This month, Empire Baking Company is celebrating 25 years of business baking bread and baked goods for the Dallas community. During the weekend of October 26, they’ll “Throw It Bake” to their inaugural year, offering product favorites and pricing circa 1992.
Over the past 25 years, Empire Baking Company has become a household name for sweet treats, homemade breads and holiday confections. However, when Empire first opened, there were few alternatives for buying fresh-baked bread in Dallas. Continue reading
@10amby Steven Doyle photos courtesy of Fluff Bake Bar Facebook
Fluff Bake Bar in Houston has garnered plenty attention in the past year. In Dallas you most likely have met the owner Rebecca Masson, the super tenacious and talented pastry chef who spreads her love across the country attending many food and wine events to promote her bakery in Houston. She can be found at Chefs for Farmers and other major food festivals, but also works the circuit of events across the country.She will be featured at Aaron Franklin’s Hot Luck new event in Austin, Texas May 18-21 this year.
We have written about this marvelous bakery in the past because it is just that good. Continue reading
The Dallas Design District is about to get a whole lot sweeter with the addition of Celebrity Café & Bakery set to open at the International on Turtle Creek Blvd. this March 2017. Celebrity Café & Bakery provides a delightful assortment of café, bakery and specialty items for any special occasion or for just everyday enjoyment.
The 3300 square-foot bakery and restaurant will bring the neighborhood a much-needed place to grab a quick bite to eat, pick up sweets for the office or provide catering direct to you. Continue reading
SusieCakes, an all-American, home-style bakery, will open its second Texas location in Plano’s Preston Towne Center at 4909 W. Park Blvd on Saturday, October 29.
The company specializes in an array of sentimental dessert favorites made from scratch using fresh, simple ingredients by on-site bakers. SusieCakes founder Susan Sarich says, “ If you can’t spell it, we don’t bake with it. Just like our grandmothers, we do not use any mixes, artificial preservatives, high-fructose corn syrups or trans-fats in our products. We bake our products from scratch using only the freshest and finest natural ingredients, including European-style butter and Guittard chocolate. Continue reading
Filed under Bakery, Crave
by Steven Doyle
I had a chance to stop into the Polk-A-Dot Bakery this weekend and found some pretty marvelous goods being offered at this one year old business. The very quaint bakery is located in Addison Circle served breakfast and lunch, but is open most nights until 9pm, offering their guests spectacular coffees and free wifi on into the night.
The new owner Nicole Margulies can be found tending to details and a certain happiness quotient exudes as her patrons snapped up all the fresh cookies, brownies and cupcakes she has to offer. Continue reading
Filed under Bacon, Bake Sale, Breakfast, Cakeballs, Coffee, Crave, fun with food, Jerry Stewart, Soup, Steven Doyle, Wine
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