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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Breaking Bread<br />
MORE LOCAL<br />
BAKERIES WE LOVE<br />
*Baker & A Black Cat<br />
Placerville<br />
530-748-5366, bakerandablackcat.com<br />
Bakery Bites<br />
299 Iron Point Road, Suite 200, Folsom<br />
916-467-7243, bakerybitesusa.com<br />
BJ Cinnamon<br />
402 East Bidwell Street, Folsom<br />
916-608-8824<br />
bj-cinnamon.business.site<br />
Brissa & Co.<br />
409 Natoma Street, Folsom<br />
916-597-2972, facebook.com/brissaandco<br />
Divine Desserts by Aguirre<br />
6045 South Walnut Street, Loomis<br />
916-652-6545<br />
divinedessertsbyaguirre.com<br />
Farmer's Delicatessen & Bakery<br />
3952 Cambridge Road, Cameron Park<br />
530-672-6800, farmersdeli.net<br />
*Go West Baking and Events<br />
Rancho Cordova<br />
916-708-6264<br />
gowestbakingandevents.com<br />
Icing on the Cupcake<br />
6839 Lonetree Boulevard, Rocklin<br />
916-303-4333;<br />
330 Palladio Parkway, Suite 2027, Folsom<br />
916-303-4333<br />
icingonthecupcake.com<br />
Frank Vilt's Cakes<br />
In a not-so-unfamiliar story, Frank Vilt’s Cakes started<br />
with Vilt baking out of his home while working at<br />
Raley’s full-time. “I worked seven days a week and<br />
upwards around 80 [hours] for almost five years,” says<br />
Vilt. “I used to meet my customers at coffee shops and<br />
gas stations to deliver their orders. I hit my 20-year<br />
mark with Raley’s and decided to retire and open up<br />
my bakery full-time. [This year marks four years] at my<br />
current location, and I look forward to expanding my<br />
business in the next couple of years.”<br />
TOP BAKING TIP: Prepare everything for your recipe<br />
the day before or sometimes up to a week before;<br />
it’ll help save time and ensure you have everything<br />
needed for the recipe. Also, measure out your dry<br />
ingredients and wet ingredients the day before<br />
baking.<br />
MUST-ORDER ITEM: Napoleon<br />
FUN FACT: We spend more on butter every month<br />
than we do on rent, sugar, and flour—combined!<br />
FAVORITE BAKING TOOL: Cake knife<br />
4100 Cameron Park Drive, Suite 117, Cameron Park,<br />
530-409-7046, frankviltscakes.com<br />
Nothing Bundt Cakes<br />
2793 East Bidwell Street, Suite 200, Folsom<br />
916-984-4383<br />
nothingbundtcakes.com/bakery/CA/folsom;<br />
1112 Galleria Boulevard, Suite 140, Roseville<br />
916-780-2253<br />
nothingbundtcakes.com/bakery/CA/roseville<br />
Pretty Sweet<br />
350 Palladio Parkway, Suite 1935, Folsom<br />
916-805-5165, prettysweet.co<br />
Pushkin's Bakery<br />
1220 Roseville Parkway, Suite 140, Roseville<br />
916-886-5050, pushkinsbakery.com<br />
*Savannahs Savory Sweets<br />
Folsom<br />
661-205-9984<br />
savannahssavorysweets.com<br />
Smallcakes<br />
2030 Douglas Boulevard, Suite 16, Roseville<br />
916-774-0000;<br />
1090 Pleasant Grove Boulevard<br />
Suite 150, Roseville<br />
916-782-1221, smallcakesroseville.com<br />
*Sweet P's Bakery<br />
Rocklin<br />
916-295-6468, sweetpsbakery.com<br />
*By appointment only<br />
Photos by Dante Fontana.<br />
46 stylemg.com | MARCH <strong>2020</strong> | /stylemg /stylemediagroup /stylemediagroup /stylemags
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