Style Magazine-March 2020
I’ve been bread’s biggest fan for as long as I can remember. In high school, I’d walk to the now-shuttered Hilda’s Bakery in Downtown Auburn (where The Baker and The Cakemaker now resides; see page 44 to read more about them!) for two crispy-crusted, fluffy-centered slabs of Dutch crunch and call it “lunch”; other days, it was Bagel Junction for a round ring of doughy goodness, toasted with schmear; and sometimes I would demolish a baseball bat-sized baguette with creamy dill dressing from La Bou. It’s a good thing I have a fast metabolism, and it’s also a good thing gluten and I get along, because my passion for (well-made) pastries has only grown stronger. My current culinary weakness is croissants—specifically almond ones—and I recently went on a croissant crawl to find my favorite. After myriad mornings doing “research,” I can proudly proclaim that this month’s cover shot rises above the rest. Do yourself a favor and make the journey to Julian’s Pâtisserie & Café to try it for yourself. Curvaceous, with a golden-brown caramelized crust, toasty almonds, and a showering of powdered sugar, each buttery bite is filled with a criss-cross of flaky folds and is seriously satisfying. Curious what other local bakeries you knead to know about? Turn to our feature, “Breaking Bread,” on page 43 for 10 of our favorites—both established and emerging—along with their baker’s top tip and tool, one must-order item, and some pretty, and pretty mouthwatering, pictures. If you’re not already craving a transcendent treat, you will be after perusing the pages that follow. As always, there’s plenty of non-food content, too—many with a focus on conscious consumerism—including 10 thrift shops that give back to our community in big ways (“The 10 Spot” page 20), small-space living essentials that are fashionable and functional (“Less is More” page 62), and 16 eco-friendly finds (“Green Things” page 85). As we “march” into spring and welcome longer, lighter days, I suggest you sit back, relax, and enjoy this month’s issue—and a baked good—unhurried without any worries. Cheers! — Megan // megan@stylemg.com // @meggoeggowaffle
I’ve been bread’s biggest fan for as long as I can remember. In high school, I’d walk to the now-shuttered Hilda’s Bakery in Downtown Auburn (where The Baker and The Cakemaker now resides; see page 44 to read more about them!) for two crispy-crusted, fluffy-centered slabs of Dutch crunch and call it “lunch”; other days, it was Bagel Junction for a round ring of doughy goodness, toasted with schmear; and sometimes I would demolish a baseball bat-sized baguette with creamy dill dressing from La Bou. It’s a good thing I have a fast metabolism, and it’s also a good thing gluten and I get along, because my passion for (well-made) pastries has only grown stronger.
My current culinary weakness is croissants—specifically almond ones—and I recently went on a croissant crawl to find my favorite. After myriad mornings doing “research,” I can proudly proclaim that this month’s cover shot rises above the rest. Do yourself a favor and make the journey to Julian’s Pâtisserie & Café to try it for yourself. Curvaceous, with a golden-brown caramelized crust, toasty almonds, and a showering of powdered sugar, each buttery bite is filled with a criss-cross of flaky folds and is seriously satisfying.
Curious what other local bakeries you knead to know about? Turn to our feature, “Breaking Bread,” on page 43 for 10 of our favorites—both established and emerging—along with their baker’s top tip and tool, one must-order item, and some pretty, and pretty mouthwatering, pictures. If you’re not already craving a transcendent treat, you will be after perusing the pages that follow.
As always, there’s plenty of non-food content, too—many with a focus on conscious consumerism—including 10 thrift shops that give back to our community in big ways (“The 10 Spot” page 20), small-space living essentials that are fashionable and functional (“Less is More” page 62), and 16 eco-friendly finds (“Green Things” page 85).
As we “march” into spring and welcome longer, lighter days, I suggest you sit back, relax, and enjoy this month’s issue—and a baked good—unhurried without any worries. Cheers!
— Megan // megan@stylemg.com // @meggoeggowaffle
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ask the experts<br />
LOCATED IN: Kyburz. Search “Bassi Falls Trail<br />
Parking” in Google Maps. Accessed via Ice<br />
House Road in Pollock Pines. Dirt Road 12N32A/<br />
Millionaire Camp (opposite Big Silver Group<br />
Camp).<br />
DISTANCE: 4.3 miles out and back; 500 feet of<br />
elevation gain.<br />
Take a Hike<br />
BASSI FALLS<br />
DIFFICULTY LEVEL: Easy.<br />
KNOW BEFORE YOU GO: Dog-friendly (must be<br />
leashed); popular trail but easy to lose, so use<br />
AllTrails app/GPS and follow posted signs on<br />
trees; look back frequently, especially when trail<br />
crosses granite.<br />
EMILY PETER & RYAN MARTINEZ<br />
Top: Photo by Torey Philipp Photo & Media<br />
Bottom: Photo by Heidi Webster, @redheadhmw<br />
Do you have a favorite trail in the<br />
region you’d like to see featured? Tell us all<br />
about it at info@stylemg.com.<br />
FUEL UP: While passing through Placerville, stop<br />
by Sweetie Pie’s (577 Main Street) for a filling<br />
breakfast or Main Street Melters (589 Main<br />
Street) for classic and unique sandwich options.<br />
WHY WE LOVE IT: Easy to access; familyfriendly;<br />
great for beginners; plenty of photo<br />
opportunities; creeks and pools of water along<br />
the way; 120-foot waterfall at the end is ample in<br />
spring and early summer.<br />
TRAIL NOTES: Wear shoes with traction, dress in<br />
layers, bring extra water and snacks, remember<br />
sun protection (hat, sunscreen), and, as always,<br />
pack out what you pack in<br />
FOR MORE INFORMATION, VISIT<br />
ALLTRAILS.COM/TRAIL/US/CALIFORNIA/BASSI-FALLS.<br />
Q: WHAT ARE SOME TIPS<br />
FOR PEOPLE JUST LEARNING<br />
HOW TO COOK?<br />
A: Start simple, using flavors<br />
you love and ingredients<br />
you’re familiar with. Also,<br />
use cookbooks and before<br />
starting a recipe, read it twice,<br />
pull out all ingredients, and<br />
measure and slice everything.<br />
After all, cooking is 90%<br />
preparation and 10% execution.<br />
Next, never replace vegetable<br />
oil with olive oil or vice<br />
versa; always purchase fresh,<br />
quality ingredients; don’t use<br />
outdated spices; rest meat after<br />
cooking and slice it against<br />
the grain; and use appropriate<br />
measuring spoons or cups<br />
and verify tablespoons versus<br />
teaspoons, as too much salt<br />
can ruin a dish. Too much<br />
butter, however? Never.<br />
—Brian and Susan Bennett<br />
Bennett’s Kitchen Bar Market<br />
1595 Eureka Road, Roseville<br />
916-750-5150, bennettskitchen.<br />
com<br />
Q: WHAT ARE SOME<br />
EXAMPLES OF FUNCTIONAL<br />
FOODS?<br />
A: One of the most overlooked<br />
and best functional foods<br />
is seaweed or kelp from<br />
the ocean. It’s known as the<br />
medicine of the people in<br />
developing countries, as it’s<br />
high in iodine, minerals, and<br />
fiber. There’s nothing better for<br />
weight loss, metabolism, and<br />
constipation than seaweed and<br />
kelp. You can buy it in bulk as<br />
a powder or in capsules, and a<br />
teaspoon a day does wonders.<br />
—Alden Okie<br />
Sunrise Natural Foods<br />
1950 Douglas Boulevard,<br />
Roseville<br />
916-789-8591,<br />
sunrisenaturalfoods.net<br />
22 stylemg.com | MARCH <strong>2020</strong> | /stylemg /stylemediagroup /stylemediagroup /stylemags
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