Fully
Baked PANDEMIC SHOWS VALUE OF THE BAKERY
W
ith each month it becomes more difficult to see even a few weeks into the future when it comes to the restaurant scene. We’ve lost beloved favorites. Local treasures have reopened only to shut down again within weeks. Some landlords have been graciously flexible with rental and lease terms. Others have not. It’s with confidence, though, that I say the following local institutions will still be plying their wares well after this column comes out. The humble bakery—set up for takeaway business and designed for in-home consumption—is an integral part of the community.
Estelle Bakery & Pâtisserie Photo by Linda Smolek
ESTELLE BAKERY & PÂTISSERIE
GS By Greg Sabin Restaurant Insider
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Estelle—Downtown and on Arden Way—brings a decidedly French impression on its baked goods. Starting with a copious collection of macarons in every color in the rainbow and then a few that only a baker’s imagination could conjure, the Gallic tilt to the offerings is up front for sure. Madeleines, croissants and quiches all delight with obvious craftsmanship. But, for my money, the brioche breakfast sandwich is in another league. What better role for a brioche roll than to support a slightly runny egg topped with swiss cheese, French ham and aioli? None, I say. None.
