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PLANOMAGAZINE.COM | editor@planomagazine.com
sales@planomagazine.com | 214.560.4205
PRESIDENT Jehadu Abshiro | COO Alessandra Quintero
EDITOR Alyssa High | INTERN Artina Belivan
DESIGNERS Jynnette Neal | Lauren Allen
DIGITAL EDITOR Cloi Bryan | DIGITAL MARKETING & ANALYTICS Autumn Grisby
SALES Frank McClendon | Brandon Rodriguez | Kennedy Cox
Dear readers,
Alyssa High editor
This summer, we’re taking the time to celebrate the underrated foodie scene in Plano. From James Beard chefs to decades-old neighborhood eats, we’re talking hidden gems and new-to-us finds. In this issue, we’ve also got the Best of Food and Drink 2025 winners. In our upcoming September - October issue, we’ll feature Plano’s amazing women and keep the votes going for Best of Shopping 2025.
#1 hospital in DFW. Again.
Delivering high-quality care for moms and babies
At UT Southwestern, we pride ourselves on delivering the best possible care for our patients, especially newborns and their families.
Our beautifully designed William P. Clements Jr. University Hospital has been ranked the No. 1 hospital in Dallas-Fort Worth for eight consecutive years by U.S. News & World Report
No matter how complex or common the condition – from pregnancy to menopause and beyond – you can count on UT Southwestern to deliver the expert, compassionate care that has consistently made us No. 1 in North Texas.
Gynecology
UT Southwestern Frisco 12500 Dallas Parkway, Fourth Floor Frisco, Texas 75033
Maternal-Fetal Medicine
UT Southwestern at Texas Health Plano 6300 West Parker Road, Building 2, Suite 127 Plano, Texas 75093
To learn more, visit:
Pediatric Adolescent Gynecology
UT Southwestern Pediatric Group at Plano 7609 Preston Road, Third Floor Plano, Texas 75024
Gynecologic Oncology
Simmons Comprehensive Cancer Center at UT Southwestern Richardson/Plano 3030 Waterview Parkway, Second Floor Richardson, Texas 75080
Independence (PS–G3) (469) 642-2000
10145 Independence Parkway, Plano
Legacy (PS–K) (469) 573-0077
6700 Communications Parkway, Plano
Ballet, Tap, Jazz, Contemporary, Lyrical
Ages 3 and up Adult Classes Available
JULY PRINCESS DANCE CAMP
JULY 14-17
gottadanceplano.com 3131 Custer Rd #195 972.769.0017
HERE’S THE WHAT’S WHAT WHEN IT COMES TO PLANO’S DINING
STORY BY ALYSSA HIGH AND ARTINA BELIVAN
RYE
NEW TO US FOODIE FAVS
It opened earlier this year and serves creative American small plates with locally sourced ingredients.
SAZÓN DE LOA
This family-run restaurant serves Mexican brunch favorites like cochinita pibil and chilaquiles.
ALOHAHOLA
Hawaiian BBQ, fried rice and seafood fill the menu here.
HONEYBIRD DONUTS & SANDWICHES
Known for creative donuts and chicken biscuit sandwiches.
FREDDY’S
They do steakburgers, skinny fries and frozen custard.
SKY ROCKET BURGER
They serve juicy burgers, Blue Bell shakes and crispy fries.
PARIS BAGUETTE
This café will offer cakes, mochi donuts and beautiful pastries once it opens. (Coming soon 2025)
RAMEN BELLY
Their menu has ramen, poke bowls and potstickers.
LA BAMBA TACOS
Tacos, tortas and shrimp cocktails are their thing.
SOUTH FORK CAFE
Waffles, burgers and avocado toast all show up on the menu.
TAVERNA ROSSA: Secret pepperonistuffed pretzel
MR. G’S DELI: A deli hidden inside Spec’s on Coit Road that serves up hot and cold sandwiches
VICKERY PARK: Loaded cheese fries
Collected from Plano Foodies
EDITOR’S PICKS
FOR COMFORT FOOD…
Country Burger’s spicy Jack bacon burger. The American classic has been feeding Planoites for over 50 years.
FOR A PICK-ME-UP… 1418 Coffee’s iced dirty chai latte with oat milk.
FOR A BRUNCH WITH THE GIRLS… anything from Darna Mediterranean Eatery.
FOR JAPANESE FUSION THAT DOESN’T BREAK THE BANK… Yama Izakaya & Sushi has a Sunday halfoff menu.
FOR DATE NIGHT… The Boardwalk at Granite Park.
CREATING UCHIKO PLANO
SITTING DOWN WITH CHEF DE
CUISINE STEFFEN PERICO
story by Alyssa High photography by Tanner Garza
“NON-TRADITIONAL” JAPANESE EATERY UCHIKO opened last year in Legacy West, adding another restaurant to James Beard Award-winning chef Tyson Cole’s Hai Hospitality lineup. The wood-grilled twist to Dallas’ Uchi is headed by chef de cuisine Steffen Perico, a long-time Hai veteran. We sat down with Perico to talk about everything from his start in the industry to opening Uchiko.
WHAT MADE YOU WANT TO BECOME A CHEF?
It all started at home with my mom. She cooked dinner for our family every night, and from a young age, she’d ask me to help. That was my first real introduction to the kitchen, and it became a place that felt natural to me. As I got older, I realized that cooking was my way of caring for people — it became how I showed love and nurtured those close to me. Eventually, becoming a chef felt like the most natural calling. It’s how I feel I can make the biggest impact — through food, through connection and through serving my community.
WHAT BROUGHT YOU TO HAI HOSPITALITY?
Honestly, it felt like fate. I had taken about a year-long hiatus from the food industry, and when I came back to the U.S., my goal was just to make some money and eventually move to Spain. The first job I applied to happened to be at Top Knot, a former Hai Hospitality concept. From the moment I tasted the food, I was mesmerized — the flavors, the style, the creativity. But even more than that, I quickly bonded with my colleagues and chefs. That connection made it feel like more than just a job. Over time, I’ve come to truly admire and appreciate so many chefs within Hai, and I hope to carry that forward and make a meaningful impact of my own within this community.
WHAT WAS IT LIKE TO OPEN UCHIKO PLANO AS CHEF DE CUISINE?
Openings are always dynamic, but honestly, this was one of the smoothest I’ve ever been a part of. Of course, there were plenty of logistics to figure out, but I was incredibly lucky to be surrounded by an outstanding team of managers and chefs. No matter how hard things got, everyone rose to the occasion. It really felt like we were all in it together. I’m also so grateful for the many departments across Hai Hospitality that played a part. There’s a whole network of people working behind the scenes to make sure everything runs smoothly and that we’re fully prepared for opening day. That support made all the difference and allowed us to focus on building something truly special.
FOR THOSE FAMILIAR WITH UCHI BUT NOT UCHIKO, WHAT MAKES THE TWO DIFFERENT?
Uchi and Uchiko come from the same philosophy, but they each have their own personality. Uchi leans more toward delicate, refined flavors rooted in traditional Japanese technique. Uchiko, on the other hand, is bolder and more rustic. One of the biggest differences is our wood fire hearth; it’s the heart of our kitchen and a huge part of what defines our menu. We grill proteins like sea bass, scallop, ribeye, New York strip and lobster to order, creating rich, layered flavors. While we still carry some Uchi classics, many of our dishes are unique to Uchiko and showcase robust, smoky elements — like charred or burned vegetables and fruits that we transform into sauces and accompaniments. It’s all about honoring the ingredients while letting fire and technique add a whole new depth.
WHAT CAN GUESTS FIND AT UCHIKO PLANO THAT IS DIFFERENT FROM OTHER UCHIKO LOCATIONS?
We’re really excited to discover what makes us unique here in North Dallas and to understand what our community is most interested in experiencing. While we carry the heart of the Uchiko concept, we’re also creating something distinctly our own. One standout on our menu is a whole fish presentation that’s exclusive to Plano — it’s dramatic, interactive and really emphasizes the freshness of the product. We also feature a bone-in short rib that’s designed as a shareable plate for up to four guests, which speaks to the way people here love to dine — family-style, celebratory and generous. It’s a constant conversation between our team and our guests, and that exchange is shaping something truly special.
WHAT HAS YOUR EXPERIENCE BEEN LIKE AT UCHIKO?
One of the most meaningful parts of my experience at Uchiko Plano has been our seasonal collaborative dinners with other local businesses. Since the beginning of the year, we’ve partnered with organizations across the community to create special dining experiences that celebrate shared values. Our most recent collaboration was with Bonton Farms, and it really brought me back to the root of why we do what we do — working with food that is locally sourced and exceptionally produced. Getting to connect directly with the farmers, learning about their harvest, and then building a menu that honors their work was incredibly fulfilling. It reminded me that great food starts with great relationships — with the land, with the people who grow it and with the community we serve.
CAN YOU SHARE SOME MENU HIGHLIGHTS OR ANY SNEAK PEEKS OF THINGS TO COME?
Right now, guests are loving our bone-in short rib and whole fish — both of which are large-format, shareable dishes that really show off what our wood fire hearth can do. Beyond that, we’re excited about evolving our specials menu with more seasonal ingredients and exploring our own interpretations of classic pairings and dishes.
Coming soon, we’ll be featuring a snow crab maki, a rib cap with bordelaise and black garlic and a refreshing salmon crudo cured with mango and served with purple cabbage. These dishes are about pushing flavor while staying grounded in technique and balance. We want to keep surprising our guests while still delivering the warmth and thoughtfulness that’s at the core of everything we do.
IS THERE ANYTHING YOU WANT TO TELL PLANO MAGAZINE READERS ABOUT UCHIKO?
I think what’s most important to share is how committed we are to our neighborhood and the community around us. At Uchiko Plano, we’re not just here to serve great food — we’re here to grow, to connect and to create something lasting. We constantly push ourselves to become better chefs and better teammates, and we aim to create an atmosphere that’s not only thoughtful and elevated but also genuine and fun. At the end of the day, we want our guests to feel like they’re part of something special when they walk through our doors.
This interview has been edited for clarity and brevity.
UCHIKO PLANO , 7801 Windrose Ave., 214.855.5454, uchirestaurants.com
NEIGHBORHOOD HEROES & NOSTALGIA
FORD’S GARAGE IS COMMUNITY AND FORD-DRIVEN
story by Alyssa High| photography by Kathy Tran
Ford’s Garage Signature Burger ($16.99) features a
1/2-pound Black Angus beef patty topped with sharp cheddar cheese, bourbon BBQ sauce, applewood smoked bacon, lettuce, tomato and red onion, all served on a brioche bun.
One of the appetizer options at Ford’s Garage is the Giant Funnel Tower Of Jumbo
Rings ($13.99) that are served with house-made chipotle ketchup and
Piston Onion
Hidden Valley Ranch.
For many, stepping into Ford’s Garage is like taking a step back in time. But for the kids, it’s experiential dining. With a vintage Ford horn and antique cars both inside and out, the Florida-based concept aims to keep guests looking around the restaurant just as much as at their plate.
The concept first opened there in 2012 and now has more than 30 locations across the U.S. The Plano location opened a year ago. The vibe? Equal parts neighborhood gathering spot and themed-dining destination.
“I was expecting something casual, kind of your average burger and beer spot,” says the restaurant’s general manager, Marty Roberts, who came to the DFW area after years in Las Vegas’ fine dining scene. “Then I walked in and saw the vintage car hanging above the bar, the memorabilia, the whole setup, and it just blew me away.”
Ford’s Garage is the only restaurant licensed by Ford Motor Company, reflecting its commitment to staying true to the brand. Gas pump beer taps, blue-and-white Ford logos emblazoned across decor and server uniforms, reminiscent of reminiscent of vintage mechanics, are evidence of that commitment.
And the food has its own appeal.
“We’re all about American comfort food,” Roberts says. “Craft beer and burgers are the foundation, but we’ve got something for everyone: ribs, steaks, salads, even meatloaf.”
The restaurant aims to bring in the neighborhood with annual “Burgers of Fame,” which highlight notable community members like Collin County Sheriff Jim Skinner, Mayor John B. Muns or even Miss Teen Plano.
Some burgers have bolder flavors than others.
The “Jiffy Burger,” for example, combines a beef patty with peanut butter. Or you can opt for a classic bison burger or mushroom-Swiss combo.
According to Roberts, Ford’s Garage aims not to feel like a chain, emphasizing local engagement. The Plano location regularly welcomes large groups, like post-Little League dinners, and hosts monthly car shows in the parking lot, which he says often feature more than 150 classic cars.
“It’s free to attend and just brings out such a cool community vibe,” Roberts says. “People come for the show, then stick around for lunch or dinner — or vice versa if they’re catching a movie next door.”
“It’s not just about the branding — it’s about building a place where the community feels like it’s part of something special.”
FORD’S GARAGE , 3904 Dallas Parkway, 469.940.3673, fordsgarageusa.com
FROM STRIP MALL TO THE WORLD STAGE
TUCKED BETWEEN A SUBWAY, A HOBBY SHOP AND A HAIR SALON IN A QUIET PLANO STRIP MALL, Bazaria Sweets doesn’t immediately scream “culinary destination.” But inside, you’ll find frozen yogurt, small-batch gelato and a scoop of international recognition.
Bazaria first opened in 2020, just as the pandemic began to upend daily life. Owners Mohammad and Deema Awwad envisioned a shop rooted in Middle Eastern tradition, offering knafeh (a warm cheese pastry) alongside frozen yogurt. But shortly after launching, the 2021 snowstorm, known notso-lovingly as “Sno-VID,” caused major flooding that forced the store to close for nearly a year and a half.
Rather than sit idle, Mohammad saw an opportunity.
“He was like, ‘Why don’t I just make my own ice cream? Can’t be that hard,’” Deema says.
BAZARIA SWEETS BRINGS AWARD-WINNING GELATO TO PLANO
story by Alyssa High|photography by Kathy Tran
Turns out, it was hard. But also worth it. Mohammad trained with gelato experts in Miami, the Middle East and Europe, learning the craft from masters before developing his own recipes. By the time Bazaria reopened in April
2022, it had shifted from a sweets shop to a full-on gelateria.
For Mohammad, making gelato is about more than technique — it’s about sourcing the best ingredients, like organic milk from a Waco-based farm and premium imported Italian bases.
“If a customer pays money, they shouldn’t get average,” he says. “They should get the best.” And it shows. Travelers and locals alike have praised Bazaria’s flavors for evoking the texture and flavor of authentic Italian gelato. And because Plano is one of the most diverse cities in Texas, Mohammad ensures his menu reflects that, offering flavors that nod to Latin American, Middle Eastern and European influences, along with nostalgic American favorites.
One flavor, though, is making waves far beyond Texas.
This year, Mohammad’s Fig Krokan — a blend of caramelized almonds and sweet fig — earned third place at a regional round of the prestigious Gelato Festival America, dubbed the “Fashion Week of Gelato.” That win took him to the North American semifinals in North Carolina,
where he placed second and secured a coveted spot in the national finals this August in Los Angeles.
The Fig Krokan didn’t start as a competition recipe. It began as a simple almond gelato that evolved through customer suggestions.
“Someone said it needed fruit. Someone else said it needed a crunch,” Deema says. “I told him to add figs and caramelized almonds from the start, but he didn’t listen.”
Mohammad eventually took her advice, and the result is a balanced flavor that’s winning praise for its originality and texture.
Now, as one of only 10 chefs competing in LA, Mohammad will craft his award-winning flavor live on-site, preparing enough gelato to serve hundreds of festival-goers in just two days. The top two chefs from this round will go on to represent North America at the world finals in Italy.
“It’s stressful,” Mohammad says. “But I close my eyes, block out everything and focus.”
While many of his competitors hail from global food capitals — Toronto, Mexico City, New York — Mohammad is proud to represent Plano.
“Most of the winners are from big cities,” he says. “To come this far from a small place, it’s an honor.” Deema agrees.
“It’s not just about the gelato,” she says. “It’s about the story, the work, the dream we’ve built together.”
This summer, Bazaria is inviting locals to sample Fig Krokan ahead of the LA competition, which takes place Aug. 30–31.
BAZARIA SWEETS , 700 W. Spring Creek Parkway, thebazaria.com, 972.461.1800
WAREHOUSE SALE
Aug. 7 8-5 th Aug. 8 8-5 th Aug. 9 8-3 th
FOOD AND DRINK
BEST BAR/PUB FOOD
WINNER - 32 DEGREE ROOFTOP ICE BAR
2ND - THE FILLMORE PUB
3RD - HOLY GRAIL PUB
BEST BBQ JOINT
WINNER - LOCKHART SMOKEHOUSE
2ND - BURNT BBQ & TACOS
3RD - WINNERS BBQ - PLANO
BEST BEER SELECTION
WINNER - KATY TRAIL OUTPOST
2ND - UNION BEAR BREWING CO.
3RD - BJ’S RESTAURANT AND BREWHOUSE
BEST BRUNCH
WINNER - BREAD WINNERS CAFE & BAKERY
2ND - WHISKEY CAKE KITCHEN & BAR
3RD - FIRST WATCH
BEST BURGERS
WINNER - KENNY’S BURGER JOINT
2ND - RODEO GOAT ICE HOUSE
3RD - COUNTRY BURGER
BEST COFFEE SHOP
WINNER - 151 COFFEE
2ND - 1418 COFFEEHOUSE
3RD - MUDLEAF COFFEE
BEST HEALTHY EATING
WINNER - SEASONS 52
2ND - FLOWER CHILD
3RD - BELLAGREEN
BEST INDIAN FOOD
WINNER - KUMAR’S
2ND - EVEREST INDIAN HIMALAYAN RESTAURANT AND BAR
3RD - SANKALP, THE TASTE OF INDIA
BEST MARGARITAS
WINNER - URBAN RIO CANTINA & GRILL
2ND - MI COCINA
3RD - MEXICAN BAR COMPANY
BEST MARKET FOR FOODIES
WINNER - CENTRAL MARKET
2ND - EATZI’S MARKET & BAKERY
3RD - TRADER JOE’S
BEST MEXICAN FOOD
WINNER - MEXICAN BAR COMPANY
2ND - MI COCINA
3RD - CHUY’S
BEST PATIO FOR DAY DRINKING
WINNER - URBAN CRUST
2ND - KATY TRAIL ICE HOUSE OUTPOST
3RD - LAZY DOG RESTAURANT & BAR
BEST PIZZA
WINNER - URBAN CRUST
2ND - TAVERNA ROSSA
3RD - KENNY’S EAST COAST PIZZA
BEST PLACE FOR A COLD TREAT
WINNER - HENRY’S HOMEMADE ICE CREAM
2ND - EL SUPER ELOTE
3RD - SUGAR PINE CREAMERY
BEST PLACE FOR CARNIVORES
WINNER - BOB’S STEAK & CHOP HOUSE
2ND - FOGO DE CHAO BRAZILIAN STEAKHOUSE
3RD - KNIFE STEAKHOUSE
BEST PLACE TO DRINK TOO MANY TRENDY COCKTAILS
WINNER - MEXICAN SUGAR
2ND - CRAFTWAY KITCHEN
3RD - WHIKSEY CAKE KITCHEN
BEST PLACE TO GRAB A QUICK SNACK
WINNER - EATZI’S MARKET & BAKERY
2ND - CRAVE POPCORN
3RD - HOJA BUBBLE TEA & ASIAN STREET FOOD
BEST PLACE TO SATISFY YOUR SWEET TOOTH
WINNER - BETTER THAN SEX - A DESSERT RESTAURANT
2ND - SPRINKLES CUPCAKES
3RD - SUGAR RAY’S BAKE SHOP
BEST QUESO
WINNER - URBAN RIO CANTINA & GRILL
2ND - TORCHY’S TACOS
3RD - CHUY’S
BEST RESTAURANT FOR A DATE
WINNER - URBAN CRUST
2ND - NORTH ITALIA
3RD - HAYWIRE
BEST SANDWICHES
WINNER - BREAD WINNERS CAFE & BAKERY (TIE)
WINNER - MR. G’S DELI (TIE)
2ND - MCALISTER’S DELI
3RD - NORMA’S CAFE
BEST SEAFOOD
WINNER - FISH SHACK
2ND - URBAN SEAFOOD COMPANY
3RD - SEA BREEZE FISH MARKET & GRILL
BEST SOUTHERN/HOMESTYLE COOKING
WINNER - NORMA’S CAFE
2ND - POOR RICHARD’S CAFE
3RD - WHISTLE BRITCHES
BEST SUSHI
WINNER - UNI SUSHI
2ND - UCHIKO
3RD - DENSETSU
BEST WINE LIST
WINNER - SIXTY VINES
2ND - BOB’S STEAK & CHOP HOUSE
3RD - CRU FOOD & WINE BAR
MORNINGS IN PLANO ARE STEEPED IN MORE THAN JUST COFFEE. AT CAFES AND RESTAURANTS AROUND TOWN, MORNING TEA IS HAVING A QUIET MOMENT, WHETHER IT'S MASALA CHAI SIMMERED WITH SPICES OR A CEREMONIOUS GREEN TEA. SO WE TOOK A TOUR. — ALYSSA HIGH
MOROCCAN MINT TEA is a symbol of hospitality, with steeped green tea with mint and sugar in hot water, poured and re-poured between teapots and glasses to create a frothy texture. “The higher you [pour it from], the more welcome your guests are,” says Khaoula, a Moroccan server at DARNA , where this tea is from.
Hospitality is also the name of the game for TURKISH TEA , which is a strong, dark black tea brewed in a two-piece pot. The tea is brewed in the upper pot, then diluted with hot water from the lower pot. Small sugar cubes are commonly added, and it's often served in small, tulip-shaped glasses. This tea comes from TURKISH CAFE & LOUNGE.
KASHMIRI TEA , also known as noon chai, pink tea or Gulabi chai, is a green tea brewed with baking soda and milk, creating a pinkish hue. The leaves are boiled with spices like cardamom, cloves and star anise, milk and a pinch of salt. The drink can be served iced or hot, and is popular in Kashmir, Pakistan, India and the Caribbean. This one is iced from CHAI WALLAH.
The Courtyard Theater August 2 @ 7:30 p.m. Tickets at nationalballettx.org
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JULY
JULY
2
AUGUST
JASON SALMON
WEDNESDAY, 6:30 P.M., MIC DROP COMEDY, 7301 LONE STAR DRIVE. TEXAS-BORN COMEDIAN JASON SALMON BRINGS THE LATEST FROM HIS COMEDY SPECIALS TO MIC DROP.
JULY
3
PATRIOTIC POPS
CONCERT IN THE PARK
THURSDAY, 7 P.M., HAGGARD PARK, 901 E. 15TH ST. THE PLANO COMMUNITY BAND IS HOSTING A FREE CONCERT IN THE PARK IN A TRIBUTE TO THE ARMED FORCES.
JULY
4
PLANO FOURTH OF JULY PARADE
FRIDAY, 7:30 P.M., COLLIN COLLEGE, 2800 E. SPRING CREEK PARKWAY THE CITY’S ALL-AMERICAN 4TH EVENT WILL FEATURE A PARADE AND FIREWORKS.
JULY
5 RODELL DUFF
SATURDAY, 6:30 P.M., LOVE & WAR IN TEXAS, 601 E. PLANO PARKWAY HOUSTON-BASED COUNTRY ARTIST RODELL DUGG COMES TO THE LOVE & WAR STAGE.
JULY
6
DOWNTOWN PLANO KIDS FESTIVAL
SUNDAY, 11 A.M., MCCALL PLAZA, 998 E. 15TH ST. THE DOWNTOWN PLANO KIDS FESTIVAL WILL FEATURE PHOTOS WITH SUPERHEROES, CRAFT BOOTHS, LOCAL VENDORS AND MORE.
JULY
12 SHREK THE MUSICAL JR.
SATURDAY, 2:30 P.M., COURTYARD THEATER, 1509 H AVE. THE OSCAR-WINNING FILM AND BROADWAY HIT SHREK IS COMING TO SHINE PERFORMING ARTS.
JULY
21 THIRD ANNUAL MARGARITA BRAWL
MONDAY, 6:30 P.M., URBAN CRUST 1006 E. 15TH ST.
A FOUR-COURSE DINNER IS PAIRED WITH FOUR UNIQUE MARGARITAS, ALL COMPETING FOR GUESTS’ VOTE.
JULY
26 CHRISTMAS IN JULY 2025
SATURDAY, 10 A.M. PLANO EVENT CENTER, 2000 E. SPRING CREEK PARKWAY THE PLANO NUTCRACKER/CHRISTMAS IN JULY MARKET WILL HOST OVER 100 VENDORS.
AUGUST
1 NEWSIES
FRIDAY, 7 P.M., GENESIS CHILDREN’S THEATRE, 3100 INDEPENDENCE PARKWAY
AUGUST
DISNEY’S NEWSIES RETURNS TO PLANO, DIRECTED BY MEGAN DEMSKY.
2 NATIONAL BALLET OF TEXAS: “POETIC BEGINNINGS”
SATURDAY, 7:30 P.M., COURTYARD THEATER, 1509 H AVE. PLANO’S NEW BALLET COMPANY CELEBRATES ITS INAUGURAL PERFORMANCE. AUGUST
8 DAKOTA MURILLO & THE DISAPPOINTMENTS
FRIDAY, 7 P.M., LOVE & WAR IN TEXAS, 601 E. PLANO PARKWAY COUNTRY/ROCK ‘N’ ROLL BAND DAKOTA MURILLO HEADS TO LOVE & WAR IN TEXAS. AUGUST
14 PETER PAN
THURSDAY, 7:15 P.M., WILLOW BEND CENTER FOR THE ARTS, 6121 W. PARK BLVD.
AUGUST
THE TONY-AWARD WINNING MUSICAL PERFORMED BY NORTH TEXAS PERFORMING ARTS.
22 ACES!
FROM 1985-1989. AUGUST
FRIDAY, 7:30 P.M., ART CENTRE THEATRE, 1400 SUMMIT AVE. A FICTIONALIZED TELEVISED REUNION SPECIAL OF THE FIVE MISS TEXAS USA’S WHO ALL BECAME MISS USA
24 JOHN BAUMANN - SHINER
SUNDAY SERIES
SUNDAY, 4 P.M., LOVE & WAR, 601 E. PLANO PARKWAY THE FULL-BAND SHOW WILL FEATURE SONGS BAUMANN HAS WRITTEN ALL OVER TEXAS. AUGUST
30 AN EVENING WITH BERNADETTE
PETERS AND THE PSO
SATURDAY, 7:30 P.M., MORTON H. MEYERSON SYMPHONY CENTER, 2301 FLORA ST. SIX-DECADE CAREER MUSICIAN BERNADETTE PETERS PERFORMS WITH THE PLANO SYMPHONY ORCHESTRA.
* AND THERE’S SO MUCH MORE... SIGN UP TO RECEIVE EVENTS AT PLANOMAGAZINE.COM/NEWSLETTER PROMOTE YOUR EVENT AT PLANOMAGAZINE.COM/EVENT-SUBMISSION
LOAFIN’ AROUND
BAKERY
story by Alyssa High
photography by Lauren Allen
On weekend mornings, the front yard of one Central Plano brick home brings smells of browned butter, warm berries and tangy sourdough. Neighbors — who hail from beyond the Pittman Estates borders and into the far reaches of DFW — follow the scent to a small shelf by the door, where handwritten bags of home-baked goodies await them, signed Hinckley House Bakery.
“My house always smells so good on Saturdays and Sundays,” Hinckley House Bakery owner Michelle Hinckley laughs. “It’s the best.”
The self-taught baker grew up helping feed five younger siblings.
“I honestly can’t remember a time I wasn’t baking,” she says.
Last year, after getting diagnosed with ADHD, Michelle felt like she could finally take on products that required more attention. So, naturally, she jumped into a self-taught baker’s nightmare: baking sourdough bread.
“Sourdough is the angsty teenager of the bread bin,” she says. “You have to baby it.”
Once she felt like she had it down, she began working with add-ins and making other baked goods out of the sourdough. Soon, she had far too much for her family to eat, and started giving it out to friends, family and her 11-year-old Arya’s classmates.
And when even that was not enough, she started selling loaves online. What began as five loaves in October has now turned into weekly pre-orders with weekend pick-up slots, pop-ups at a senior living facility and seasonal menu offerings.
“Bread you get from the store is not the same as bread you get at home,” she says.
“People who’ve tried it say, ‘This is amazing.’ You get big pockets of air, a crusty outside, and it just feels like real bread.”
Sourdough bread ($12/loaf), browned butter sourdough chocolate chip cookies ($3 each) and berry lemonade sugar cookies ($5 each) are current menu favorites. Specialty sourdough loaves rotate, with current favorites including jalapeno-cheddar, feta-pesto and blueberry-goat-cheese.
The jalapeno-cheddar is a favorite of Arya, now 11, who has dubbed herself the official taste tester of each batch and new creation.
“Every time you bake something new, I’m excited to see what it is,” she tells her mom.
Michelle likens the process to chemistry, teaching Arya how to experiment while still staying within the parameters of a recipe. Arya is hoping to try out some of her more outside-the-box ideas, like jalapeno cookies, though that might still be under debate.
Recently, Michelle participated in a farmers market at Avenida, a senior living community in Carrollton. Though not aiming to get into the farmers market game, Michelle hopes to keep working with the community and others in the future with sourdough classes for seniors and baking camps for children during the summer.
For those hoping to check out the baked goods for themselves, orders open online each Monday and close when capacity is reached.
To the Hinckleys, the benefits of homemade bread are immeasurable. While it’s not gluten-free, it’s easier on a gluten-sensitive stomach. There are no unknown preservatives or dyes. And scratch-cooking brings the community in.
“It’s a present you make,” Michelle says. “You put in the care and the time. It’s a gift that means something.”
Hinckley House Bakery, hinckleyhousebakery.com
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