A Tale of Two Ice Creameries in Litchfield County, Connecticut

Not long ago, I went to Litchfield County, Connecticut. I had two extremely different ice cream experiences there--let me tell you about them.

First, I visited a place called Arethusa Dairy. It had been recommended by a dude who worked at a clothing store nearby. The clothing store was slightly uppity and lacked rainbow or sparkle clothing, so I did not buy anything. But I was thankful for the ice cream tip. 

So, a spy venture to the nearby dairy, where they make the ice cream using the cream from their own cows (which they may or may not sing to, depending on rumors I heard from people around town). The stark, well-designed interior worried me a little bit at first--I tend to trend toward more homespun type ice cream shoppes. If it's spelled "shoppe" that is a good thing to me. 

The menu is small, but well-chosen: Vanilla, chocolate, Butter Pecan, Maple Walnut, Rum Raisin, Coconut Chip & Mint Chip. I went for the coconut chip. The ice cream was of high quality, but I'd like to warn you to go for a double scoop or a waffle cone, because my single scoop was just that: a single scoop, not packed in, atop a wafer cone. The creamy coconut chip ice cream pleased me greatly: I just wanted more of it.

After my experience at Arethusa, I learned that the dairy is the hobby-lovechild of two Manolo Blahnik (yes, the shoe designer) executives. I don't know if this made the experience more or less interesting. As my friend Phil says, "Dairy is so hot right now". Maybe because it's gluten-free?

Not far away, at Peaches n Cream ice creamery, I got fed. From the moment you enter this charming ice cream shop, you get the feeling that it's been there forever. They have a ton of flavors; after about 15 minutes of analyzing all of them, I decided on the cashew cream. But wait, there's more: I topped it with caramel sauce.

Wow, what a good decision my flavor combo was. The rich, nutty ice cream "scoop" was quite generous, and it was full of cashews, lightly salty against the sweet cream. The caramel sauce was somewhat crack-like, making me wonder if I could buy a cup of it just to drink by itself. 

Peaches N Cream also makes ice cream sandwiches to order, so you could, for instance, say "give me an ice cream sandwich filled with maple walnut ice cream"...and they will do it right before your eyes.

It's probably pretty obvious that out of the two spots, I personally found Peaches n Cream to have a little more personality and soul. That having been said, both spots made a mean scoop of ice cream--if you're trying to decide between visiting one or the other, you've got to carefully consider what you're looking for in your ice cream experience. 

If you're looking for a farm-to-table experience complete with deliciously fresh ice cream, with sleek, well-designed surroundings, and are not afraid of a line, hit up hot-spot Arethusa. 

If you are more into kitsch and quantity and not-fancy but still very good ice cream, hit up Peaches n Cream.

Or, better yet, hit 'em both up and let me know what you think. Delicious research!

Arethusa Dairy, 822 Bantam Road, Bantam CT; online here.

Peaches n Cream, 632 Torrington Road, Litchfield CT

Seeking Sweetness: Pretty Sweets at Artisserie, Philadelphia

Near the University of Pennsylvania, there is a bakery called Artisserie Chocolate Cafe. Recently I went there, and while I wouldn't say my socks were knocked off, I thought their pastry work was solid--if you find yourself in the neighborhood, you'll be able to find something tasty.

However, the main reason I'm posting is that I did think it was worthwhile to show you some pictures of their pretty presentation. See the chocolate-lined cold hot chocolate, above; also, these fun Mondrian-inspired chocolate truffles:

So if you're in the 'hood, check them out--they have a variety of pastries and baked goods, too!

Artisserie Chocolate Cafe, 3421 Walnut St, Philadelphia, PA 19104. Online here. 

CakeSpy Undercover: Corina Bakery, Tacoma WA

CakeSpy Note: This is a guest post from Cake Gumshoe Roxanne. View more of her work at roxannecooke.com!

Corina Bakery, located between Tacoma’s Theater and Stadium districts, offers a wide assortment of baked goods for a variety of dietary restrictions. The bakery recently celebrated its 4-year anniversary. Happy birthday, Corina!

Among Corina’s many goodies: cakes, cheesecakes, pies, cookies and bars, scones, muffins, and savory goods such as quiche. There are also options for vegan, gluten free, soy free, or low sugar diets. You’ll see most of the goodies in the main display case when you walk in, but don’t forget to look around the corner for the refrigerated display, with puddings, cheesecake, quiche, and more.

Corina recently moved to a larger space. The shop’s old location was nice and cozy, but lacked seating space. Now there are plenty of places to sit, with lots of beautiful natural light shining in through big windows. Plus, the bakers get a much bigger kitchen!

Because there are so many different sweet treats at Corina, I’ve sampled something new during each visit and selected my favorites to review.

Valhalla brownie: Corina serves organic, fair-trade coffee from Tacoma-based Valhalla Coffee Co., and one of their most delicious desserts makes fantastic use of it! The brownie is rich, flavorful, and moist, with just a faint taste of rich coffee flavor. Decadent, for sure, so I couldn’t finish it in one sitting (that’s okay—more for later!).

In addition to Valhalla Coffee, Corina serves tea from Mad Hat, an organic, fair-trade tea purveyor in Tacoma. My go-to is the black lavender tea, pictured above with the Valhalla brownie, but there are many others, including decaf and herbal varieties.

Lavender honey cake (pictured top): This is just one of several different types of specialty cakes Corina offers. So far, it’s my favorite. Dried lavender is baked into a vanilla cake, topped with lemon-honey buttercream, and sprinkled with more dried lavender. I couldn’t stop eating this (gigantic) slice, with just the right amount of sweetness.

Pumpkin loaf (vegan): The pumpkin loaf apparently goes really well with coffee, but since I’m not a coffee drinker, I didn’t try it. I did, however, eat the entire mini loaf in one sitting. The pumpkin seeds on top provide a contrasty crunch to the soft, moist bread. All in all, it’s a good, flavorful choice if you’re not in the mood for something as sweet as cake or a brownie.

Peanut butter cookies (gluten free, vegan): I used to avoid peanut butter cookies. They’re always so dry and crunchy! But not these peanut butter cookies. They’re soft, and yummy, and pair perfectly with a glass of milk. They’re quickly becoming my favorite Corina item.

This is really only a tiny sampling of what Corina has to offer. For prices, bakery hours, and a detailed menu, check out Corina’s website. Or, even better, stop by for a cookie and a cup of tea before catching an indie flick at the Grand Cinema next door!

Corina Bakery, 602 Fawcett Avenue, Tacoma, 253-627-5070; online here.

Baked Good of the Day: Chocolate Chocolate Chocolate Cupcake, Sugarush, Red Bank NJ

Decisions, decisions. Do you need a cupcake...or, do you need to stuff your face with at least five types of chocolate?

How about both?

You can satisfy both of these desires in one compact form by way of this mega-chocolate cupcake at Sugarush (tagline: "a Sweet Experience") in Red Bank, NJ (also home of Jay and Silent Bob). They provide this magical service wherein they will mix and match their frosting and cake flavors to create a unique taste experience just for you, and on a recent trip, I chose to experience CHOCOLATE. 

I did this by doing the following:

1. First, I chose the chocolate cake.
2. I then asked them to fill it with chocolate (thanks!).
3. Next, I requested that they top it with triple chocolate fudge frosting (thanks again!).
4. And finally, when offered a drizzle of chocolate and chocolate chips on top...well, I think you can guess what I said.

The next step was basically chocolate awesome overload. You know how sometimes such a hit of chocolatey goodness will make you feel all warm and fuzzy inside, and like taking a little nap and cuddling in the sunlight afterward? This was that sort of experience. Don't pretend you don't know what I mean.

And believe it or not, the entire thing only cost less than $4. I forget the exact amount, but it was very reasonable considering all of the bells and whistles I got. 

Experience this magic yourself: visit Sugarush in Red Bank at 37 E. Front Street, Red Bank, NJ. Online here.

CakeSpy Undercover: Easy Tiger, Austin TX

Easy, Tiger. It's time to talk about beer, baked goods, and how both intersect so beautifully in Austin, Texas.

At a place called Easy Tiger.

I heard about this place from Katie, who I met in Austin while vending at the Renegade Craft Fair. I think Katie is pretty rad. And she knows my friend Jeff, who once ate a butter duck in Orlando!

Well, Easy Tiger is a very special place. It's gorgeously appointed, kind of hipster-chic, almost like it could be as comfortable in Portland, OR as it was in Austin, on a block populated by more bars than bakeries. It has an enormous, and beautiful, outdoor beer garden, the perfect place to enjoy a pint (or a pastry, or both) on a summer evening. It's really a great place to hang out. But now, it's time to talk pastry.

They have a great variety of pastries, mostly flaky, all delicious. They also have a wall of bread.

But what did I sample?

The Danish Krans. The portion was very generous, something like 1/6 of the ring. The crackly pastry exterior, glazed with what seemed like apricot glaze, which kept it delightfully fresh-tasting even though it was nearly 10pm at the time of acquisition, gave way to a creamy almond interior, which was extremely generous (no air pocket on top! all filling all the time!); overall, the pastry managed to remain interesting bite after bite; it didn't become boring in spite of the size of the serving (which was devoured, btw). Overall, a satisfying, filling, and delicious experience. It made this Spy so curious to return and try the cherry-lime danish, which was highly recommended by the barista (the self-described "Best Barista in Austin...after 7pm". 

My overall thoughts? Go to Easy Tiger. You won't regret it.

Easy Tiger, online here. Austin, TX.

CakeSpy Undercover: Cannoli from Isgo Pasticceria, Philadelphia

Recently, I went to a place called Isgro Pasticceria in Philadelphia to try the cannoli.

Now, there's good reason to go to this Italian bakery to sample cannoli. First off, they've been doing this since 1904, and the cannoli is seen as their signature item. Second, theirs are "the best". How can I tell this? Well, they have a big sign on the window that says so, and their website is bestcannoli.com. I like that moxie!

But how are they? I picked up three to see.

Of interest: their cannoli were pre-filled, not filled to order. I will be honest, I did not ask what the reason was. I know that for some bakeries, they go through them so fast that they don't need to fill to order. 

First was the classic cannoli. Man, was this thing good. The shell was crispy, the filling filled the whole shell (I despise it when there's a gap in the center!), and the flavor of the filling was fantastic. It was less sweet than some cannolis I have tried, and even almost slightly crumbly--it really was ricotta-esque, not over-sugared, but creamy enough to hold together until it got into your mouth, where it disintegrated into a creamy crumbly oblivion of deliciousness, speckled with chocolate morsels. 

Next was the vanilla mousse cannoli. It looked very promising, and the flavor was good--but the texture of the lighter mousse against the shell just didn't work. I think that the key to a good cannoli is the balance of flavor, texture, and a nice heft - so this one, while clearly well made, just did not do it for me. And yes, this is colored by my personal preference for a classic cannoli.

The chocolate mousse-filled cannoli was a bit better, texturewise: while again, the lightness of the mousse threw me off, this one had the ends coated in chocolate, and when a bite was taken of the filling, shell, and chocolate dipped section, it made for a nice combination. Once again, great flavor on all aspects.

Overall, I vote that you make Isgro a destination when you're in Philadelphia--it's quite near the main drag of the famous Italian Market, and if you love cannoli, you will enjoy trying their variety to see how they stack up. In my opinion, I found the classic to be a slightly different, but very excellent, specimen of cannoli. So my advice is to be sure to try the classic first! 

Isgro Pasticceria, 1009 Christian Street, Philadelphia; online here.

CakeSpy Undercover: Philly Cupcake Company, Philadelphia

Recently, I went to a place called Philly Cupcake Company. They are a bakery specializing in...well, cupcakes. Duh. Well, they do have a few other sweets too--brownies, cookies, chocolate covered marshmallows and nutter butters, and some homemade dog treats too. They're not new--they've been there for about 3 years--but this was my first time visiting.

And I was there for the cupcakes.

When you walk in, after encountering the store's slightly creepy mascot, you encounter a line of hutches which contain the cupcakes. There's a little velvet rope and you point at what you want and the employees fetch it for you. When there is a line, it strikes me that this could be irritating, but on the day I went, there wasn't a line. 

The menu at Philly Cupcake is eclectic. They have two tiers of cupcakes: "classic" and "fancy". The classics include basic flavors such as vanilla, chocolate, red velvet, etc., and are $3. The fancy ones are a little more tricked-out (vanilla caramel cupcakes with twix bars; banana cupcakes with banana buttercream and a layer of white chocolate ganache, for example). 

I decided to start out with the basics, and went for vanilla and red velvet. Kind of the cupcake litmus test. The employee was very friendly and gave specific instructions (don't refrigerate or the cake will dry out; enjoy fresh, carry the bag in such a way so your cupcakes don't get mashed, etc). They packed the cupcakes in to-go containers, which is a nice touch.

I must say: overall, I was very impressed. The vanilla cupcake was moist and flecked with vanilla bean; the flavor was not showy but just a very good, simple vanilla. 

But the Red Velvet--I've got to say, it was standout as very good. The cocoa flavor was evident; the cake was extremely moist and rich in flavor, and the cream cheese was delightfully tangy. A fellow taster said the cream cheese frosting was a bit heavy, but I personally thought it was just right. I mean, do you really want your cream cheese frosting to be light and airy? Not me, friend.

Philly Cupcake makes a very nice cupcake--simple and unfussy, but with care taken and nice details (sparkles and pretty decorations on the vanilla; a simple but clean design on the Red Velvet). A nice showing, and I can't wait to return. 

Philly Cupcake Company, 1132 Chestnut Street, Philadelphia; online here.

Pastry Profiles: Hazelnut Cake, Swiss Haus Bakery, Philadelphia

We are now going to discuss the experience of eating the Swiss Haus's signature sweet, "The Original Hazelnut Cake".

This is a very special cake, for a few reasons.

First, it's the bakery's signature dessert. As they beautifully put it on their website, 

Ok, here is the deal. This cake is what the entire Swiss Haus Bakery fuss is all about. This century old recipe that was brought over from Europe to Philadelphia over 85 years ago. It has three layers of hazelnut sponge cake filled with vanilla butter cream, covered in Swiss Chocolate Shavings.

Upon my first visit, I was assured that this was the thing to get--a recipe that hasn't changed for over 80 years, because it doesn't need to. It's just that good. Well, that fascinated me. Especially because the flavor combination (not to mention that it has sponge cake, which I consider a featherweight of the dessert world) might not have been my first choice had it not been suggested.

The cake is offered in a few sizes: small bites for about $3 (maybe a little more or less--lay off me, I was concerned with the cake), and larger cakes for larger prices. 

So what is this cake like? It's a nostalgic and highly pleasant sweet--especially enjoyable when you've heard the tale of how long the cake has been made (it always tastes better with a backstory, doesn't it?). Airy and sophisticated, the light sponge cake was deliciously coated with a light whipped frosting on all sides. While a little more chocolate couldn't have hurt, it's clear to see why the bakery has been making it for 80 years without pause. If you find yourself in the area, do yourself a favor and grab a taste of history.

35 S. 19th Street, Philadelphia; online here.

Sweet Mouthful: Chocolate Bouchon from Garces Trading Co., Philadelphia

What does "Bouchon" mean?

Well, I suppose it depends on how you want to look at it. For instance, if you're a fan of fancy Ho-Hos, you might instantly think of the bakery adjoining the restaurant entitled Bouchon.

If you're still up to date with your high school French, you might say it means "a cork or stopper" as in, "Où est le bouchon pour cette carafe?"

If you like to eat French pastries, you'll know it as a bite-sized, generally quite rich, little mouthful of a treat.

And if you've ever been to Garces Trading Company in Philadelphia, you know that even further, the literal translation is "a small bite of something chocolate that I wish I could eat my weight in". 

Garce's Trading Company is a restaurant, it's true, but they have a highly respectable pastry case. Here's a peek.

But the first item tried by the Spy was the Bouchon. It was chocolatey. It was gooey in the middle. It was dark and sweet and the type of sweet that sticks to the roof of your mouth and teeth. Chocolate, yes!

It is worth seeking out. If you are in Philadelphia, go to Garces Trading Company, and proceed to the pastry counter. You won't regret it.

Garces Trading Company, 1111 Locust Street, Philadelphia; online here.

Hello, Gelato: Anthony's Chocolate House, Philadelphia

Have you ever visited the Italian Market in Philadelphia?

Well, if not, it's a magical place.

There's pasta, there's cheese, there are vegetable stands, there are spice markets, meat markets, fruit stalls, ravioli specialists, and...there are even some sweets.

Surprisingly, sweets aren't a huge presence in the market (I know, I know) but there are some sweet treats to be found. Today's discovery? Gelato at Anthony's Chocolate House. 

At Anthony's, which has been around since, there are several items of note.

First, they offer at-home cannoli kits. YES!

Next, they offer an array of homespun chocolate treats, including chocolate covered apples, chocolate covered figs, chocolate covered pizzelles (non-chocolate coated too, but why bother??), chocolate-covered chips, and other treats including torrone, pignoli cookies, and...back to the gelato.

Anthony's gelato is a more icy variety, which reminded me of milk ices that I'd enjoy by the Jersey shore growing up. While one wouldn't call it luxuriantly rich and creamy, it's highly satisfying on a hot day (which it was in Philadelphia on the day in question!), milky and icy and sweet. The butterscotch flavor was like a more mature version of the yellow butterscotch discs that I seek out in candy dishes, and definitely satisfied a nostalgic craving.

If you're looking for aforementioned dreamy and luxuriant style, this may not be your stop, but definitely worth a try as you stroll the historic and bustling market.

Anthony's Chocolate House, 915 S. 9th Street, Philadelphia; online here.

CakeSpy Undercover: Scoop de Ville, Philadelphia

I'd like to take you on a brief virtual journey to Scoop de Ville in Philadelphia. 

Located in the center city area, not far from Rittenhouse Square, it's painted with very bright ice cream cones all over. Maybe just-this-side of garish, but in a pleasant way. Dessert should never be a halfhearted experience, after all.

Here's the interior (photo from the Scoop de Ville facebook page):After you walk in, you'll ogle at bright and sparkly stuff on the walls for a few minutes; then you'll make your way to the menu. It is a large menu.

After looking through the mind-boggling menu of delicious ice cream (they get their ice cream from Bassett's), it's time to settle on the flavors you'd like to go with. For me, the answer was clear: butterscotch vanilla.

After you choose a flavor, if you'd like something mixed in, they will take your ice cream, and your topping...and drill it into submission with this machine.

What happens in the machine (other than the fun aspect of "We're playing with ice cream machinery!") is that it makes your topping and ice cream into a delicious soft-serve slurry.

Having chosen the Butterscotch Vanilla flavor, I hit up the staff for a mix-in suggestion. We decided (by committee) that chocolate covered pretzels would be a fine complement. 

The pretzels were pulverized in the machine, and lent a little chocolate studded saltiness to the dreamy ice cream. I think we made a very good decision indeed. I can't wait to return and try more exotic combinations from their combination menu--for instance, the "Abbey Road" (Vanilla ice cream or yogurt, Oreo, Golden Grahams, Nutella and Marshmallow Fluff on top) or perhaps the "Banana Bread" (Maple walnut ice cream or yogurt blended with oatmeal raisin cookie dough and bananas).

Scoop de Ville, 1734 Chestnut Street, Philadelphia; online here.

CakeSpy Undercover: Whipped Bakeshop, Philadelphia

The other day, I was getting my bangs trimmed at a haircutting place in Philadelphia, and I asked the stylist if she had any foodie recommendations in town.

She started naming restaurants and bars she liked. Now, I like bars, don't get me wrong--but I prefer bar cookies, if you know what I mean. So after a while, I said, "how about bakeries?".

"Oh," she said. "There's a great one nearby, it's called Whipped Cream or something."

"Whipped Bakeshop?!?" I asked. She looked at me sort of funny.

"I thought you wanted suggestions from me." she said, flatly.

Well, maybe I didn't make a new hairdresser friend, but I did get re-acquainted with a bakery whose work I admire. After having interviewed owner Zoe a few years ago, I was happy to finally have a chance to visit myself. They've received accolades such as "Best Cupcake in Philly"--so I was pretty excited to see for myself.

And guess what happened when I went in: I was greeted by Ryan of Ryan's Baking Blog, who works there, who recognized me! Sweet! 

The retail case is small (most of the real estate at the bakery is a work space where they make custom cakes) but alluring--they have mostly cupcakes but a few other items, including brownies, cookies, and "Cake Cups" as pictured above.

After a brief consultation with both employees, I was assured that the Lemon was a standout flavor; to be friendly, I picked up a vanilla cupcake for a friend. It had a Peep on top.

Shortly after exiting the premises I stuffed said lemon cupcake into my mouth. I paused to take a picture (top of the post) so you could see how there was a sweet surprise under the buttercream: a dollop of lemon curd!

This was a sunshine stuffed cupcake if I've ever tasted one: a buttery cake stuffed with zingy lemon curd, and topped with a modest amound of decadently rich buttercream. The frosting was none too sweet--the meringue buttercream is incredibly silky, and the richness of it worked very nicely with the tart lemon filling. The sweetness of the coarse sugar on top was a nice little bit of sweetness to balance the butter-tart thing going on with the frosting and curd, and it added a nice little texture contrast too.

I personally did not get a taste of the Vanilla cupcake, but was assured (after my companion had eaten it in approximately 2.5 bites) that it was "really, really good"--once again, not an over-sweet cupcake, but a more sophisticated treat, rich in vanilla flavor, and "definitely not the cheap stuff". 

Moreover, we were quite impressed with these cupcakes. It was wonderful to see a cupcake shop that offers such a carefully crafted, thoughtful product win "best cupcakes"--there is no schtick going on here. It's refreshing--just good sweet stuff.

My only regret about my visit is that I didn't pick up another half dozen cupcakes for later. 

Whipped Bakeshop, 636 Belgrade Street ; online here.

Butter Makes it Better: Philadelphia Butter Cake

Probably, you already love Philadelphia Butter Cake. I mean, the title includes the words "butter" and "cake", so pretty much no matter where it's from, it's going to be lovable, right? In my opinion, we owe Philadelphia bigtime for giving us (and by "us" I mean, like, everyone in the world) the gift of this cake.

But, you may be wondering, what exactly is it?

Judging by the picture and the name, you might be tempted to think that Philadelphia Butter Cake, a rich, buttery cake with a gooey center, which served in bar form, is similar to Gooey Butter Cake, a St. Louis specialty. But you're not quite right: while they have some similar characteristics, I'd call them more "cousins" than "twins". 

Likewise, you wouldn't want to confuse it with a simple "Butter Cake", or to expect a buttery yellow cake to be your result--there is really no frosting necessary with the Philadelphia version, and if you baked it expecting a layer cake, you'd be disappointed for sure. 

But let's go back to the Gooey Butter Cake. If you already know what that is, you have an idea of what you'd be up against with the Philadelphia Butter Cake. But the important differences? As I see it,

A. There is yeast in the "crust" part of the cake.

B. There is no cream cheese in the soft and gooey middle section; it is made of butter, more butter, a bit of flour, sugar, eggs, milk, and flavorings. 

C. The top forms a lightly soft crusty texture, which I found more pronounced than with a Gooey Butter Cake. 

The cake is sometimes referred to as "German Butter Cake", which leads me to believe that it is probably an American adaptation of a German cake, adapted in the new world to reflect the ingredients available.

The Philadelphia Butter Cake pictured in this post was obtained at the Flying Monkey Patisserie in the famed Reading Terminal Market, where, when ordering, I said "I'll have the buddah cake. Buddah". You know, to be funny. 

The cake was very, very good. It's so rich that it makes you want to cry, and has a touch of saltiness which complements the sweet, that makes you want to keep eating more and more. Their version had a more shortbread-y crust, so it may not be completely traditional, but it was totally tasty. I want more right now, in fact.

They also carry the cake at Town Crier Bakery and Bredenbeck's (I have tried this version, and it's very good). I also hear there's a fantastic version at Haegle's, which is famous for the stuff.

Here's a great blog post featuring a recipe for Philadelphia Butter Cake, including a step by step tutorial.

Cakewalk: A Day of Cake Eating With Molly Allen and Joy the Baker

Last week, something incredible happened.

I got to eat a ton of cake.

But unlike most days that I eat a ton of cake, on one very special day (March 17, in fact) I got to eat cake all day with Molly Allen, who runs the website CakeFYI.com and is a contributor for Best Friends for Frosting, and with Joy the Baker, overall Big Important Foodie Person and a sweet fan of CakeSpy Shop. She had won an all expenses paid trip to Seattle after the "So You Wanna be a CakeSpy?" contest!

It was a contest to support my amazing book.

Now, I should say thanks in advance to Molly because some of the photos below are hers. Thanks!

I had solicted some suggestions for where to take Molly, but I also had a few favorites in mind--especially considering that she is a fan of red velvet cake.

I can sense that you're getting bored of all of these words and starting to wonder where the cake is, so why don't I tell you what we ate now, ok?

First, since it was St. Patrick's day, we stopped at Nielsen's Bakery in Queen Anne. This little gem is the home of the snitter, fine cinnamon rolls, and most notably, something called the Potato. As Molly put it, "A sweet potato. A pastry puff filled with custard and whip cream, then topped with marzipan and cocoa powder." NOM!

Next, we hit up Pinkabella Cupcakes in Queen Anne. This store has gone through some management changes (it used to be Wink Cupcakes) but it had been highly suggested by a Sasquatch Staffer as a great place for Red Velvet. I took a moment to ask Molly what makes a great red velvet cake:

Oh, and I should assure you: of course we brought our magical ponies.

The Pinkabella cake was highly respectable: a great cake-crumb, moist and flavorful, and a surprisingly light frosting--though I like a thicker and weightier frosting personally, the flavor was very good.

Next, I took her to Trophy Cupcakes. After all, Molly clearly needed a Neapolitan cupcake after her winning recipe, and it's overall a magical place to visit. So we got a few flavors, including the Neapolitan and a "green velvet", the St. Patrick's day version of Red Velvet.

I should also tell you, we brought our ponies here.

As usual, Trophy was delicious. If you've never been there, I have a question: what's wrong with you? 

They were super-sweet at Trophy, and knowing that Molly and I would be hanging out with Joy the Baker soon, they sent us on our way with a cupcake for her, too! AND some to share with the guests. Thanks, Trophy!

Next, we went over to Ballard and picked up some gelato at D'ambrosio. This time, I tried the caramel-fig and the nougat. It did not disappoint--this place is awesome.

Next, we made a quick drive-by at Bakery Nouveau, where the floors are paved in butter and the walls are made of sugar. Not really, but I hope that gave you the idea that this palace of pastry is stuffed with delicious. We got a few sweets including a croissant, and cheated a bit and got some savories too. But we had to get going quick, because it was time for...Joy The Baker!

Joy was passing through town on book tour and stopped at CakeSpy Shop. It was packed--naturally! Here we are together, looking cute. Hey, how'd they get so tall?OK. So after hanging out at the signing for a while, we headed up to our final destination for the day of the pastry: Cupcake Royale. Also made of magic, we picked up a Tiramisu, Red Velvet, and Lemon Pistachio. Yum.

And, you might be wondering: how awesome are we? About this awesome:

At this point, we declared "oink oink" and gave up for the day - but oh, what a MAGICAL day it was.

So, as you may have noticed, Molly tasted a lot of Red Velvet on this glorious, sugar-filled day. At the end of the day, she said that she had a favorite. Can you guess what it was, based on the pictures above? Here's a quick roundup of tasting notes:

Red Velvet Tasting

• Pinkabella: A standout cake, a lighter than expected but very good frosting.
• Trophy: A delicate cocoa flavor, lovely frosting, cute decorations.
• Cupcake Royale: A firmer and less moist cake style, decadent and denser frosting.

If you've been to these shops, which is your favorite? I'll do another post to let you know which one she chose in the next day or two!

Gelat-O-Clock: La Copa Loca, San Francisco

Recently, while visiting SpySis in San Francisco (where she manages a fashion boutique), I had a craving for ice cream. This happens often.

Now, I really wanted to visit Mr. and Mrs. Miscellaneous, which had been suggested by Anita Chu.

But when we got there, they had the saddest sign up: "SOLD OUT". What?!?

So, we did a quick search on where to find frozen sweets, FAST, and what came up was La Copa Loca, a gelato place in the Mission. I love gelato, so this was very acceptable. 

Now, I should tell you that the selection of flavors was beautiful--surprisingly thorough for a small space, including Extra Virgin Olive Oil, Panna Cotta, Mexican chocolate, chestnut, and more.

I got a combo of deliciousness: French vanilla bean, and pumpkin (a special that day).

The French vanilla was a standout, lightly eggy and very rich, incredibly creamy in that "it-is-gonna-coat-your-mouth-but-that's-a-good-thing-because-you-don't-want-the-flavor-to-end" sort of way. The pumpkin gelato was sweetly spiced and acted as a beautiful complement to the rich vanilla--together, the two flavors were almost like eating the beating heart of pumpkin pie in frozen form, and man, was that a nice experience.

Sadly, while SpySis's dog, Hamilton, was eager to be SpyDog, he did not get any gelato. Maybe he'll talk to me again one day.

La Copa Loca Gelato, 3150 22nd street, San Francisco, CA 94110; find La Copa Loca on Facebook here.

CakeSpy Undercover: Metropolitan Bakery, Philadelphia

Photo: Metropolitan Bakery facebook pageI have a big, sweet, carbohydratey crush on Philadelphia's Metropolitan Bakery. Why, you ask?

Well. There are a few reasons.

First off, they make wonderful bread. This is important. But sometimes, when a bakery excels at baking bread, their sweet treats seem secondary. And I get it--bread is their "thing". But very happily, Metropolitan Bakery doesn't fall into this category.

First, I will address their sticky buns. Like, whoa. Nice and yeasty, but with a pleasing amount of gooey filling, these buns are generously bathed in a caramelly coating and topped with pecans, making for a decadently delicious breakfast treat. I heated mine a little bit, and it sort of tasted like heaven. Really. I think I heard the "Dream Weaver" music playing.

Next, I will address their lemon bars. Now, by appearances only, the lemon bars are fairly average. I don't mean this as an insult. All that I am saying is, how could you know that this unassuming bar holds such a treasure of flavors? Assertively--nearly puckeringly--lemon, these cool and tart bars are anchored by a rich, buttery shortbread crust. Please, let me have another.

Next, I will talk for a moment about their raspberry crumb bars. Once again, not saccharine sweet, and beautifully finished off which a slightly salty, very buttery brown sugar crumb topping. I can see how one could even convince oneself that it's vaguely healthy. 

Speaking of vaguely healthy, they also offer something called a Millet Muffin. Now, in general, such a title would not entice me--but wrapped in liner paper that made them look like little flowers, I was intrigued. And I was assured by the counter lady that they were very, very good. "Are they healthy?" I asked. And she said, "Well, not really". That's all I needed--"I'll take it!" I said. And you know what? These muffins are very good. The millet adds a nice, nutty flavor and a wonderfully crunchy flavor which doesn't fall into "crack yo' teeth" territory--but the muffin base is deliciously dense and buttery. I call it a winner. 

And because this stuff contributes to the overall bakery experience, I should say that as an artistic person, their logo, which is inspired by the Paris Metro, pleases me greatly. 

Their menu is pretty extensive, featuring cakes, cookies, Frenchie-stuff like caneles and macarons, and tarts. And everything I have sampled has been quite good. What I am getting at here is: go to this bakery.

Metropolitan Bakery has a few locations in the Philadelphia area; find out more about them on their website.

CakeSpy Undercover: Tiffany's Bakery, Philadelphia

For this assignment, I went undercover--and underground--to visit Tiffany's Bakery.

This is an unexpected spot to find delicious treats--for one thing, it is in the basement level of an urban shopping mall. In the food court. It's flanked by places like McDonalds and Auntie Anne's--not exactly where you'd expect to find a scratch-baked, totally awesome bakery.

My trip was doubly delightful in that it was the spot suggested by my friend Margaret, a brilliant editor at Quirk Books. It's amazing, she promised. I didn't need to be told twice.

I was glad it had been suggested, because purely based on looks, the the bakery might not get you right away: the shelving and lighting are fairly generic and utilitarian.

But the crowd surrounding the sweet-smelling bakery is your first indication that you've reached an unexpected goldmine of deliciousness. And clearly they've got a loyal following: they've been baking up sweets for 33 years now!

And because we never do anything halfway, we got not one but about a half-dozen of their sweet treats, including a sticky bun, a cookie, a red velvet cupcake, a mini cherry cheese danish, and a "George Washington Slice", a sort of spicy brownie-gingerbread type bar. 

And you know what? Everything was very, very good. Standouts for me were the cherry danish and sticky bun, which were lightly yeasty, not too sweet, but pleasingly decadent on both counts. Also very strong was the cookie, which was spicy and flavorful. I personally did not try the cupcake but was assured it was a good specimen. The chewy "George Washington Bar" was like a chewy spice cake meets brownie--interesting, a little different, and I think it would make a great companion to eggnog around the holidays. 

I learned that Tiffany's is known and highly regarded for their generous slices of Strawberry Short Cake - making that my #1 pick for my next visit.

Another nice thing about Tiffany's is that they offer many of their items in two sizes, which I estimated to be "small-medium" and "very large".  The smaller size is perfect for mixing and matching or if you're serving a crew at a brunch or event. Or, you know, if you want to try six pastries in one sitting and convince yourself it's ok because they're "mini".

The final word? Visiting Tiffany's is an adventure, you'll have plenty of good people watching, and the pastries are worth a visit.

Tiffany's Bakery, 9th and Market, Gallery Mall Food Court; online here.

Cake Byte: Girl Scout Cookie-Inspired Cupcakes at Trophy Cupcakes

Trophy Cupcakes are made of awesome this month, as proven by their March newsletter:

Governor Gregoire declared 2012 The Year of the Girl. Yesterday, March 9,  we celebrated International Women's Day, and next Monday, March 12 we're celebrating Girl Scouts 100th Anniversary! In true Trophy Cupcakes and Party fashion, we've created a limited edition "Scout" cupcake series; each delicious cupcake is inspired by our favorite Girl Scout Cookies! 

Here are the flavors, in their words:

Dark Chocolate Peanut Butter – our Valhrona chocolate cake set atop a chocolate cookie crust, filled with peanut butter buttercream, dipped in dark chocolaty ganache, and topped with a sprinkling of fleur de sel and peanuts – is an ode to Tagalongs.

Samoas – Valhrona chocolate cake, filled with caramel cream, and topped with coconut buttercream, toasted coconut, and a drizzle of house-made caramel sauce – pays homage to the caramelly, deliciousness that are Samoas. 

Thin Mint - our dark, chocolate cookie crust cupcake, filled with mint buttercream, dipped in dark chocolate ganache, and topped with a cute, green buttercream leaf.

These "Scout" cakes are perfect for every Girl Scout celebration! Pick them up at any of the four Trophy Cupcakes and Party shops from March 12-18! Locations here. For everyday updates, check them out at facebook.com/trophy.cupcakes and Twitter at @trophycupcakes for delivery specials! To schedule a Trophy Mobile cupcake delivery, please call 206.632.7020! 

Sweet Discovery: A Magical Afternoon in Philadelphia

Image: Tartes facebook pageGuess what? I had a totally magical afternoon Philadelphia. Want to know more? OK.

First off, let's talk about Wedge + Fig. It is a cafe where they have sandwiches and salads and stuff, but even more importantly, they make all their own baked goods. Yeah! And their pastry chef is the former owner of Flying Monkey Patisserie.

I was taken there by my friend Julie, a Philadelphia resident who was eager to show off some of the sweet spots in town. I was more than happy to be shown around!

We shared a chocolate cream tart, which was that perfect balance of light and decadent which makes such a tart so delightful. Since you ask, yes, I did eat it simultaneously with a sandwich. I like to alternate bites of sweet and savory. Totally normal, right?

Looking around the adorable cafe, one of the first things I noticed was the artwork on the wall, by Mike Geno--an artist who shows at CakeSpy Shop! "I know this artist!" I said. It made me happy. I actually own one of his originals: a Thiebaudesque oil painting on wood panel of doughnuts having a conversation. It is a highly valued possession.

And then, a few minutes later, a fellow came in and started fussing around with the artwork on the wall. As it turned out, it was Mike Geno himself! And so, I got to meet an artist whose work I have long admired and who I have worked with, but our relationship had been long-distance til now. He was just as delightful as his artwork, and he talked about his thoughts on Flying Monkey Patisserie (you may know it as purveyor of the Pumpple, and also a maker of my grandma's new favorite treat, Philadelphia Butter Cake) with me. I love talking bakeries. 

After lunch, Julie and I walked down the street to the cutest bakery, possibly ever: Tartes. It's a little pink building with a walk-up bakery window, and it smells sort of like what I imagine heaven would smell like when you walk up to the window.

We got a lavender pound cake and some macaroons. When I asked the lady at the counter if they had any specialties, she said in a perfect deadpan, "The Tarts." Hey, was she getting smart with me or what?

But sticking to the important facts, the cookies and the cake were delicious, and I can't wait to make a return trip for one of their--wait for it--tarts.

Places mentioned: Wedge + Fig, Flying Monkey Patisserie, Tartes.

CakeSpy Undercover: Sweets at Coal Creek Coffee, Laramie WY

Funny thing about crossing the country by automobile: sometimes, it is really hard to find good coffee.

And when I say "it's hard to find good coffee" I mean that sometimes you find yourself praying to the coffee gods to just send you a Starbucks. Please. 

But happily, while passing through Laramie, Wyoming, I had a sweet discovery which satisfied my caffeine needs as well as my sugary desires: Coal Creek Coffee. 

A coffee roaster with a few retail locations, Coal Creek not only has rich, bold coffee, but a delicious selection of sweet treats.

One of the standouts? The Raspberry pie, which was on the menu during the Valentine's day week. The berries were tart, not overly-sweetened, and bursting with flavor. The crust was the perfect rich, buttery, flaky complement, sturdy but not overwhelming. It was an exceedingly pleasant pie. I'd warrant a guess it would be even better with whipped cream or ice cream, but these toppings aren't especially friendly for traveling, so I suppose I will just have to dream about that.

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Also in their bakery case? A variety of brownies, cookies, other pies, and bars. These cookies in particular seemed interesting:

For more information, visit the Coal Creek Coffee website!