Around the turn of the millennium, Fabien Goury and Yasmine Bohsali opened Main Street Bistro as a simple shop where neighbors could stop in for a cup of coffee and a chocolate-filled croissant. Popularity came quickly, and soon the bakery had expanded into a full-fledged bistro and added two more locations, including a Richardson outpost with a greenery-framed patio. The current owners, the Marshi family, took over in 2007. To American ears today, the word bistro might conjure up a decidedly upscale eatery, but in their menu, the Marshi family say they’re reaching back to an older sense of the term: a low-key place serving “flavorful home-style fare of generous portions accompanied by modest wines.” Three meals a day, they blend French tradition with Southwestern favorites, clasping hand-formed Angus burgers in brioche rolls, pairing crab-stuffed salmon with Southwest-style corn, and placing quiche Lorraine on the breakfast menu alongside migas and eggs benedict. A full bar completes the bistro experience with a variety of beverage choices.
Different culinary traditions approach sweets differently, whether augmenting the natural sweetness of fruits by dusting them with sugar to make a tart or creating the rich creaminess of a slice of cheesecake from scratch. When the owners of La Rosette began compiling recipes for their bakery, they didn’t want to focus on just one of these indulgent categories, but instead chose to incorporate the best flavors from Hispanic, American, and European dessert traditions. The result is a mix of cakes, petit fours, and pastries. La Rosette's bakers present creamy forkfuls of tres leches strawberry mousse cake or their Oreo-filled bon bons—which are even more decadent than Oreo-filled Oreos. They can also create classics for customer shindigs, carefully baking a family’s holiday pumpkin pie or birthday cake—the latter they offer in more than 20 flavors.
The chefs manning Fadia?s Deli & Bakery's spice-filled kitchen pack classic Lebanese flavors into freshly made phyllo wrappings, creating sweet bites and savory pies alongside a slate of pita-welcoming dips for their convenient take-out service. All of the shop?s sandwiches, baked goods, and deli items contain no preservatives, allowing the rich aromas of dates and honey, creamy tahini, and spicy shawarma sauces to take the spotlight like Where?s Waldo at a lab-coat fashion show.
Wake up to a taste of the city that never sleeps because it's too busy making the most delicious subs and bagels in the world. Today's Groupon to Carmen's Bagel Cafe and Italian Deli gets you $20 worth of authentic, New York–style bagels, LaVazza Italian coffees, pastries soups, subs, homemade sandwiches, paninis, and more for just $10.Click here to discuss Groupon the Cat.
Jeri Kopecky baked her first cake with her mother in the kitchen of her family's home in Ennis, a city south of Dallas. Batter wasn't the only thing transformed by the heat of that oven, and after years of helping her mother decorate cakes for friends and neighbors, Jeri took it upon herself to make her passion her career. In 1998, she bought a cake shop, expanded its size to 4000 square feet, and leapt into business for herself. One short year later, her own daughter Kelli joined her in the baking business, and the pair now whip up multilayer bridal cakes and creative birthday cakes for their ever-growing neighborhood. Cake Carousel's ample kitchens also provide a venue for eager students to come and learn the decorating techniques that have twice been passed from mother to daughter. Basic classes teach everything from leveling batter to simple frosting-piping techniques, and students in advanced sessions sculpt complex sculptures out of fondant or learn the elements of design behind a cookie bouquet. Several instructors aid Jeri and Kelli in keeping their year-round calendar of classes running. Occasional guest and celebrity sugar artists—such as Lauren Kitchens, various Food Network chefs, or a peanut-flavored fondant sculpture of George Washington Carver—supplement the lineup with classes in their particular specialties. The candy and cookie store also offers supplies for cake, candy-making, and cookies such as gelatin, isomalt, fondant, and gum-paste.
Sugarless deLite keeps calories at a premium with its stock of low-carb, gluten- and sugar-free treats, a service that earned the shop recognition from the Dallas Observer as the Best Place to Satisfy Your Sweet Tooth without the Guilt in 2009. Now in its twenty-third year, and having served more than one million customers, Sugarless deLite adjusts to busy schedules as seamlessly as it does to special diets, remaining open 362 days per year and only closing on certain federally observed holidays such as Thanksgiving, Christmas, and Abe Vigoda's birthday. In addition to hand preparing baked goods from scratch using fresh ingredients everyday, the store lines its shelves with a bevy of other diet-friendly goods, including zero-calorie salad dressings, breakfast cereals, Walden Farms fruit butters, and more than 100 sugar-free candies.