It all starts with unbleached flour and a recipe?free from trans fats?that's distinguished Alaska Bagel Restaurant since its original founding in 1994. From there, the restaurant's bakers make more than two dozen varieties of their signature item, bagels, which come in flavors such as asiago cheese, pesto, apple cinnamon, and sun-dried tomato.
Those circles of fresh-baked dough are only the beginning, however. Alaska Bagel's team might top them in a walnut-raisin fruit shmear or use the more savory varieties to construct its signature Mt. McKinley bagel sandwich, which layers together cream cheese, avocado, tomato, onion, and sprouts. The chefs can also grill burgers and load plates high with chicken and waffles.
Groupon is a combination of the words group and coupon. Each day, we offer an unbeatable deal on the best of Anchorage: restaurants, spas, sporting events, theater, and more. By promising businesses a minimum number of customers, we get discounts you won't find anywhere else. We call it "collective buying power."
When Jennie Carter excitedly set out to bake a cake celebrating her child's first birthday, it didn't turn out so well. The debacle inspired her to take some cake-decorating classes, and she unearthed a talent that led to the creation of Tiers from Heaven, a one-woman baking business that deals exclusively in special orders for cakes, cupcakes, and cookie cakes from inside a mobile truck. The lineup of more than 30 cupcake flavors includes the Blue Hawaiian, a pineapple-rum cake on which a cherry and a dried pineapple wedge float on a swell of Blue Curacao frosting.
Since overcoming her failed birthday-cake attempt, Jennie's successes range from opening her own food truck to wowing July 4 partygoers with cake pops draped in American-flag designs. She also baked a camouflage-frosted cake to sweeten a soldier's welcome-home festivities, much to the despair of forks that kept losing sight of their target.
Every month at Paris Bakery Cafe, French chefs lay out a six-course tasting dinner, one for each faux pas Ben Franklin averaged when attending Parisian salons. They draw inspiration from France’s diverse culinary hubs, from the fluffy crepes of Saint-Malo to the seafood and piment d’espelette devoured in the coastal city of Biarritz.
Those monthly dinners are the most lavish display of the eatery’s commitment to authentic French cuisine, which chefs enhance with fresh, local seafood and seasonal veggies. Additionally, master pastry chef Antoine Amouret bakes crusty loaves of French bread daily and pipes meringue onto flaky French pastries.