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Bakery

ENTERTAINMENT
August 16, 2012
MUSIC As longtime head of Culver City's adventurous Cryptogramophone label as well as executive director of the still-itinerant Jazz Bakery as it searches for a home, violinist Jeff Gauthier somehow finds time to be an inventive composer as well. Last year's album "Open Source" was one of the year's most captivating recordings with contributions from his longtime collaborators Nels and Alex Cline, and here he brings that music to life with his current "Goatette" that includes Alex Cline on drums and keyboardist David Witham.
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NEWS
August 16, 2012 | By Russ Parsons
Baking is the most punctilious of the culinary arts and Thomas Keller is among the most punctilious of the culinary artists. Put the two together and you might wind up with a cookbook that would make strong cooks quake in fear. Happily, that's not the case with the “Bouchon Bakery” cookbook that's now available for pre-order with a fall publication date. Written by the French Laundry boss and his pastry chef Sebastien Rouxel with help from baker Matthew McDonald (his bread section is definitive)
BUSINESS
August 3, 2012 | By Laura Hautala
A gay couple took their story viral after a Denver-area cake shop turned down their order for a wedding cake last week. Supporters of same-sex marriage have been calling the shop, and protesters plan to gather in front of Masterpiece Cakeshop in Lakewood, Colo., on Saturday. The backlash adds to the emerging food fight over businesses -- such as Chick-fil-A -- that have reputations of opposing gay marriage. David Mullins, 28, and Charlie Craig, 31, say they went to the cake shop to order a rainbow cake for their upcoming nuptials in Providence, Mass., on the recommendation of their reception venue.
FOOD
July 21, 2012 | By S. Irene Virbila, Los Angeles Times Restaurant Critic
Having a good bakery-cafe in the neighborhood is a quality-of-life issue just as much as having a serious coffee shop or wine bar. Just as young chefs are moving into far-flung neighborhoods to open their own places, bakers who may have been caterers or pastry chefs at high-end restaurants are venturing out on their own too. Three neighborhoods just lucked out with this newish crop of bakery-cafes from some stellar bakers. Proof Bakery I couldn't believe it. Closed on Mondays.
BUSINESS
June 5, 2012 | By Tiffany Hsu, Los Angeles Times
In hopes of upgrading its pastry offerings, Starbucks Coffee Co. plans to spend $100 million to acquire the San Francisco artisan bakery Bay Bread and its La Boulange brand. The company's pastries are made using fresh and locally sourced ingredients favored by its French founder, Pascal Rigo. His operation runs 19 La Boulange stores in the Bay Area that sell croissants, pastries, cookies, breads and more. Starbucks said Monday that it was acquiescing to customer demand for "more wholesome and delicious food options" by rolling out products created by Rigo at U.S. Starbucks stores, starting in the San Francisco area in early 2013.
BUSINESS
June 4, 2012 | By Tiffany Hsu
Starbucks Coffee Co. is planning to add artisan breads and pastries to its menu, spending $100 million in cash to buy Bay Area bakery brand La Boulange. Acquiescing to customer demand for “more wholesome and delicious food options,” the Seattle cafe giant said Monday that it will buy San Francisco-based Bay Bread and hire French baker Pascal Rigo from investment group Next World Group. Rigo's “secret and storied recipes,” which involve fresh ingredients and locally-sourced produce, will be integrated in Starbucks-owned stores across the U.S., starting in the San Francisco area.
FOOD
May 5, 2012 | By Noelle Carter, Los Angeles Times
Scones are one of the basic pleasures in life. Like biscuits with a touch of added sweetness, the best scones are delicate and light yet somehow wonderfully rich, each bite suggesting bits of butter that have all but disappeared, leaving behind tender, flaky layers. A scone is a singular work of art, yet any sweet or savory flavorings just add to the magic. And as hard as it may be to resist a beautiful scone in a bakery display case, nothing beats the flavor of homemade. Like biscuits, scones are part of the quick bread family, rustic cousins to more refined pastries and cakes.
FOOD
May 5, 2012 | By Noelle Carter, Los Angeles Times
Dear SOS: I was recently in Atlanta visiting a friend. She took me to Highland Bakery, where I had the most delicious sweet potato pancakes. Can you please try to get the recipe? Thank you so much. Stacy Wawerchak Redondo Beach Dear Stacy: Fresh off the griddle, these warm and tempting sweet potato pancakes are lightly spiced and deliciously aromatic. You could top them with maple syrup, but they're best drizzled with Highland Bakery's rich praline-like brown sugar butter sauce.
NEWS
April 19, 2012 | By Morgan Little
A Pennsylvania bakery teased by presidential candidate Mitt Romney for cookies that looked like “they came from the local 7-Eleven bakery” has turned a joke that fell flat into a marketing opportunity. During a campaign event in Bethel Park, Pa., this week, Romney sat down with locals, took a look at the cookies they'd baked for him and offered a joking response. “I'm not sure about these cookies. Did you make those cookies?” he asked the women around him. “You didn't, did you?
FOOD
February 23, 2012
Pastry obsessives might have an affinity for layer cakes, fruit tarts or croissants, and may even know where to score kouign amann (the caramelized Breton pastry). Filipino silvanas and Danishes by way of Taiwan are probably a taller order. How about warm Persian sangak slathered with cultured cream and honey? Or the Chilean cake brazo de reina filled with dulce de leche ? Here are some bakeries from recent Find columns at which to get your beyond-chocolate-chip-cookies fix. - Linda Burum, Miles Clements, Betty Hallock and C. Thi Nguyen Chilenazo Baker Ruben Villaruel is baking more than Chilenazo's sturdy buns - the foundation of the Chilean cafe's hefty sandwiches.
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