You may not have heard of the Village Baking Company, but they have been quietly been baking their artisan-style breads for the past eight years in the Dallas area. Clint Cooper has been baking his breads using only natural and organic ingredients such as unbleached flour, ground wheat, whole grains, filtered water, and sea salt – and absolutely no chemicals or preservatives. All of Village Baking’s Artisan breads are baked in small batches on hearth deck ovens giving our bread the distinctive goodness and golden crust that is its signature. Continue reading
Category Archives: Bake Sale
While many Olympians are enjoying their first taste of the Western world in the Big Mac, others appear to be enjoying more exotic dishes. Nick Delpopolo, judo master and New Jersey martial artist conceded today that he has tested positive for marijuana but insists that he did not smoke the illegal herb. Continue reading
There doesn’t seem to be a shortage of fascinating people willing to invest in this economy, with many new restaurants opening almost daily. Last November there was just such a person who braved through her dream and opened a cupcakery. Brandy Breaux’s dream was set into motion as she premiered Bliss Cupcakes in the Shop in the Village at Fairview in Allen, Texas.
Breaux had a vision after working in corporate America for so long to step out on her own and today enjoys the sweet taste of success as her business grows daily. Continue reading
by Steven Doyle
Due to construction concerns the food trucks on Flora that were located between the Myerson and Winspear on Flora have moved just a city street away to the vacant lot at Flora and Leonard. The small distance offered the group of restaurants located at the east end of Flora in One Arts Plaza a boost of fresh energy and a group of takers for lunch on the Plaza.
Chef David McMillan reports that his pig cart located in front of his restaurant Screen Door has taken on more customers each day. McMillan offers a plate of smoked pork and trimmings for less than $8, making it a true bargain for quick lunch time diners in the area. Continue reading
The geniuses behind Pizza Patron, a Dallas based chain with locations strategically placed in predominately Hispanic neighborhoods, are back in the news again. Just a few short years ago the 20-year old restaurant chain made headlines when they began accepting pesos as currency for their products. Pizza Patron’s slogan has always been Más Pizza. Menos Dinero. Continue reading
We just received a message from the people that own Rachael’s Plaza Bakery on Custer in Richardson. The bakery closed recently due to the death of one of the owners but they still have a two year lease on the building. This is your chance to own a bakery. Continue reading
The Dallas outpost for the interesting and much lauded restaurant Dough has been quietly generating plenty of buzz around the Preston Hollow area of Dallas since opening August 16, 2011. Since then the restaurateurs have been knee deep in dough and mozzarella.
The pizza Brad Liles and Keith Hall are putting out is nothing short of spectacular. It is exactly like the award winning pizza from San Antonio. We reviewed that pizza just before the duo opened their shop in Dallas. But what truly stands out is their burrata. We are so smitten with Dough’s burrata bar that we stopped by for lunch yesterday and chatted with the Dallas owners to discuss cheese and much more. Continue reading