Twin Cities restaurants Bellecour Bakery, Falafel King in expansion mode Bellecour also announces changes in pastry chef personnel. May 5, 2021 10:48am Text size Copy shortlink:
Changes are afoot in chef Gavin Kaysen s restaurants, starting with an expansion of Bellecour Bakery at Cooks.
The bakery s popular collaboration with Cooks of Crocus Hill in Minneapolis (210 N. 1st St., bellecourbakery.com) will be replicated at Cooks St. Paul location (877 Grand Av.), and is scheduled to open this summer. Our goal is early June, said Cooks of Crocus Hill co-owner Karl Benson. But we re not announcing a date because we can t get equipment. That s the current story of the industry.
Spoon & Stable names new pastry chef, Diane Moua moving to Bellecour
Moua will help open a second Bellecour Bakery location in St. Paul this summer.
Author:
Libby Anderson/Soigne Hospitality Group
Spoon & Stable s acclaimed pastry chef is joining Bellecour Bakery, where she ll grow the bakery as it opens a second location in St. Paul this summer.
Chef and restauranteur Gavin Kaysen is changing things up at his restaurants, announcing Thursday he s promoting pastry sous chef Alexandra Motz to a leadership position within Soigne Hospitality Group.
Motz will be the new pastry chef at Spoon & Stable in Minneapolis starting May 3. She ll be replacing acclaimed pastry chef Diane Moua, who is joining the Kaysen-owned Bellecour Bakery team.
MINNEAPOLIS â âA cake can turn any Tuesday into an occasion,â writes Zoe Francois in the just-released âZoe Bakes Cakesâ (Ten Speed Press, $30). âCake is the way I tell my friends and family that I love them.â
The tireless author became a force in the cookbook world by co-writing the wildly successful âArtisan Bread in Five Minutes a Dayâ series with fellow Minnesotan Jeff Hertzberg.
With âZoe Bakes Cakes,â Francois is turning to a different side of her passion for baking, sharing dozens of cake recipes, from family favorites to re-creations of discoveries sheâs encountered during her travels. But before delivering the goods, Francois starts with a series of easy-to-absorb tutorials â she calls it the Cake Academy â that are culled from her vast pastry chefâs know-how.
5 best things our food writers ate in the Twin Cities this week Our food writers highlight the favorites of their weekly dining experiences. March 5, 2021 11:30am Text size Copy shortlink: They re our best-kept secret, said general manager Justin Bedford, referring to this uncomplicated study of deep-fried elegance. To true fans, they re No. 1. We have a special subset of customers who come in just for the crullers.
That devotion is easy to comprehend. The egg-heavy dough is a traditional pâte à choux, the miraculous foundation of profiteroles, cream puffs, beignets and other delights, and makes for a rich bite, which is puzzling since the delicate crullers are infused with air pockets.
Counterpoint: I-35E was a rare victory for free people over freeways The reason for the low speed limit is complicated and not just a compromise for political expediency; it was about local citizens.
By John E. Diehl Text size Copy shortlink:
The Star Tribune s Curious Minnesota article on Interstate 35E in St. Paul (metro, Feb. 12) presents a good summary of the development of that part of our interstate highway system. But in its brevity there are significant omissions. The characterization of the 45 mile-per-hour speed limit by the gentleman who was a researcher for the Minnesota Department of Transportation (MnDOT) is disrespectful and cynical.