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desserted
An exclusive interviewwith Sara Belle
A review of Austins
best dessert trailers
The trendiest desserts
of 2013
Summer 2013
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Table of Contents2
Table of Contents
06 Trendy DessertsAll the latest information onwhat desserts are great tools toimpress guests with. See whichdesserts to bake, and which onesto forget about.
12 Tale of Two IceCreamsA review and comparison of twoof Austins biggest ice creamproviders. Amys Ice Cream andLick go toe to toe in four differ-ent categories to see which isthe better ice cream store.
18 The Cookie
QueenAn interview with one of Aus-tins most famous cookie makers,Sara Belle. Hear her thoughts,tips, and tricks on how to makethe greatest cookies.
24 Deserting
GlutenCatch up on one of the latestpatterns in modern baking:gluten-free foods. Learn how totake this trend and apply it tomake great tasting gluten-freedesserts.
Cover photo by Ali Bergero
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Letter From The Editors
Dear Readers,
Over the past semester our
team of dedicated designers,writers, bakers, and photographershave toiled endlessly in an effort tobring you the very best magazinepossible. Within these pages youwill find: pictures, recipes, bakingtips, a timeline, an interview, andas many different stories as wecould fit. Each one was made by a
member of our team that devotedtheir time and energy into creatinga quality project, on an extremelyminimal budget. All the contents ofthe magazines, from the pictures tothe interview and back again werelocally made with as much attentionto detail as we could fit in the shortfew months we had to produce it.
Sincerely,Jacob LavesAli BergeronEditors of Desserted
As you take the time to flip through the pages, take note of all of ourpersonal touches and interests. From the love of flavor that Ali has, toHannahs interest in being local, we hope you take the time to sit downand appreciate the genuine love of dessert that everyone on our teamhas. It has been a great honor to be able to work with a team of peopleso personally invested in the success of our small magazine. Without eachperson on this team, we would never have been able to finish this colossaleffort. We could go on and on about how great the team is, or how amazingthe magazine itself is, but youve read enough of that. Its time you moved
onto the magazine and saw it firsthand. So from all of us here at Desserted,please, enjoy the magazine. It goes great with a piece of cake.
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Ali
Blake
Ali Zane Bergeron was raised in a small townin Maine. She spends her time making short
films and desserts. She enjoys watching videoblogs and educational videos on YouTube andloves experimenting with new dessert recipes.
Her specialties are chocolate cake balls andhomemade popcorn. She has dreams of owning a
food trailer in Portland, Maine.
Blake Ryan Hance is an avid reader andspends much of his free time eitherreading fiction or doing personal researchon scientific theories, ancient cultures, orinfluential people in history. Blake alsoenjoys cooking food and playing games. He isvery competitive especially in Dungeons andDragons role playing games with his friends.Blake aspires to go into the sciences.
4 Who are we?
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Jacob
Hannah
Jacob Edward Laves is a self proclaimedDisney Expert and can often be found bakingcookies while watching Disney movies. Othertimes, Jacob can be found studying swordfighting, or designing a dungeon for his friends
to adventure through in a game of Dungeonsand Dragons. He could get in a stubborncontest with a mule and win.
Hannah Michelle Oxford is an avid defender
of the Oxford Comma. She spends much ofher free time following bloggers and vloggers
on internet websites such as YouTube orTumblr, and considers herself a member of
the communities associated with them, suchas Nerdfighteria. Hannah loves all animals,
and has many pets including a rabbit, snakes,goats, and a pig.
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6/286 Trendy Desserts
Desserts can be just for one. Baking somethingsweet to eat doesnt mean that you have to cookfor a crowd and spend hours in the kitchen. Anydessert can be made as an individual serving thais fast and easy. Brownies, mufns, parfaits, and
cookies can all be individualized to the taste aningredients just for one. For just a day alone wita sweet tooth anyone can whip up a dessert toenjoy.
Cake balls are one of the most versatile dessertsever. They can be made with virtually anycombination of cake, frosting and topping.
Cake balls are made by mixing cake withfrosting and rolling them into balls, nishingthem off by dripping them in a topping. Theyare portable, small and delicious, perfect for aquick and simple snack
A macaron is a French desert made from abuttercream or jam lling between two cookiescreating a sweet sandwich cookie. They can befound at most cafes and bakeries and come in anassortment of colors and avors. Macarons canbe chocolate, like Espresso Chocolate and MintChocolate Chip, fruity, like Lemon Raspberryand Honey Orange, or herb avored, likeLavender and Rose.
Desserts In a Cup
Macarons
Cakeballs
PhotobyLarryHalff
Photo
byMaria
PhotobyEmilyCarlin
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Food, just like clothes, music and apps, can be trendy.But what makes a food, or, more specifically, a dessert,trendy and what desserts are trendy right now?
Five Trendy Desserts for 2013
The portability of the cupcake is what makespeople love it so much. It has all of the delicious
avor of a cake but in a small convenientpackage. Bakers love the freedom and ease they
get to have when decorating their cupcakesSprinkles Cupcakes bakery in Beverly Hills isrenowned for their Cupcake ATM, perfect for
the busy on-the-go customer.
Good things can come in small packagestoo. Desserts have always been exaggerated,
whether by using color, style or size to attractthe attention of the potential consumer. More
and more bakeries and sweet toothed customers
have caught onto the fantastic treat that is mini,especially Sara Townsendh who started an entire
bakery focused on mini cupcakes. For moreinformation on Sara Belles Bakery, see page 18.
Hannah Oxford and Ali Bergero
Mini Desserts
Cupcakes
Bakeries Mentioned
http://www.sprinkles.com/http://sarabellesbakery.com/
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Food Trailers of AustinAustin is home to several famous dessert trailers that give the citya unique flavor. These trailers range from amazing donuts to berrycovered crepes. Check out these reviews over three food trailers.
Jacob Laves and Hannah Oxford
Gourdoughs Doughnuts
Crepes Mille
Hey Cupcak
Gourdoughs Doughnuts1503 S 1st St
Austin
(512) 707-1050
Crepes Mille1318 S Congress Ave
Austin
(512) 919-2416
Hey Cupcake1511 S Congress Ave
Austin
(512) 476-2253
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Crepes Mille takes an ordinaryconcept, and spins it intosomething amazing. They have
savory and sweet flavors for everymeal of the day. The berry crepeswere fresh and made right in thetrailer after you ordered them, andthe originality was a refreshing andinteresting change of pace fromnormal places.
8 Dessert Trailer
Hey Cupcake
Gourdoughs
Crepes Mille
Gourdoughs has a simple motto onthe side of their trailer: Big. Fat.Donuts. and it does its best andthen some to keep those ideals.
With wait times take can take overfifteen minutes, the donuts werewell worth the wait. The amazinglyfatty donuts had clever names, withdelicous toppings to match.
Hey Cupcake is housed in a cutelittle food trailer that servesequally cute cupcakes. Sadly, thatis where the praise ends. As soonas you order a cupcake a pre madeone is pulled from a freezer andhanded to you. That in and of itselfis not a crime, however the too drycupcakes and flavorless frosting
should be.
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KitchenHelpFOR THE WAY ITS BAKED.
From mixers to spatulas, KitchenHelp provid
any utencils you might need. Make any culin
task a piece of cake with the kitchen essenti
from KitchenHelp. For the way its baked.
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Fresh Mint Ice CreamWith summer quickly approaching, and
temperatures rising, you may be looking for a way
to cool off. If so, this simple ice cream recipe is
perfect. There are less eggs than the typical ice
cream, making if very light, and the fresh mint
leaves give a cool and refreshing flavor.
Ali Bergeron
Ingredients:
Photo
by
Kate
Taylor
1 cup heavy cream
1 teaspoon vanilla
pinch of salt
2 handfuls fresh mint leaves
2 cups milk
2 egg yolks
3/4 cup sugar
1Combine milk, half-and-half and mint leaves in a medium sized pan over medium-high
heat. Heat until tiny bubbles form around the edge.
2 Remove from heat, cover and let stand for ten minutes.
3Uncover and pour the mixture through a colander into a medium bowl. Press the mint
leaves lightly to release the flavor. Discard the leaves, and pour the liquid back into
your pan.
4 In another bowl, combine sugar, salt and egg yolks. Whisk until the mixture is pale.
5 Gradually add half of the milk mixture to the egg mixture, while whisking constantly.
6Pour the egg and milk mixture back into the pan with the rest of the milk.
7 Cook over medium-low heat for two minutes, stirring constantly.
8 Pour the mixture into a bowl. Stir in the vanilla.
9 Place the bowl in the fridge until the mixtureis completely cool, stirring occasionally.
10Pour the mixture into an ice cream maker and follow the manufacturers instructions.
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A Tale of Two Ice CreamsJacob Lave
Amys Ice Cream has been Austins go-to place for ice
cream for years, but recently a new challenger has appeared to
ght for that title. Lick is an ice cream store that knows exactly
what it wants to provide: locally made ice cream that tastes
amazing.
The two ice cream providers have radically different
experiences, bringing to the table as many tricks as avors. Taste,
customer service and interaction, presentation, and locality are
four distinct categories that can be used in the comparison of
these ice cream giants.
Before starting to look at something through a cat-
egory like taste, the category must rst be dened. The taste
of ice cream is the combination of the texture and the quality
of the avor. Amys offers a nice variety in avor, but nothing
too impressive. It is always dominated by classics like Mexican
Vanilla. Where Amys really shines is in their combination of
their crushns with their avors. The crushns add a special
something to the ice cream that is missing without them, to go
without the crushns is to go without half of the avor of Amys.
With the list of crushns almost going ceiling to oor, there are
plenty of different ways to mix and match with the ice creamavors, and almost all of them taste good.
Lick on the other hand, needs no crushns for its ice
cream to stand up tall. With unique avors such as Roasted
Beets & Fresh Mint and Too Hot Chocolate, a combination
of dark chocolate, pepper, cinnamon and honey, they need no
extra toppings. They pull off their unique avors with surprising
ease, managing to make even their strangest sounding ice cream a
masterpiece of avor.
Between Amys and Lick there are two very differentphilosophies for how ice cream should taste. Amys takes the
approach that added toppings are an integral part of the ice
cream that adds to the overall taste. Licks approach however, is
that the toppings distract from the true avor of the ice cream.
Toppings would only detract from the taste of the ice cream, and
should not be used. In direct contrast to the ice cream, customer
service revolves around how the server and the customer interact,
how friendly they are.
12 Ice Cream
Photo by Ali Berge
Customer service also encompasses little things the stores do to
improve the general visit of the consumer.
Customer service is Amys speciality. As soon as you wa
through the front door, the servers behind the counter wave hell
to you and welcome you to Amys. On their ice cream board they
have drawings of everything ranging from Batman to a sock mon
key. They have a small area dedicated to a random movie quote,
and if you manage to correctly guess the movie theyll give you a
free mixin of your choice. Inside all of their shops they have fre
small cups of water for all their customers. They have artworkup on the wall, ranging from employee drawn doodles to artist
paintings being sold. The majority of their stores contain a sma
playground or at least some stone cows for children to play on.
Every bit of their store is designed to please the customer. Lick
takes a different approach to customer service. Theyll smile and
greet you when you open the door, and theyll take your order bu
thats about as far as they go. The ice cream server behind the
A Review of Amys and Lick
Above: Ice King Ice Cream Sandwich icecream with cookie crushns
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ounter will politely address you when you walk up and offer you
heir homemade wafe cone . When you leave theyll politely say
oodbye.
Where general customer service is concerned, Lick is per-
ectly ne. Theres nothing wrong with it. Theres just nothing excep-
ional about it. Amys manages to take that perfectly ne customer
ervice and go one step further. They were tailor-made to be great
or the general consumer, and it
hows in everything they do.
Presentation in the
visual aspect of the ice cream,
and the shop in general. How
he shop feels, how it looks and
how they employees make the
ce cream look all play out into
his category.
Lick manages to craftogether a very clean, profes-
ional and serious shop with ice
cream to match. The ice cream
s served in either a very well
put together wafe cone or in a
imple bowl. The ice cream has
vibrant, appealing colors that
compliment the simplicity of
Amys takes that seriousness and throws it out the win-dow. Their tables and walls are messy with designs, and their ice
ream comes out messy in a cup with a design that looks just as
messy. Amys masterpiece of design is how their servers act. Every
ear they have an Ice Cream Olympics where their servers ip ice
ream in the air and catch it again, doing as many tricks as possible.
n terms of giving off a fun atmosphere, the servers at Amys are
undefeated.
Lick takes a more clean approach to their presentation,
n stark and direct contrast to Amys more fun loving presenta-ion. Both of these stores use very different techniques to cater
o a different kind of consumer, and both of them work perfectly
with the image the stores want to put on.
Locality is less noticable than the other three, yet to some
Austinites it is the most important. If the ingredients, the store and
he people are from Austin, its local. Usually if the store has turned
nto a chain, or they bring in some other ingredients from out of
tate, its not considered local.
he rest of the design.
Lick is as vocal and proud of being local as possible. Th
website is lled with references to where exactly in the surrou
ing area their food is from, and they love their small business sta
Amys isnt quite as vocal as Lick. They started in Austi
and its where the company is centered, but theyve spread out.
They have stores throughout Texas, and more are popping up al
the time. They arent quite as quick to point out where their in-
gredients are from, usually n
even answering. They are, ho
ever, the main Austin ice cre
shop, and are a major part of
city.
Both companies are
Austin made and based, but
they share two very differen
claims to love the city. Amy
has grown up in Austin and as part of the city as the Uni
sity is, while Lick supports t
local companies and farmers
the surrounding area.
Both stores provide
great ice cream, and depend
on what you enjoy, great atm
sphere. Amys isnt going to
its hold over Austin any time
soon, but that doesnt mean t
new smaller compan ies lik
Photo by Ali Bergeron
Above: Roasted Beets and Fresh Mint,Goat Cheest, Thyme & Honey andOrange Chocolate Ice cream from Lick
Lick arent going to ourish and grow. Those small buisnesses a
still the heart of what makes Austin as unique as it is, and nothin
can ever change the love that it recieves.
Its easy to see why these two stores are so well loved
amoung the Austin community. Ice cream is a great summer food
that everyone loves. Amys knows its core audience and attracts
them with family friendly customer service, amazing tricks and
cream that tastes pretty good with the right things added in. Lic
disregards some of that customer service in an effort to make the
ice cream the absolute best that it can be, and manages to pull it
off spectacularly. Both are an important part of Austin culture, a
both have managed to make such a lasting impression on how ic
cream is viewed, that theres no going back. Whatever happens
between the two companies, Austinites will come out on top wi
spectacular ice cream.
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The Road to American Pie
Once Egypt fell, pies
showed up again in
ancient Greece, used as
a pastry that would be
wrapped around meat to
cook in the flavor, and
seal in the juices.
The earliest recorded pie
can be traced back to
ancient Egypt, during the
Neolithic Period. These
pies were not dessert,
simply oat pastries filled
with honey to make it
sweeter.
14 Pie History
Jacob Laves
Pies can be found etched
on the walls of Pharaohs,
such as Rameses II, the
3rd Pharaoh of the 19th
Dynasty
Ph
t
b
D
i
Photobyinternetuser
SlicesofLight
PhotobyMaurizioMori
PhotobyJakeLiefer
A homemade apple pie
The Roman Parthenon
An Egyptian pyramid
Above: Rameses II, an
Egyptian Pharaoh
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Simple Sugar CookiesSugar cookies are simple cookies named for the
fact that the dough is rolled and cut out before
baking. This, as well as the fact that they are
relatively flat, makes rolled cookies the perfect
candidate for cookies decorated and cut into fun
shapes. This is a recipe for the classic rolled sugar
cookies, so you can make and decorate your own.
Ingredients:
1 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups butter
5 cups flour
2 cups sugar2 teaspoons baking powder
Credit:http://allrecipes.com/recipe/the-best-rolled-sugar-cookies/
Blake Hance
1Creamtogether
2Mix in
3Chill one hour
1:00 4Preheat Oven
430o
5Roll and cut dough
0:066Cook six minutes
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Better Flour.Better Bread.
Make any bread or cake fit for a spec
occasion with the finest flour.Recipes at MarieAntoinetteFlour.com
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TheCookieQueen
Ali Bergeron
Sara Belle, owner of Sara BellesBakery, specializes in elaboratelydecorated cookies and cupcakes.
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enjoy them in social gatherings when theyare standing, and make them square so theywillstand out in peoples minds later when
they want to order more!
How do you come up with your uniqueflavors?I usually just experiment with flavor profilesI like in other types of food. I love salty andsweet together, so it makes it a lot of fun tothink outside the box. I have a lot of ideas thatare disasters, but I have quite a few that end
up working out nicely!
Where did you learn your decoratingtechniques?I learned to decorate cookies through trialand error. mostly error in the beginning. Ivenever taken a class, and Ive never had anyinstruction. Its probably made the learningprocess quite a bit longer, but I have enjoyedthe challenge!
1The Cookie Queen
When did you first get interested inbaking?I was first interested in baking after seeinga bakery in New York that specialized onlyin iced cookies and cupcakes. I thought to
myself, I could do that. So I, having neverbaked anything to speak of, and having nevericed a cookie, I came up with the conceptfor Sara Belles Bakery. I had a pretty biglearning curve to overcome, and I was stillworking full time as a pharmaceutical salesrep, but I didnt let that stop me. I workedat my job during the day and startedbaking at night. After about a year, I left mypharmaceutical job and started Sara Belles
full time.
What made you decide to make cookiesand cupcakes your main focus?Since I had never baked anything to speak of,and cakes seemed quite daunting, I thought Iwould stick with cupcakes. I wanted to comeup with unique flavors that other bakerswerent providing. I knew I had to come upwith a concept that would set me apart fromthe other bakers in Austin. As an adult, Idont really want to eat an entire full sized
cupcake, and I also hated the fact that witha full sized cupcake, you are limited to justone flavor. What happens if you want 3different flavors? You end up buying those3 flavors and you end up having a hardtime buttoning your pants later in the week!It was so simple, make them small, makethem delicious, make it easy for people to
Orange dreamsicle, pink lemonade and cherrylimeade cupcakes that were made for an article inAustin Fusion Magazine.
These Halloween black bird cookies were inspired byAlfred Hitchcocks The Birds.
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Royal Icing
The Cookie Queen20
1 lb confectioners sugar1 1/2 tablespoons meringue powder1/2 cup waterFood coloring as desired
Combine confectioners sugar andmeringue powder with a hand orstand mixer on low speed.
Switch to high speed and add water.
Switch to medium high speed andmix for 2 minutes.
How often do you get large orders?I have large orders almost every week. InDecember we produced and delivered over20,000 cupcakes. It was certainly a longmonth, and we took a well earned break atthe end! Weve never been more ready forChristmas to be over!
How long does it usually take you todecorate enough cookies for a largeevent?Honestly, it really just depends on the order.The number of flavors, number of cupcakes,and location of the event are all factorsthat impact the amount of time it takes forus to execute the order. On average, wecan produce anywhere from 2000-4000cupcakes a day depending on the previouslymentioned impacting factors.
Do you feel as though the journey wasworth it?It is by far the hardest work I have ever
done. I work about 15 hours a day. I had
no idea what I was signing up for when I
started this business, but I do not regret it
for a moment. I have learned more aboutmyself, and what I am capable of through
this process than the previous 8 years asadrug rep. I am grateful that I get to live in a
city that is so supportive of small businesses
like mine!
What advice do you have for peoplelooking to start their own bakingbusiness?I would tell them to find a commercialkitchen to work out of, to know it will bemore work than they couldve ever imaginedtimes 10, to and have a support team thatruns the area of the business where yourstrengths dont lie.
Contact Info
sarabellesbakery.com512.814.7172
Hot fudge sundae cupcakes that were made for anarticle in Austin Fusion Magazine.
Cover photo by She-n-He Photography
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21/282The Cookie Queen
An Edible
Work of Art
1Outline
2Flood
3Shake
the cookie with royal icing (a recipe can be found on page 22). Apiping bag with a small round tip is reccomended. Let the icing set for at least20 minutes.
the the center of the cookie with more icing.
the cookie gently to settle any bumps in the icing. Let it restbefore adding any decorations to the cookie. Make sure the icing is completely
dry before adding any other colors to the top.
Credit:http://www.sweetopia.net
http://www.sarabellesbakery.comhttp://www.browneyedbaker.com
Ali Bergeron
If you were inspired by Sara Belles decorating designs, hereare a few easy steps for decorating your own cookies.
PhotobySweetopia
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Gluten-Free Chocolate Cake
Chocolate Cake Ingredients:1 3/4 cups brown rice flour
2 cups maple syrup
1 cup EVOO or canola oil
1 tablespoon baking soda
3/4 cup chestnut flour
1 1/2 teaspoons sea salt
1 1/3 cups cocoa powder
Credit:http://www.ouichefnetwork.com
Hannah Oxford
Enjoy the article on gluten-free cake? Make your own with this recipe.
1Preheat Oven
350o
2Mix Together
3Mix Together
2 cups water
4Combine
5Pour into Pan 6
Bake 15 Minutes
15:00
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VisitFat Boy Bakery
For the best
desserts in town
Visit us online atFatBoyDesserts.com
or call at (512)-FAT-BOYS
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A recent trend has swept the country: a gluten-
ree diet. Some people suffer from celiac disease or a
gluten sensitivity in which it is recommended for them
o go gluten-free, others just begin the diet because they
hink its a quick way to lose weight and healthier life
tyle.
Celiac disease is thought to affect one in every
33 people in the United States, according to a study
done in February 2003, and although rare it can bevery deadly. It is a digestive disorder that has no cure
and can only be treated by a life-long commitment to
gluten-free eating. Ingesting any sort of gluten affects
he small intestine in Celiacs, causing their bodies to
mproperly absorb nutrients causing life threatening
nutritional deciencies and potentially intestinal
ymphoma.
When people go gluten free they begin to eat healthie
Instead of grabbing that starchy, gluten lled option
people reach for the fruits and vegetables and in retur
they live a healthier life style. But no life is complete
with out dessert.
Gluten is a protein that can be found in wheat
rye and barley; in other words, most grains. It is the
substance that holds pasta together, makes oats cook
quickly, helps dough stretch and makes breads rise. Speople who dont include gluten in their diets are put
under many restrictions.
A local Austin bakery, Sugar Circus, specialize
in these restrictions. Along with the regulars, like
Mexican hot chocolate, lemon raspberry, and carrot
cake cupcakes, Sugar Circus carries a variety of gluten
free options.
24 Deserting Gluten
Deser
tingGlute
n
Hannah Oxfor
Cutting gluten out of your diet does
mean that you have to cut desseout too. SugarCircus bakery he
by specializing in baked goods w
dietary restrictio
Photo by Ali Bergeron
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25/282Deserting Gluten
The Sugar Circus is a collaboration of two
dessert companies, Sugar Tooth Bakery and SugarPOP
Sweet Shop. Meghan Krasnoff, former owner of Sugar
Tooth Bakery, is known for baking vegan or gluten-free
reats for those who have dietary restrictions. Co-owner
of Sugar Circus and former owner of SugarPOP Sweet
Shop, Belinda Espinoza, works on bringing art into
he baking by making custom designed and decorated
cookies, cakes, and pies.Ive always had a passion for baking, Krasnoff
aid. and when Belinda, the previous owner of Sweet
Tooth Bakery, said that she wanted to start a bakery
with me, I was all in.
In charge of gluten-free baking, Krasnoff always
makes sure that there is a fresh selection of special
reats to choose from; some of the most popular avors
of these are gluten-free vegan toasted almond cupcakes
and gluten-free cake balls. She also is always preparedo cater for a large gluten-free party in any occasion.
I saw that there was a high demand for a
gluten-free in Austin. I thought that having extra
options of gluten-free and vegan cupcakes would give
he bakery an edge. Why not cater to people who have a
hard time obtaining sweet treats?
Meghan makes sure that anyone is able to eat
desserts when ever they want. The front is always
stocked with freshly made cupcake, cake balls, and
pies, a portion of those are for people with dietary
restrictions.
These is no difference in the gluten-free and
the regular avors. So the customers order based on th
avor combinations. The fact that it was a gluten-freeor vegan option just comes as a bonus to customers w
didnt necessarily need it.
A local grocery store, Whole Foods Market,
specializes in healthy living. They have a large selectio
of gluten-free food for customers to choose from. Man
of their stores have celiac support groups and meeting
rooms available for public use in case the public has a
questions or concerns.
I am gluten-free myself. I think it helps me eahealthier by making me more conscious of what Im
putting in my body. I eat more fruits and vegetables a
feel happier and more energized.
Above: Gluten-free, vegan toastealmond cupcake from SugarCircu
Left: Gluten-free, vegan cake balfrom SugarCircus.
Photo
by
Hannah
Oxford
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There are three flavors that are
raditionally associated with milkshakes:chocolate, vanilla, and strawberry. This
ooks at some flavors you can use instead,some ways to shake it up with your milk-
shakes.
Shake It Up
Banana Pudding
Banana and Nilla Wafer
Garnished with Nilla Wafe
Banana lovers rejoice! This milkshakes combines the cold sweeness of ice cream with the oldschool taste of banana puddingThe Nilla Wafers inside of it al
give it a unique texture as well a different avor.
Milkshakes are an easy treat anyonewith a blender can make. The base of all mishakes are made by putting ice cream and
milk together in a blender and mixing themuntil they are a viscous liquid. All flavors ofmilkshakes are made by taking this base anblending in other ingredients. This is a list o
milkshakes made with interesting other in-gredients, unusual ingredients that make formilkshakes that are as unique as they are
delicious.
The Tropical
Mango and coconut
Garnished with mintThis milkshake is another onewith an especially unusual avoThe tropical avors of coconutand mango make something es-pecially different than the otherDespite this, it is just as good.
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The Candy Bar
Peanut butter and choco
lateGarnished with candy ba
The combination of chocolateand peanut butter give this mshake the taste of a classic canbar. Its like a candy bar you cdrink!
Apple Pie
Apple cider and cinnamon
Garnished with cinnamonstick
The sweet aroma of apple andcinnamon wafts from this milk-shake like an apple pie. Thisclassic avor is enhanced in themilkshake, so it is reminiscentof a homemade apple pie with ascoop of ice cream.
Chocolate Mint
Chocolate and mintGarnished with mint
Although strange, this milkshakeis quite delicious. The mint andchocolate give it a avor that istruly unique. The mint, thoughstrange, complements the sweet-ness of the chocolate.
Triple Chocolate
Cocoa powder and choco-late
Garnished with chocolatechips
Chocolate enthusiasts wont beable to get enough of this milk-shake. This drink can easily bechanged for anyone by substitut-
ing some of the chocolate for darkor white chocolate, giving evenmore options to the milkshakemaker.
PB and B
Peanut butter and banan
Garnished with bananaA delightful combination of
smooth peanut better and banmakes this a treat for any occsion. In addition, both peanutbutter and bananas have nutrtional value, making this milkshake slightly less unhealthy others.
The Squirrel
Coffee, chocolate and almonds
Garnished with almondsAnyone looking for a milkshato give them an energy boost one with a nutty avor need lno further. This cafnated treis a wonderful blend of coffeenutty avor that anyone woulove.
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