Slashfood

Magnolia Bakery Owners Sue Over Greek Cupcake Shop

Jessie Cacciola — Fri, 25 Mar 2011 13:00:00 EST

Carrie Bradshaw's favorite bakery has found itself in the middle of its own melodrama. The owners of Magnolia Bakery, the Manhattan cupcake shop made famous by Sex & the City, are suing one of its founders, Jennifer Appel, for opening an illegal branch in Athens, Greece, reports Daily Mail UK.

The charges in the suit are a little bit hazy, but first, some history: Magnolia first opened its now-iconic doors in Manhattan in 1996 with Appel and Allysa Torey as co-owners, but Appel sold her share in 1999 and set up a competing shop: the Buttercup Bake Shop. In 2007, Steve and Tyra Abrams bought the rights to Magnolia and expanded its locations (you can now find Magnolia outposts in L.A. and Dubai -- yes, Dubai).

The lawsuit comes courtesy of the Abrams' -- they claim Appel allegedly shared business secrets and recipes with Greek socialite Nicole Kotovos in order to open their own branch in Greece last year. But Appel denies the charges. In fact, she's counter-suing.

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Cupcakes Take a Shine to Whiskey

Kristine Hansen — Tue, 15 Feb 2011 16:00:00 EST

Filed under: Food News, Bakeries

Photo: fiveinchpixie, Flickr

Grown-up cupcakes are the best. And it doesn't get any more adult than a tiny cake spiked with whiskey. A handful of cupcake cafés around the country are celebrating St. Patrick's Day early this year by folding Irish whiskey into the batter or the frosting.

Here's where to find these delicious whiskey cupcakes:

-"Irish Coffee" at Sweets Bakeshop in St. Paul, Minnesota: Espresso ganache is tucked inside the chocolate cupcake, which is iced with Irish-whiskey buttercream and toasted hazelnuts.

-"Irish Whiskey" at Flour & Sun Bakery in Pleasantville, New York: Tasting a lot like Irish soda bread, the batter contains raisins and Irish whiskey, and the cupcake is topped with Irish-whiskey buttercream.

-"Irish Cream" at Sonia's Cupcakes in South Florida: These chocolate cupcakes are dunked in Guinness stout and whiskey. (Note that this appears to be delivery only, while the others have a retail presence.)

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Recall Alert: Sally Jackson Cheese

Jessie Cacciola — Tue, 21 Dec 2010 13:00:00 EST

Filed under: Bakeries, Recalls

Photo: Getty Images

The FDA has issued a recall of all Sally Jackson Cheese due to a possible contamination of E. coli. Sally Jackson produces raw cheese from cow's-, goat's- and sheep's milk. These cheeses do not bear a USPC code, as they are wrapped in leaves and tied with twine. The company is based in Oroville, WA but the cheese has been distributed nationwide to restaurants, distributers and retail stores.

As per the FDA: "Customers who have purchased Sally Jackson cheeses are urged to return it to the place of purchase for a full refund. Consumers with questions may contact the company at 509-429-3057, Monday through Friday, between 8:00am and 5:00pm Pacific Time."

Sally Jackson is one of the pioneer women cheesemakers. She had recieved a grant from the Carter Administration in the 1970s to produce her raw cheese on her Okanagan Highlands farm from the raw milk of her pasture-raised livestock. The cheese is then aged for the required 60 days (for raw cheeses) in signature dried chestnut leaves. You'll even find her product at the famed Murray's Cheese Shop, whose owner once referred to Sally as "one of America's great artisans."

Here at Slashfood we believe that's as true today as it's ever been. Ms. Jackson has had a long record of producing fine cheeses safely and we wish her the best in the future.

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Festivus Food: Is There An Official Donut?

Allen Salkin — Mon, 20 Dec 2010 16:00:00 EST

Filed under: Bakeries, Coffee Shops

Photo: Claire Sutton, Flickr

Among my many duties as the world's foremost expert on Festivus is monitoring my website www.festivusbook.com. On the site, all of the many fine points of Festivus are debated, and many grievances are aired.

One point of contention that has raged for years is whether there is an official Festivus donut. Of course a larger question is whether there should be an official Festivus anything. Festivus, of course, is an alternative holiday made famous by an episode of Seinfeld and now celebrated at parties across the country. According to the show, its essential elements are an airing of grievances, feats of strength, and instead of a tree or a menorah, an unadorned aluminum pole is the symbolic object placed in your home. In other words, Festivus, often celebrated on December 23, is a cheap, somewhat bitter holiday that requires no gifts be bought, no tinsel hung and no cards sent.

Over the years, those who throw Festivus parties have added many of their own rituals and foods. There was Festivus wine crafted in Oklahoma, St. Festivus Ale brewed in Baltimore, and, in my book, a recipe for Festivus Ham with Junior Mint and Snapple Glaze (delicious, I assure you.)

All of this stuff is homespun. Since Festivus is a holiday with no intrinsic meaning, made famous by a show about nothing, the very idea of anything being "official" about it offends many Festivus friendly folk. And so when on December 22, 2006, someone with the user name Fifi posted the following, it started a storm: "Declaration by reason, that the Krispy Kreme donut be the donut for all Festivus parties!"

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Choosing Sides for Dessert Wars -- 'Top Chef Just Desserts'

Michael Thomas Hastings — Thu, 28 Oct 2010 11:00:00 EST

Filed under: Television/Film, Bakeries, Celebrities, Chefs

Photo: Kelsey McNeal / Bravo

Let us take a moment to dissect the phenomenon that is Team Go Diva. We're long overdue -- to be frank, we thought it was just a silly name that a trio of pastry chefs would give themselves on Bravo one night, and totally forget by the next.

How foolish we were. For in the world of Top Chef Just Desserts, no action -- however flighty, emotional or throwaway -- is taken lightly. Whether it's borrowing a lemon or two, spilling some whipped cream or admiring Gail Simmons' shoes, these are acts of chefs who take everything very, very seriously.

So if three of them -- namely the bubbly Yigit, the positively twinkling Zac and the grumpy, defensive Heather H. -- decide to christen themselves BFFs because of their shared belief that they are the most fabulous pastry chefs on TV, we won't argue.

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Poach a Fish and Get A Building Permit?

Clare Leschin-Hoar — Fri, 15 Oct 2010 16:00:00 EST

Filed under: Food Politics, Bakeries, News

Photo: crd!, Flickr

We're not sure if the folks in the City of Watsonville, California, were fans of Jamie Oliver's Food Revolution, but we're pretty sure the star-chef would give a high-five to its council members. In a 6-1 vote on Tuesday, members passed a Healthy Eating Options ordinance, requiring all new restaurants (and existing restaurants looking to expand), to offer healthy options on their menus if they want to secure a building permit.

"It's a very attainable requirement," says Marcela Tavantzis, assistant city manager. "We're not trying to dissuade businesses from coming to Wastonville. The threshold is very low, but it's designed to get restaurants to think about their selections."

The ordinance is based on a point system determined by a list of options. Offering whole-grain bread will earn a restaurant one point. Prepare fish, chicken or beef by broiling, baking or poaching? Bingo! Two points. Offer water free of charge to customers? Yup. That's another point. To secure a permit, restaurateurs need a total of six points. Existing restaurants are also encouraged, but not required, to participate. Certificates are given to businesses that earn nine points, while restaurants that reach 13 will be able to proudly display a Golden Carrot Award. (Sounds like hot-dog joints should rethink the new construction in Watsonville.)

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The Christmas Cookie Book - Cookbook of the Day

Eric Diesel — Thu, 18 Dec 2008 09:04:00 EST

Filed under: Raves & Reviews, Cookbook Spotlight, Edible Gifts, Ingredients, Holidays, Bakeries

As she did in the companion volume on candy, Lou Seibert Pappas tackles Christmas sweets with The Christmas Cookie Book. If the rattling of cookie sheets and the shaking of sanding sugar stir the soul (not to mention the batter) of your inner sugar-plum fairy, then you will appreciate this book. As with its companion, the recipe is to lead off with techniques and some delightful Christmas cookie history, along with discussing the fine arts of decorating cookies, packing them for shipping and (my favorite) arranging them on a platter.

Pappas arranges the recipes into four sections: traditional cookies, family favorites, gift cookies and party cookies. Though each section contains standbys, the highlight is Pappas' gift for presenting ideas and recipes not everyone will have heard of. Most of us know that gingerbread (page 28) is traditional at the holidays, but did you know about the traditions of springerle (page 22), peppernuts (page 31), or Viennese bells (page 36)? Sugar cookies (page 40) and spritz (page 42, if you can lay your hands on your cookie press) and are de rigeur for holiday baking, but why not incorporate lemon wafers (page 45) or pepparkakor (page 44)? And whether you celebrate Hanukkah, Christmas, Kwanzaa, the Solstice or just calories, don't forget to put together a tray of coconut-orange macaroons (page 89).

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Pennsylvania ShopRite Declares - No Cake for Hitler!

Bruce Watson — Wed, 17 Dec 2008 18:00:00 EST

Filed under: Food Oddities, Ingredients, Bakeries

Years ago, when I was preparing to propose to my wife, I worked with a goldsmith to design a beautiful engagement ring. However, given that I was popping the question in Poland, I thought it best to also pick up a cheaper ring that, while unique, was a bit less expensive. After all, losing a $100 ring while backpacking through Eastern Europe is tough, but losing one that cost a few thousand dollars would be hard to deal with.

Anyway, I decided on a simple silver ring with an engraved lyric on the outside. Since one of my wife's favorite songsmiths is 50 Cent, I chose one of his more famous lines (and one of her favorites) for the inscription. Unfortunately, Wal-Mart found the quote somewhat obscene, and refused to do the engraving. In fact, when I suggested the inclusion of ampersands, asterisks, and "at" signs in lieu of certain key letters, they (somewhat aggressively) asked me to leave the jewelry area.

With this in mind, I feel a certain kinship with poor Adolf Hitler Campbell, of Hunterdon County, New Jersey. A ShopRite in nearby Easton, Pennsylvania apparently refused to write the young boy's name on top of a cake, stating that the store reserves the right to refuse any inscription that they deem inappropriate. This is, apparently, the Campbells' third unsuccessful attempt to get the ShopRite to make a cake for their son; one time, they also asked to have a swastika included in the design.

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Slashfood Ate (8): Ways to add muscovado sugar to a recipe

Max Shrem — Tue, 09 Dec 2008 17:00:00 EST

Filed under: Slashfood Ate, Ingredients, Bakeries

I have been on a wild sugar kick the past couple of months. It started with demerara sugar. I used this sugar instead of ordinary white sugar or brown sugar, and I was shocked at the difference. The flavor was extraordinarily sweet and syrupy in a way I had never been used to in past culinary endeavors. What makes different sugars unique is how they're processed. For instance, demerara sugar is unrefined sugar coming from pressed sugar cane that's steamed .

Now, I'm on to the next sugar: muscovado. Muscovado is also unrefined but, compared to demerara, it has a more pronounced molasses flavor. Unlike brown sugar which is refined white sugar with molasses added to it, muscovado's brown color and flavor come directly from sugarcane juice. Recently, I have been using muscovado as a replacement for brown sugar. Its exquisite long lingering flavor makes it perfect for other rich flavors when baking ginger bread cookies, chocolate cakes, fudges, and much more.

Below are 8 ways to add muscovado sugar to a recipe next time your baking:

Martha Stewart's muscovado soy biscuits
Muscovado and hazelnut tart with yoghurt sorbet
Butterscotch Pots de Crème
Gingerbread cookies - Substitute the brown sugar with muscovado

Muscovado sugar cookies
Christmas Pudding - I highly recommend making this decadent fruity pudding this holiday season.
Caramelized Nectarines
Pigs' ears - These delicious confections are in the shape of pigs' ears.

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Tate's Bake Shop

Annie Scott — Tue, 04 Nov 2008 20:02:00 EST

Filed under: Ingredients, Holidays, Bakeries

Tate's Bake Shop is a Hamptons-based company who makes cookies, brownies, cakes, and squares.

That's right. Squares. That's how quaint they are.

Inside Kathleen King's adorable yellow and turquoise Victorian-style shop in Southampton, sweet smells, smiling faces, and flowers abound. King grew up on a farm near Southampton and sold cookies from the age of 11 at her family's farm stand.

Tate's Bake Shop has a loyal following across the country. Their secret is in their simplicity. Quality products, nicely packaged, and as my friend Lora says: "By rich people, for rich people."

You can order the delicious cookies and other baked goods online here, for a wonderfully classy host gift or party favor for the holiday season.

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Mother's Cookies are no more

Marisa McClellan — Thu, 09 Oct 2008 11:31:00 EST

Filed under: Food News, Bakeries

(Click the photo to see the Top 5 Best Selling Cookie Brands)

When I think of Mother's Cookies, I immediately slip back into my childhood. I remember Sunday School snack, which often consisted of a tiny cup of grape juice and one or two of those pink and white frosted, animal shaped sugar cookies. During high school, my friends and I would often run to the dirty downtown Safeway for snacks to last us through play rehearsal and often, a bag of Mother's Cookies would return to school with us.

As of this Monday, there will be no more fresh memories of Mother's Cookies. The Oakland, CA-based company abruptly closed their doors and filed for bankruptcy protection, citing the rising costs of fuel and supplies as the reason. A number of people lost their jobs in the closing and the country lost an iconic cookie.

Gallery: Top 5 Selling Cookie Brands

[via Married with Dinner]

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I'll put a spell on you: I finally got to try the Voodoo maple donut!

Bruce Watson — Fri, 26 Sep 2008 15:00:00 EST

Filed under: Food Porn, Feast Your Eyes, Ingredients, Bakeries

A few weeks ago, I wrote a post about Voodoo Donuts' Bacon-Maple Bar. I tried to maintain some level of journalistic integrity, pretending to be ambivalent about the seductive wonder that the mass of sugar, greasy dough, and smoky pork held for me. I claimed a certain level of disgust, even as I frankly admitted my attraction. In many ways, it was like describing my feelings for Courtney Love.

Well, no more. I can no longer pretend to have even the smallest amount of distance from this wonderful agglomeration of fat, sugar, and empty calories. Last night, at a Oregon food showcase, I met the owners of Voodoo donuts and tasted a modified, East-coast version of their Frankenstinian confection. Sad to say, it was absolutely everything that I expected: delicious, seductive, and oh so bad for me.

The NYC Bacon Maple Bar began with a locally-produced basic donut that both my wife and Voodoo Donuts' President assured me was extremely close to the real thing. It was then slathered in a maple frosting, liberally sprinkled with filberts, and given a final dollop of bacon. Simultaneously salty, sweet, crunchy, and fluffy, the finished product was everything that a "pancakes and bacon with tons of maple syrup" man could want. It was heaven.

Unfortunately, the Voodoo Donuts guys are heading back out West shortly, which means that the Bacon Maple Donut and I have had to part ways. Even so, it has given me a reason to contemplate a visit to Portland, Oregon. Now, I just have to wait for airline tickets to come into range...

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The best groom's cake ever

Shayna Glick — Mon, 18 Aug 2008 19:05:00 EST

Filed under: On the Blogs, Ingredients, Bakeries

Having worked in a bakery setting since I was 18, I've seen my share of groom's cakes. Actually, I had never heard of the groom's cake until I started working in a bakery. Most of them are chocolate cake with a golf or foot ball theme. My best friend's groom went with a caramel cake, which was very delicious. This one really takes the cake, though.

The Black Widow Bakery came up with the best groom's cake I've ever seen. There's not even any fru-fru cake to ruin the manliness of it. It's a meat cake. The layers are made up of meat loaf, with a special glaze filling, and mashed potato icing. The decorations were created with that same glaze, which is made from Worcestershire sauce , brown sugar, and ketchup.

All the details are here. I'm pretty amused by this cake. I actually think it's a really neat idea. Have you seen any really great groom's cakes recently?

[via Coldmud]

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Mrs. Field's may be filing for bankruptcy

Shayna Glick — Sat, 16 Aug 2008 11:58:00 EST

Filed under: Business, Bakeries

It appears that right now is not a good time to be in the food business. First Bennigan's closed the majority of their stores and now Mrs. Field's Famous Brand is planning on filing for Chapter 11 bankruptcy protection.

According to Forbes, the cookie maker won't be able to make a scheduled debt payment in September. The company is currently "soliciting votes from creditors for a 'prepackaged' bankruptcy reorganization plan." That means that the people in charge at Mrs. Field's are talking to creditors to see if they'll agree to the company's reorganization plans. So far about two thirds of the creditors have agreed to the prepackaged bankruptcy deal.

For the plan to go through, Mrs. Field's has to file by August 25. It's been forever since I had a Mrs. Field's cookie, and if lots of other consumers are like me, that's probably part of the reason they're heading into bankruptcy. Are Mrs. Field's products good enough to save, or should the company just give it up?

[via Coldmud]

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What would you do if you found rocks in your raisin bread?

Shayna Glick — Thu, 14 Aug 2008 18:00:00 EST

Filed under: Business, Ingredients, Bakeries

Imagine for a moment that you went to a local bakery and got a loaf of your favorite raisin bread. When you get it home you find small rocks are in the mix. Would you accept five bucks as compensation from the bakery?

That's what one customer in Somerville, Massachusetts did. As reported by The Consumerist, Michael Snyder originally asked for five more loaves of the raisin bread, but the bakery offered $5 and he took that. Apparently the raisins were from Chile and used an older production method that makes it easier for debris to get into the raisin supply. The bakery sent back the rest of the raisins.

There has been no talk about any injuries from the rocks, so I assume everyone is fine. I also suppose that things happen and you just need to be able to take things in stride, but five dollars? What would you do in a similar situation?

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Some good tips on storing bread

Shayna Glick — Mon, 11 Aug 2008 17:00:00 EST

Filed under: On the Blogs, Ingredients, Bakeries

If you like bread, chances are that you'd like to stay away from those national brands with lots of preservatives. I know I prefer the artisanal loaves that are free from shelf-extending additives. My problem is that I don't go through bread fast enough and it invariably gets moldy if I get good quality bread. I generally turn to freezing it, and throwing frozen slices into the toaster when I want to eat them.

Wasted Food has posted this article about storing and keeping bread fresher, longer. It's a question and answer session with Paul LaDuca of Zingerman's, a Michigan bakery that does a lot of mail order. He recommends a bread box, and keeping your loaves in a paper bag. According to LaDuca, a plastic bag just draws the moisture from the crumb into the crust, making it soggy.

I was aware of most of these tips, but I have to admit I hadn't thought of using my oven as a bread box. What are your favorite bread storage tips?

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People respond: There are great macarons all over the United States

Max Shrem — Sat, 02 Aug 2008 12:02:00 EST

Filed under: Stores & Shopping, Lists, Food Politics, Bakeries

Last week, I wrote a post asking why I cannot find decent macarons in the United States. Apparently, I'm not looking hard enough. Comments from all over the country revealed people's favorite shops where they buy them. Although I have not yet tried the macarons at all these places, I thought it would be useful to create a U.S. macaron directory.

So far, it looks like most of these places are located in California. Feel free to comment with new shops to add to the directory!

Columbus, Ohio: Becke recommends Pistacia Vera at 541 south third street. Try their salted caramel macarons.

Milwaukee, Wisconsin: Ann suggests that we try the macarons at 316 North Milwaukee St., at Harlequin Bakery.

New York, New York: To think that in my own city I failed to discover Macaron Café which is just around the corner from my mother's office at 161 west 36th street, just off 7th avenue. Thanks Tom Avel for letting us know about this shop. Kat Kinsman enjoyed the macarons from Alain Ducasse's Adour at the St. Regis hotel.

Yountville, California: Although I did not care for Thomas Keller's macarons at Buchon Bakery in NY, Kelly enjoyed them at Keller's Buchon in Yountville at 6534 Washington st.

San Francisco, California: Verena suggests Boulangerie at 2325 Pine Street. Ivan claims that Tartine Bakery at 600 Guerreo St., by 18th street, is the place to buy macarons. Mathew points out another shop located at the Ferry Building Marketplace, shop No. 10 - Miette.

Berkeley, California: Verena also reccomends Masse's Pastries at 1469 Shattuck Ave.

Los Angeles, California: Jon raves about the macarons at Boule located at 408 N. Cienga Blvd and at 413 N. Bedford Drive in Beverly Hills.

Beverly Hills, California: Apart from Boule's Beverly Hills location, you can stroll into Paulette at 9466 Charleville Blvd. If you're not in Beverly Hills, you can order from them online. That's what John did.

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Millet muffins from the Metropolitan Bakery Cookbook

Marisa McClellan — Fri, 01 Aug 2008 10:04:00 EST

Filed under: Bakeries, Books

Several years ago, I spent some time working at a medical school. It was the kind of job where there were lots of morning meetings and at least once a week I found myself trekking to other schools for some planning powwow. One of the few benefits to these meetings were that the host school often served breakfast-y treats. Most of the time it was just an assortment of dough-y bagels or supermarket donuts, but once, someone was feeling generous and picked up muffins from Metropolitan Bakery. And it was at that meeting that I discovered the millet muffin.

These muffins aren't fancy. They are a basic combination of flour, sugar, butter and eggs, but something happens when you add in that toasted millet that transforms those simple ingredients into something amazing. The resulting muffins are nutty and have wholesome feeling, with a nice yielding crunch. Ever since I acquired a copy of the Metropolitan Bakery Cookbook, I've been meaning to try making a batch in my little kitchen (instead of running down to the bakery to satisfy a craving), but until a couple of nights ago, I just hadn't made the time to do it.

Now, knowing that I can make them on my own, they are the only thing I want to eat. Scott agrees (he also made off with the last one this morning). The recipe, which would make a perfect Saturday morning treat, is after the jump.

Continue reading Millet muffins from the Metropolitan Bakery Cookbook

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Why can't I find decent macarons in the United States?

Max Shrem — Mon, 21 Jul 2008 17:03:00 EST

Filed under: Stores & Shopping, Bakeries

Ever since I returned from my school year abroad in Paris, I have been on a quest for delicate luscious creamy macarons. Unfortunately, every time I purchase them in the U.S., I am disappointed.

Why is it so hard to find decent macarons in the United States? The ones at La Maison du Chocolat are not bad. But, they're overwhelmingly chocolatey. Many times, they even taste too greasy.

Yesterday, I went to Thomas Keller's Bouchon Bakery in Manhattan and was jumping up and down with excitement when I saw macarons. They looked just like the ones I had at Ladurée in Paris. Except, when I looked at them closely, I noticed that the layer of cream in the middle was much thicker and heavier. A bite into a macaron from Bouchon Bakery is more like a bite into a heavy creamy delicious cake. Although it tasted quite excellent, it lacked many of the characteristics I love about the macarons I've tasted in Paris, mainly its lightness and slightly crunchy exterior and creamy interior.

Can someone recommend a shop where I can find a decent macaron?

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Cakes so amazing they'd be hard to cut into

Marisa McClellan — Fri, 18 Jul 2008 11:56:00 EST

Filed under: Food Politics, Bakeries

I have a co-worker that has the ability to find some of the most amazing cakes on the internet. Knowing that have an unhealthy obsession with anything edible, he is nice enough to send links to those cakes in my direction on a near-daily basis.

The cake you see above is another creation of Zoe Lukas (the woman who was also responsible for the Robert Indiana cookies, the Battlestar Galactica cake and the patriotic wedding cake). She has was charged with making a sushi-themed cake and so came up with a spiced carrot ginger cake with cream cheese icing. She topped the whole thing with fondant and used it as a "serving platter" for her tasty veggie sushi. Coconut stands in for the rice in the pieces and rolls, and she even made pickled ginger out of colored fondant.

After the jump we've got a cake decorated to look like Tom Selleck, as well as another sculpted to replicate the Millennium Falcon (made by the folks at Charm City Cakes, so you know it has got to be good).

Continue reading Cakes so amazing they'd be hard to cut into

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