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
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