It seems that just about everyone has wound themselves into a tight tizzy over spiral croissants.
Ever since the original “Supreme” was launched in New York City at Lafayette Grand Cafe & Bakery, the lines have grown legendary for the tightly coiled laminated pastries that have a hidden filling and a fanciful drizzle of glaze on top.
So, it’s no surprise that when Campbell’s Marvel Cake started turning out a similar version called the “Spiral Croissant,” it started drawing fans near and wide, with queues the norm.
I’m happy to report, though, when I took a chance last Tuesday and showed up five minutes before the bakery opened at 10 a.m., there was no line at all. Hallelujah!
The book is by Josh Ku and Trigg Brown, co-founders of the wildly popular Win Son and Win Son Bakery, both in Brooklyn, with an assist from noted Brooklyn food writer Cathy Erway who’s the author of “The Food of Taiwan” (Houghton Mifflin Harcourt, 2015).
Brown, who had cooked at New York City’s Craft and Upland had a Taiwanese American mentor, Pei Jen Chang early in his career. He teamed with best friend Josh Ku, a former property and construction manager whose parents grew up in southern Taiwan, to open the restaurant. It is named for the sweater manufacturing company, Winsome, which Ku’s grandfather started in Taiwan. Its name roughly translates from Chinese to “success and abundance of profit.”
It proved prophetic given the throngs now flocking nonstop to both Win Son and Win Son Bakery.
After all this merciless rain — including the destruction it has wrought even as it’s vanquished our years-long drought — it’s a relief to experience some sunshine, isn’t it?
Yet even on the dreariest, gloomiest day, there’s an ideal way to brighten things up majorly.
Just bake this “Lemon Espresso Pie” that dazzles and delights with a burst of bright sunny citrus in its thick, pudding-like filling, as well as in its crowning layer of velvety lemon curd.
The recipe is the cover star of the cookbook, “Justice of the Pies” (Clarkson Potter, 2022), of which I received a review copy.
The cookbook is by By Maya-Camille Broussard, chef-owner of the Justice of the Pies bakery in Chicago and member of the deaf and hard of hearing community.
Established 9 years ago, this is a social mission-based bakery that proudly started the “I Knead Love Workshop,” which provides elementary-aged kids from lower-income communities instruction on nutrition and basic cooking.
For months, I’d heard inklings about just how fabulous the Petaluma Italian bakery, Stellina Pronto, was. Then, when a good friend, whose pastry bar is as high as mine, raved about it, I knew I had to make a beeline a couple weeks ago when I was in Sonona Wine Country.
All you need do is look for the line out the door to find it, as there almost always is one.
It’s no wonder, because this bakery, which opened last summer, is first-rate.
That’s no surprise when you realize it was opened by Chef Christian Caiazzo and his wife, Katrina Fried, who owned the highly regarded Osteria Stellina in Point Reyes Station until its closure in August 2020.
The glass cases are filled with all manner of sweet, buttery treats, most of them sweet, but with a surprisingly wide variety of savory ones, too. Look for pizza to make its debut in the future, too.