Austin Culinary Limits

AUSTIN CULINARY LIMITS 20

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THE BEST FOOD AUSTIN HAS TO OFFER

KEEP AUSTIN FRESH GREEN SWEET FANCY

TABLE OF CONTENTS Letter from the Editor’s

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Keep Austin Fresh

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Five Ways to Eat More Eco-Friendly

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Keep Austin Green

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Vegan vs. Vegetarian

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Keep Austin Sweet

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How to Make Cinnamon Rolls

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Keep Austin Fancy

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Fine Dining on a Map

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MEET THE EDITORS Wavy has lived in Austin her whole life. She chose to write about Bakeries in Austin because she loves going to them with her family.

Wavy’s favorite class is Math because it has clear answers. Her favorite hobbies include creating art, sewing, and playing volleyball.

She also likes watching sports and listening to music.

After graduating, she wants to go to UT Austin and play volleyball and study to be a pediatrician or a children’s therapist. An interesting thing about Wavy is that she is a Girl Scout.

Thalia wrote about Fine Dining in Austin. Her favorite hobbies include playing roblox and fortnite, going on Tiktok, and playing tennis. After she graduates, Thalia wants to go MIT and study mechanical engineering. The most interesting thing about Thalia is that she is obsessed with pistachios. Thalia also enjoys reading books, going to the public library, and playing Adopt Me on Roblox (religiouly).

Sahana is another editor, and she wrote about Locally-sourced restaurants in Austin. Sahana’s favorite class is English because she likes to write. Her favorite hobbies include biking, painting, and playing music. After highschool, she wants to study engineering. An interesting thing about her is that she loves wearing cargo pants and crewnecks. She also loves traveling to beaches and national parks.

Nithya wrote about Vegan restaurants in Austin. Her hobbies include reading, going on Tiktok, and listening to music. Her favorite subject is Math because it is easier to understand than others. After high school, she wants to go to Law school and study Immigration Law at UT Dallas or Austin. Her favorite time of the year is the wintertime because she loves the cold and the snow.

One interesting thing about her is that she used to live in Minnesota.

LETTER FROM THE EDITORS Dear Readers, As James Beard once said, “Food is our common ground, a universal experience.”

Food not only nourishes the body, but it also nourishes the soul. These days, people are finding ways to make food interesting and tasty, especially in Austin. This city is one of the most culinarily diverse in the country, providing food for people of all different backgrounds and dietary restrictions. We decided to focus our magazine on four sections of Austin cuisine: Vegan, Locally-sourced, Fine Dining, and Bakeries, because these divisions of culinary make Austin so diverse and open to all people.

In this magazine, you will delve deep into the cultural richness of food in Austin.

You will learn about how Austin takes food from “farm to fork” and how Austin is keeping the planet green by exposing people to better food choices. You will also learn how sweet family traditions and creatively creating appealing food dishes turn into sucessful businesseses. In addition, you will find out where the best fine dining restaurants are located in the city, and you’ll be given a recipe to a familiar sweet treat that everybody loves. However, our magazine is not limited to just these things; we have provided you with many other interesting stories, insights, and more.

Thank you so much for taking the time to read our magazine, it has been quite a process getting here. We hope all of you get some inspiration for your next food journey, whether you’re a foodie or not. Enjoy!

Nithya Rupavatharam Sahana Selvaraj Wavy Tateosian Thalia Kahozi

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Chef Shawn Cirkiel at his restuarant, Olive&June

Keep Austin

Fresh

How Chefs are Embracing Sustainable Practices By: Sahana Selvaraj

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egetables drip with water as they are seasoned with love and spices. Fresh from the farm, diners serve delicious and natural food to local and familiar customers. Native Austinites enjoy spending their weekends buying fresh produce with their families.

Locally sourced food has become more popular since it's fresh, more nutritious, has less packaging, and is better for the environment. Purchasing local food can be beneficial to farmers in the Austin area – which can boost the regional economy, a good thing for everyone in the region.

Chef Shawn Circkiel is the owner of five different restaurants (Parkside, Backspace, 800 Congress, 7c0, and Olive & June), all of which highlight a different aspect of Austin’s culture with a fusion of international flavors, from casual juice shops to elevated European cuisine.

For Cirkiel, eating locally has been a part of his identity and principles for his entire life. All of his restaurants follow the same base

values: their food is either locally sourced or imported from small businesses. The restaurants feature seasonal menus, and are built around the community.

“I believe strongly in the fact that, culturally we should support those around us, whether it's our friends, our coworkers, our family, our neighborhood, or our community. I think it starts with how we spend our money, how we donate, how we give. And I think that those small decisions build a much better community,” Cirkiel expresses.

Being locally sourced is perceived differently by everyone, but for Cirkiel, it means keeping their money as local as possible, which can mean choosing a local distributor over a broad market distributor. It has more layers to it than just sourcing food locally, it also includes important (but often overlooked) items in a restaurant, such as paper goods and cleaning supplies.

It is difficult, expensive, and sometimes time-consuming to source locally, especially for 9

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fast moving and ever changing restaurants. For Cirkiel, his primary challenge was using fresh ingredients and knowing where they came from. He finds food that he knows is good for his customers, checking each one for quality, and sourcing only from the best farms.

This way, he can ensure that all the food is healthy and real.

“I believe strongly in the fact that, culturally we should support those around us, and I think it starts with how we spend our money, how we donate, how we give. Those small decisions build a much better community”

Growing up in Austin, Cirkiel has always appreciated Austin’s food culture. “Austin’s kind of laid back, it doesn’t necessarily have such a stuffy attitude… historically, it's a very welcoming place,” says Cirkiel.

Since he was brought up on a farm, his family often used what they had at home, which is how he picked up sustainable eating habits.

For Cirkiel’s seafood restaurants that cannot be sourced from Austin, he gets fish from a small family distributor in Canada.

“This way, it still maintains that small ethos of local, even if the actual product isn’t locally sourced,” says Cirkiel.

Cirkiel’s travels across the world and his Austin roots have been the main influence for his restaurants. “I am constantly going to restaurants, to farms, to different growers and producers to learn,” says Cirkiel.

The weather is the biggest determining factor in his seasonal menu. He tends to add citrus and other bright, fresh flavors during the summer months. In the winter, Cirkiel incorporates rich creams and steaming soups into his menu.

He is very particular about the location of his restaurants as well, generally choosing spots that are considered “non culinary destinations”. In 2008, Cirkiel opened Parkside to pay homage to the Bronx Housing Project in New York where his father grew up.

Parkside is located on 6th street, which at the time, was not popular for its restaurants and fine dining spots. He designs his restaurants around the prospect of community and bringing people together.

Joan Gillcrist, the owner of 68 Degrees, which is an ingredient driven restaurant in central Austin, shares many of the same values as Cirkiel. For her, having a restaurant in the central area really capitalizes on Austin’s communal culture.

“On a special occasion, people will drive wherever to get something to eat. But otherwise they mostly stay in their

neighborhoods,” says Gillcrist. She believes that having a restaurant with a casual environment and friendly atmosphere really shows what Austin’s culture is all about.

68 Degrees’ name comes from the average temperature of the Deep Eddy Pool, which happens to be right next door. She started the restaurant with her sister to bring their Italian roots to the Austin area, while still honoring the Deep Eddy, and other aspects of the local culture.

“The evolution of traffic in Austin has really compartmentalized the restaurant interest in this town,” Gillcrist comments. To her, it is very important to have many other restaurants in the area that also take part in ingredient driven practices, so that there can be a variety of options for the people.

Being an ingredient driven restaurant means that the menu is constructed around quality foods that are available at that particular time. “Sometimes with the food supply chain, things shift, and you won’t be able to get a specific item for a long time,” says Gillcrist.

For those scenarios, rather than

Chef Gillcrist and her sister at 68 Degrees

substituting a particular food for a lower quality ingredient, they will take this dish off the menu entirely.

Growing up, Gillcrist and her sister used to help their mother in the kitchen, which is where they both gained their love and interest for ingredient driven food. Their family was always very interested in healthy cooking, and followed in the footsteps of Julia Child, Martha Stewart, and other popular chefs. They cooked with what was available locally at the time and almost always cooked at home because of the lack of locally sourced restaurants at the time.

“What we do is a little bit tricky, and it’s not very popular

because it is hard. You have to understand the industry really well,” says Gillcrist. She wishes that others will soon join in on trying to add some form of sustainability to their restaurants.

Despite the unpredictable nature in the availability of ingredients, 68 Degrees strives to continue to provide the guests with a consistent experience, while still being affordable.

The sustainability movement has risen in recent years, as customers are becoming more aware of where their food is coming from. So far, this movement has gained a lot of support and popularity, and people

are becoming more aware of the benefits of sourcing nearby.

Richard Walters, a customer at Jack Allen’s, which is also a locally owned restaurant, believes that restaurants being transparent about where their food comes from is very important.

“I was aware that their food was locally sourced and I could notice that the food was of higher quality because of this,” says Walters. He has been a customer since the early 2000s, and has witnessed the ever-changing atmosphere of Jack Allens.

Everything in their restaurant is local, from the food to the art on the walls. They also donate to the community to support other local charities.“It’s great that they are doing their part in helping the local community and serving good food to their customers,” says Walters.

Consumers and business owners alike are beginning to understand the benefits of supporting the communities through farmers markets and sourcing locally; and many hope that this movement will continue to grow in the near future. These restaurants are only a small part of the movement to make Austin a fresher and greener place for everyone living here.

“Not everything can be made and grown here in Austin, but you can make a very conscious decision of how and where you spend your money. That can have a huge impact on the community,” says Cirkiel. Many diners hope that people will adopt sustainable practices, no matter how small.

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Keep Austin Fresh Five Ways to Eat More Eco-Friendly By: Sahana Selvaraj Sustainable eating is important because harmful agricultural practices are one of the leading reasons for global environmental changes in the world. We can fight this by making sure the food we get comes from healthy sources and that everyone is able to get nutritious food.

Grow your own food

Growing your own food ensures that you know exactly where your food comes from and what is being put into it

Buy locally sourced food This can help reduce carbon emissions from burning fossil fuels involved in packaging and shipping

Information provided by Harvard University and To Taste

Eat more vegetables

This reduces pollution from greenhouse gases and livestock

Waste less food

Around 119 billion pounds of food go to waste every year in the U.S every year, which releases methane in landfills

Buy food that is in season

Food purchased in season tends to be fresher and more nutrutious. It also won’t have to travel as far to get to you

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Keep Austin Green The spread of plant-based diets in Austin By: Nithya Rupavatharam

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reen, red, orange, and yellow sizzles in the pan as it is swirled around to create a fusion of colors. The kitchen smells of fresh produce and natural ingredients as if it has dropped straight from the farm.

Outside of the kitchen, people laugh and talk with one another as they nourish their bodies and souls with good food. This is plant-based cooking in Austin.

Plant-based cooking is a term that can be manipulated and interpreted differently from person to person, but essentially it’s a type of cooking that does not use any animal or meat products. This can include an actual “part” of the animal (ex. a chicken leg) or a product that comes from an animal (ex. milk from cows). The two main types of plant-based diets are Veganism (no dairy) and Vegetarianism (only no meat).

In 2000, a vegetarian named Leslie Martin opened Bouldin Creek Cafe, a plant based restaurant located in Central Austin. “My original inspiration for the place in general was to have a community meeting space. I wanted there to be a place where it was like an open environment and people were interacting,” Martin said.

The restaurant first started as a coffee shop with a small menu, but Martin later expanded the menu as more customers were attracted.

Although the majority of the menu items are vegan, there are many vegetarian options too, thus it is not considered 100% vegan. This is because Martin wanted to create a place where people who may not be comfortable with going 100% vegan

could eat. based alternative to those foods.

Though Bouldin Creek Cafe Menu items like the veggie chohas had great success, it didn’t come rizo and the queso came from this easily. For a restaurant trying to inspiration. sustain their business, plant-based Martin had been living cooking takes a lot of creativity, in Austin when she opened the time, and money. restaurant. This was around the “I could just take a hamtime when many restaurants were burger patty and put some salt and closing because of the Dotcom pepper and make a burger. Where- Boom, a stock market bubble in the as we make all of our veggie burglate 1990s. Martin wanted to create ers by hand. And it’s a big process,” a space that would bring back the Martin remarks . “feel” of Austin.

Although, Martin empha“I wanted to create that sizes that just because plant-based same small, funky vibe that I liked cooking can be expensive, that about Austin,” she said. Accordshouldn’t be a deterrent. There are ing to Martin, there are also a plenty of affordable ways for some- lot of people in Austin who are one trying to maintain a plant open-minded to trying plant-based based diet that could simply be diets, thus it wasn’t very hard for started at a grocery store. It’s her to attract customers. different for a restaurant like Bouldin Creek Cafe This is the Veggie Royale: an award winning Courtesy of Bouldin Creek Cafe menu item of Bouldin Creek Cafe. This Courtesy of Bouldin Creek Cafe veggie burger is both gluten free and vegan, because they strive to and it contains - alongside a veggie patty red onion, tomatoes, and a choice keep their foods visually lettuce, of a sauce. appealing, complicated and authentic to maintain a good business.

A lot of Martin’s inspiration for her menu items came from other restaurants and the internet. She would look online and on other restaurants’ menus and find out what people were into and how she could provide a plant15

Another plant-based restaurant option in Austin is Community Vegan, a food truck owned by Marlon Rison. Rison transitioned to being vegan six years ago, and he lost 150 pounds unpurposefully from this transition. For the first couple of years, Rison explored various vegan restaurants and food for inspiration on what to cook and where to start his vegan diet. Then, Rison started sharing his vegan cooking on social media and gained a reasonable following. Soon, people started telling him that he should start a restaurant or food truck, but he wasn’t interested because he was content with his life at the time and thought it would be too difficult.

However - over time - he became more open to the idea and started his food truck, Community Vegan.

Marlon Rison - Community Vegan’s co-owner/chef - can be seen cooking at the food truck on Monday, Thursday, Friday, Saturday, and Sunday.

(Courtesy of Community Vegan)

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“What I wanted to do was provide something that I felt like was missing, but to make sure that it was heavy on the comfort foods.

I wanted to make sure that it was foods that, whether you were vegan or not, you were still going to be interested in because it tasted good,” Rison said.

Rison got a lot of advice on plant-based cooking from his mom. “What she told me when I asked her for advice was that you don’t have to reinvent the wheel, all you have to do is find what veggie substitute works for you, and then do everything else the same way that you would, but at a veganized version,” he notes.

Rison also opened his food truck to spread the positivity and goodness of plant-based diets/ cooking for people and the planet.

Plant-based cooking is one of the best sources of getting adequate nutrients, vitamins and minerals, and Rison wanted to help create healthier communities in the city by spreading this message to encourage people to reduce their meat consumption.

In addition, the mass production of cattle and the processes of breeding large numbers of animals for human consumption are a big contributor to greenhouse gasses. Rison believes that in the time period we are in, with the resources that we have available, this shouldn’t have to happen to provide food for humans.

“We have access to all the plants, all the veggies, all the fruit that we can eat, it would make us a healthier society, it would make us a more compassionate society. Also, it would show the type of love that our Earth needs, just in terms of how we take care of it,” Rison said.

Rison also opened Community Vegan to oppose the animal cruelty that takes place for people to get meat. “Another thing that was big for me was being more compassionate to all sentient beings. I think about all of the animals that are being sent to the slaughterhouses, what they go through, the fact that they’re living beings with feelings and emotions. I recognize how important it is to not contribute to that,” Rison stated.

Not only does plant-based cooking make people more compassionate, it also helps people develop a relationship with their food. Rison says that eating is one of the most intimate things someone can do, and with plant-based cooking, someone has to touch, feel, and work hands-on with their food, thus it will strengthen their relationship with that food.

Another chef in Austin who supports the spread of plant-based cooking is Marko Ellinger, who is a plant-based wellness chef in Austin. Ellinger primarily focuses on teaching people how to cook plant-based and has been in this line of work for almost 40 years. He taught at Natural Epicurean - which is a plant-based culinary school in Austin - for five years, and he has been influenced by other chefs and instructors. Although he was originally trained to cook all kinds of food, he pivoted to plant-based cooking many years ago. “I could see that it was not just more rewarding, it was more creative,” he said.

“I think about all of the animals that are being sent to the slaughterhouses, what they go through, the fact that they’re living beings with feelings and emotions. I recognize how important it is to not contribute to that.”

Chef Ellinger deals with a lot of people who have a hard time starting plant-based cooking because they believe it’s too difficult.

“If I’m talking to somebody who doesn’t really like to cook, I have to

put them in an even more challenging category because, part of the answer as far as they’re concerned, is being comfortable in the kitchen and being able to do it for themself.

And that is cooking wholesome meals at home, which will do wonders for your well-being,” he said.

Chef Ellinger also shares the belief with Marlon Rison that plant-based diets would be good for people and the planet because

of the negative effects of animal farming. “Well, I mean, if you just look at the numbers, 15% of global greenhouse emissions result from livestock farming. Right there, that’s a huge number,” he said.

This type of farming also contributes greatly to global warming, climate change, and CO2 emissions. He also believes that humans have plenty of other food options available to help provide an adequate diet, so there’s no reason for us to be consuming animals.

In addition, Ellinger adds that Austin is a progressive city, thus plant-based diets are on the rise and easily spread amongst people. “We’ve got all kinds of farmer’s markets. We’ve got really interesting restaurants. And we’ve even got a vegan fest. We’ve got all kinds of events that support plant-based,” he shared The main piece of advice that these experts can give people who are wanting to go plant-based is to take it slow. Although some people take the big leap of faith like Marlon Rison - most people are the most successful when they take baby steps and slowly introduce plant-based foods into their diets, whether it be adding vegetables in their rice instead of chicken, or replacing their hamburgers with veggie patties.

As Marko Ellinger says, “I would just say try it out sometimes, maybe even just once a week. See what you think. I think a soft approach is a lot more sustainable, but there is no doubt in my mind it’s way better for people.”

One popular example is having Meatless Mondays. This is a movement that encourages people to reduce/remove meat from their diets on Mondays, which could possibly encourage them to keep

Chef Marko has been preaching and teaching wellness cooking for 40 years. (Courtesy of Marko Ellinger)

up the practice throughout the week. This movement allows people who don’t have much experience to start somewhere and see how it goes.

Austin is one of the most rapidly growing cities in the nation. With this, more open-minded people are moving here, thus plantbased diets are spreading. Because of this, Austin is transforming into a healthy, compassionate, earthloving, and healthful city. These restaurants, food trucks, and plantbased experts/eaters are just a small percentage of the vast number that support and participate in plant based living. The future of this city is looking to be very sustainable and green.

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Keep Austin Green What’s the difference between being Vegan and Vegetarian?

By: Nithya Rupavatharam

Vegan Vegans do not consume products that come from animals -> this includes meats/seafood, dairy products, and animal rennet (which is a product that speeds up cheese-fermentation processes).

vs

BOTH GRO

-> plant-base -> do not use consume me -> may choos dietary restr because of re reasons or co the well bein

Two categories of plant-based eaters include Vegans and Vegetarians.

Although they are similar, they have their differences, and it is important to be able to distinguish between the two of them so that both groups are respected.

s.

OUPS:

ed e or eat products. se these rictions eligious oncern for ng of animals

Vegetarian Vegetarians do not consume meat products, but they can eat certain animal products (such as dairy products).

Pastries and cakes in a bakery.

Photo by Kristen Drew on Unsplash

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KEEP AUSTIN SWEET

From inside Austin’s most renowned bakeries

By Wavy Tateosian

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ince the first loaf was baked centuries ago, bread has been a constant in all societies. Historically, bakeries have always worked to serve their communities and supply bread and sustenance. But today, running a bakery and fulfilling the Austin communities’ needs is a very different task.

Austin’s bakeries are staples in the area. They provide a meeting place for Austin’s diverse people to share their love of good food, have business meetings and events, and visit with friends. Many of the bakeries incorporate outdoor patio spaces, and host arrays of live musicians or bands because of Austin’s ideal climate and its community’s desire for vibrant energy. Foodies have been attracted to Austin’s eclectic cuisines, bakeries, and live music, and some of the bakeries have been supplying Austin’s communities with quality

goods for over 50 years.

Regina Estrada, the manager at Joe’s Bakery, first started working there in her freshman year of high school. After graduating from college, she didn’t have a clear plan and ended up back at the bakery.

Joe’s Bakery was founded by her grandparents in 1962, and it started as a small, community-based business that served parts of the Austin community. Now, Estrada is the sole manager of the bakery, with additional help from her grandmother and aunt.

Estrada said, “It was my grandfather’s boyhood dream to start this business. I always tell people that working at Joe’s Bakery was not my dream. It is not what I set out to do. But when I graduated college, I didn’t have a plan, and I didn’t have a job lined up.”

Joe’s Bakery hasn’t always had the familiar, relaxed atmosphere that it does today. The bakery was

actually started out of Estrada’s grandparent’s house as a way to help the low-income community in East Austin.

“They would sell baked goods to the neighborhoods.

Then those that couldn’t afford to buy it would sometimes get the leftover bread that they would give out to other neighbors because back in that time, East Austin was predominantly Hispanic and African American, so the demographic was very much working class,” Estrada said.

The Sour Duck Market, however, had a very different beginning. It is a casual restaurant and bakery that was created as an expansion to its sister business and food truck, called the Odd Duck.

Mark Buley, an operating partner at the Sour Duck Market, opened up the restaurant in 2018 with his other partners to expand its reach further into Austin.

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Exterior patio area with tables and lighting at the Sour Duck Market, in Austin Texas. Photo courtesy of Sour Duck Market Website

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“My partners and I opened Sour Duck because it was the kind of place that we wanted to take our families that did not yet exist in the Austin market,” Buley said. The bakery/restaurant has an attractive outdoor patio strung with lights that invite the customers to stay awhile. It is also inspired by local farmers and purveyors, and the flour for their baked goods is milled locally as well.

For as long as he could remember, Buley wanted to be a baker or chef. He has always enjoyed celebrating his love for his family and friends with food.

Buley said, “I was five when my aunt bought me my first cookbook. Cooking and baking were a part of my DNA from that day forward.”

Bakeries often have an on-site manager or operator in charge of the bakery on a daily basis. For most bakery owners, including Buley, this role means bright and early mornings all days of the

week.

“I arrive 5 days a week at 4 am.

I then check in with the team and get to work on the daily bakery production as well as facility maintenance,” Buley said.

For many, running a bakery seems impossible when considering everything that goes into it. For others, this is just what they’ve been doing for years.

Upper Crust Bakery is a classic in Austin that has been committed to the local community for 28 years. Upper Crust has a laid-back vibe that attracts anyone from a businesswoman grabbing a coffee on her way to work, to a retired man simply interested in reading the morning paper. Their daily fresh-baked pastries pair well with coffee, and friends and family enjoy meeting here for the perfect breakfast treat.

Upper Crust’s owner, Stephanie Schuster, works at the bakery every day, making sure daily tasks are done and that everything is

under control. She helps out the baking staff, answers phone calls and mobile orders, and handles all press requests (the bakery is largely popular in the Austin area and they get quite a few!). She loves interacting with customers and being part of the face of the business.

“Interactions with people are my favorite part of running the bakery,” Schuster said. “They’re both sometimes the hardest and the best.”

Upper Crust Bakery, just like many of these other bakeries, has had some difficulties with customers. The average customer can be fun to work with, but sometimes there is a customer who makes the jobs tricky by being rude, quickly angered, or refusing to pay. During Covid, the transition to mostly take-out orders was an especially hard change for the customers, but it was also a stress on the staff.

Schuster said, “Because of

Covid, we took our menu down, and we had to let people go. Much like everyone else, we initially shut down completely for a few days and then we reworked our system so that we could hand people products out the door. We shortened our hours, too.”

The food industry especially took a hit from Covid. Shortening hours means cutting profits and also jobs. With less product being produced each day, less bake staff is needed, and accordingly, less cleaning and serving staff is needed. With new information every day from the government, actions were limited for these

bakeries.

Estrada said, “It was a challenge in so many different ways because of the fact that everything was so new, the information was new. Nobody knew what was going on. So we were making decisions that were the best for our business.”

She remembers getting a phone call from the Texas congressmen the day that Covid started and the struggle of dealing with her employees and the new information on the daily.

Sometimes the information was false as well. Estrada said, “It [Covid] was really hard. I think

Person bagging pastries in a bakery. Photo by Stefan Hiienurm on Unsplash

“I love making something with my hands on a daily basis, and knowing that the success of the bakery is determined by how much thought and effort I put into it.” that the biggest challenge for us was happily asking my employees to pivot when change is so hard for so many people. You have to have everybody on board to make change successful. Everybody has to get it. They don’t have to like it; they have to understand it.”

Part of Joe’s Bakery’s expertise is in its family roots and its experienced staff. Estrada said, “I have one server that’s been working for me for 50 years. I have other servers that have been with us for 20, 30 years.”

This experience comes with time, and an important factor is learning your clientele. With the rich food culture that Austin is known for, bakeries often find themselves catering to the people, and they are constantly hoping to further understand their target audience. But they also must balance this with being resourceful and economical.

For example, Upper Crust is widely known for its classic cinnamon roll, and it is perhaps the most popular item on the bakery’s menu. However, this cinnamon roll had a humble beginning.

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Fresh croissants about to be baked in the oven at the Sour Duck Market. Photo courtesy of Sour Duck Market Website

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“The cinnamon rolls started out as a way to use scrap dough.

We had leftover dough after we cut the edges off Danish and croissant dough and my sister looked at that and said I don’t want to waste that so she put it back together,” Schuster said. “She did it, rolled it out, cinnamon-sugared it, rolled it up, and cut it into cinnamon rolls, and that’s how it was born. It’s the single thing we do the most every single day.”

Oftentimes, getting the necessary ingredients for these products is quite difficult, especially with supply chain disruption from Covid. Today, many bakers still struggle to even obtain the basic ingredients (flour, butter, and sugar) at a reasonable price, and this is something a customer may never realize when going to a bakery.

“Customers don’t see the sheer

volume of food supplies that you need to run a bakery like this, for example, you might spend $2,000 in one week on just butter,” Schuster said.

For Joe’s Bakery, food deliveries come in on Tuesdays or Thursdays. These are usually delivered by big commercial food suppliers, and sometimes they’ll bring around 80% of all ingredients to a bakery at once. Even with huge deliveries coming into the bakery up to two times a week, food shortages and availability still narrate the goods that they can produce.

“If we don’t have it, we just don’t have it. We have to really focus and prioritize. Like, what is our main thing? What do we absolutely have to have? I really focused on just our basics, instead of stressing out about all the little things that we don’t have,” Estrada

said.

Food shortages are not the only thing that bakers have to worry about. Hiring willing, reliable employees that are good at working as a team is a constant struggle for these bakery owners too. An observable trend these days in the bakery staffing department illustrates that the work ethic of employees is becoming less acceptable, especially for those who are young and may be looking for a first job.

“The biggest issue is just having people show up.

Unfortunately, the work ethic of young people has drastically changed and has just become one of the biggest issues,” Estrada said.

“Yesterday I had two employees just not show up.”

Unfortunately, when employees do not show up or a staff member makes a mistake, the owner usually takes the fall. But these owners

also agree that employees who are committed to helping their bakery and love what they do should definitely be appreciated.

“Seeing my employees content is awesome,” Schuster said.

“Seeing the product go out daily and seeing people happy to have that product are also some of my favorite parts.”

The best parts of running a bakery depend on the type of bakery that it is. For some smaller businesses, the most fulfilling part of the owner’s job is contributing to the making of the daily goods with the baking staff.

“I love making something with my hands on a daily basis, and knowing that the success of the bakery is determined by how much thought and effort I put into it,” Buley said.

For other owners, it’s all about the working environment.

“I think one of my favorite

“I have one server that’s been working for me for 50 years.

I have other servers that have been with us for 20, 30 years.” things is I get to go to work with my family. It has really been one of the reasons I really stayed,” Estrada said.

But Estrada doesn’t just mean her immediate family, like her aunt and her grandmother, who she works with every day. She also means the people who come to the bakery regularly and enjoy a pastry while enjoying each others’ company. She’s talking about the community that is impacted by a simple shop with its striped awning and verandah, and all its charming sweets that sit beckoningly inside.

She’s talking about the bakeries that define a city’s culture.

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Interior of Joe’s Bakery, in Austin Texas. Photo courtesy of Joe’s Bakery Website

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Place dough hook on electric mixer and knead on medium speed for about 8 minutes. It should form a slightly sticky ball. Add 2 tablespoons more bread flour if too sticky.

Warm milk to around 110 degrees F. Transfer milk to an electric mixer bowl and add yeast. Then add sugar, egg, egg yolk, and melted butter. Mix until well before stirring in flour and salt until a dough begins

How to bake the “Best Cinnamon Rolls You’ll Ever Eat.” This recipe can be found on the Ambitious Kitchen website. By Wavy Tateosian

SERVINGS: 9 rolls PREP TIME: 2 hours COOK TIME: 20 min TOTAL TIME: 2 hours 20 min

HOW TO MAKE CINNAMON ROLLS - ⅔ c brown sugar - 1 ½ tbsp cinnamon - ¼ c softened butter

For the filling:

- ¾ c warm milk - 2 ¼ tsp quick rise yeast - ¼ c granulated sugar - 1 egg + 1 egg yolk - ¼ c melted butter - 3 c bread flour + flour for dusting - ¾ tsp salt

For the dough:

INGREDIENTS:

Information provided by Ambitious Kitchen and King Arthur Baking

- 4 oz softened cream cheese - 3 tbsp softened butter - ¾ c powdered sugar - ½ tsp vanilla extract

Made to be poured over the cinnamon rolls right after they come out of the oven.

FOR THE ICING:

Preheat oven to 350 degrees F, and bake uncovered cinnamon rolls for 20-25 minutes. Allow them to cool for 5-10 minutes before frosting.

- Use toothpicks to keep the plastic wrap from touching dough while rising!

- Add cinnamon to the icing for extra flavor!

To make the frosting: In the bowl of an electric mixer, combine cream cheese, butter, powdered sugar and vanilla extract. Beat until smooth and fluffy.

Spread over cinnamon rolls and serve immediately. Enjoy!

Place cinnamon rolls in a greased (or lined with parchment paper) 9x9 inch baking pan. Cover again and let rise again for 30-45 minutes.

Tightly roll dough up, starting from the 9-inch side, making sure to seal the edges of the dough. Roll until the end or the cinnamon mixture is gone.

Cut into 1 inch sections. You should get 9 large pieces.

In a small bowl, mix together the brown sugar and cinnamon. Sprinkle and rub the mixture on the buttered dough.

After dough has risen, transfer it to a well-floured surface. Roll out into a 14x9 inch rectangle. Spread softened butter over dough.

Transfer dough ball to a well-oiled bowl and cover with plastic wrap and a warm towel. Allow dough to rise until doubled in size (1-1.5 hours).

Fine Dining Establishment - Courtesy of Unsplash

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KEEP AUSTIN FANCY By: Thalia Kahozi

A

Insights from the experts who are redefining Austin’s culinary landscape

s the sun sets over the city of Austin, the vibrant nightlife comes to life, and with it emerges a distinctive fine dining scene that smacks creativity and innovation. Sure, Austin’s food scene boasts world-renowned chefs and restaurants that lure food enthusiasts from all over the world.

But what truly sets the Texas capital city apart from other culinary destinations is its ability to blend local ingredients with global flavors and create culinary magic that tantalizes the senses and leaves diners craving for more.

As a city renowned for its lively culture, music scene, and beautiful landscapes, Austin has rapidly become a hub for culinary innovation.

The city’s rich culinary history is deeply ingrained in the local culture, making it a melting pot of flavors, techniques, and traditions. Recently, the city has attracted a diverse range of talented chefs who are blending traditional Texan cuisine with international techniques, making Austin’s food scene more dynamic and exciting than ever before. From farm-to-table, restaurants feature locally-sourced ingre-

ingredients and fusion cuisines, blending the classic Texan barbecue with flavors from around the globe. Austin’s fine dining scene truly has something for everyone.

While the food is certainly the star of the show, Austin’s fine dining scene is also renowned for its impeccable service, attention to detail, and warm hospitality. From the moment you step inside a fine dining establishment in Austin, you’re sure to feel welcomed and cared for, with the staff going above and beyond to ensure that you have a memorable experience.

Austin’s fine dining scene is unique in several ways, offering a diverse range of cuisines that reflect the city’s eclectic culture. With world-class chefs and restaurants setting up shop in Austin, the city has become a hub for foodies looking to indulge in a one-of-a-kind culinary experience. Our experts pointed out that what distinguishes Austin’s fine dining scene is the perfect blend of local ingredients with international culinary techniques.

They shared their passion for cre-

ating unforgettable dining experiences through their careful attention to detail and hospitality. Austin’s fine dining values sustainability and seasonality.

Many restaurants source their ingredients from local farms and ranches, ensuring that their dishes are not only delicious but also environmentally conscious. Chefs in Austin are often known for their creativity, using unexpected ingredients such as cactus or wild boar to add unique flavors and textures to their dishes.

Denise Tetsuya has been a chef at The Aria since 2014, so they have experienced a lot of the ever-changing culinary domain. Tetsuya expresses their responsibility as a chef to preserve and maintain a renewable cuisine. They emphasize the fact that the city of Austin cares a lot about its environment, so the restaurant should reflect that awareness. The city’s diverse culture is also reflected in its fine dining scene, with an array of cuisines to select. From the city’s legendary Tex-Mex cuisine to its beloved breakfast tacos, many fine dining restaurants in Austin pay homage 29

to the city’s traditional dishes, elevating them to new heights with their expert techniques and sophisticated presentations.

The Aria emphasizes the importance of quality and freshness in their approach to fine dining.

Chef Denise Tetsuya explains their focus saying, “At The Aria, we believe in using only the freshest and highest-quality ingredients. We work closely with local farmers and suppliers to ensure that we’re getting the best possible products.

We also place a lot of emphasis on seasonality - we change our menu frequently to reflect what’s in season and at its peak of flavor.” This focus on fresh and local ingredients ensures that every dish served at The Aria is of the highest quality and expertly crafted to showcase the best of what Austin has to offer.

Chefs are often inspired by unique ideas when creating new dishes. “It usually starts with an idea - it could be a particular

Trace Patio - Courtesty of Trace

flavor combinations while ensuring that every dish served is expertly crafted and refined.

Chef Denise Tetsuya of Aria shared one of their signature dishes, the Roasted Quail with Butternut Squash Puree and Wild Mushroom Ragout, highlighting that locally sourced ingredients play a pivotal role in their dishes: “The quail is marinated in a blend of herbs and spices, then roasted until golden and tender. It’s served alongside a velvety butternut squash puree that adds a touch of sweetness to the dish. We focus on utilizing local ingredients as much as possible because it helps us to connect with the culture and showcase the best of what Austin has to offer.”

For Tetsuya, locally sourced ingredients are front and center in one of their signature dishes. Aria’s emphasis on locally sourced ingredients plays a vital role in their

all about technicalities. “I think one thing that sets us apart is our attention to detail.

We strive to create an exceptional dining experience for our guests, from the food to the service to the ambiance.

Additionally, we try to incorporate local and seasonal ingredients as much as possible, which I think sets us apart from some other fine-dining restaurants.”

For Alex, his job is more than just cooking. It includes management, team building, and customer service. His advice to aspiring chefs “Get as much experience as possible. Work in a variety of kitchens and try to learn as much as you can from different chefs. Additionally, be prepared to work hard and put in long hours - this is not a 9-5 job. But if you’re passionate about cooking, it’s a really rewarding career,” says Garcia. This just highlights the hard work and dedication chefs put into their careers so that their restaurants can succeed and the customers happy, a pattern that is common throughout all upscale Austin restaurants.

Tetsuya also offers

“ We focus on ing local ents as much ble because to connect wi ture and show best of wha has to o

Austin food scene can inspire young chefs everywhere to pursue their passions and strive for excellence in their craft.

Chef Matthew Schruese, originally from New Zealand, works at Trace, a sophisticated hotel restaurant.

He discussed the importance of positivity and leadership in the industry, particularly with the challenges posed by the COVID-19 pandemic: “It’s hard, especially after COVID-19, a lot of people left. You know, it starts with having a positive attitude and having high expectations - additionally, you need to lead by example. One of the biggest challenges is staying current and relevant in an ever-changing dining landscape.” Mathew comments.

Schreuse emphasizes the most demanding parts of his job, saying, “A lot of this job is problem-solving. People don’t show up - product doesn’t come in. Getting used to a chaotic environment is helpful,” His solution? “Always think of the problem before it happens. A lot of the things that go wrong in the kitchen are repetitive so it’s easy to catch.” With this business-like mindset, chefs keep the kitchen running smoothly, overall helping their restaurant perform the best they possibly can.

Austin’s vibrant and experimental culinary culture is fully displayed in its fine dining estab-

e n usingredih as possiit helps us ith the culwcase the at Austin offer.”

so it’s easy to catch.” With this business-like mindset, chefs keep the kitchen running smoothly, overall helping their restaurant perform the best they possibly can.

Austin’s vibrant and experimental culinary culture is fully displayed in its fine dining establishments. Chefs across the city emphasize the perfect combination of ingredients, exceptional dining experiences, and positive attitudes as the essential ingredients for success.

Whether experi-

encing local favorites or discovering something entirely new, Austin has something exceptional for every visitor looking to enjoy its

positive attitudes as the essential ingredients for success. Whether experiencing local favorites or discovering something entirely new, Austin has something exceptional for every visitor looking to enjoy its thriving food scene.

Upscale Dining meal - Courtesty of Unsplash 31

KEEP AUSTIN FANCY FINE DINING IN AUSTIN on a map by: thalia kahozi

NORTHWEST NORTH

WEST

NORTHEAST

CENTRAL

EAST SOUTHWEST

SOUTH

SOUTHEAST

= Hotspot for upscale resturants

source: google maps

Austin Texas is best known for its music festivals and outdoor adventures - but what about its upscale cuisine scene? Below you’ll see the most popular high-end restaurants in town.

FLEMINGS: High-end steakhouse chain with aged prime beef & classics such as lobster tails.

BARLEY SWINE: Foodie hot spot serving a fixed-price menu with seasonal American small plates & a deep beer list.

OLAMAIE: Southern fare is elevated with farm-fresh ingredients & modern plating in the elegant refurbished home.

JUSTINE’S: Steaks & snails plus wine & cocktails in a little bungalow with a light-strung patio.

LENOIR: Romantic, vintage-chic outpost featuring creative cuisine with Mediterranean & Indian accents.

PERRY’S: Upscale steakhouse & grill serving a menu including chops, seafood, wine & cocktails.

UCHI’S: Sushi plus creative hot & cold dishes from chef Tyson Cole in a stylish, sophisticated setting.

JEFFERY’S: Posh fine-dining icon featuring upscale New American cuisine in a tony setting plus an active bar.