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From Our Editors
Baking is a science that requires exact measurements and timing. Perhaps that is why Emeline Bauder, a former environmental chemist, always knew she would return to the kitchen. At Nibbles Cafe, she now combines that precision with an armory of fresh ingredients to forge sweet pastries. Still warm from the oven, scones made with real milk and eggs drop next to teacups, whose delicate shape and bright hues bring to mind a tulip blossom. The bread that encases the café’s sandwiches bakes fragrantly in house, and eyes wander to impressive ranks of cakes. From delicate swirls of batter and frosting, Emeline has drawn forth a reproduction of an Italian castle, a groom’s treasured Jeep, and other elaborate sculptures.
High tea is served on gilt china in the midst of red velvet couches that capture the sensation of lounging in a Victorian salon or sitting on a stuffed trophy fire truck. A gleefully mismatched crew of chairs encircle wrought-iron bistro tables, and the light from the crimson chandelier brings to life the colors of cut flowers and the goldenrod walls.