bake - December 2014 - 6

news bites
Eastern European
bakery to open in
Buffalo
An Eastern European-style baker has
bought a building on Allen Street in
Buffalo, NY, and plans to open limited
hours there in January, according to
the Buffalo News.
Barbara Keating is the baker behind
Sweet Temptations du Jour, which is
taking over 220 Allen St. Her husband
Michael is a partner. They bought the
building and are renovating it into
workspace and a retail store.
"I'm an Eastern European baker, and
some of the things I make will be
different than anybody sells," said
Keating, who is Croatian and Polish.
One such item is an apple strudel in
hand-thrown phyllo-style pastry she
makes to order.
When the Allen Street location opens,
hopefully in January, it won't have
the long hours of a traditional retail
bakery, she said. It'll be commuter
hours for fresh baked bread and
strudel, and probably doughnuts.
Depending how walk-in business
does at the Allen Street location,
said Keating, Sweet Temptations
could expand its hours.
Houston's Glazed
to introduce "rodeo
donut"
Glazed the doughnut café, specializing
in imaginative pastries, has opened
in the shadow of Houston's Medical
Center. Among its offerings are bacontopped,
maple-glazed treats and
lemon- poppy-seed donuts. Glazed
is open 24 hours a day.
06 < DEC 2014 | bakemag.com
According to Eater.com, Glazed the
doughnut cafe has revealed a new
flavor: a barbecue donut (aka rodeo
donut), featuring a large helping of
brisket smothered in barbecue sauce
and caramelized onions on top of
a honey butter glazed donut. The
tentatively named donut and other
rodeo specials will be available once
the Houston Livestock & Rodeo Show
season begins in February.
"We are in a very awkward space, but
we created strategic seating so that
people can actually feel comfortable
to come in there, sit down, have a
kolache, or if they need to study, we
have high-speed Wi-Fi, it's free for our
customers, of course, and restrooms
and all that good stuff so you can
create an environment that is conducive
to actually sit down, relax and
stay there for a while."
Melange Bakery to
join gourmet food
halls at Newark
airport
United Airlines and OTG Management
have unveiled a collaboration of chefs
and designers, along with leadingedge
electronic payment technology,
that will create an unmatched travel
experience at the airline's hub at
Newark Liberty International Airport.
United had selected OTG to transform
the shopping and dining experience in
Terminal C at Newark Liberty, with a
$120 million project funded by OTG.
Food halls are being reinvented as
a global bazaar of exciting culinary
choices, with chefs hand- pulling
fresh noodles at Kaedama, Shoushin
Yanaura's ramen bar; authentic
Mexican street fare at Alex Stupak's
Taqa Taqueria; Nonna's Meatball Cafe
by Amanda Freitag; and hand-crafted
treats at Jacques Torres' Melange
Bakery.
Internationally and regionally
acclaimed chefs-including four with
Michelin stars-are creating restaurant
concepts that will make the terminal
itself a destination for travelers.
Saison, a classic French bistro by Alain
Ducasse; Vesper Tavern, a gastropubstyle
tavern by Paul Liebrandt; Riviera
offering French country fare by Alex
Guarnaschelli; Mario Carbone lending
his take on classic Italian with an
Italian steakhouse; and Josh Capon's
SRF Bar, featuring a surf bar and sushi
oasis with a fresh catch every day are
among the inspired dining offerings.
Farmer Boys brings
back bread bowls
Farmer Boys announces the return of
bread bowls at all Farmer Boys locations.
For a limited time, guests can
choose from the New Broccoli Cheese
soup, Clam Chowder, or made-fromscratch
chili.
"We are excited to bring back this
guest favorite for the seventh year.
Bread bowls capture our brand
essence by providing a delectable and
hearty product made using the highest
quality ingredients," said Kristy Foster,
Farmer Boys' director of R&D and
Purchasing.
Farmer Boys bread bowls are made
with La Brea Bakery half-pound
country white sourdough rounds -
free of additives and preservatives.
The mildly tart sourdough "bowls" pair
perfectly with Farmer Boys' Boston
Clam Chowder, the new Broccoli
Cheddar soup and famous meaty chili.
http://www.Eater.com http://www.bakemag.com
bake - December 2014

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