I wondered if you might be able to assist. The last time I bought a really fancy birthday cake was when Doughmonkey in Snider Plaza still existed. I remember it fondly: a shocking turquoise dome with a Curacao liqueur glaze and orange chocolate filling. It was a great bargain at under $50 too. Now I find myself in need of an impressive cake again, but don’t know where to look. I am not in the market for a trompe l’oeil sculpture smothered in fondant, just a really delicious but fancy and beautiful cake, preferably under $50 or so. Any ideas?

Cakes (left); Pierre (right) [photo by Karley Osborn

It starts at 6:00 p.m. The bread baker arrives in the kitchen, and the mixing begins. Two hours later, the rest of the baking staff arrives. A metal scooper dives deep into an industrial-sized sack of flour and dusts the surface of the countertops, prepping them for pastries: first the croissants, then the muffins, then the brioche. Nothing goes into the oven until 10:00 p.m.; long after the Main Street Bread Baking Company storefront has closed for the night. On weekdays Pierre, the head baker, pushes through the back doors of the kitchen at 2:00 a.m. to oversee the final stages of production amid the scent of leavening, melting chocolate, pastry cream, and almond.

By 4:00 a.m. the packaging is finished and a truck driver is waiting outside, ready to deliver boxes of pastries to each of the 15-20 accounts on his list, depending on the day. He’ll stop in Plano and Richardson to stock the pastry windows of the bakery’s two franchises, drop off a selection to the Nordstrom Café in Northpark, Galleria, Stonebriar, and Euless mall, and supply Emirates Airline with trays of customized dessert and breakfast offerings for their first and business class customers headed to Dubai.

Somewhere in between baking for two different airlines (Main Street Bakery supplies Quantas with in-flight fare, too), maintaining one of the most successful restaurants in Grapevine, and building arguably the most expansive post-Louisiana Purchase French empire the United States (okay, Texas) has ever seen, owners Fabien and Yasmine Goury noticed that their business had outgrown the Main Street kitchen. Their solution? Purchasing a 3,500-square-foot piece of property behind the bakery that will serve as the new epicenter of their empire. Once the ovens have been transferred to the new property, the current storefront will expand to accommodate more Sunday brunchers with an after-church hankering for an éclair…or three.

photo by Joshua Martin

Although initially warned against setting up shop in downtown Grapevine, it’s not an exaggeration to say that business at the bakery has been booming from day one. But why is that, exactly?

“One of our goals is for [customers] to have an experience,” Fabien explains. “People can go eat anywhere. But the main thing is to make them want to come back.”

And come back they do—to order blue cheese sliders for holiday parties, request custom designed wedding cakes with delicate chocolate scripting, or select shooters layered with avocado and tomato to be served to guests at museum gallery openings.

“It’s nice,” says Fabien. “People come in, you’ve got a line out the door, people are enjoying the food. It’s good when you do that—it’s a good feeling.”

And if the line spotted spilling onto Main Street on a recent Sunday morning was any indication, it’s a feeling Fabien and Yasmine will likely enjoy for a long, long time. In the future, they’d like to see a franchise open in Dallas—but only if it can function without compromising the legacy of quality and customer service they’ve already established through other endeavors.

“We could do more with the new location happening, but sometimes more doesn’t mean better,” says Fabien. “We want to keep our quality up there.”

Whether or not the franchise extends to Dallas, you’ll still find plenty of opportunities to get your Main Street Bakery fix. Peruse the pastry selection at Global Peace Factory coffee bar, hit the café while shoe shopping at Nordstrom, crash catered events at the Gaylord or the Omni, or book a first-class flight to Dubai. Or just do what we plan on doing: follow the scent of fresh baguettes wafting through downtown Grapevine in the middle of the night, stand outside the bakery until Pierre hangs up his pastry apron, and pretend to be the delivery man.

A Portuguese egg tart from Taiwan. Hubba hubba. (photos by Carol Shih)

Alexander Nham wrote “An Ode to Chinese Pastries” in City of Ate last week, and pointed Observer readers to Vivian Bakery located in the New Chinatown in Richardson. Not sure why he called it “new” when Chinatown has been there forever. I mean, I was probably too young to even walk when my mother brought me along with her to shop there. That was twenty-something-odd years ago. The only thing that’s new are those knock-off Terracotta soldiers they added to make the place look less dumpy. Plenty of bakeries have come and gone since then, but Vivian Bakery, to which Nham references, has been there for more than a few years now, attached to the hip of a Chinese grocery store called Tian Tian Super Market.

It’s rare when this happens (because I’m a sucker for every kind of carb), but I walked into Vivian Bakery two weeks ago and walked out empty-handed. It was a Saturday afternoon and the breads didn’t look fresh; they were shriveled up in their plastic wrappings. I was willing to give the place a shot until I caught an offensive glimpse of cheese (like the Kraft singles you buy at Wal-Mart) melted on top of a pastry.  After reading Nham’s review of Vivian Bakery, I considered the fact that I might have just… you know… imagined that slice of cheese. Wanting to give Vivian’s another chance, I returned for a second trip last Friday. This time I found a “chocolate” bread covered in brown goop  with multicolored sprinkles. Don’t get me wrong, I love sprinkles. They’re wonderful on donuts and cupcakes and cookies. But sprinkles do not belong on Asian bread. Period.

Instead of harping on Vivian’s, let me direct you to places where I go to get my carb fix. These bakeries, I assure you, will not scare you off with the sight of sprinkles and Kraft singles.

Jeng Chi's mini sponge cake for $2.50

Jeng Chi - This is actually a restaurant, but the front doors open to a bakery corner where you can buy sweet pastries and desserts made by the owners’ son. It’s almost impossible for me to walk through Chinatown without stopping by Jeng Chi and grabbing either an egg tart (one of the best in Dallas), fluffy roll cake (remember to keep it in the fridge after you take it home), savory curry pies (I was obsessed with these as a kid and still am), or mini sponge cakes. A woman standing next to me in line once asked if the egg tarts are any good, and after hearing me go on and on about their flaky crusts and eggy middles, she was completely sold.

Red bean mochi bun (sesame seeds, red bean filling).

Désir Bakery - I wrote about its breads extensively back in November. This place still gives me the goosebumps every time I go inside. Fresh bread is constantly making its way to the shelves, and the prices are unbeatable.

Aroma House's wife cakes

Aroma Cake House – We bought a cake from here a few months back, and it was a big hit among the elderly ladies and gents at the party who have a sweet tooth, but don’t like their sponge cakes too sugary. Aroma Cake House, this bakery located in a bright red-and-yellow building that could be a marketing ad for McDonald’s, offers a plentiful selection of Asian pastries (like the wife cakes above) that are solid. But it’s really the cakes – which you can order with either red bean, taro, mixed fruit, or coconut filling – that make this shop a stand-out. Plus, it’s only a second’s drive away from Vivian Bakery, and you won’t walk out empty-handed.

Denver and Kristen Leonard of Rockstar Bakeshop

We caught up with the fine folks behind Rockstar Bakeshop this weekend as they celebrated the maiden voyage of their shiny new truck, which they’ve lovingly named “Layla.”  The weather may not have been ideal last Friday, but the whoopie-heads were out in full force to support Dallas’ first mobile whoopie shop.  Judging by the droves of smiling faces, all in attendance were satisfied with what Rockstar had to offer, which included their usual line-up of whoopies, but also some new creations such as the chocolate dipped pretzel sticks, bourbon glazed bread pudding (which sold out in, like, 10 mins) and a toasted marshmallow s’mores bar.  With the support of the wonderful ladies of Easy Slider truck, it’s no wonder that the Dallas food truck scene is blowing up like an atom bomb.

I caught up with Denver Leonard, who along with his wife, Kristen, are the brains and brawn behind this whoopie operation, and asked him some very important questions regarding their the business, future plans, and the legitimacy of their rock star status.

Jump for an insider’s dish into the world of whoopie…

"Layla"

SideDish: What plans do you have for the future of the business/truck?

Denver Leonard: We actually just got keys to our own place on Greenville Ave. so our future plans with Rockstar Bakeshop include eventually opening an actual brick & mortar bakery in addition to our super cool truck. We’d like to do a whoopie pie bar, where you can build your own whoopies…

SD: Will you be keeping the additional non-whoopie items around?

DL: Of course! We plan on adding more non-whoopie things too, like crazy rice krispy treats, cookies, and possibly creme brulee. We are only limited by our imaginations! The only thing we won’t make is cupcakes. There’s a strict “no cupcakes” policy on the truck!

SD: Any exciting whoopie ideas?

DL: We are playing with a Black & Tan beer whoopie recipe for St. Patty’s Day and we will definitely be making more flavors inspired by adult beverages. The truck will be parked at 4902 Greenville Ave for the St. Patricks Day Parade, so come check out the new flavors then!

S'mores Bar

SD: Jimmy Page or Jimi Hendrix?

DL: Kristin LOVES Jimi Hendrix, so we have to pick him over Jimmy Page. There’s a Hendrix mini statue on our desk at Rockstar Bakeshop headquarters and the first painting Kristin ever sold was a Hendrix-inspired one with the lyrics to Purple Haze.

SD: Do you ever trash hotel rooms after a heinous whoopie pie bender?

DL: We haven’t had the chance to trash any hotel rooms after a whoopie bender, but the greenroom at the House of Blues is known to have some whoopie pie carnage after a show with empty wrappers everywhere!

SD: Do you guys have whoopie pie groupies?

DL: We do! There’s a core group of whoopie addicts that have followed us around since the beginning. Just like any good band, we would be nothing without our fans!

SD: Do people ever ask you to autograph their whoopie pie?

DL: Not yet, but we would totally be down to autograph a whoopie. Someone should invent Sharpies with frosting in them…

SD: Was Paul McCartney just faking his death to eat whoopie pies backstage?

DL: Paul totally faked his death in 1966 to eat whoopies. Wouldn’t you? The Beatles didn’t break up because of Yoko Ono, they broke up because they fought over who got the last whoopie pie…

SD: Who has better whoopie pie eating lips, Steven Tyler or Mick Jagger?

DL: Definitely Mick Jagger. Plus Steven Tyler’s numerous glittery scarves get in the way of eating whoopies and that is no bueno.

Opening act provided by Easy Slider Truck

Miley Holmes and Caroline Perini of Easy Slider Truck

(photo by Regina Peterman)

I’m not at all ashamed to profess my love for donuts.  Some may label these decadent morsels of fried dough a “guilty pleasure,” but when I sink my eager teeth into the perfect donut, I feel no guilt at all, simply a euphoric rush of gustatory satisfaction which no other breakfast pastry can provide.  Last year, I presented my list of the Best Donuts in Dallas, but since that time, we’ve seen some notable changes on the Dallas donut frontier.  The beloved Hypnotic Donuts traded in their inconspicuous habitation of a pizza joint in North Dallas for a vibrant new shop in East Dallas.  Other donut shops, such as Pookie’s Donuts on Lemmon Ave, who donut bombed D Magazine a few weeks ago, and Denton Square Donuts who I visited previously, are also getting in on the donut love currently wafting through the air around Dallas.

Jump for a hole lot more…

Banana Pudding Donut (Photo by Regina Peterman)

And now the latest in the world of donut indulgence comes to us from Forney, TX, a tiny town just east of Mesquite.  Not a place I normally travel to, but for exceptional donuts, my stomach and gas tank know no bounds.  I was first turned onto The Hole Thing by the diligent blogger, the walking sweet-tooth, Jayme Campbell of Confection Confessions, one of the few people I know whose love for donuts rivals my own. And so it was that early last Saturday morning, I made the mini-road trip to Forney, to see if The Hole Thing could stack up to some of the donut joints in my regular rotation.

(Photo by Regina Peterman)

Navigating Forney, despite its small size can be incredibly annoying, especially with construction filled roads, a smartphone Google Map on the fritz, and naught but a lousy Facebook map pin to point me in the right direction.  But by the grace of the donut gods and my keen sense of donut-trained olfaction, I pulled into The Hole Thing by 7:30 AM, plenty of time to get my hands on the good stuff.

The Hole Thing starts where most donut shops do, offering the standard array of plain glazed, chocolate glazed, old fashioned sour cream, etc.  But they are assuredly amping things up a bit with their wide assortment of novelty and specialty items, and they are going well beyond the now nearly ubiquitous maple and bacon bar.  I skipped the plain and opted for the unusual to see what this place really had to offer.  Luckily, I was more than pleased in my selections.

(Photo by Regina Peterman)

Blueberry Fritter (Photo by Regina Peterman)

Among the most memorable items was from their line of ”pie-based” donuts including blueberry cream frosted with blueberry pie filling, banana cream pie topped with crunchy banana chips, apple pie with chopped apples, vanilla and cinnamon crumb, lemon cream pie, key lime, and coconut cream. Other showstoppers include the wonderful banana pudding filled donut with wafer cookie crumble and banana chips, the piña colada donut with pineapple, whipped cream and coconut and the pineapple upside-down cake donut with a sweet brown sugar glaze, and (gasp!) a red velvet donut with chocolate drizzle.  As a huge supporter of fritters, I was ecstatic to see their work with these giants among donuts, with blueberry, apple, banana honey glazed, and a banana chocolate chip with peanut butter and chocolate fudge drizzle.

Coconut Cream, Blueberry Cream, and Key Lime Donuts (Photo by Regina Peterman)

Trust me, the options do not stop there. Candy bars, cookies, and cereals find their way onto many of The Hole Thing’s offerings. In addition to donuts, they are running a line of barbecue pockets including chopped brisket filled rolls and smoked pulled pork filled rolls, as well as cinnamon rolls, whoopie pies, and muffins.

I asked co-owner, Katie Vrana, what kind of things they had in mind for the future and among other ideas are a “donut bread pudding with bourbon caramel sauce,” and with the approach of summer they plan on incorporating peaches and berries from a local orchard and berry farm. Drooling yet?

Red Velvet Cake Donut (Photo by Regina Peterman)

The Hole Thing is headed by a trio of women, sisters Katie Vrana and Stephanie Winther, and their niece, Jennifer Thrash. They eventually brought on Scott Martin as head baker, a 15-year bakery veteran from Rhode Island who brought his experience to the team to ensure that what they produce at The Hole Thing is more than the text-book, just-add-water donut mix offerings which plague many run-of-the-mill donut joints around town. For only being open since early December 2011, they are already building a loyal following.  No surprise though, as attention to quality, creativity, and a little risk-taking often pays off in this town. I look forward to great things from these people.

The Hole Thing

571 S. FM 548 Ste 128

Forney, TX

(972) 564-4653

Blueberry Cream Donut (Photo by Regina Peterman)

(Photo by Regina Peterman)

(photo by Jarrod Fresquez)

We could all use a little more whoopie in our lives.  This Friday, Dallas will see the launch of its first whoopie pie truck brought to us by the fine people at Rockstar Bakeshop.  Of course, Rockstar is not new to Dallas by any means, as they have been camping out behind a whoopie-strewn table now for months in conjunction with some other trucks around town. Rockstar, which specializes in rock-themed whoopie pies, have finally put the finishing touches on their new digs and will be cruising the streets starting this week. And to kick it all off, they are throwing a party this Friday, March 9 from 5-8 PM at Dowdy Studio (located just behind Good 2 Go Taco).  Rockstar has decided to christen their sweet new ride “Layla,” after the legendary Clapton tune. (Apparently “Cocaine” was not quite sending the right message.)

Might as well jump!

(photo by Jarrod Fresquez)

In addition to their usual whoopie offerings, they are introducing an expanded menu of chocolate and caramel dipped pretzels, cookies, s’mores bars, and sweet rum glazed banana bread.

Rockstar will be joining forces with their comrades at Easy Slider Truck, who we all love here at SideDish, as they crank out their menu of inventive sliders.  Seriously, if you haven’t had their “Sweet and Lowdown” with goat cheese, bacon and strawberry jam, add that to your to-do list for the week.  The event also includes live music and free beer. You’ll be partying like a rock star so hard, even Mick Jagger will be jealous. I’ll be there in my leather pants and ripped jean jacket to report on the whole event, I’ll be the dude stuffing his face with banana whoopie pies.

Dowdy Studio is located at 10025 Garland Road, Suite G. Dallas, TX.

(photo by Jarrod Fresquez)

The Smooth Operator: French Silk chocolate with pretzel crust

This past weekend may have been rainy and overcast, but a beacon of sunshine poured down upon the Bishop Arts District, resting on a quaint little renovated house painted brightly with hues of violet and blue.  Within these walls rested Dallas’ first “pop-up” pie shop, brought to us by the wonderful women at Emporium Pies, partners and co-owners, Mary Gauntt and Megan Wilkes. Wanting to test the waters a bit and see what kind of response the Dallas diners would have to a dedicated pie shop, they moved into the space at 314 N. Bishop Ave. over the weekend to provide this city with some of the finest pies it will ever see.

Walking inside, the space is small but cozy, with no more than a few chairs, a sales counter, a couple tiny tables with three stands displaying the day’s pie options.  On one rests a French silk chocolate pie with a crunchy pretzel crust, another holds a bourbon pecan pie with shortbread crust, the last displaying a streusel topped banana pie.  I ordered a slice of each, which were then all neatly packaged in small wicker baskets with a wooden fork and tied up with string (these are a few of my favorite things).  The entire presentation is so insanely cute, it makes fluffy baby bunnies look like swamp trolls.  I took a seat on the porch and dug in.

Jump for a whole lotta pie porn…

Most importantly, the pies are incredibly delicious.  I don’t profess to be a pie connoisseur by any means, but I have sat through a few holidays in my time and I’ve been known to demolish a good number of pies.  Pecan pie is a particular favorite of mine, and Emporium’s  version, “The Drunken Nut,” is (and I am not exaggerating) the best I’ve ever eaten.  Mary states that she “wanted to create a pie that was not too sweet, or too runny…or made you feel like you just ingested half a cup of corn syrup.”  (In fact, their version is not made with corn syrup at all.) But it is brilliantly done, sweet with tones of brown sugar and butter, chewy and nutty, the shortbread crust could be savored alone without need of any additional filling.

The French silk pie, “The Smooth Operator,” was inspired by the flavors of a chocolate covered pretzel. It’s smooth and creamy without feeling enormously heavy and rich, nor is it overpoweringly chocolately.  Its sweetness is perfectly complimented by the slightly salty crumble of the pretzel crust.  Again, a work of art.  Lastly, the “Bro’Nana” is made with a cinnamon banana filling topped with a walnut-oat streusel all resting in beautiful shortbread crust. As a long time fan of the banana, it was love at first bite.

The Drunken Nut: Bourbon Pecan/Shortbread Crust

The Bro'Nana: Cinnamon Banana/Walnut-Oat Streusel/Shortbread Crust

Mary states she has dreamt of owning her own bakery ever since she finished high school, and now with the help of her business partner, Megan, it looks like this dream is beginning to take shape.  Hallelujah!  Dallas needs more artisanal bake shops like this from people determined to offer the highest quality product possible. Their aim is take traditional recipes and add their own twist, with a focus on flavor rather than just sugar.  Every ounce of their pies is handmade – the crusts rolled by hand, the fruits all peeled by hand – and they are produced without preservatives, hydrogenated oils, and corn syrups.

As for future plans, they state that things have “slowly been taking form.” They’ve been doing a lot of business out of a commissary kitchen and are working towards a permanent store front.  While Bishop Arts is definitely a possibility, nothing is finalized yet. They plan to keep their menu dynamic and seasonal, with savory pies also a potential for the future. Frankly, I can’t wait to see these girls succeed.  While the age-old adage “easy as pie” may still be applicable to some instances in life, “easy as an Emporium pie” is certainly not going to be a catchphrase floating around Twitter any time soon.  Pies of this caliber require time, a dedication to the art of baking, and a passion for their product that still remains a rare thing in this city. So jump on your Twitter (@EmporiumPies) and keep an eye out for developments from these wonderful “purveyors of fine pie.”

Megan Wilkes (left) and Mary Gauntt (right) serving some very happy customers

A slice of the Bro'Nana

A slice of the Smooth Operator

Faye Blackmon gets a hug from Shara (photography by Micah Nunley)

Fudgenugget. I was born in the wrong school district. If I had taken Faye Blackmon’s culinary class back when I was in high school, I bet I’d be on Top Chef right now basking in the glory of Paul’s shiny knives. But I digress. Wednesday morning, I dragged along photo intern Micah Nunley to Duncanville High School, where we watched legendary Faye Blackmon teach a batch of seniors real life skills inside the kitchen.

In May, Blackmon, 69, is retiring from Duncanville HS after teaching for 37 years.

Jump for beautiful photos of kids and food.

Main Street Cafe (above); Kids baking cookies

“I was cursed by my grandmother,” says Blackmon. “She decided there had to be a teacher in the family.”

Her grandmother probably didn’t realize that Faye would become more than a teacher. Blackmon’s curriculum has inspired countless students to pursue careers in the culinary arts. Of the eight students I had a chance to talk with, seven were already enrolled or planning to enroll in a culinary program upon graduation.

Potato swirls (left); Cookie dough (middle and right)

Valentine's Day cookie

Every other day, these high school seniors gather inside Blackmon’s enormous kitchen classroom for three hours, sometimes arriving at ungodly hours (like 6am) to run a breakfast express at The Main Street Cafe where they serve breakfast burritos, cinnamon buns, and lemonade to over 200 hungry students. Other times, they’re learning how to make Valentine’s Day cookies. A group of students were diligently adding milk and butter to chocolate chip cookie dough that would bake into beautiful heart-shaped desserts the kids would sell in order to raise money for their end-of-the-year banquet. Customers can dictate whatever not-so-subliminal messages they want written on their cookie. Like the one above.

Andy laughs about cutting the chicken

Off in the back, I found Tiffany (Blackmon’s assistant) helping Andy and Cassandra prepare for their upcoming Skills USA contest this weekend. Andy and Cassandra have to prepare an entire dinner meal tomorrow within 90 minutes, and they will be judged based on their knife skills, plating, and the dish’s taste. Even though Andy’s already been accepted into Le Cordon Bleu of Dallas, he’s still nervous about the competition. He’s been cooking the same cream of mushroom soup, glazed carrots, buttered broccoli, and sautéed chicken for the last three weeks.

Faye Blackmon works twelve-hour days helping her kids prepare for serious cooking competitions like the upcoming Skills USA. “You don’t want to see us next week. We’ll be here tearing our hair out,” she warns.

Cassandra preparing for Skills USA

When the school year’s over, Blackmon’s finally going to take it easy. She plans on visiting Budapest and running her own little business. ”It’s going to be hard to leave, but I think it’s time.”

]]> http://sidedish.dmagazine.com/2012/02/03/faye-blackmons-culinary-class/feed/ 4 http://sidedish.dmagazine.com/2012/01/27/desiree-camera-photo-essay-of-hypnotic-donuts-in-east-dallas/ http://sidedish.dmagazine.com/2012/01/27/desiree-camera-photo-essay-of-hypnotic-donuts-in-east-dallas/#comments Fri, 27 Jan 2012 16:34:44 +0000 Nancy Nichols http://sidedish.dmagazine.com/?p=35228

Hippie donuts will be served in a groovy setting.Photography by Desiree Espada.

SideDish photographer Desiree Espada roams the roads with her camera looking for good things to eat and shoot. Check out her photo essay of Bolsa Mercado. Then feast your eyes on what to expect when the Jerry Garcia of donut making, James St. Peter, opens Hypnotic Donuts on Sunday, January 29.

Glory be to the donut.

Interior seating. Kate Nelson of Piecurious makes curious donuts. Photography by Desiree Espada.

James St. Peter rings up a sale. Photography by Desiree Espada.

The Zoo Ropa with iced animal cookies. Photography by Desiree Espada.

Jenni's evil Elvis: peanut butter with banana and bacon. Photography by Desiree Espada.

Greek yogurt parfait and The Hypnotic. Photography by Desiree Espada.

The Canadian Health Care. Photography by Desiree Espada.

The Biscuit Board. Photography by Desiree Espada.

Biscuit with peanut butter and jelly. Photography by Desiree Espada.

Fried chicken biscuit and gravy. Photography by Desiree Espada.

Hypnotic Donuts: Inside out. Photography by Desiree Espada.

Team Hypnotic: Rachel Villarreal, Kate Nelson,and James Baker. Photography by Desiree Espada.

Little Aprons' cherry pie

SideDish contributor Daniel Walker also helped. He wrote about apple pie: “The Place at Perry’s brown-bag apple pie is quite possibly the greatest pie to have ever graced my lips.” More recently, Daniel told us about Scrumbscious Pie in Mesquite where he found fresh baked pies and “pie shakes.”

Yesterday, I got the command. The pie is my job. I’m wavering on which route to go. Am I missing something? Please help me–and potentially yourself–by tossing in your thoughts.

Hi! I need some advice on what makes a pecan pie a real Texas pie. I’m from Newark and I married a Dallas boy. This is my first Christmas cooking for his family. They are fifth generation Texans. Feeling the pressure. Also do you say pecaaan with a long a or pecown?

Good lord, woman. You sure ask a lot of questions for a gal from New Jersey. Hit her, I mean it, y’all.

Hey folks, in case you didn’t know, it’s National Cupcake Day! And I don’t know about you, but I haven’t been this excited since National Bacon Day.  If you actually need a reason to go out and stuff yourself full of cake and frosting, now you have one.  And it’s totally un-American to ignore your national holidays.  Buy some cupcakes, you owe it to your country.

Jumpers.

This holiday season, while consumers are running around the malls like credit card carrying zombies, you’ll probably need some extra holiday cheer.  And what’s really tickling my fancy right now is the new holiday flavors at Trailercakes.  Hark, the cupcake angels sing!

So whats on the menu board?  First, the  ”Nog Heaven,” with egg nog infused cake topped with maple cream cheese frosting, crowned with a cute little gingerbread man.  Easily, one of their finest creations yet.  Next, don’t leave without trying the “Better Than Cocoa,” with chocolate cake, marshmallow filling, chocolate cream cheese filling and a marshmallow star…decadent and almost naughty enough to put you on Santa’s other list.  Lastly, the “Frosty” is the perfect replacement for those boring candy canes, white chocolate, peppermint buttercream, and peppermint bark.

Catch them around town or at their Richardson shop, you will never regret that you did.  So what holiday treats are ringing your sleigh bells this year?  Share your secrets!

Trailercakes

740 E. Campbell Rd

Richardson

Slow Food Dallas and North Haven Gardens. This very cool partnership will present a   series of classes for novices and experienced gardeners. Mark you calendars. Here’s the linky dink.

Urban Acres. Holiday Market 2011. Need creative gift ideas?  Or just want something fun to do with friends and family this weekend? Please join us this Saturday, December 10th for a Holiday Artisan Marketplace at Urban Acres! We’ve invited our favorite local craft and food artisans to share their goods in our fun, community-based setting. Each artist will showcase handcrafted artwork or artisanal foods that we just know our Urban Acres friends will appreciate! Check out the vendors here!

Smoke Camp at Lockhart Smokehouse. Smoke like a pro after “Smoke Camp.”  The pitmasters at Lockhart Smokehouse will share some trade secrets such as: choosing the right meat, dry rub vs. wet rub practices, smoking techniques, proper trimming and carving, plus the art of “Burnt Ends.” Class includes dinner, cold beer, and a t-shirt. “Smoke Camp” will be held Tuesday, January 17 from 6:30-8-30pm.  Cost $75.  Space is limited, so call us to make your reservation early. 214-944-5521.

White Rock Market. The 3^rd Annual Holiday Market takes place on Saturday, December 10 from 9AM to 3PM at Green Spot Market in East Dallas. (702 N. Buckner Blvd. 2140797-4989) Music, local food and handicraft vendors galore. It’s free. Venodors listed below.

Nosh. Black Winter Truffles from Perigord are now at NOSH. Fresh Capelini or Risotto with shaved Black Winter Truffles $25!

Details.Sigel’s-Addison

Saturday, December 10th     (11am-3pm)

Brazos Valley Cheese is dedicated to crafting all-natural, high quality, healthy cheese using raw milk, vegetable rennet, and no artificial flavors, preservatives or coloring. The milk comes from grass-fed cows that graze freely on three local Brazos River Valley Jersey/Brown Swiss dairies that do not use growth hormones or antibiotics. The high butterfat content of this milk makes rich, yellow, creamy cheeses. Every one of the cheeses is made with raw cow’s milk and all the hard cheeses are aged in underground cheese caves for at least two months. Theirsmoked cheeses get their flavor from being smoked over pecan shells in a restored 1860’s smokehouse.

Marc will explain the process that goes into handcrafting these exquisite cheeses as well as discussing using the cheeses in holiday menus. All of the Brazos Valley cheeses will be on sale after the tasting. For more information about this free tasting, or to place an order, please contact Teresa McGee at 972/387-9873 or store05@sigels.com.

White Rock Local Market Third Annual Holiday Market

Dec. 10 9 a.m.-3 p.m. At Green Spot Market in East Dallas

White Rock Local Market presents its third annual Holiday Market Dec. 10 9 a.m. to 3 p.m. at Green Spot Market and Fuels, 702 N. Buckner Blvd. Food and arts and crafts vendors will be available for all your holiday shopping. Fish Fry Bingo, a hillbilly jug band, will perform from noon -2 p.m.  The event is free. See http://www.whiterocklocalmarket.com for more information or call 214-797-4989. This is the final market of the 2011 Season. The 2012 Season will start in March. For a complete list of vendors go here: http://www.whiterocklocalmarket.com/vendors.html

White Rock Local Market is a non-profit, independent farmers market, a public space offering a venue for local farmers, ranchers and artisans to bring what they grow or make and sell directly to the East Dallas neighborhood.  The mission is to strengthen the community by creating a meeting place for residents to buy fresh, local and healthy foods, and quality arts and crafts.  WRLM happens twice a month (from March through December) – the second and fourth Saturday – at The Green Spot Market and Fuels, 702 N. Buckner Blvd. The second Saturday includes all vendors – food and crafts.  The fourth Saturday is just for farmers, growers and artisan foods. See http://www.whiterocklocalmarket.com for more information.

Farmers and Other Food Vendors for Dec. 10

Brennan Vineyards Sophisticated Wines with Texas Roots

Bon Aire Community Gardens
Uncertified organic produce, herbs and flowers

Chef Milton
Chili-honey roasted nuts

Eagle Mountain Farmhouse Cheese
Gouda and trappist style cheese

Empire Baking Company Artisan breads

Finley Farms
Seasonal produce

Good Earth Organics
Certified Organic produce

Grapevine Grains Fresh made granola, fresh rolled oats, swiss style muesli, and stone ground flours

Homestead Land and Cattle Company Grass fed beef, chicken and lamb

In a Pickle Handmade pickles

J&S Produce
Seasonal produce and mushrooms

JuHa Ranch Grassfed beef, lamb, pork, chicken and eggs

Kitchen Pride Mushrooms Portobello, oyster, shitake mushrooms

Lucido Pasta and Preserves
Handmade pasta and preserves

Magnolia Seafood
Gulfcoast seafood

Rosy Ridge Farm
Baked goods

Sachse Heritage Farms
Seasonal produce

South Texas Beef Jerky
Beef Jerky

Stephanie’s Premium Bakery Decorated cookies

Texas Honey Bee Guild
Zip Code Honey®

Texas Olive Ranch Olive oils from Texas grown olives

Texas Worm Ranch Worms, worm casting, compost tea

The Tamale Company Lard-free tamales

Village Baking Company Artisan breads and pastries

Wackym’s Kitchen Freshly baked cookies

Artists & Other Non-Food Vendors for Dec. 10

Abundantly Aromatic Handmade soaps and candles

Allie Kat Designs Jewelry and hair accessories

Aliona K Jewelry Metal glass and mixed media jewelry

Arrow Sarah Wooden box purses and jewelry

Bailey Bear and Company
Handmade baby burb clothes

Bella Rose Jewelry
Silver, copper and bronze jewelry

Bound Essential Oils
Body products made with essential oils

Capricho’s Studio Jewelry

Chickeeboom Handcrafted silver jewelry

Dowdy Studios T-shirt wagon

D.P.C.
Handmade women’s clothing

F is for Frank
Cast pewter jewelry and accessories

Freckled Chicken Handmade girl’s skirts, pillows and backpacks

Gotta Have-Its!
Hand knitted baby and adult hats

Handwoven by Tauntie
Hand knitted baby and adult hats

The Green Piano Handmade pillows and home accessories

Groovi Babi
Tie-dye potato-stamped onesies

David Anthony Harman
Photographs

Patti Haskins Handmade stuffed animals

Hip Hazel Hoops Hula Hoops

Kuchera Designs Custom furniture

La Alicia Recycled paper products

Metah Designs
Jewelry

Neke Designs Jewelry

Thomas O’Kelley
Adirondack chairs and furniture

Old Bike Guys
Vintage bicycles

One Fish Two Fish Vases and ceramics

Pig Dog Glass
Fused Glass Jewelry

Purple Ranch Lavender Farm Lavender body products, candles and tea bags

Red Ranger Ray Guns Recycled ray guns

Regal Cottage Eco-friendly toys and gifts

Shed Print Studio Original prints on recycled paper and fabric

Shirt Girls T-shirts, onesies and totebags

Sophy Sam Photographs

St. Barnibus Episcopal Church
Jewelry

Sunstone
Jewelry

Toomasooba T-shirts and prints

Trained Eye Studios Wood and metal furniture

Two Clay Hands Ceramics

Vintage Dreamz Accessories made from vintage jewelry

Vintage Loving Mama
Aprons and handcrafted items

Virtuous Designs
Handmade aprons and sock monkeys

Waggin’ Tail Treats Homemade dog treats

Wipe-n-Wear
Handmade aprons and accessories

Yum Scents Handmade soaps and body products

Chad Fitzgerald claims he and his partner, Edward Navejas, owners of The Cake Guys in Duncanville, are just normal guys. But that is about to change. Since Fitzgerald returned from his appearance on Next Great Baker, the two have opened a second location on Oak Lawn across the street from Pappadeaux. He seems a little anxious when he tells me others have warned him of the potential transformation that could take place once the show airs. He’s nostalgic about the days he baked cakes in his own garage and is excited, and perhaps, a little uneasy about what the future will hold. It is uncertain if he will welcome fame or retreat from it.

That’s the thing about Fitzgerald, a native Texan dubbed as the “nicest guy on the show” by Buddy Valastro, the Cake Boss himself. At first glance, you kind of think you have him figured out. Until he throws you for a loop. He is a great baker but he is a former math teacher—his full-time job until recently. His voice softens as he fondly reminisces about his grandmother who laid the foundation for his love of baking. He briefly mentions his “wild days.” Probed a little further, he says very matter-of-factly that he was referring to his days in drag. He goes on to elaborate, and you realize just exactly who you are speaking to: a former Miss Texas At-Large and a former Miss USA At-Large. And yes, he achieved these titles all while teaching junior high and baking on the side.

In 1996, when Chad added a little wig and makeup to his regiment, he felt pretty. Then it dawned on him—there is power in beauty. Unlike the protagonist in The Picture of Dorian Gray, whose beauty was his ultimate demise, Fitzgerald discovered how beautiful he was. He was humbled by it. “Drag is an attention seeking activity, and I am lucky that I was able to take that attention and make it positive rather than resort to what else it could get me—like drugs,” Fitzgerald says. “It gave me confidence, and it made me like and appreciate Chad more than ever.”

Nearly 15 years later, the Next Great Baker contestant does not need the wig and the makeup to like himself.  He does, however, create enchanting beauty in his cakes, many of which are obviously influenced by his past. His confidence has allowed him to conquer other pursuits, such as being a Next Great Baker contestant.

Just like the ingredients in his cake recipes, he did not skimp on his audition videos. The producers for Next Great Baker got the full-throttle Chad Fitzgerald that he is proud to be. Once they fell in love with what they saw, Fitzgerald made certain that he was not going to act like a “flame or a stupid person.” As if reciting a mantra, he says “I am not a gay person who happens to be a baker. I am a baker and a partner, and one part of me is gay.”  The producers respected that.

“The cast experience was the hardest thing I’ve ever done,” Fitzgerald says, “Everything was completely raw. It puts you and all of your knowledge and skills to the test. Every. Single. Day.”

During the taping of the show, Fitzgerald threw up several times a week, lost 18 pounds, and worked 16 hours a day. “But I didn’t give up at the worst times because I would think of everyone who was working hard at home because I am not there,” Fitzgerald  said. He wants Dallas to know about the goodness of The Cake Guys, not just Chad Fitzgerald.

The Cake Guys are talented, and can do cakes like those you see on TV, including the 2,000-pound Transformer cake, and the life-size sculpture of Buddy Valastro’s wife. But Fitzgerald understands not everyone can afford those cakes. “Just because you have a low budget doesn’t mean you have to have an ugly cake,” he says. He offers the Sweet Inspiration packages to accommodate brides after the economy tanked.

However, despite the stagnant economy, fancy cakes are in demand. Fitzgerald says shows like Next Great Baker have introduced invigorating cake techniques and contributed to their hype. Now fondant, made popular by the Cake Boss and Martha Stewart (who Fitzgerald calls the Queen of Cake), has never been so in vogue. Fitzgerald, who Buddy calls a “cake superstar” in one of the elimination rounds, can master the art and technique of fondant and fancy cakes like those seen on Next Great Baker.

Fondant cake.

Fondant cake.

So what can be expected on this season of Next Great Baker? There will be plenty of contests, challenges, “horrible Jersey brides” who made Fitzgerald miss the “wonderful, friendly, and realistic Texas brides,” famous people, and of course, the Cake Boss himself, who Fitzgerald says taught him skills he could not have learned otherwise. “Buddy is really tough,” he says. “He expected the very best of us, and when we didn’t give our best, he let us know. One day you are on the top of the list and the next day you are crap,” he says after conveying his deep reverence for Valastro.

The show airs tonight, and it is bound to bring in popularity and fame for the Dallas baker. Stop by The Cake Guys from 3-5PM for $2 cake-by-the-slice happy hour at the Duncanville location. Dallas location happy hour details TBA.  Next Great Baker debuts tonight at 8PM CST on TLC, and Chad Fitzgerald would like to invite everyone to the debut party at Magnolia Hotel at 7PM.

Désir Bakery inside 99 Ranch Market.

Whenever I go grocery shopping in 99 Ranch Market with my mom, I consider buying one of those ridiculous child safety harnesses that some parents use to rein in their little ones. Except mine would be a reverse leash: daughter prevents mother from her crazy tendencies to buy enough pastries from a small Taiwanese bakery inside 99 Ranch Market to feed all the children in Africa.

But who can blame her? Even I can’t help swooning once I’m standing inside Désir Bakery, surrounded by the aroma of sweet and salty breads.

A young pastry chef named Jessica told me that people come again and again because “it reminds them of the bakeries in Taiwan” and they always fall in love with the generous portions for a small amount of change. How much can five dollars buy you at La Madeleine’s bakery? A barely-breakfast of drip coffee and one mini tart. At Désir, those greens can land you a paprika hot dog ($1.19), giant “cup cake” ($1.09 for a cup cake not in the traditional American sense), a Taiwanese pineapple cake ($1.49), and a cup of house coffee ($0.99). That’s what I call a breakfast of champions.

Jump for more.

When 99 Ranch Market, a transplant chain from the Golden State, first opened its Plano doors during the summer heat of 2010, my mother called me in D.C. to announce the big news and has since made it a ritual to go every three weekends. We routinely stop at the bakery section first where we lay low like stealthy predators, waiting for one of the pastry chefs to hold a tray of popular, right-out-of-the-oven cup cakes and yell, “FRESH BREAD!!!!” so we can quickly grab a couple before swarms of Asian ladies steal these hot goodies.

Désir's Number 1 seller, the ugly cup cake.

At first glance, this cup cake is nothing special. It’s really just a starch and flour mixture that looks even uglier than those giant plush microbes some geeks like to give as gifts. Heck, most sugar-overdosed folks will wonder why something so bland is the best seller at Désir. But to Asians who prefer the hint of sweetness rather than the overwhelming taste of sugar, it’s perfect for the palates of Taiwanese immigrants like my mother who hug this warm bread and remember what it’s like to live on the other side of the Pacific Ocean.

Portuguese egg tarts (custard-filled egg tart).

Jennifer Tsao, Marketing Director of 99 Ranch Market, claims that Désir’s pastries are made with “unbleached flour and real butter with no artificial colors, flavors, or preservatives” – a statement I seriously question since the taro plants I’ve seen in pictures aren’t the same bright purple color I found inside their cheese puff taro bun ($1.19). Still, it’s hard to hold it against Désir when this flaky pastry (comes with cheese and pork sung filling too) sings joyful songs inside my satisfied belly before I even make it back home. Some customers like to finish their treats while they’re in the check out line. Others—exercising slightly more self-control—wait until they’re safely in the car to drive with one hand and use the other to stuff their faces with bread. My mother and I tend to fall in the latter camp.

If your taste buds aren’t shy, try the teriyaki bun for $1.19 even if it doesn’t taste anything like teriyaki; each bun has a surprise fish ball inside with a salty-sweet combo covering the top. For the sweet-toothed, go for the Portuguese egg tarts ($1.25) that have a crème brûlée-like consistency and custard filling. Individually-wrapped green tea red bean mochi cakes ($2.49 each) and pineapple cakes ($1.49 each) make the best gifts and stocking stuffers, in case you’re inclined to think ahead.

Red bean mochi bun (sesame seeds, red bean filling).

Plan to visit during the weekend when hot bread is constantly pulled from the oven and Asians practice their Speedy Gonzales moves. Before you know it, ten pairs of hands will snatch up an entire batch and you will be gazing into the depths of a very empty tray, my friend. I share all these secrets because I want you guys to eat well, but I must warn you: if you would like to remain (or become) friends with this intern, don’t you dare hog the bread and crowd up my bakery. I will hunt you down.

Address:
131 W Spring Creek Pkwy Plano, TX 75023
(972) 943-8999