Eve M. TaiLaissez les bons temps rouler!Brunch at Cafe Flora in Madison Park features the kind of menu you might…
Eve M. TaiThe mini squash harvest breadButternut squash is one of Nature’s genius ingredients, amenable to both savory soups and…
Eve M. TaiPinkies up!Pastries don’t usually bring gender bias to mind, but there’s something about miniature desserts that are distinctly…
Eve M. TaiCome to mama.Now that Daylight Savings Time has ended, we’ve now officially kicked off winter (solstice notwithstanding). Yes,…
Eve M. TaiApple turnover, Frenchie styleLe Fournil Bakery in Eastlake bills itself as a “True French Bakery.” And indeed with…
Eve M. TaiOne potato, two potato, sweet potato pie.Sweet potato pie. The words alone charm us, much the way a…
Eve M. TaiWhoop it up.Whoopie pies hail from the East Coast–some say from Pennsylvania, some say Maine–but they’re loved throughout…
Eve M. TaiPie heaven.Sweet Mandy B’s (1208 West Webster Ave., Chicago) reminds you of a kitchen from the 1920’s, perhaps…
Eve M. TaiFancy yes, fussy no.When Sarah and Felix Penn were living in San Francisco they loved to sample the…
Eve M. TaiRaggedy, jaggedy barLife changed two years ago for Jim Goodall when he was working as a social worker…
Eve M. TaiCardamom coffee cake with plum.Step into the Columbia City Bakery and you’ll wish you had a decision matrix…
Eve M. TaiCardamom almond cookieIndian food could rightly be considered the Mack Daddy of the culinary world. Certainly other cuisines…
Eve M. TaiYour own private French bakery.Few Trader Joe items don’t incite intense loyalty among the devoted (except maybe the…
Eve M. TaiDiva cupcakes,Back in the day, cupcakes were pretty straight-up. Your mom would drop some fluted paper cups in…
Eve M. TaiLe Pichet’s generously endowed brioche.Brioches typically lean more on the dainty side, with flourishes such as scalloped edges…
Eve M. TaiI got stung!Call it snobbism or just plain provincialism: In my eyes few cultures can outdo the French…
Eve M. TaiCarb-fix, Chinese style.Rice, of course, claims the spotlight as China’s primary grain. But the Chinese have a serious…
Eve M. TaiOishii!Fumie Kumagai is power-preaching about French pastries a la Fumie. “My cream puff is custard and whipped cream,”…
Eve M. TaiCall me old-school, but pain au chocolat should be just as its name implies, bread–not pastry–with warm melted…
Eve M. TaiMolten chocolate meltdown.Autumn Martin was slated to donate the dessert course for a farm-to-table fund-raising dinner when a…
Eve M. TaiCuddly as the Three Bears: Chai at Miro Tea.Chai, the Indian brewed black tea blended with spices and…
Eve M. TaiAre those whole blueberries in there?Back in the early 90’s, scones were emerging as the pastry world’s diva….
Eve M. TaiBesalu’s faithfulThere’s always a buzz in the air at Cafe Besalu, the little French Bakery that Could in…
