Empire Baking Company’s third Pop-Up Pastry event will take place November 8, 10 a.m. – 2 p.m. (or until sold out) at our Lovers Lane location. We are thrilled to have Chef Blouin, Pastry Chef from Rosewood Mansion on Turtle Creek, joining to share his French-inspired creations. Continue reading
Filed under Steven Doyle
by Steven Doyle
Tracy German was not the first to say “let them eat cake”, but she certainly hopes you will. German’s newly opened pastry shop in Trinity Groves opens today and is not only selling cake, as the shop’s name might suggest, but also a wide variety of baked goods such as bread pudding, cupcakes, brownies and cookies, along with ice cream and assorted coffee drinks. Continue reading
Filed under Steven Doyle
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
Filed under Sally-Page Stuck
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
