Most of what Chef Tida Pichakron makes at Haute Sweets Patisserie draws on her training at the Culinary Institute of America at Greystone and her years at the Adolphus Hotel’s French Room and the Mandarin Oriental in Las Vegas — precise macarons, pastries that look like they belong in a case in Paris. But Tida is a New Orleans native, and her monthly Saturday Beignets event is where that part of her background gets the spotlight. The next one lands on Father’s Day weekend, and this time it comes with a savory twist: Ham & Cheese Beignets.
Saturday, June 20 is the date. Pickup runs 9 to 10 a.m. that morning, Lake Highlands location only — 10230 E. Northwest Highway. The classic beignet is a New Orleans breakfast staple for a reason: fried dough, pillowy on the inside with a slight crunch outside, and traditionally buried in powdered sugar. A ham and cheese version flips that into savory territory entirely — the same fried dough technique, but built around melted cheese and ham instead of sugar, which makes it as much a Father’s Day breakfast main course as a pastry case treat.
Coming from a chef whose hometown is New Orleans, this isn’t a novelty riff; it’s someone making the food she grew up with and putting her own spin on it for a holiday weekend.
Preorders are open now through hspdallas.square.site or by calling (214) 856-0166, and the window closes Thursday, June 18 at midnight — so this isn’t a walk-in, day-of kind of plan. Order ahead, then swing by Lake Highlands Saturday morning between 9 and 10 to pick up. It’s a good excuse to grab the rest of what Haute Sweets does well while you’re there — macarons, seasonal items, the kind of bakery case that makes the early pickup time feel less like an errand and more like the start of a good Saturday.
Any questions, Haute Sweets says to call (214) 856-0166 directly. Given the Thursday cutoff, the move is to preorder this week rather than wait.
