Maman’s fall collaboration with Martha Stewart is now at all three of the chain’s North Texas cafes, and one item is on a short clock. The oatmeal raisin sandwich cookie, two chewy oatmeal cookies with golden and dark raisins and cream cheese frosting, is sold only through September 30.
Continue readingFiled under Crave, Steven Doyle
The kouign-amann has been Sugar & Sage Bakery’s calling card since the mother-daughter team of Alison and Ashley Weinstein opened on Lovers Lane in 2023. Now it is doing double duty as a sandwich.
The Cristo Amann is the bakery’s take on a Monte Cristo, and it started the way good ideas in a kitchen usually do, with everyone bringing something to the table. Executive chef Jill Bates, who led pastry at Fearing’s at the Ritz-Carlton before joining the Weinsteins, says it came out of a collaboration party where the whole team pitched ideas. “We made sandwiches, brought sammies and ideas,” she said. From there she kept working on it and sampling it for guests until it was ready.
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Here’s something most people standing in line at The Bread Club on a Saturday morning don’t know: the loaf under their sandwich is the same bread served a few doors down at Mamani, the restaurant that earned Dallas one of its two Michelin stars.
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Maman opens its third Dallas-area location Friday, August 7, at Legacy East in Plano, marking another step in the French-inspired café’s steady expansion across North Texas since it first landed in Park Cities. The new spot joins that original location and the Lakewood café that opened in Hillside Village this spring, giving the brand a real foothold across three very different corners of the metro in under a year and a half.
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Empire Baking Company started with a complaint. Meaders Ozarow and her husband, Robert, couldn’t find a real bakery in Dallas in the early 1990s, the kind that made bread the slow way instead of trucking it in from somewhere else, so in 1992 they opened one themselves in a small shop on Oak Lawn Avenue. Their own motto still sums up the founding logic better than anything a marketing team could write: we couldn’t find an artisan bakery, so we started one. More than thirty years later, it’s Dallas’s longest-running craft bakery, and neither Meaders nor Robert ever learned to bake a single loaf themselves. What they understood instead was how to find the right people and get out of their way.
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J. Rae’s is coming home. The bakery, known across North Texas for its hand-decorated sugar cookies, opens its new Fort Worth location on Thursday, July 16 at 3330 West 7th Street, and the address is no accident. The original J. Rae’s opened on West 7th in 2008, which makes this less an expansion than a homecoming, right down to the street.
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Le Rêve has a second address in Dallas, and this one comes with a train running past the window. The gelato and pastry shop that built a following in North Dallas’s Preston Valley Shopping Center has opened at Mockingbird Station, taking over the space that closed as Milk and Honey ice cream shop last year.
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There is a small building on Blackwell Street, just off Northwest Highway by the Half Price Books, that has been quietly doing things the right way for over fifty years. Henk’s European Deli & Black Forest Bakery was founded by a Dutch immigrant named Henk, and his sons and daughter — Hanneke, who has been described by more than one regular as one of the finest servers in Dallas — still run it today. The tagline on the website says “A little bit of Amsterdam in Dallas.” That is not a stretch.
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