Search the Community
Showing results for tags 'Bakery'.
The search index is currently processing. Current results may not be complete.
Found 65 results
-
Go to Ellē. -
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- 16 replies
-
- 1
-
-
- Blagden Alley
- Bakery
- (and 3 more)
-
Momofuku-ish place opening "soon..." I like to give a place 5 years... -
Beard Papa's - Japanese Cream Puff Empire Expands to Georgetown and Skyline Mall
ol_ironstomach posted a topic in Washington DC Restaurants and Dining
Finally, the danger to wallet and waist size expands down the coast to our fair city. Eater had reported in late February that an opening was planned for late April or early May. According to their Twitter feed, the Boston location opened in early May, but no updates have mentioned DC since their preview at the annual Sakura Matsuri festival. Can anybody around Georgetown glean an update for us? -
J.J. Bakery, a Southern California Chain of Taiwanese Bakeries in Numerous Area Locations
Sundae in the Park posted a topic in Los Angeles Restaurants and Dining
In addition a full suite of typical Taiwanese bakery items, J.J. Bakery in Arcadia (I've only been to that location) also has a limited selection of cooked/hot breakfast/dim sum foods (at least in the morning), making it an even more attractive alternative to Din Tai Fung when the lines are too long. We've had the turnip cakes (no longer crispy on the edges if it's been sitting there a while, but otherwise quite good) and the big meat and vegetable buns (very good. I love giant buns, and the fillings are flavorful, plentiful, and not at all sketchy tasting/feeling). It's great fast food. I've also run in an grabbed bakery items before/after a DTF run many times, and they have always been good, if not particularly memorable. In case it's not obvious, they also serve hot and cold drinks, including boba drinks. The one time I got a boba tea it was perfectly fine.- 2 replies
-
- 1
-
-
- Local Chain
- Bakery
- (and 1 more)
-
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
-
I remember Tom Sietsema recently saying he's not really up on area pastry chefs - well, I'm not either; but I did want to issue a rave Yes! Yes! Yes! recommendation for Paisley Fig, Lizzy Evelyn's one-woman operation. I've now had the good fortune to sample numerous treats made at the hands of this talented baker: a Semolina Peach Loaf (an individual-sized, eggy, pound-like cake), a Candied Ginger Scone, Salty Oatmeal Chocolate Chip Cookies, Espresso Shortbread (to kill for), Chocolate Dipped Coconut Macaroons, and an amazing 12-ounce bag of Cinnamon Maple Granola ($6.50) - too good to use as cereal, this is best enjoyed straight from its resealable bag. I have yet to try anything from here that fell short of great. Lizzy's website is paisleyfig.com, but you can also find and enjoy her wares at Cork, Room 11 (which has a fine dessert program), and Cowgirl Creamery. I'd love to hear other people's feedback on these ferociously good treats.
- 1 reply
-
- 1
-
-
- Mount Pleasant
- Bakery
- (and 3 more)
-
It took some digging, but I independently confirmed that L'Hommage Bistro will be opening at 450 K Street NW, just east of Mount Vernon Square. The Chef de Cuisine will be Josh Perkins, who was most recently at Ecco in Atlanta - he has 25 years of experience in the industry. The Mâitre d' is named Mustafa Fairtout (I'm not sure about the spelling of Mustafa's last name), who was a Server at Cafe Milano. This will be a classical French bistro with onion soup, páté, steak frites, etc. The restaurant will seat 175 with 50 at the bar and 80 on the patio. Owner is Hakan Ilhan of Al Dente et al. A bakery will be attached to the bistro, selling French breads, sandwiches, coffee, and to-go meals - the bread will be made in-house. --- I was also sent this article: "Alba Osteria Owner Hakan Ilhan to Open French Restaurant in Mount Vernon Triangle" by Rebecca Cooper on bizjournals.com
-
Pastry chefs Tom Wellings and Camila Arango opened up Bluebird Bakery at the old LivingSocial building by Gallery Place/Chinatown metro. They plan on serving croissants, scones, and tarts in the mornings and pizza bianca for lunch and the afternoon. I was able to try their pain au chocolate croissant and lemon ricotta torte. The chocolate croissant was good. Very similar to the ones in texture and flavor that St. Michel's used to make. The torte was the star of the show. The texture and flavor was amazing, as well as not being too sweet which is what I personally enjoy. The bakery will be open from 8 a.m. until 3 p.m. every day except Sunday. 918 F St. NW -
Souk Bakery and Market, 8th and G Streets SE in the Former Hello Cupcake Space, Barracks Row
cheezepowder posted a topic in Washington DC Restaurants and Dining
Souk Bakery and Market was scheduled to soft open in the Hello Cupcake Barracks Row space today (via PoPville). -
"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 -
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 -
Junction Bakery and Bistro had it's soft opening this week. It's where Mancini's used to be. They gutted it. I stopped by to get the staff's Friday breakfast. They've gotten real spoiled when I'm in the clinic on Fridays not Dunkin Donuts like my partners The place is cool, super retro looking, you can see into the bakery and watch them work and make delicious baked goods. Seems like people already know about it, it was fairly busy for just being open for 2 days. I got a bunch of stuff - ham and cheese croissant, chocolate croissant, everything croissant, lemon poppy tea cakes, cheddar chive biscuits, some scones, and then I get an Americano for myself. Was a big hit... Everyone loved it. The everything crossaint was a real winner. I had half a cheddar chive biscuit, and that was good. Everything was rich/moist. The Americano was ... watered down (I know, I know ... it has water in it), but it wasn't as strong as Swing's or Stomping Ground or even the new St. Elmo's (what a revamp!). Well, the next hipster thing continues in Del Ray, a full fledged bakery with people with those baking hats. Food is good. Looking forward to trying real breakfast here. -S -
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/ -
At North Beach’s Liguria Bakery, the Soracco family knows focaccia — and San Francisco, by Jonathan Kauffman, January 12, 2018, on sfchronicle.com. -
Driving along North Washington Street in Rockville last night a sign caught my eye: "Bob's Bakery". It was on a papered-over window in the same building and around the corner from Bob's Shanghai 66. A cursory internet search turned up a yellow pages listing and no more. You now know all that I know. Suddenly I've realized that it's been more than a week since I've been to BS66! This is a situation that must be rectified promptly. While there I will ask about the bakery.- 11 replies
-
- 1
-
-
- Rockville
- Downtown Rockville
- (and 5 more)
-
Just saw this piece about Lia Cafe about a new Brazilian cafe opening in Mt. Pleasant. Looks like it will have all the typical salgadinhos (Pao de Quijo, Kibbe, etc.) that you would find in a Brazilian corner bakery. Hope they also have acai and juices, like a real Rio juice bar. No matter what, I think I will be here a lot. It's a bit sad for me, though. I had an idea to open a place like Each Peach Market, and then someone beat me to it, and my next idea was to open something like this, and I've been beat to it again! -
Background: Pumpkin miniature cheesecake Foreground: Key lime tart B Patisserie 2821 California Street (Divisadero Street) Lower Pacific Heights http://bpatisserie.com/
-
Le Marais, Patrick Ascaso's Small French Bakery Chain in Several Area Locations
TrelayneNYC posted a topic in San Francisco Restaurants and Dining
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 -
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
-
- 10
-
-
- Lower East Side
- Jewish
- (and 4 more)
-
Fresh Baguette - French-Owned and French-Operated Bakery in Bethesda and Rockville
Rhone1998 posted a topic in Shopping and Cooking
Has anyone tried the recently-opened Fresh Baguette in Bethesda? The pictures on their Facebook page look great, for whatever that's worth.- 24 replies
-
- 1
-
-
- Local Chain
- Bethesda
- (and 5 more)
-
Washington Post: "Nick Pimentel, Co Owner of Room 11, Signs Lease at Heller's Old Property"
-
If you live within walking distance of Connecticut Avenue and Albemarle Street, drop to your knees, bow down to the ground, do a medieval chant, and pray to all that's holy that what might come to pass, will come to pass. Right now, the odds are slightly against it happening, but the possibility is definitely there, and for once, Van Ness might be the source of some exciting culinary news, coming our way in the near future. I asked for permission to say more, but was asked not to, so I must honor that request. Cross your fingers ...
-
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
-
Hey, I thought Boulette's Larder was a non-secretive secret in the culinary world.
