SusieCakes, the bakery known for its nostalgic, made-from-scratch desserts, is ushering in the spring season with a dazzling lineup of Easter and Passover treats. Available for pre-order starting March 2, these limited-time offerings feature beautifully decorated cakes, classic cookies, festive cupcakes, and traditional holiday favorites—perfect for family gatherings, holiday tables, and sweet spring celebrations.
Continue readingFiled under Steven Doyle
Berkley’s Market, the neighborhood favorite for groceries and coffee, has teamed up with French Atelier Bakery to offer fresh, authentic French pastries at all of its locations. Baked nightly and delivered each morning, these handcrafted treats bring a true taste of France to Dallas.
The pastry program is led by Chef François Delaire, an acclaimed French pastry chef with more than 20 years of experience in fine dining and luxury hotels across Europe and Asia. His career includes work at Joël Robuchon’s world-renowned restaurants, Peninsula Hotels, and InterContinental properties. Known for his precision and creativity, Chef François now brings his expertise to Berkley’s customers.
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Starting June 20, SusieCakes is celebrating the first day of summer with a trio of limited-time desserts inspired by fresh fruit and citrus flavors. These seasonal treats are handmade using simple, wholesome ingredients—and they’re only available for a short time.
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Chef Annie Greenslade was the winner of Texas Pastry Chef of the Year by the American Culinary Federation. She owns and operates The Sweet Life Chef, which specializes in being a private chef. Her degree is in Culinary Arts, but she is incredibly passionate about Pastry Arts, as well.
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We have noticed a proliferation of profiteroles on menus as of late, and for good reason since they are super easy to make and can be complex in decoration from spun sugar to delicious custards or creams.
A profiterole is a type of pastry, often better known as the cream puff. It shouldn’t be confused with pastries made with filo dough, which can be called puff pastry. Instead, the average profiterole is made with a type of dough called choux pastry, which is a combination of flour, butter, eggs, and water. Usually, this mixture is spooned onto or piped onto baking pans in a round shape, and then baked until browned. The interior of the choux pastry has a soft scrambled egg-type center that is removed before the pastry is filled.
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Founded in 2015 by Andrea Meyer, Bisous Bisous Pâtisserie is one of our very favorite bakeries that specializes in a large variety of French-style pastries made from scratch daily utilizing the finest ingredients, including its signature French Macarons, cruffins, croissants, tarts, éclairs, and custom-made cakes.
A rotating selection of delectable offerings feature seasonally inspired flavors, and the full coffee and espresso bar utilizes a custom blend of beans from Noble Coyote Coffee Roasters. Bisous Bisous also offers culinary classes, mobile sales opportunities with its Rendezvous food truck, and an off-site kitchen for wholesale business. Continue reading
Filed under Crave, Steven Doyle
Dallas bakers and confectioners have joined forces with #SweetOnHouston to raise funds for Hurricane Harvey relief services via the Greater Houston Community Foundation.
Paying homage to the state of Texas and the mighty pecan, participants will donate 100% of the proceeds of their pecan confection through the end of September to the Greater Houston Community Foundation.
Local retailers include Amazeballz Cake Balls, Birdcage Bakeshop, Bisous Bisous Pâtisserie, Cocoandré Chocolatier, Cretia’s, Dallas Caramel Company, Emporium Pies, Haute Sweets Pâtisserie, Joy Macarons, Kate Weiser Chocolate, Kessler Baking Studio, Rush Pâtisserie and Val’s Cheesecakes.
GHCF is a foundation dedicated to expanding the philanthropic impact of donors.
Filed under Crave, Steven Doyle
by Steven Doyle
One of our very favorite patisseries is Haute Sweets at 10230 East Northwest Highway in East Dallas. This fairly new bakery is steeped up with delicious pastries such as macarons, specialty cakes, cookies, and cupcakes. They also feature some tasty paleo and vegan items for those so inclined.
Each month Haute Sweets rolls out their red carpet and features Coffee & Beignets on starting at 10am continuously until they sell out. The last beignet event for 2015 is this weekend, March 11, 2017. Continue reading
Filed under Crave, Steven Doyle
