Named Best Bakery 2010 by San Joaquin Magazine, M&W Dutch American Bakery uses tried-and-true European recipes to bake up a mixed bag of delectable cakes, cookies, and other treats. Take home a dozen of M&W’s wholesome cookies ($4–$5) in flavors such as Florentine, chocolate chip, and soft, chewy oatmeal. Loaves ($2–$3.50) of sourdough, wheat, french, and challah bread spring from the oven perfectly roasted and ready to be consumed by a hungry breadivarian. The bakery also offers danishes ($1.25), croissants ($1.50), and a plethora of other meticulously crafted pastries. M&W even whips up a variety of lunchtime bites, with specialties such as jagtwurst ($3.50) and sauerkraut-covered pastrami ($3.50) to feed the German national polka orchestra when it plays impromptu shows in your backyard.
To the eye, Macaronage Macarons is a chic bakery where a highly pigmented rainbow of treats pops against white cases. To the tongue, it's the site of sophisticated pastry technique. And to those with gluten-free diets, it's a welcome destination on the city's culinary landscape: a bakery where every single macaron, tart, cake, and brownie packs zero grams of the offending protein.
Folks who are allergic to imaginative flavors or edible artistry, however, may want to steer clear of the French dessert, which counts pink champagne, red velvet, salted caramel, mango, and matcha berry among its colorful incarnations. In the summer months, baked goods are joined by snow fluff, which owners describe as a shaved ice / ice cream hybrid made with condensed milk.
When it comes to cakes, there's virtually nothing Fizz Bakery can't do. For proof, just look at the bakers' past creations: foxes, owls, sneakers, polka dots, and even a chainsaw have all been crafted out of delicious cake and icing?and that's not even taking the bakery's elegant wedding cakes (think sugar-spun flowers and satiny fondant ribbons) into account. Of course, the bakery puts just as much time into the crafting of smaller sweets and savories as well. The menu here includes bite-size delights such as cake pops and cupcakes, along with pies, muffins, custom-designed cookies, and even pizzas.
Caramel-dipped apples rolled in peanuts, red velvet cake bites, and chocolate-dipped organic strawberries are just a few of the treats to be found at Just Like Nanny's Dessert & Confections. Owner Marlena Mitchell handcrafts each recipe with passion and skill she inherited from her grandmother, an avid baker.
The aroma of fresh croissants, cookies, breakfast wraps, and deli sandwiches fills Panne Levain's air, drawing in droves of hungry patrons and baked goods' lovers. Guests begin their day with a hearty ham-and-egg bagel or break fast at high noon with a grilled pastrami or roast-beef dip sandwich. Twin glass display cases shield the bakery's bounty from dry air and the clammy hands of hungry ghosts, while showing off a lineup of colorful fruit-topped cakes, poppy-seed bagels, and pies.
At first it seemed like the only people who would ever hear about Patrick Caldwell's pies were his friends and family. Using a recipe born in North Carolina and passed down from his mother, he'd craft his specialty white-sweet-potato pie for every family gathering. But it was his mother-in-law who gave him the final push to turn his pie-making hobby into a full-time endeavor. Using the family recipe as a blueprint, Patrick began to tweak the formula to make it perfect, aging his white sweet potatoes in a wine cellar for nine months to enhance their natural sweetness and cure them of their fear of the dark. Before long, Patrick's Famous Pies were in high demand at area farmer's markets, where he still sells them today alongside other specialties like sweet-potato bread and peach cobbler.