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Entries in Bakery (70)

Sunday
Jun012014

Cookies for Kids With Cancer: Danbury Bake Sale, June 8 at Danbury Square

Cookies for Kids' Cancer will hold a bake sale on Sunday, June 8 at 10 am in Danbury Square in Danbury, CT.

“We are determined to raise as much as we can for childhood cancer research,” says the sale’s organizer (and Fine Cooking senior editor), Denise Mickelsen. “We invite everyone interested in volunteering, baking, or stopping by for some delicious treats to do so. Every dollar counts and we need your help!”

A national 501(c)3 non-profit, Cookies for Kids' Cancer is committed to raising funds for research to develop new, improved treatments for pediatric cancer, the #1 disease killer of children in the U.S. They provide inspiration and support for individuals, businesses and organizations to raise funds by hosting grassroots bake sales and other fundraising events.

The Danbury bake sale will have cookies and other baked goods, raffle prizes, balloons, and much more for the entire family.

For more information on the organization, visit the Cookies for Kids' Cancer website, and stay in touch locally at Danbury Cookies for Kids with Cancer on Facebook.

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Monday
May262014

gingerbitz Bakery Opens in New Canaan: A Sneak Peek

“gingerbitz” is opening its doors in what owners Andrew and Karen Zuckert call the store’s “dress rehearsal” and CTbites and Hearst Connecticut Media Group were invited for a sneak peek and sample several of Karen’s delicious creations.

Described as a bakery and café, gingerbitz is a welcome addition to New Canaan, which has yearned for a local bakery for many years. The longtime dream of New Canaan residents Andrew and Karen Zuckert, gingerbitz represents years of dedication. Karen is well known within Fairfield County for her amazing gingerbread houses that have graced many mantles, as well as featured at numerous holiday festivals. When the opportunity arose to open a bakery in town that would “broader showcase Karen’s talents,” the couple jumped at the opportunity. They painstakingly and meticulously renovated the location, developed relationships with vendors to provide organic products and Andrew embarked on his search for the perfect coffee.

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Saturday
Mar292014

Sono Baking Company Opening Darien Shop on Tokeneke Road

The Sono Baking Company is expanding their bakery mecca and opening up shop in Darien. This Sono institution has just signed a lease for a new shop at 49 Tokeneke Road. The Darien location will feature a cafe serving grab-n go-items as well as a full espresso bar to accompany their wide selection of baked goods, cakes, pastries, cookies and artisan breads. A selection of lunch offerings are also on the agenda, but that is still in the works. Owner John Barricelli says "We hope to be open by the middle of July 2014."  We hope so too. Who doesn't need a good espresso?  

The Darien outpost will be Sono Baking Company's 2nd satellite location beyond the Norwalk mother ship bakery and retail store. 

The Sono Baking Company 49 Tokeneke Road, Darien CT. 

Sono Baking Company and Cafe on Urbanspoon
Wednesday
Jan152014

Stew Leonard's Introduces Croissant - Bagel Hybrid...The Crogel

Stew Leonard’s bakery team in Norwalk, Conn. has introduced the Crogel, a croissant-bagel hybrid.  Created by baker Tania Portela in Stew Leonard’s Norwalk store, bakers shape croissant dough into the size of a bagel, kettle boil the dough and then hearth bake it.  The result is a pastry that is crispy on the outside and buttery and flakey on the inside. 

Since the product was introduced in Norwalk on Wednesday, January 8, 2014 Stew Leonard’s has sold more than 1,000 Crogels.

Crogels are made fresh daily by Stew’s team of in-house bakers and are sold in packages of two for $3.99.  They are available in plain and multi-grain.

While they are currently only available at Stew Leonard’s in Norwalk, Stew Leonard’s in Danbury & Newington, Conn. and Yonkers, NY will offer Crogels by Saturday, January 18, 2014.

Stew Leonard’s in-house bakery teams make hundreds of fresh Crogels by hand every day.   Starting Saturday, January 18, 2014 customers are invited to sample the new Crogels at any of Stew’s Leonard’s bakery departments. 

Stew Leonard’s in Norwalk, Danbury and Newington, Conn. and Yonkers, N.Y.  Please visit www.stewleonards.com for directions.

Sunday
Jan052014

Valbella: Old School Italian Elegance in Greenwich

I never go to Italian restaurants in Connecticut because I was lucky and spoiled enough to have eaten in Italy - a lot - and I always feel disappointed in the American version of Italian cuisine. So when a friend begged me to review VALBELLA in Greenwich, I was reluctant to say the least. The pastry chef, she claimed, was world renowned and his food art simply had to be reviewed. I did some research and decided to acquiesce. For more than 20 years, the stately, Victorian Valbella has been the archetype for excellent but old school Italian cuisine in the Greenwich/Riverside area, and has successful sister locations in Manhattan’s Meatpacking District and Midtown. And I can understand why. It is in no way funky or hip or cool but is extremely elegant and the food, though I am hesitant to admit it, was outstanding. 

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Saturday
Jan042014

Loaf of the Week at Scratch Baking

 

Beginning on January 31, 2014 for 8 weeks, Scratch Baking in Milford will be kicking-off their second annual "Loaf of the Week" club. Participants, known as "the loafers," receive a surprise bread and spread each week, paired with a recipe. Think of it as a winter CSA for your bread box.

"It really is alot of fun and honestly it is perfect for winter time when you just want to curl up and fire up that crockpot," said Lesli Flick, Scratch owner and baker. 

Last year, Scratch's Loaf of the Week baked fresh loaves of brioche paired with a cinnamon raisin butter, ciabatta with pesto, and rosemary focaccia with a lemon curd. The cost to become a Loafer is $65 for 8 weeks of breads and spreads.

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Friday
Dec272013

"Small, Sweet, and Italian" from Sweet Maria's (Waterbury Bakery)

The arrival of the holiday season gives rise to lots of thoughts. Plans for Christmas, and wish lists for gift-giving and receiving rank high at the moment, and interwoven with those is another shared, defining theme—food, as in feasts, finer and heartier fare than in fairer weather and a seasonal amnesty from sweet-treat restrictions.

That’s where Maria Bruscino Sanchez—aka Sweet Maria—comes in.

The owner and baker for nearly 24 years at Sweet Maria’s in Waterbury, a Connecticut destination bakery for cakes, cookies, biscotti and more, Bruscino Sanchez recently released her latest cookbook, and it’s a perfect one both for this time of year and for how we like to live, and eat, now. 

In Small, Sweet and Italian, with 75 recipes and simple, straightforward instructions, “The mini sweet trend takes an Italian holiday with recipes like Cappuccino Hazelnut Cupcakes, tiny Torta Caprese, mini Italian cream horns, cannoli, Bellini and Limoncello cupcakes.”

The word “mini” is the key here; these are small bites that are far more delicious and satisfying than they are filling—meaning you can sample a variety without guilt.

“Mini everything has taken hold of the entire bakery industry,” Bruscino Sanchez writes at the beginning of the book, which, before digging into the recipes, offers an ingredients/pantry section, notes on the necessary equipment, helpful mini primers on baking techniques and even a section on pairing desserts with dessert wines. 

“I grew up in a family where small portions meant a meal to serve twelve!” she writes in an opening section of the new book entitled La Dolce Vita means “The Sweet Life.” “Many of us love keeping up traditions, yet our lifestyles have changed to eat smaller and lighter. By baking minis, you can have it all: flavor, tradition, and variety.”

Read the full article on ConnecticutMagazine.com. 

Click to read more ...

Wednesday
Nov062013

Cake Boss, Buddy Valastro, Coming to Greenwich via Serendipity Magazine

A Slice of Cake Boss via Serendipity Magazine

Buddy Valastro, the star of TLC’s Cake Boss and owner of the famous Carlo’s  bakery, is opening shop in Greenwich, CT, this fall. He talks to Serendipity about  the sweet life and what to expect at the new site: delicious pastries, over-the-top cakes, and maybe even tv cameras!

Why did you choose Greenwich for your first Carlo’s Bakery out of New Jersey?
I love it here, it’s a great town. I’ve really enjoyed the time I’ve been able to spend here. There’s so much to do on Greenwich Avenue, and so many families in the area. I knew it would be a great fit for the first Carlo’s Bakery outside of New Jersey. I have friends who live in the Westchester area, so I’ve been able to get to know the area better when I visit them.

Everyone wants to know — will you be working at the new bakery?
Of course, I’m going to be there as often as I can. I’m a hands-on person, and it’s very important for me to make sure that our Greenwich location will meet the same standards I’ve built for Carlo’s Bakery. So, I’ll be here to make sure we’re running smoothly.

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Thursday
Jul182013

Sono Baking Co's French Blueberry Tartlets

 

Welcome to Throwback Thursday...We brought this recipe out of the archives right in time for blueberry season. Enjoy!

Sweet! Berries are back in season and we've got the perfect way to celebrate the booming berry harvest: fresh fruit tarts. We asked John Barricelli of Sono Baking Company for his favorite recipe as he knows a few things about tarts. 

Piled high with fresh blueberries, these individual fruit tarts offer a sweet, creamy custard surprise in the center. Try making these with raspberries or strawberries, or an assortment of berries. Each tartlet uses very little pastry cream, so you’ll have some left over, which can be used as a garnish and served alongside the tarts.

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Monday
Jul082013

The Cronuts™ Craze Comes to CT @ Stew Leonards

If you are a foodie, by now, you have likely heard about the legend of the Cronut™. If you're a foodie and have been hiding under a rock and have not yet heard about the pasty hybrid taking the food obsessed world by storm, you should read this. The Cronut is a half croissant, half doughnut created by Chef Dominique Ansel in May of 2013, and since their launch, New Yorkers have been waiting in line for hours (or paying scalpers) to get one of these decadent dessert items, making it the most viral (and hyped) indulgence to date.

Although I did not manage to get one of these during a recent trip to NYC, I'm pleased to announce that the rumors are true...all four locations of Stew Leonard's are selling their own version of the complicated Cronut, named "Cro-Dos!"  The word "cronut" is trademarked by AnselHalf croissant and half donut, these babies are 162 layers of butter and dough deep fried to golden perfection. And you don't have to wait in line for HOURS to buy them! $3.99/2 pack. Available now here at Stew's! I particularly enjoyed their hash tag: ‎#ohyeswedid

Kudos to the bakers at Stew Leonard's.

Click to read more ...