Imagine a tray of 150 fresh, ooey-gooey cinnamon rolls.
Now dump them into a vat of beer.
That is exactly what happened this week after Sweet B’s Bakery in Bradford West Gwillimbury sold the pastry to Market Brewing Co. for its 150th brew — a breakfast stout.
The cinnamon rolls, alongside coffee from My Indie Coffee Roasters and some lactose, were soon added to a tank at the Newmarket brewery, and the finished product will be available by the end of the month.
“It’s awesome. As another small business, it’s a really cool opportunity (to be a part of this),” said Bonnie Aguiar, who owns Sweet B’s. “I try to work with as many local businesses as possible.”
While business partnerships are not new for Sweet B’s, having its baked goods turned into a beer definitely is, she said.
“We don’t do normal things,” she said, with a laugh. “I’m excited to taste it and see if you can taste the cinnamon. Our product used to make another product — that’s pretty sweet.”
Along with being Market Brewing’s 150th beer and its first one of 2019, it will also be the company’s first stout and the first time it has incorporated pastry into its brews, said marketing co-ordinator Piers Simpkin.
The 150 cinnamon buns will mix with lactose and three to five kilos of freshly-ground coffee, he said.
The brewers toyed with doing three separate stouts featuring pastry, milk and coffee flavours but decided to combine them all instead, he added.
The breakfast stout will only be available from select licensees and in Market Brewing’s taproom at 17775 Leslie St., Unit 4, in Newmarket shortly before Jan. 25, when it will also introduce a maple bacon breakfast stout.
The latter will mark the first time the company has used meat in a brew, and it will use 100 per cent Canadian maple syrup, Simpkin said, adding only 40 litres will be made.
“It’s a big first for a lot of things,” he said. “Why not just throw everything at it and see what happens?”