Archive for the 'Bakery' Category

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Bakeshop – Portland

Bakeshop - Portland

Our second day in Portland was as wet and cold as the first, but we hardly noticed while spending the morning inside Kim Boyce’s warm and fuzzy Bakeshop.

Bakeshop - Portland

Boyce moved from Los Angeles to Portland in 2010 and opened her retail and wholesale bakery in the northeast part of the city not too long after. Prior to making her mark in the Pacific Northwest, she worked for years at Campanile and Spago in Los Angeles and wrote the James Beard award-winning cookbook, Good to the Grain.

Bakeshop - Portland

The specialty here is whole grain pastries. It takes a brilliant baker to transform hefty flours like amaranth, barley, and kamut into tender and light baked goods, but Kim Boyce succeeds in creating the loveliest textures and flavors.

Between the four of us gals, we purchased nine goodies to devour. Each one was wholesome and superb.

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Valerie Echo Park – Los Angeles (Echo Park)

Valerie Echo Park - Los Angeles

The birthday girl usually gets what she wants, but Sunday brunch at Cortez just wasn’t meant to be last week. As we approached the usually bustling scene, we were greeted with dimmed lights, chair-topped tables, and a short but effective note stating that the owners had high-tailed it out of town in celebration of the restaurant’s first anniversary. Congrats to them, too bad for us.

Needless to say, alternative plans had to be made on the spot.

Valerie Echo Park - Los Angeles

We briefly considered getting down at Guisados or popping into Xoia, but the birthday girl desired sweet nothings and savory somethings from Valerie, so that’s just what we had.

Valerie Echo Park - Los Angeles

Valerie Gordon and Stan Weightman Jr. opened this Echo Park outlet earlier this summer following the launch of their lunch counter inside Downtown’s Grand Central Market.

The food and drink served here is a “less precious” take on traditional afternoon tea. Y’all know how I feel about afternoon tea…

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Valerie Grand Central Market – Los Angeles (Downtown)

Valerie at Grand Central Market - Los Angeles

It’s been a banner year for Valerie Gordon and Stan Weightman Jr., the husband and wife team behind Valerie Confections. The dynamic duo, who first introduced L.A. to their outrageously good toffee, jams, and petit fours in 2004 with their storefront in Silver Lake, have expanded to Downtown’s Grand Central Market and most recently, to Echo Park.

Valerie at Grand Central Market - Los Angeles

Valerie GCM opened in late May with weekday breakfast and lunch service, and introduced weekend brunch a few weeks later.

Whereas the Silver Lake shop is squarely focused on sweets, with the occasional savory hand pie available on weekends, Valerie GCM offers an updated take on the classic lunch counter slash coffee shop experience, fitting of its vintage environs.

Valerie at Grand Central Market - Los Angeles

On the two occasions that The Astronomer and I visited Valerie’s, the counter was humming but not bustling, which made finding a seat a breeze and service very much on point.

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Semi Sweet Bakery – Los Angeles (Downtown)

Semi Sweet Bakery - Los Angeles

Inventive sweets that aren’t too sugary are what it’s all about at this Downtown bakeshop. The lovely lady behind the operation is Sharlena Fong, a one-time New York City consultant who left the corporate world to pursue her true passion: desserts.

After refining her palate and techniques at Eleven Madison Park, Per Se, and Bouchon Bakery in New York City and at Nickel Diner in Los Angeles, she teamed up with Dennis Hunter and James Gonzales to open Semi Sweet Bakery.

Semi Sweet Bakery - Los Angeles

My first visit to the bakery coincided with an early morning photo shoot. I’d been snapping away since the wee hours and wanted nothing more than to be comforted and re-energized with a suite of sweets.

Semi Sweet Bakery - Los Angeles

Quite predictably, I zeroed in on the doughnuts first. Semi Sweet’s cake doughnuts are baked rather than fried, and the results were damn good. The “Strawberry Shortcake” had a delicate crumb and terrific texture; I didn’t miss the deep-fried oil bath one bit. Fonuts: take note.

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