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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Karen's Bakery<br />
and Café<br />
Karen Holmes of Karen’s Bakery and Café<br />
likes tradition and sharing, and offered her<br />
philosophy on the subject with us. “Develop<br />
something that will be your go-to specialty,<br />
and perfect it. People will recognize your<br />
specialty and the warmth you bring with it<br />
(because you're proud of it). That's building a<br />
tradition and sharing traditions is what brings<br />
our cultures together and is a way of sharing<br />
a delicate part of our humanity. The world<br />
needs more of that.”<br />
TOP BAKING TIP: Just bake, as in, just do it.<br />
MUST-ORDER ITEM: Apple Walnut Muffin<br />
FUN FACT: We do all our own laminated<br />
doughs in-house (croissant, puff, danish).<br />
There’s nothing like a real, made-by-handsin-house,<br />
first-day croissant.<br />
FAVORITE BAKING TOOL: Parchment paper<br />
and a plastic bowl/dough scraper<br />
705 Gold Lake Drive, Suite 340, Folsom, 916-<br />
985-2665, karensbakery.com<br />
Bakerie & Latte<br />
Chateau Arme<br />
Helen Rostami of Bakerie & Latte Chateau Arme<br />
in El Dorado Hills has been baking almost all her<br />
life. Prior to opening, she was a lead baker for the<br />
Hilton and a preferred hotel in Minnesota as well<br />
as a pastry chef at several high-quality restaurants<br />
in the Midwest. “I’m proud of my business being in<br />
the El Dorado Hills community for 25 years,” says<br />
Rostami.<br />
TOP BAKING TIP: Enjoy what you do and put love<br />
into everything you make.<br />
MUST ORDER ITEM: Zucchini Bread<br />
FUN FACT: Our bakery is a social gathering point<br />
for the community. Customers have created a<br />
strong, positive atmosphere for everyone to enjoy<br />
each other's company while savoring a gourmet<br />
cup of coffee and freshly baked goods.<br />
FAVORITE BAKING TOOL: The best tool is still, and<br />
will always be, using your sense of touch with your<br />
hands.<br />
2222 Francisco Drive, Suite 500, El Dorado Hills,<br />
916-939-0834<br />
Photos by Dante Fontana.<br />
MARCH <strong>2020</strong> | stylemg.com 49
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