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Showing results for tags 'Bakery'.
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I have liked their salteñas in the past at the Baileys Xroads location. -
Agree with above. It's been super popular in the SGV and beyond and they continue to build stores in the states (dozens of shops in CA urban areas, one coming soon in Portland, OR, big presence in TX) so thought I'd give it its own thread. Although they have some typical Chinese bakery options, mostly the sweeter breads and pastries (no meat buns, curry puffs, etc.), I wouldn't call them a Chinese or Taiwanese bakery, per se, as they have quite a few Euro-centric bready options. I've been to 3-4 stores and they are usually quite large, brightly lit, with lots of seating, inviting (young!) people to stay and sip/chew/chat. Their website offers lots of modern accouterments, like an app, a rewards program, nutrition facts, newsletter...It's a nice place to stop if you know what to expect. -
I was reminded of the goodness of W&M this weekend when a friend suggested it for dinner. I've gone for lunch in the past, and have always been happy I did. It isn't a cheap lunch, but their breads and pastas are top-notch, and should be your focus. For dinner, Cristina and I shared the pasta special of the day, duck confit stuffed pasta (I can't remember the name of the pasta, but it was kind of a fat tubular ravioli) in a sage butter, and the roasted carrot pizza. I've somehow never had a pizza here, but they do it right. Nice chew and char to the crust. They describe it as Neapolitan style, though I think it's a bit more substantial than that (no soupy center). My pizza came with thin slices of carrot, Fresno chile, and cilantro. The base used Point Reyes Toma cheese and a nice, rustic dukkah (that is, larger chunks of nuts, not super-finely processed). Great flavors and textures. Interesting cocktail menu, and a fairly extensive selections of wines by the glass. I didn't ask to see the full wine list, but apparently there is much more to choose from than what's on the main menu. -
Oh, my goodness - I don't know why I didn't see this before ... Woodmoor Pastry Shop! That's bringing up some memories - we used to walk through the corridor in the middle of that strangely shaped shopping center, and enter Suburban Trust Bank from the back.- 2 replies
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- Silver Spring
- Four Corners
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Silver Spring is getting an outpost of Nothing Bundt Cakes, a Texas-based national chain founded about 20 years ago in Las Vegas that has grown to about 300 franchises across the country, including locations in Gaithersburg and Vienna, Va. -
Damn. Back before we got a Maison Kayser around the corner here in DC, I used to hit the 40th St location when I visited the NY office and always ogled the wares in the window at Lady M a couple doors down the block (this is across from Bryant Park). If those things taste half as good as they look....-
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- Local Chain
- Bakery
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Have been stopping at the wholesale bakery for Balthazar located in Englewood NJ for 2 days. Wonderful breads plus amazing tarts which might be more like spectacular toppings the likes of which I’ve never had. -
Edibles Incredible Desserts to Leave Reston Town Center Location of 15 Years by Fatimah Waseem, RestonNow Closed as of today. -
We are looking for an experienced, recipe follower, great management skilled, week-end warrior pastry chef that can handle daily commissary & catering orders with a small but dedicated group of pastry cooks. We are open 7 days a week with commissary orders but most days the shop closes between 5-6pm. Great company, great managers & great kitchen team! Send your info to: annette@trysttradingcompany.com
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"L’Atelier de Joël Robuchon may be the world’s most expensive restaurant chain." Ouch. I don't know what stings more - that line or the two star rating. "A New Link in the World's Most Expensive Restaurant Chain" by Pete Wells on nytimes.com -
At North Beach’s Liguria Bakery, the Soracco family knows focaccia — and San Francisco, by Jonathan Kauffman, January 12, 2018, on sfchronicle.com. -
Anyone else had the pleasure of trying a Maison Kayser in NY or elsewhere? These places are going to kick ass. The baguettes are considered the best in NYC, and pastries -- financiers, eclairs, tarts etc -- are killer. http://maison-kayser-usa.com/
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An interesting and ambitious new venture which could up DC's bread game. Seylou Bakery & Mill will be milling local grain on-site and baking 100% whole grain breads in a wood-fired oven. Jonathan trained at the San Francisco Baking Institute and Washington State University's Bread Lab. He was also Baker-in-Resident at Blue Hill at Stone Barns. Looks like they have abbreviated hours this Wednesday-Friday 1-4pm and then 8am-6pm Saturdays and Sundays. Closed Monday & Tuesdays. Regular hours Wednesday-Friday will be 7am-6pm. Besides bread, they offer daily pastries, coffee and teas. Pizza and seasonal salads will start up in January. Washington Post story- 36 replies
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- Blagden Alley
- Bakery
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Background: Pumpkin miniature cheesecake Foreground: Key lime tart B Patisserie 2821 California Street (Divisadero Street) Lower Pacific Heights http://bpatisserie.com/
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Le Marais has a few branches in San Francisco. We had brunch at the Castro location today given that we live in the neighborhood. Croissant. On par with the ones at Tartine. A bonus is that the staff at Le Marais has ZERO attitude which practically ensures that we'll be back. Butter and jam. The jam was nothing to write home about however. Their hot chocolate was basically a cup of steamed cream with a shot of cocoa. Oh well, can't get everything right all the time I suppose. Croque monsieur with ham and gruyère, small salad. Unlike at other places we've been to so far, Le Marais uses brioche instead of croissants for their croques. Vinaigrette had a touch too much mustard and acid. Duck confit with roasted potatoes, mushrooms and small salad. Same issue with the vinaigrette here as above. Plate was otherwise perfect. Le Marais 498 Sanchez (18th Street) The Castro
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I nearly missed the ticket dispenser when I first stepped into Russ & Daughters. Packed from end to end with me just barely fitting inside the door, and suddenly engulfed by all sorts of food curiosities I wanted to pursue, it took a moment before I realized to snag my number in line. Ticket 590. I looked down to the end of the store, where the sign flashed 557. It was 11 a.m. on a rainy Friday and I hunkered down for a wait, surrounded by like-minded tourists, locals, chefs, and an angry woman “who drove 45 minutes” and had “never waited an hour in all her years coming here.” One employee smiled and told her to come during the holidays, where she’ll wait for two hours instead of just one. After a few walkout casualties and little regard for the distracted (your number is called once, then promptly skipped after a beat or two), I finally made it to the counter with my order recited: everything bagel, toasted, with cream cheese and Scottish salmon loin. Nothing more. A few minutes later, on a street bench away from all the cellphone picture-taking, elbows and clatter of the 103-year-old institution, I unwrapped perfection. The ideal ratio of bagel, cream cheese and smoked fish. Hot, cold, crisp, tender, fatty, salty. I am not an expert on bagels or salmon or the heritage behind their combination, but for me this was a new personal benchmark. The best of its kind I’ve ever had. What’s the Michelin tagline for three stars? Worth a special journey. Over 1,500 miles from home, finishing my last bite of a Russ and Daughters Classic, and all I could think was -- absolutely.- 2 replies
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- Lower East Side
- Jewish
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You're going to hear about this news story, so let's get it out in the open right away: "Huntington Beach Restaurant Fires Waiter after He Asks Four Diners for 'Proof of Residency'" by Greg Mellen on ocregister.com Here is my initial reaction to this, as owner of this website: The act is heinous and inexcusable, asking four Latinas for "proof of residency" before giving them service. In fact, it goes beyond that: It's just so impossibly *stupid* that it makes me wonder about how some people can wake up in the morning and manage to tie their shoes. But. Until I'm shown that this restaurant had some sort of institutional policy in place that was discriminatory, we must not blame the business for the act of one, rogue server, who was immediately fired (correctly, I will add). Maybe there's something about the "corporate culture" here that encouraged this behavior, but I haven't read it yet, and until / unless I do, I refuse to blame Saint Marc for doing anything wrong. They were absolutely correct in taking swift, decisive action in firing this individual, who - as far as I know - was a lone wolf, acting on his own. It would be wrong to punish the company just because one person chose to put his racism on full display. If anyone knows additional information that might implicate the company, please come out and say so, but until then, we *must* not assume that this company has done anything wrong. I feel terribly for the four Latina customers - this must have been so humiliating that they were infuriated - but I hope they realize that this was (until proven otherwise) the work of one, single individual. I've only found out about this myself in the past twenty minutes or so, and I have no real knowledge of what went on, but I'm asking our members to please *not* implicate this restaurant in any way until there is reason to do so, and show proper restraint in your judgments. Saint-Marc did the right thing by immediately firing this server - what more could they have done? Although I don't speak for our members as individuals, I do speak for the website with this post. And I'll be the first one to back off this position if someone produces some evidence that this type of thing was in Saint-Marc's corporate culture. Again, I stress that the Orange County Register's article is the only one I have read about this incident, so my knowledge about it is quite limited. Perhaps the manager could have acted more decisively, but if I were in his place, I would have been so shocked that I might have fumbled around also, not knowing quite what to say or do. In my opinion, it's much more important for the restaurant to act *correctly* rather than *immediately*, and it might take a few days to get all the facts in place - there's nothing wrong with that: You can fire someone just as easily on a Friday as you can the preceding Tuesday, and the same goes with making things right with the diners - the one thing that needs to be done immediately is to assure them that you're taking this with the utmost of seriousness, and that you're going to follow through. Cheers, peace, and all my respect and sympathies to everyone who was wronged in this outrageous situation, Rocks
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I couldn't find a thread on this deserving shop. On the way home from a successful dentist visit to Arlington - I couldn't resist the simple singage. "Livin' the Pie Life". Took home a small chilled chocolate cream and an apple/cherry right out of the oven. The chocolate had a chocolate crumb crust and the fruit pie had an excellent traditional pie crust. Being of a savory orientation, I also got a bacon and cheese scone. There were also mini quiches that I'll try next time. All were great and worth the price ($$) - and being about 4" in diameter, they were lighter in the calories than getting a whole pie. The chocolate pie scored some serious husband points.
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- Arlington
- North Arlington
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Hey, I thought Boulette's Larder was a non-secretive secret in the culinary world.
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Planning to meet a friend near Smithsonian Metro this weekend and walk to the MLK memorial / Tidal Basin. Would like to meet up first for a drink and quick snack. Is there a nice cafe or bakery near there or between the Metro and the memorial? Thanks. -
I wrote this up several weeks ago, but worth repeating. The Copper Crust Company is a god send to this carb addict. Its located right inside the Central Market in downtown York. The owners are originally from NY, city proper, I may add. They brought their skills to town. An everything bagel that a New Yawker would eat!! Although, I do believe the secret to NY bagels & pizza dough is the water. This should be on a list of MUST eat places while visiting the area, among many more. But rec needs to wait til my next review!! building suspense, kat
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I am currently in a state of euphoria induced by the most wonderfully crafted pie by Emily Truman, of Odd Pies. The suspect, a malted chocolate pecan pie. She doesn't offer these pies regularly, but she should. It was a gift to be able to indulge in her offerings. To serve in her inspiration for her pie confections, she looked to the owner& founder of the famed Four& Twenty Blackbirds in Brooklyn, NY. The crust of the pie was perfectly flakey, and filled with a sinfully stickiness of chocolate pecan. Traditional pecan has been elevated to a new standard. I don't think I can return to eating any other rendition. I am thankful for Emily Truman of Odd Pies for making this holiday extra delicious!! Please look her up on both Instagram, oddpies. You are welcome. >••< kat
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I had a fantastic blondie from DogTag Bakery this afternoon. It was dense and buttery and full of butterscotch chips. Perfect treat for a movie (shhh). I've gone there a few times and generally been happy with my treats; the pumpkin mini-loaf is wonderful when they have it. They're a nut-free bakery, which I love as a person with several nut allergies. DogTag Bakery is the work experience part of a job training program operated by DogTag Inc., a non-profit, in conjunction with Georgetown University's School of Continuing Studies. It's staffed by veterans with disabilities participating in the program and employees of DogTag Inc., who are training them.
