll out on a lightly floured surface, dusting with flour as necessary and lifting and stretching dough (especially in corners), into a 16- by 10-inch rectangle. Arrange dough with a short side nearest you. Put butter in center of dough so that long sides of butter are parallel to short sides of dough. Fold as you would a letter: bottom third of dough over butter, then top third down over dough. Brush off excess flour with pastry brush.

Roll out dough:
Turn dough so a short side is nearest you, then flatten dough slightly by pressing down horizontally with rolling pin across dough at regular intervals, making uniform impressions. Roll out dough into a 15- by 10-inch rectangle, rolling just to but not over ends.

Brush off any excess flour. Fold in thirds like a letter, as above, stretching corners to square off dough, forming a 10- by 5-inch rectangle. (You have completed the first “fold.”) Chill, wrapped in plastic wrap, 1 hour.

Make remaining “folds”:
Make 3 more folds in same manner, chilling dough 1 hour after each fold, for a total of 4 folds. (If any butter oozes out while rolling, sprinkle with flour to prevent sticking.) Wrap dough tightly in plastic wrap and chill at least 8 hours but no more than 18 (after 18 hours, dough may not rise sufficiently when baked).