Share:

Every year around December our Bakery starts preparing some very traditional M&D specialties.

Buche de Noels perfectly adorned with sugar coated poinsettas; Opera Layer Cakes filled with a hazelnut meringue; Cocoa Laced Red Velvet cakes; Creamy Egg Nog laced Chiffon style pies; and the Belgian Chocolate Velvet Cake filled with a rich double layer of silky chocolate mousse coated in belgian chocolate.

Our Hand Cut Gingerbread Cookies also join the line-up next to the individually dipped Christmas Trees & Stars.

These items are available throughout the month of December in limited quantities, and can also be pre-ordered to have them ready for your Holiday Table spread.

Our Christmas Pre Order went live on December 1st and is available for pickup December 23rd & 24th.
Be sure to check out the full menu for treats both savory and sweet.
Here is how it works:
1. Visit mckinneyanddoyle.com any time from  December 1st through December 21st.

2. Click the link for our Christmas Menu and you will see the full list of items separated by their categories.

3. Select your items and then proceed to the check out screen.

4. Schedule your pick-up for Thursday, December 23rd or Friday, December 24th between 8am & 6pm, finish the check out process and you will be all set.

If there is an item you do not see or if you feel more comfortable speaking to one of the M&D team members, just give us a call and we will be more than happy to take the order for you over the phone.

As usual, we want you to know how much we truly appreciate you and your support over the weeks, months, and years. Now more than ever, it is so important that you know how grateful we are for you. THANK YOU for being a part of our lives and THANK YOU for allowing us to be a part of yours.

Happy Holidays Everyone!

• About
• Latest Posts

Rebecca McKinney

I was born a foodie. My dad is a chef, baker, and restaurant owner and my mom might as well be because she owns whatever kitchen she walks into. I grew up working in my family’s restaurant and bakery in Pawling, New York – McKinney and Doyle. I started behind the bakery counter at 12 years old after begging my parents to let me start working. At 16 I worked as a hostess. By 18 I was serving tables and training behind the bar where I then worked every other weekend throughout my college career. Even now, when I am visiting my family in New York, I help out where I’m needed. To make a long story short, the food and restaurant industry has been my life for as long as I can remember.

I wanted to create this blog for a few reasons. First and foremost, to share tips, tricks, and knowledge about the food and beverage industry in general but also to help people see a different side of the restaurant world. Every restaurant has a totally unique culture and world within it. I want to help open people’s eyes to more than how fast the service is or how easy or hard it is to secure a reservation.

So, thanks for stopping by! I welcome your ideas, input, and feedback and hope you enjoy!

Eat well & travel often,

Becky McKinney

Latest posts by Rebecca McKinney (see all)

• Why Food Makes the Best Gift for a New Mom - April 12, 2023
• 5 Ingredients to Cook With This Spring - March 15, 2023
• 10 Reasons to Dine Out on Valentine’s Day - February 2, 2023