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
- No tags were found...
Create successful ePaper yourself
Turn your PDF publications into a flip-book with our unique Google optimized e-Paper software.
Breaking Bread<br />
Sierra Rizing<br />
Trained as a pastry chef for the restaurants of luminary<br />
San Francisco chefs Wolfgang Puck, Joyce Goldstein,<br />
and Jeremiah Tower, Sierra Rizing owner Teal Triolo<br />
decided to take her resume to the beauty and serenity<br />
of the Sierra foothills, specifically the Coloma-Lotus<br />
Valley. Since launching in 2002, Triolo has cultivated<br />
her business from a simple small-town bakery into a<br />
catering and specialty coffee purveyor serving breakfast<br />
and lunch that would be the envy of many of her former<br />
SF colleagues. "I was one of the lucky few kids who knew<br />
what I wanted to do to when I grew up and made it<br />
happen. I enjoy coming to work every day, and the days I<br />
don't are few and far between."<br />
TOP BAKING TIP: Read a recipe thoroughly before<br />
starting, and make sure you have all your ingredients!<br />
MUST-ORDER ITEM: Flourless Chocolate Torte<br />
FUN FACT: Sierra Rizing opened 18 years ago in 2002,<br />
because of dog biscuits being made out of my house.<br />
FAVORITE BAKING TOOL: My grandmother's 120-yearold<br />
solid wooden rolling pin; it weighs about 15 pounds.<br />
7310 State Highway 49, Lotus, 530-642-1308,<br />
sierrarizing.com<br />
Lovebirds Coffee<br />
& Tea Co.<br />
Moving can be stressful, but Jasmin and Garrett Sanders of<br />
Lovebirds Coffee & Tea Co. of Placerville are embracing their<br />
upcoming expansion and relocation. Their new digs are slated<br />
to open this spring in Diamond Springs (4181 State Highway<br />
49, Suite 100) and include an additional 1,500 square feet,<br />
a drive-through, and a courtyard. Starting in 2015 as “a full<br />
Italian café,” Lovebirds retooled and became a coffee and tea<br />
house with fresh-baked pastries. Featuring one-of-a-kind,<br />
locally roasted coffees, they also serve over 40 loose leaf teas.<br />
The results speak for themselves. “We have far outgrown<br />
our Broadway location and look forward to many more years<br />
serving our amazing community,” says Jasmin.<br />
TOP BAKING TIP: Always use real butter, not margarine or<br />
shortening.<br />
MUST-ORDER ITEM: Buttermilk Cinnamon Rolls<br />
FUN FACT: Everything is handpicked, hand-rolled, and<br />
handcrafted. No bread machines!<br />
FAVORITE BAKING TOOL: Dishwasher<br />
*1390 Broadway, Suite C, Placerville, 530-300-9891,<br />
facebook.com/lovebirdscoffee (*Moving soon to 4181 State<br />
Highway 49, Suite 100, Dimaond Springs)<br />
Photos by Dante Fontana.<br />
48 stylemg.com | MARCH <strong>2020</strong> | /stylemg /stylemediagroup /stylemediagroup /stylemags
Change language