Bakery

Pie Challenge # 2: Peach Pie

Now that's a Peach Pie
Of course it is from scratch.  Now I did mess up the pie crust layout, but the flavor was not affected.  That teaches me not to leave my balls of dough sitting out!  Whoops!  Better next time.  Oh I love my Gramma's pie crust and I will never alter it's recipe for anyone or anything.  No matter who tells me what I should do instead...FORGET IT!  Gramma's pie crust is GRAMMA's pie crust.  I love Gramma and I love her pies.  Hehe.

 Bon Apetit!
Step 1: Get the real deal ingredients
Mixing up the ingredients for the filling

Gramma best kept secret....butter

Sprinkled with cinnamon

~Angela O'






Pie Challenge #1: Strawberry Pie



This summer I have challenged myself to become a Pie Connoisseur, like my Gramma.  Gramma has always made the best pies in the world.  It is because of my Gramma that I am so picky and hold food to very high standards.  She has magic hands and wrists that make everything so delicious.

One of my favorite past times is making pies with Gramma.  She always let me cut the edge of the pie dough and make cinnamon rolls with the excess dough.  A.K.A. rugelachs which we didn't know what they were until 25 years later!  However, the last time I must have made a pie with Gramma was while I was in high school, I cannot remember for sure.  In two months I will be 30 and yet have never made a pie on my own. So hence my challenge.  I want to be like Gramma! So I am going to make tons and tons of pies this summer.  Starting with my very favorite pie, a midwestern favorite: Strawberry Pie.

A true Strawberry Pie does not have odd things in it like pudding or cake, it is a real fruit pie.  No pre-made gels are added to it.  It uses only fresh, handmade piecrust not store-purchased crust.  And for all of the Texans out there we are going to set the record straight...the crap that HEB call's strawberry pie at Mother's Day is NOT Strawberry Pie!!

I made this yesterday on the Summer Solstice.  A perfect remembrance to all those Junes that Gramma, Paw-Paw, and I would sit eating Strawberry Pie at the kitchen table in Illinois.



Gramma got me my first rolling pin

Gramma always let me poke the holes in the pie dough.  My favorite task.



Getting ready to spread the cool whip


xoxo hugs and quiches,

~ Angela O'

A sneak peak at our pie dough cinnamon rolls


My Day With A French Pastry Chef




One bleak and foggy January Sunday I decided it was finally time to wake up at the crack of dawn, okay well dawn hadn't even broke yet.  It was 5:00 am when I sleepily rustled out of bed only a few weeks ago just so that I could leave the house by 5:30 am to witness french pastry art in the making.  I arrived 4 minutes early and already a french-born Austinite in a chef's coat was rolling out pastry dough with seriously rhythmic sway.  How he performed such edible magic every morning I could not tell you.   

 Since September 2012, I've intended to premiere this one-on-one pastry post but a few details had to be worked out as it was my first interview session.  Ever.  So I do apologize for my crazy videographing.  I now understand why journalists bring along a crew.  In the meantime, John and I spent many Saturday mornings trekking up to the Barton Creek Farmer's Market to enjoy our favorite danishes.  The number one danish in our book and the one we introduced to our many friends, Allison Kate Lemp and Tracy Cook was the ever spectacular Spinach & Gruyere pastry.  Ridiculously delicious.  One bite into this mouthful of heaven and I instantly knew that I had to incorporate this pastry chef into my life whether it was with weekly trips to his bakery or with catered brunches for various events.   Just to embark upon ten minutes of what it could be to sit on a Parisian patio meant that it had to be shared with everyone.  And in what better American city than Austin to have a one-hand-held dish with spinach and gruyere, where you are free be yourself in whatever style you choose.  Heck we have a clothing optional park and beach for those who don't know.  Now that is some French inspiration.



I was very fortunate to spend time with Chef Loic at Cinnamon's Bakery.  I have studied french language, have french in my heritage and like many other stateside ladies my heart melts the moment the word's Eiffel Tower, Arc de Triomphe, croissant, or macaron is mentioned.  So when I got the invitation to wake up super early I jumped on it.  Why not witness the magic of pastries filled with mushrooms, pumpkin, almond, and chocolat?! Oh and I can't forget the Texas favorite the Big Pig, his twist on the Czech kolache. 
"French Pig.  Born with class." ~ Chef Loic Duchesne

 It was nice to hear that the Chef appreciates the logic I live by.  I say bring on the creme and butter everyday.  My Take:  I wholeheartedly believe that the main reason many people in the United States suffer from obesity and such chronic illnesses is due to all of the preservatives and fillers they consume every single day.  I like more simple foods with less ingredients which is why I enjoy hand-making my dishes such as the Alfredo sauce to top my pasta.  I prefer the true and fresh flavors of food commonly practiced in European methods instead of the overabundance of the sugars and fillers that many american restaurants and bakeries use today.  I was thrilled to hear the chef's take on it.

Pictured below is a sweet special he has introduced for Valentine's Day.   The heart-shaped, rose flavored, pale pink macarons are served in a handcrafted white chocolate shell.  I got the honor to try one...and they really do taste like roses.  They were so good that I am craving one as I write this.   Many of you know that I am picky to the extreme when it comes to anything flavored, and these rose macarons surpassed my judgement.  




. . . and this is what became of one young french child who was on summer break with nothing to do many decades ago.  Him and his mom looked through the newspaper classifieds and found a pastry apprenticeship so he wouldn't sit around the house bored.



One week before I headed to the bakery for my scheduled one-on-one time Austin360 produced an article about Chef Loic.  They provided a good look into his background as a pastry chef.  You can check out the link below.

 http://www.austin360.com/news/entertainment/dining/french-pastry-chef-thinks-beyond-dessert-trends-at/nTyDS/

cinnamonsbakery.com
UPDATE ON 1/1/2014
Very unfortunate news reached my ears in December 2013 as I took one of my dearest friends to the Barton Creek Farmer's Market to enjoy the chef's pastries.  Chef Loic was struck with sudden illness in October 2013 and immediately passed away.

Made-to-Order Breads & Baked Goods from Angela O'

Thanks to the Texas revising the Texas Cottage Food Law late last year I am now able to sell my foods.  Of course it is not legal to sell anything that must be refrigerated so my famous gourmet holiday cheese ball, pies and other confections are out of the equation but I am happy to offer my other goodies!!

Some of the baked goods I offer are:

Pumpkin Bread
Pumpkin Bundt
Zucchini Bread
Vanilla-Zucchini Bread
Banana Nut Bread
Banana Chocolate Chip Bread
Irish Soda Bread
Cookie Varieties & More

Loaves typically run between $5.00 to $6.75 depending on the variety


The law only requires that the food must be for sale at my home so in order for this to be followed one of the three options must be chosen by my customer my customer.  1) My customer can choose to visit my home and place the order, 2) My customer may choose to visit my home and pay for the order, or 3) My customer may choose to pick up the order from my home.

Just comment or send me an email if you are interested.  
angelam.omahony@gmail.com

Quack's 43rd Street Bakery

My husband and I frequented this bakery quite a bit this summer.  Tucked away in the historic Hyde Park district of Austin, Texas it is one of those secret delights.  Quack's 43rd Street Bakery serves until midnight and very well maybe the only one, at least the only one that I have come across.  The shop is always full of the young and young-at-heart visiting their friends, sorting themselves by writing their thoughts, or perhaps studying for what tomorrow may bring.  Quack's  which is owned by Art Silver was the very first coffeehouse in Austin and was originally located on the Drag next to the University of Texas.

My favorite thing about Quack's 43rd Street Bakery is that all of their pastries, muffins, confections, pies, and cakes actually taste wonderful.  When I say wonderful it is high mark for food since my pallet is extremely picky.  My friends and family privately know me as a food critic.  The majority of cupcakeries, bakeries, and dessert foodie trucks around here I strongly dislike as they cater to the American's preference of too much sugar and not enough flavor.  This bakery has more of the European hand by not overpowering the taste with an overload of sugar.  They bake goods fresh for you every single day.

If you do decide to make a late night of it then check out the glass case just right of the cash register.  There is always a surprise waiting as only that case carries pastries that are buy one get one free after 6:30pm.  You can never predict what you will end up with but you can be sure it will be delicious.  One night on a whim I chose the Apple Danish, now I am hooked.  I have never been one for a danish prior to this bakery.  Try heating it for 10 seconds, it will melt in your mouth.


However the very first crumb I ever tasted from this bakery was the Mint Ganache Chocolate Cake.  It was this cake that determined that it was okay to pick up a bakery dessert for guests whom you are entertaining at your home.  No longer did I feel the pressure of having to hand make the desserts if I wanted something delicious to share for at a dinner party.  

 


You may decide to stop in if your hungry for a more sturdier meal and something to wash it down.  Quack's carry a small assortment of sandwiches, salads and such that invite the carnivore, vegetarian or vegan in you.  Of course they accommodate the Austinites who need TopoChico bottle to swig from.

I will admit that I am somewhat partial to a place that makes anything French.  Check out these adorable French shortbread and sugar cookies.  So inexpensive I might add.






 My priority list of goodies to try next time I visit has already too many for one day.  They include the beautiful Key Lime pie and the Peanut Butter Fudge cake.






Want more information?  Try them for yourself. 

www.quacksbakery.com



By the way I absolutely love their contrasting walls and vintage furniture.

 411 E. 43rd St.
Austin, TX 78751