Entrepreneurs, Food Photography, Pastry Life, RecipesMegan CristTriangle Pastry Corosh hashanah, honey apple cake, Fall Desserts, Fall Flavors, Fall Recipes, Honey Apple Cake, Apple Bundt Cake, Best Apple Recipes, Honey Caramel Recipe, Recipe Writer, Recipe Development, Recipe Developer, Food Content, Culinary Industry, Pastry Life, Triangle Pastry Co, Pastry Chef, Potluck Dessert Recipes, Dessert Catering, Cary Dessert Catering, Jewish comfort food, Raleigh Jewish Bakery, Raleigh European Bakery, Cary European Bakery, Apex European Bakery, Modern Jewish Bakery, Modern Jewish Baker, European Pastries, European Bakery, European Bakery Cary NC, European Bakery Apex NC, Apex Downtown, Apex NC Bakery, Apex NC, Cary Downtown, Cary NC, Cary Living, Cary Catering, Cary Lifestyle, Raleigh Magazine, Raleigh coffee shop, Raleigh wholesale bakery, Raleigh Dessert Catering, Caramel Apple Pie, Salted Caramel Apple Pie Recipe, Salted Caramel Apple Pie, Apple Pie Recipe, Apple Cake, Apple Cake Recipe, Jewish Apple Cake Recipe
As my contribution to the event, I made a bread pudding with croissants and it was amazing. Those slices sold out faster than I could say Croissant Bread Pudding.Read More
…two completely unrelated people put a bug in my brain by saying they think my brand is perfectly positioned as a unique upscale bakery that would be an excellent match for weddings and events.
Let's just touch on my process and philosophy: I bake everything completely from scratch (with locally sourced ingredients when possible) in the middle of the night to bring you these croissants, galettes, and baguettes as freshly baked as possible because I care about the quality of the food that you're eating. You are investing in your community -and yourself- by purchasing locally handmade baked goods and I have that same respect for you as a customer and as a person. Relatively, I want you to be able to enjoy your purchase as long as possible.Read More
“One cannot think well, love well, sleep well, if one has not dined well.”Read More
In the future, maybe I'll find a time to make a day of it and bring both cornetti and croissants for a little pastry education station. I love to teach (and learn!) about pastries and baking, but my worst fear when offering information is that it might come off as a bit know-it-all or snobbish and that is not in any way my intention. If you want to know how something is made, or background on anything, please ask! If you're interested in becoming a better baker, and you have questions about how to laminate dough, or how to know your bread is ready to bake, I would love to offer advice as best as I can. Please ask.Read More
Many visitors to the market asked where our shop is located. Y'all... this is IT and I hope to see your beautiful smiles every Saturday!Read More