by Steven Doyle
For the uninitiated, there is something going on at The Swiss Pastry Shop in Fort Worth you might want to know about. They make this insanely good Black Forest Cake that is the mainstay of the business. Entire countries would fall should they stop making this thing. It is so good that they build them in a myriad of sizes from a slice to six steps up to a full sheet pan full of Black Forest goodness. Continue reading
Filed under Crave, Pastry Chef, Steven Doyle
by Steven Doyle
Chef Joe Baker AKA “Joe the Baker” will be taking the Executive Chef position at Glazed Donut Works effective as of November 2nd.
“The acquisition of Joe’s extraordinary talent will serve to not only manage expansion and growth for us as we prepare to open at Legacy Hall next year – his creative and exceptional abilities will allow us to expand and innovate menu offerings in the very near future,” stated the release from the bakery. Continue reading
Filed under Crave, Pastry Chef
by Steven Doyle
If you are having a very merry Un-Birthday, you may wish to celebrate with our newest bestest buddy in the pastry world, the Un-Cupcake. You know you do not normally find us following the crazy cupcake-froyo-macaron-Ben & Jerry trends (although we do like brownies quite considerably), but holy mother of cakes this thing is big. Continue reading
Filed under Bake Sale, Crave, Party!, Pastry Chef, Steven Doyle
by Steven Doyle
Good Morning USA! It is National Pie Day and we want to celebrate with you all day by offering up a slice or two for you to enjoy. There is some confusion as to which national day is the true pie day, so we celebrate both just to be safe. We believe today to be the real deal and saved a few good slices for all to enjoy. Here are some of our favorites in no particular order. Continue reading
Filed under Bake Sale, Crave, Gallery, Party!, Pastry Chef, Pie, Steven Doyle
by Steven Doyle
A full year ago we spoke with Fearing’s Jill Bates. Jill is the spunky pastry chef that is continually coming up with unique and artistic desserts that keeps her sweet-toothed guests satisfied. We stopped in Fearing’s at the Dallas Ritz Carlton recently to find out what she had planned for the summer’s menu.
One ingredient Bates is finding especially wonderful this time of year are the new crop of peaches she is picking from Cooper Farms in Parker County. Tim Cooper’s farm grows some of the state’s best peaches and the 2012 crop is particularly excellent since we had just the right weather and rain. Continue reading
Filed under chefs, Dallas, Pastry Chef, restaurant news, Steven Doyle
by Steven Doyle
This weekend we took a stroll into the fairly new Bolsa Mercado top check out some of the local products they are moving at break-neck speeds. We ran into on of the owners, Chris Zielke and he showed us around a bit. You will recognize the name from his other Bolsa, the restaurant, just a few doors down the street.
“This is so much different than running the restaurant. I come in on a Monday morning and the shelves are bare, and I have to start all over again,” said Zielke. Continue reading
Filed under Bacon, Bake Sale, beer, Brazos Valley Cheese, Cheese, chefs, Chocolate, Crave, Food, Local, Local Produce, Oak Cliff, Pastry Chef, Sandwiches, Steven Doyle, tamales, Wine
