Clint Cooper and his wife Kim, owners of Village Baking Co., announce their second Boulangerie location will open to the public on Thursday, May 14th at 1921 Greenville Avenue in the bustling Lowest Greenville area of Dallas.
The new boulangerie, a quaint storefront inspired by the many visits to the Bordeaux French countryside and a hint of their Texas family farm, will be open daily from 7am-7pm.
Patrons that are familiar with the University Blvd location will be excited about the extended menu featuring rustic style sandwiches and additional veinnoisere and patisserie. The bakery has limited standing space inside and outside seating when the weather cooperates. Continue reading
The Bake Sale is a popup bakery and flower market Easter weekend in East Dallas. Hand crafted teacakes, cookies, chocolate confections, and Easter breads will be for sale to eat-in or takeaway.
From the skilled hands of Lily Hanson and Skye McDaniel, both chefs who love to bake, comes an array of delicacies, all from scratch. Hanson is a self-taught pastry chef whose work experience includes Hotel Za Za, and Bolsa. McDaniel studied culinary arts at El Centro and is currently with Murray Street Coffee Shop also stints at Village Baking Co., Boulevardier, and Cafe Momentum. Both also have backgrounds in fine arts. Hanson has a MFA from SMU. McDaniel is a graduate of Booker T. Washington High School for The Performing and Visual Arts. Their combined skill sets promise a creatively delicious experience. Continue reading
by Steven Doyle
Meet Sarah Strain who owns Eat My Cake. Sarah makes cakes. Seriously super delicious cakes that are too beautiful to eat, but when you do there is little regret. To say Sarah is more artist than pastry chef would be demeaning, because she excels at both. You can’t find her cakes in any shop, for now the pastry chef works out of her professional studio in Exposition Park and takes orders via email and Facebook.
This may seem unusual, but it works for Sarah. And it works for her clientele who come back for more, even conjuring up occasions to celebrate with her cakes. She has been operating her business for two years and worked as a party chef for seven. Continue reading
by Sally-Page Stuck
Palmieri Café moved into the old Pecan Lodge spot at the Dallas Farmers Market last weekend. Better get in line while you can. Never heard of Palmieri Café? Well, you’re about to.
Palmieri Café is the passion of former investment banker and SMU MBA graduate, Corrado Palmieri. Chef Palmieri is from the village of Galatina, located in the heel of the boot of Italy. According to the website, “He moved from Italy to develop an Italian Coffee Shop & Bakery without compromises: Fresh, Authentic & Natural.” And, friends, he doesn’t compromise. Seriously. I mean this guy is obsessed with perfection. During the week, Corrado drives west to one farm for the best eggs and north to another farm for the best butter. Continue reading
by Steven Doyle
Remember the Cronut rage of 2013? Well, the wacky New York pastry chef is back and this time Dominique Ansel has outdone himself.
Like the Cronut before it, the Waffogato fuses two things you never thought to put together and features a waffle made out of ice cream (vanilla with bits of Belgian waffle in it). It is then topped with a maple syrup espresso, and as the “waffle” melts, little pearls of tapioca are revealed in a sexy sweet mess. Continue reading
by Steven Doyle
Village Baking Company is making their own special version of the King Cake. This will not resemble the Gulf Coast cake that is a ring of twisted brioche topped with purple, green, and gold colored icing. Instead the Village cake is the more traditional and less garish Galette des Rois. Continue reading
by Steven Doyle
I had a chance to stop in to see Clint Cooper at the new Village Baking Company storefront and was fascinated by his excellent selection of breads and offerings. The very tiny shop is packed ear-to-ear with unusual breads that you might not normally find in the Dallas area. They are only open a few days a week, so if you decide to go, do so early as the shelves are wiped clean rather quickly.
The afternoon I dropped by, which was a Saturday, a woman popped in and demanded a bag of croissant. They had just sold the last croissant and she was none too happy, in fact I believe she said just that. The production of croissant, and other breads are increased each week to meet the demand, but the little shop that has been selling mostly retail and farmers markets is being hit with an ever increasing demand. And for good reason. Continue reading