Filtering by Tag: Bakery,Peruvian

DiMare Pastry to Open Second Location in Downtown Stamford

Restaurant Bakery Stamford Dessert

Jeff "jfood" Schlesinger

Here’s some great news for residents of downtown Stamford…

DiMare Pastry Shop has announced that it will open its third location at 30 Spring Street in Stamford, serving its delicious cakes, pies, cupcakes, pastries, rolls, breads and its ever-popular and outrageous cannoli dip. The location will be named DiMare Pastry Downtown and is convenient to the explosion of apartments in downtown Stamford along Washington, Atlantic and Bedford.

The newest location on Spring Street will be familiar for patrons of Bar Rosso and Volta as DiMare becomes the third occupant in this storefront. The interior design is currently in the planning and development phase and the artist rendering on their Facebook page (above) indicates a sleek design to showcase their outstanding baked goods. Thanks to OmNomCT for confirming the details.


Scratch Baking's Loaf of the Week Program

Restaurant Bakery Milford Breakfast

Amy Kundrat

THE winter CSA for your bread box is BACK with Scratch Baking's Loaf of the Week club. Beginning on January 9, 2015 for 8 carb-filled weeks, Scratch Baking in Milford is kicking-off their third annual "Loaf of the Week" clubParticipants, or "loafers," receive a surprise bread and spread each week, paired with a recipe.  

Scratch Baking's manager Alex Malaspinas chalked the success of the program up to Scratch's community-minded approach:


Sono Baking Company is Open in Darien: Breakfast, Lunch & To-Go

Restaurant Bakery Darien Prepared Food Breakfast Lunch Kid Friendly Dessert

Stephanie Webster

Sono Baking Company is officially open for business at their new Darien outpost. Guests can drop in and sample John Barricelli’s expansive baked goods menu, or sit down after ordering counter side and dig into both breakfast and lunch. I know what you’re thinking…yes, he remembered the espresso machine. Excited? We are. 

Conveniently located on 49 Tokeneke Road right across from the Darien train station, Sono Baking Co. is the perfect spot to grab an impeccably baked croissant or egg sandwich and a quick latte on the way to the train. Open 7AM to 7PM, this beautiful sun soaked interior also offers guests comfortable seating where one can relax and order from their menu of soups, paninis, quiche or special weekend pancakes. 


Sweet Pea’s Baking Company: Greenwich Bakery Serves Breakfast & Lunch w/ International Flair

Restaurant Bakery Coffee Greenwich Lunch Dessert

Jessica Ryan

Sweet Pea’s Baking Company is not just another small town bakery – it’s much more. Owners Rafael and Katjia Pita met as young students in Paris. There, on their first date, they shared their mutual dream of one day opening a bakery. Their journey brought them to Francisco, Paris, and Brazil, New York, and finally to Old Greenwich, Connecticut, where they decided to settle down with their 4 young children and finally pursue their dream.

Their storefront shop initially offered only artisanal breads, pastries and a few other select items along with their own in-house roasted coffee. In the year since they opened, they’ve transitioned from a small bake-shop to a café with an impressive offering of both prepared and made to order breakfast and lunch items. Katjia describes herself as the baker – loving the precision and exactness of it all, and refers to her husband, Rafael, as the creative one. Together their science and art created a winning combination. 

Whether you want a small treat and a cup of their wonderful coffee, or something a little more substantial you’re guaranteed to find something that fits your mood.


Doughnut Day: Best Doughnuts in Fairfield County & Beyond

Restaurant Bakery Kids Breakfast Best of CT Kid Friendly Dessert

Emma Jane-Doody Stetson

Friday June 6 is National Donut Day! Yes, it's an actual holiday... it started in 1938 and has been celebrated on the first Friday in June ever since.  Back then, making doughnuts proved a complicated ordeal, with people resorting to wine bottles as rolling pins and metal tins as cutting edges.  Today, however, several CT restaurants have made doughnuts an art form.

As a Stamford resident, I constantly heard people talk about the legendary donuts at the Lakeside Diner.  Their rounds are neither ornate nor revolutionary.  Instead, the old-fashioned donuts taste just like something Grandma would have pulled out of the oven.  The classic cake recipe has a dusting of granulated sugar that pleases children and adults alike.

On the other side of the spectrum, Orangeside of New Haven eschews tradition and bakes up SQUARE donuts.  It started out as an exercise in frugality; traditional round cutters proved expensive and the square shaped reduced the amount of scrap dough.  However, the original design became an instant hit, even recognized by Saveur Magazine as one of the top 50 donuts in the United States.


gingerbitz Bakery Opens in New Canaan: A Sneak Peek

Restaurant Bakery Specialty Market New Canaan Kid Friendly Dessert

Jeff "jfood" Schlesinger

“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.


Valbella: Old School Italian Elegance in Greenwich

Restaurant Bakery French Greenwich Italian Dessert

Sarah Green

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. 


Loaf of the Week at Scratch Baking

Restaurant Bakery Milford

Amy Kundrat

 

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.


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

Features Bakery Cookbooks Recipe Dessert

Douglas P Clement

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. 


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

Features Restaurant Bakery Celebrity Chef Greenwich Dessert

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.


Sono Baking Co's French Blueberry Tartlets

Features Bakery Chef Talk Recipe Dessert

CTbites Team

 

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.


The Cronuts™ Craze Comes to CT @ Stew Leonards

Bakery Dessert

Stephanie Webster

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.


Sugar & Olives Gets Serious About Baking w/ Pastry Chef Cindy Bearman

Bakery Brunch Norwalk kids cooking party Lunch Kid Friendly Dessert

Stephanie Webster

Sugar & Olives in Norwalk has been known for their inventive homemade indulgences, but with pastry chef Cindy Bearman at the helm, Sugar & Olive's bake shop is becoming serious business. Their bakery department not only offers cakes to order as well as favorites such as homemade devil dogs, pop tarts, decadent oreos, and porridge cakes, but they are also offering a range of pastry classes for both novice and serious bakers (even kids). 

Cindy Bearman brings years of experience as the opening chef for ABC Kitchen in NYC, and has worked at Le Cirque, and with Daniel Boulud. Her creativity and knowledge mingled with Sugar & Olive's dedication to sourcing local and organic ingredients from farms such as Arethusa Farm milk (Litchfield CT) and Speckled Rooster Farm eggs (Westport CT), make them a go-to spot for any birthday or sweet craving. They also offer wheat free and nut free desserts for those with food sensitivities. 

Pastry classes at Sugar & Olives are hands on affairs and heavy on technique. From Frosting 101 to Gum Paste Flowers, their is something for everyone this Summer. Check out a few of the classes below, or go to Sugar & Olive's web site for a complete listing of classes.

 


Forever Sweet Bakery Opens in Norwalk

Bakery Norwalk Kid Friendly Dessert

CTbites Team

Forever Sweet Bakery opened last week in the small mini-mall across from the Subaru dealership on New Canaan Avenue in Norwalk and CTbites paid a visit.

We visited after lunch on opening day and the success of the store preceded our arrival since the remaining inventory consisted of a few “Red Velvet” and a single chocolate cupcake. We decided on the Red Velvet and it was quite tasty. The cake was moist and they kept the sugar in the cake to a minimum. The icing was sweet and delicious and added great flavor.

The size of the cupcakes at Forever Sweet is also manageable, not the mega-cupcakes that have become the standard. Priced at $2.75 each, these are the perfect size and price for a kid’s party.

The Cake Pops start with a sphere of cake that are dipped in a hard shell and topped with some sparkles, priced at $2.75 each or $24.00 for a dozen. The Cupcake in a Jar is an 8-ounce mason jar filled with various layers of cake and priced $5.95 each.

With a following from its recent appearances at the Stamford Mall and current sales at local fooderies, Forever Sweets is a place to purchase some very tasty and creative cupcake inspired desserts.

Forever Sweet Bakery - 4 New Canaan Ave, Norwalk, CT - 203.939.9600


Sweet & Simple Bakery Opens @ Fairfield’s Greenfield Hill

Ingredients Restaurant Bakery Kid Friendly Dessert

Jessica Ryan

Michelle Jaffee is up and in her new home away from home at 75 Hillside Road long before the sun comes up. There, she’s busily getting ready for the day ahead creating delightful treats for her wholesale clients as well as the for her new SWEET & SIMPLE BAKERY. You may have seen her brand at your local retail grocer, but now Michelle has a storefront of her own, and her selection of cookies, brownies and cakes, which are available on a rotating basis, is growing daily. 

Cookies include, but are not limited to, chocolate chip, oatmeal, peanut butter, sugar, almond butter and thumbprints. If you’re looking for a cake for a Birthday or other special occasion, Michelle offers golden yellow, chocolate, coconut, banana, carrot, lemon, Red Velvet and strawberry shortcakes, as well as a wide selection of homemade frostings, ganaches and fillings. 

Sweet & Simple isn’t just your neighborhood cookie and brownie bake shop. They are continually adding items to their menu and now offer dinner rolls, and challah.


The CakeBox Opens "Swoon" Gluten Free Bakery in Ridgefield

Restaurant Bakery Gluten-Free Ridgefield Special Dietary Needs Kid Friendly Dessert

CTbites Team

The Cake Box Expands and Relocates, Swoon Takes Over:  Gluten free gourmet treats and cupcakes to live for...

As a mother of a child who has Celiac disease and cannot eat any gluten or wheat, I’ve struggled with finding cakes and desserts that actually taste like the real thing. I’ve found some good options at local markets but need an occasional splurge for a special event or party, or just because. Thankfully, there is good news if you’re in Fairfield County: a new gluten-free, nut-free bakery has opened. Soon after Cake Box of Ridgefield moved to its larger location, the same team opened Swoon.

Cake Box owners Robert Byrnes and Jordan Gregory, whose bakery is known for its variety of gourmet cupcake flavors and custom cakes, decided to open a gluten-free and nut-free bakery when Cake Box outgrew their Copp’s Hill Marketplace location. They explain, “We have been making gluten-free treats for customers that requested them. Now that we have a dedicated gluten-free and nut-free location, and can offer our customers the highest guarantee of no cross-contamination with other ingredients that may be problematic for them.  Which means they can relax and enjoy a cupcake like everyone else!”


Kids Review: Greenleaf Organic Bakery & Café in Wilton

Kids Bites Restaurant Bakery Organic Wilton Lunch Kid Friendly Dessert

Sunday Diners

This article first ran on Sunday Diners, a kid's guide to the best diners and breakfast joints in Fairfield County, Connecticut and beyond. Written by 4th Grader Alex (with a bit of help from his dad). 

Usually, at this time of the year, many people make resolutions to eat healthier or not eat junk food all of the time.  One of the ways that you can do this is by eating more organic foods which are healthier for you.  Today, we went to Greenleaf Organic Bakery and Café, in Wilton, where everything is organic, fresh and TASTY!

The first thing I noticed when I walked in were the displays of amazing pastries, croissants, cupcakes, tarts and the BIGGEST chocolate chip cookies I have ever seen.  The second thing you notice, is how good it smells! The walls are decorated with photos of food and fruit, and it is a good place for kids and adults too.

I looked at the menu before we left the house and already knew what I wanted — The Fruit Explosion  - Fresh organic cream, layered with organic strawberries, blueberries, raspberries, yogurt, granola, all topped off with chocolate hazelnut spread.  It was beyond good and… healthy at the same time.  It was also BIG!  Do you know what else was BIG? The Organic Hot Chocolate – which is made with real melted organic chocolate and whipped cream – it was GIANT!  Bigger than our cereal bowls at home – now that’s BIG!


February Baking Classes at Scratch Baking in Milford

Features Bakery Cooking Classes kids activity Kid Friendly Dessert

Amy Kundrat

On the heels of a sold-out January class schedule, Scratch Baking in Milford has expanded their class offerings for February to include Croissant 101, Artisan Breads I & II, Treats for your Sweet, Valentine's Day, Breakfast Pizza & Quiche Basics. To reserve your spot, call 203.301.4396 or email Scratch.

Croissant 101
OFFERED:  TUESDAY, FEBRUARY 5TH &
REOFFERRED FEBRUARY 26TH from 6-9PM

Croissants are one of the most awarding pastries to make. Learn the in’s and out’s of croissant making in this three-hour class. We will demonstrate how to mix croissant dough and laminate croissant dough and then for the best part, hands-on croissant making. You will learn how to make croissants, pain au chocolat and the very popular monkey bread. Don’t worry, you will be getting a goody bag with these pastries for tomorrow’s breakfast.. that is if you can wait that long!