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One of the Best Bakeries in Austin!

One of the Best Bakeries in Austin!

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Cake - So often it seems that the gauge by which our social functions are judged is by the quality of the cake being served. "Did you go the Jones' anniversary party?" "Yeah, but the cake wasn't very good." And comedian Jim Gaffigan highlighted the importance of cake in the office this way:

"Hey it's Bill's birthday."
"Ah, I hate that guy."
"There's cake in the conference room."
"....Well, I should at least say hello."

Yes, cake plays an important role in social functions, so it seems that it should be a somewhat memorable item, no? If you go to Austin Cake Ball, memorable is what you'll get. "A cake ball?" you may ask. "What on earth is that?"

Well, it is precisely what it sounds like. A ball of cake that has been coated in white, dark or milk chocolate. It may help to think of them as cake truffles or perhaps as ultra-small cupcakes. Austin Cake Ball makes some of the best cake I have ever had anywhere, any time. For me, Austin Cake Ball was not a new experience as I had the chance to sample their treats at the Austin Film and Food Gala. Their cakes are all made fresh and each one has a deepness of flavor one might not expect out of cake. After all, most of us have been ruined on store bought cakes which primarily have the flavor of blandness with an overly sweet frosting.

The folks over at Austin Cake Ball take real pride in what they do. Just talk to Ben, one of the owners, and you'll be immediately struck by his passion for what he does. It's a passion that has led the Whole Foods retail stores to carry their products in seventeen locations, and it's a passion that comes through in the final product.

First, let's take a look at the Honey Walnut Brie. Of all of the flavors offered this one was the most intriguing to me. I would never have thought of using a cheese like brie in a cake, but it works perfectly. This one is covered in a white chocolate coating and by all accounts this should be extremely sweet, but the brie helps to balance some of that out. At the same time it lends a real creaminess to the cake ball, and adds a nice background savory note. Overall, this one has a very deep flavor which is no surprise considering all that goes into it - black walnut extract, clover honey, diced walnuts, vanilla butter cream, and brie with a walnut topper. Without doubt, this is one of my favorites.

Ah, citrus and chocolate, a winning combination if ever there was one. The Dark Chocolate Orange cake ball manages to be both decadent and delicate at the same time. It's rich, moist dark chocolate cake with just the right amount of orange flavor to stand out. The coating is a dark chocolate confectioner's coating. The overall effect is both robust and sophisticated all at once.

The Mexican Chocolate is a very interesting flavor as well. While not quite as dark as the Dark Chocolate Orange, it still surprises you with a very complex flavor profile. These are made with Mexican vanilla, cinnamon, light brown sugar, sweet cream buttermilk and Belgian chocolate butter cream. This one has an incredible depth of flavor and is just as rich and moist as all of the others. Oh, did I forget to mention the special ingredients - ancho chile and cayenne. That's right, it also has a little chile powder to give it a slightly spicy finish. Not so much that it burns your mouth, but just enough to provide a pleasant tingle to let you know it's there.

Finally, we come to the Tiramisu. This one seemed to be the unanimous favorite. This one is made with espresso, sweet cream, mascarpone, Kahlua, coffee extract, espresso butter cream and white chocolate confectioner's coating with a dusting of cocoa powder. One very nice touch is that the cocoa powder is put on just before the coating has a chance to harden which keeps the powder in place. Personally, I'm a fan of tiramisu in general. The only issue that I have with it is that the coffee tends to overpower all of the other flavors. That is certainly not the case with this cake ball. You get all of the good coffee flavor without it stomping all over everything else. It's creamy and sweet and I think just about the most perfect of the cake balls.

In addition to single-serving treats, Austin Cake Ball also caters events and accepts online orders. Your order can come in almost any configuration imaginable, whether as a self-serve type of centerpiece, single-servings placed tableside or as a cake ball cake. That is, cake balls that have been placed around a form into the shape of a cake. They add a very contemporary feel to any event, and become quite a memorable centerpiece. Also, no slicing needed! Just pick and choose your favorite cake ball and enjoy.

Pricing runs about $2.25-2.50 per cake ball depending how many you order. Each cake ball is surprisingly filling. It'd be safe to say that after two or three cake balls you will feel quite stuffed. Whether you are out and about and want to stop for a quick break or are arranging some kind of event, Austin Cake Ball comes highly recommended. Austin Fat Guys gives Austin Cake Ball 4 points out of 5 of the Lone Star.

Austin Cake Ball - 7950 Anderson Square #104, Austin, TX 78757 - (512) 826-4824

AFG Rating: 4 Lone Star Points.

A Guide to Kolaches in Austin

By Evan Rodriguez, Fri., April 9, 2021

The Central Texas foodways are a mashup of many excellent cuisines and dishes that have evolved into staples. German immigrants brought the corn dog to Texas Mexican immigrants brought over the gordita, and our El Salvadoran and Honduran friends introduced the pupusa. Czecho­slo­vak­ian émigrés brought kolaches, which evolved into the klobasnek, and it's worth exploring this somewhat misunderstood finger food and its evolution.

Czech immigration has been pervasive in its influence on Texas. If you grew up here, you've at least been offered a kolache, and the handheld filled yeast dough might even be a regular dietary fixture. Czech Moravian (a western region of the former Czechoslovakia) settlements began around the 1820s in Central Texas, but the bulk of Czech immigration really began to ramp up three decades later. Texas had tons of land then, and a more fluid economic system, allowing poor and working-class Eastern European immigrants to elevate their quality of life. Polka, kolache, klobasnek, klobasa, and sauerkraut are some of the other more long-standing, recognizable cultural contributions our Czech émigrés have assimilated into what we now consider to be just a Texas thing.

It is safe to say that if you are a Texas native, especially one with Central and Southeast Texas origins, you have a fond memory of and affinity for the klobasnek, but you were probably calling it a kolache. And it's worth noting that the klobasnek nomenclature began around 70 years ago, but has been given short shrift since its alleged inception.

A klobasnek has the same soft kolache dough outside, but instead of a filling made of semi-sweet fruit jam, cheese, or stewed fruit, it is something decidedly savory and typically of the pork variety. More often than not, the gooey, harmonious filling is married with yellow American cheese. Remem­ber your uncle passing one from the front seat on an early morning hunting trip? Maybe your mother doled some out as the family road-tripped the I-35 corridor between San Antonio and Dallas. Or maybe you were just introduced to the klobasnek at one of the many Austin eateries that have embraced the Tex-Czech evolution of the kolache.

In Austin alone, there are over 50 kolache shops, donut shops, bakeries, grocery stores, restaurants, and convenience stores that serve some iteration of both varieties (including over a dozen shops with "kolache" in the business name). Perhaps not as popular as tacos, pizza, and burgers, but for a regional specialty, you could certainly say they're ubiquitous.

The klobasnek's genesis allegedly begins at the now defunct Village Bakery in the town of West, Texas, but of course, origin stories of any beloved food are tricky. Depending on who you speak with around West, Slovacek's (located just across the highway from the old Village Bakery) is carrying the kolache/klobasnek torch now. According to Charlie Green, proprietor and part-owner of Green's Sausage House in Zabcikville, Texas (just east of Taylor, about an hour from Austin), they've been making klobasneks and kolaches since the early Sixties.

"The sausage and cheese is probably the most popular. We do a lot of sausage and cheese and then we do a lot of jalapeño and cheese," says Green. On a busy Saturday, Green's is pumping out over 100 dozen or more klobasneks and kolaches alone. The very genesis of Green's owes itself in part to the kolache and klobasnek. "That's just kind of how we got started years ago, back in the early Sixties. You know it was very small back then, of course everything was a lot smaller back then, now it's pretty crazy."

Dawn Orsak, kolache guru and event planner and programmer for the Texas State Historical Association, claims in a 2017 Saveur article that she had a relative who would wrap sausages in dough to hand out to workers on her farm many moons ago. Orsak, in the same article, also acknowledges the popular belief that the klobasnek originated at the Village Bakery.

The klobasnek and kolache have been reintroduced by the regional unearthing of traditional foodways by younger chefs and progressive eateries. Batch Craft Beer & Kolaches (3220 Manor Rd.) has gone all in, offering both kolaches and klobasneks filled with local ingredients when possible and using smoked meats from local favorite Micklethwait Craft Meats (1309 Rose­wood). Little Brother Coffee & Kolaches (1512 S. Congress) is also heavy in the game &ndash that's the only food you can find at the SoCo establishment &ndash and their versions are handmade at Holdout Brewing Co. by the deft hands of Executive Pastry Chef Lindsay O'Rourke and her team.

Pastry chef Augusta Passow, a Montana import, now holds the reins at one of Austin's most Central Texas-ingredient-centric and innovative restaurants, Barley Swine. She worked at Uchi, Uchiko, and Old Thousand before settling into her role at the lauded Burnet restaurant. "To me a kolache is all about the dough," she explains. "It's so specific in my opinion. Soft and fluffy, but able to hold up to whatever filling you choose. There's also something so Texas about a kolache, I would even be so bold [as] to say more than barbecue," she writes. While some may take issue with that statement, she's correct: You won't find klobasneks and kolaches in Oak­land, Memphis, or Charlotte, but you can definitely find some barbecue.

In early March, Passow and the Barley Swine team held a kolache bake sale benefiting the Texas Organic Farmers & Gardeners Association in response to the winter storm devastation. "I'm really blown away by the support we had. I think the bake sale sold out in about an hour and we were able to raise over $1,700," Passow writes. It's a testament not only to the deliciousness of their specific version of the pastry, but its popularity in general.

There is an allure to the kolache/klobasnek situation, and even to those elbow deep in their creation, some mystery remains. "The first time I made kolaches at home I did some research and learned the difference [between a kolache and klobasnek]. However, I'm still stumped as to if all savory buns are defined as klobasniky or if it's specifically the enclosed style with sausage or the enclosed style in general," Passow says.

Barley Swine "started making kolaches because of COVID and our need to pivot to a takeout menu. We've been doing takeout for a year and honestly, the kolaches have been the most successful item we've offered on our menu," she says. "I really think that speaks to the comfort that a kolache holds for a lot of people."

Look for some exciting kolache-/klobasnek-related things in the pipeline at the Barley Swine, Odd Duck, and Sour Duck trio. "We actually started the conversation about making sausage in house for a klobasnek, I would really like to see that come to fruition. I'm also excited for berry season, to work on some fun flavors along with some classic combinations," writes Passow.

So, a kolache becomes a klobasnek becomes a "kolache." Unless you're a philologist, you probably could care less about the correct way a thing is named, but we can all agree that klobasneks are transcendent finger foods that have withstood the test of time during their Tex-olution.


Batch Craft Beer & Kolaches

3220 Manor Rd., 512/401-3025

Little Brother Coffee & Kolaches
1512 S. Congress Ave

Better Half Coffee & Cocktails
406 Walsh St., 512/645-0786

Holdout Brewing Company
1208 W. Fourth, 512/305-3540

6555 Burnet Rd. #400, 512/394-8150

Odd Duck
1201 S. Lamar, 512/433-6521

Sour Duck Market
1814 E. Martin Luther King Jr., 512/394-5776

Lone Star Kolaches
Six locations in Austin

Kerlin BBQ
2207 E Cesar Chavez, 512/412-5588

S-H Donuts
5313 Manor Rd., 512/926-6094 4410 E. Riverside #108, 512/433-6104

Best Pastries in Austin

Croissants, kouign amann, kolaches, turnovers, and pies. Let’s get pastries! Baked goods make the world a better place. Let me help you out because Austin has an abundance of pastries for you to enjoy.

Check out all of the places on this list! It includes bakeries and restaurants known for their pastries.

85°C Bakery Cafe

6929 Airport Blvd #197, Austin, TX 78752
Details: Asian (Taiwanese) bakery chain
What to get: red bean bread, taro swirl

Abby Jane Bakeshop

16604 Fitzhugh Rd, Dripping Springs, TX 78620
Details: new bakery in the Hill Country
What to get: croissant, sesame cookie

Baguette et Chocolat

12101 FM2244, Bee Cave, TX 78738
Details: French bakery
What to get: cinnamon roll

Bakery Lorraine

11600 Rock Rose Ste #110, Austin TX 78758
Details: popular San Antonio bakery with a location at the Domain
What to get: pain au chocolat

Batch Craft Beer and Kolaches

3220 Manor Rd, Austin, TX 78723
Details: sweet and savory kolaches also a taproom
What to get: brisket kolache

Brentwood Social House

1601 W Koenig Ln, Austin, TX 78756
Details: cafe with English baked goods and afternoon tea
What to get: Fat Rascal (scone), quiche

Cafe Nena’i

1700 Montopolis Dr, Austin, TX 78741
Details: cafe with South American pastries
What to get: pastafrola (guayaba tart), factura de guayaba y queso (Argentine croissant)
See my review here

Café No Sé / Mañana

1603 S Congress Ave, Austin, TX 78704
Details: restaurant (Café No Sé) and coffee shop (Mañana) a part of South Congress Hotel beautiful, light-filled spaces
What to get: kouign amann, croissants

Capital City Bakery

2211 E Cesar Chavez St, Austin, TX 78702
Details: 100% vegan
What to get: cinnamon rolls, kolaches

Crema Bakery

9001 Brodie Ln B3, Austin, TX 78748
Details: popular neighborhood bakery in South Austin
What to get: cupcakes

Dream Bakery

2013 Wells Branch Parkway #109, Austin, TX 78728
Details: North Austin bakery with gluten-free and keto options too
What to get: cookies, dessert bars

Easy Tiger

6406 N Interstate 35 Frontage Rd Suite 1100, Austin, TX 78752 1501 E 7th St, Austin, TX 78701 3508 S Lamar Blvd Suite 200, Austin, TX 78704
Details: bake shop and beer garden
What to get: pretzel, fruit danish, cinnamon knot


2307 Hancock Dr, Austin, TX 78756
Details: cute house restaurant with good brunch
What to get: beignets, bostock

Heaven’s Bistro Bakery

2205 W Parmer Ln Ste 100, Austin, TX 78727
Details: bakery and cafe in North Austin
What to get: danish

Julie Myrtille Bakery

1023 Springdale Rd Building 1D, Austin, TX 78721
Details: French bakery that first made its name at farmers markets
What to get: any croissant

Kellie’s Baking Co

5245 Burnet Rd, Austin, TX 78756
Details: cute shop specializing in cookies
What to get: stuffed Brookie cookie

La Mexicana

1924 S 1st St, Austin, TX 78704
Details: Mexican pastries and cakes
What to get: almejas de fresa (strawberry bread shaped like a clam)

La Patisserie

602 W Annie St, Austin, TX 78704 and 7301 Burnet Road Suite 102, Austin, Texas 78757
Details: French bakery
What to get: CroBrio, croissants, morning bun, macarons

Mi Tradición Bakery

8716 Research Blvd #2090, Austin, TX and 801 E William Cannon Dr, Suite 125, Austin, TX 78745
Details: Mexican bakery with traditional treats
What to get: pan dulce, churros

Nate’s Baked Goods

401 Orchard St Suite B, Austin, TX 78703
Details: pastries packed with flavors
What to get: scones, muffins

Peace Bakery and Deli

11220 N Lamar Blvd, Austin, TX 78753
Details: simple bakery with a small selection of Mediterranean sweets attached to restaurant
What to get: baklava, almond cake

Phoenicia Bakery and Deli

4701 Burnet Rd, Austin, TX 78756 and 2912 S Lamar Blvd, Austin, TX 78704
Details: Mediterranean and Middle Eastern baked goods
What to get: baklava, pita bread


166 Hargraves Dr Bldg, Austin, Texas 78737
Details: known for their pizza and pastrami but don’t miss the pastries
What to get: kouign amann, croissants

Quack’s 43rd Street Bakery

411 E 43rd St, Austin, TX 78751
Details: tucked away in Hyde Park popular study/hang-out spot also see sister bakeries Lady Quackenbush’s Cakery (1900 Simond Ave #300, Austin, TX 78723) and Captain Quackenbush’s Coffeehouse (5326 Manchaca Rd, Austin, TX 78745)
What to get: pies, cakes, cookies

Sour Duck Market

1814 E Martin Luther King Jr Blvd, Austin, TX 78702
Details: bakery and restaurant from the folks of the restaurant Odd Duck and Barley Swine
What to get: kouign amann, brown butter cake

Sugar Mama’s Bakeshop

1905 S 1st St, Austin, TX 78704
Details: known for their cupcakes but has a creative selection of pastries
What to get: bourbon chocolate pecan bar, s’more bar, cupcakes

Swedish Hill

1120 W 6th St #5304, Austin, TX 78703
Details: Casual eatery with an impressive pastry case
What to get: fruit galette

Teal House Coffee & Bakery

1716 E Slaughter Ln, Austin, TX 78744 and 2304 South Congress Avenue, Austin, Texas 78704
Details: food truck on the south side and new brick-and-mortar
What to get: croissant cinnamon roll

Texas French Bread

2900 Rio Grande St, Austin, TX 78705
Details: spacious restaurant and bakery in West Campus
What to get: ham and cheese croissant, bread

Thai Fresh

909 W Mary St, Austin, TX 78704
Details: Thai restaurant known for their abundant baked goods, many gluten-free and vegan
What to get: peanut butter fudge cake


1709 Bluebonnet Ln, Austin, TX 78704
Details: small bakeshop with all types of bread and stuffed cookies
What to get: banana nutella cookie

Tiny Pies

5035 Burnet Rd, Austin, TX 78756 2032 South Lamar Blvd., Austin, TX 78704 3736 Bee Cave Rd, #8b West Lake Hills, TX 78746
Details: mini pies, classic and unique flavors, sweet and savory
What to get: Texas Two Step pie
See my review here

Tinys Milk and Cookies

1503 W 35th St, Austin, TX 78703
Details: walk-up window or sit-down restaurant with roots in Houston
What to get: morning bun

Tous Les Jours

6808 N Lamar Blvd, Austin, TX 78752
Details: chain Korean bakery with a great selection of fresh baked goods
What to get: Almond Croissant, mini Danish Pan Bread, milky bread

Upper Crust Bakery

4508 Burnet Rd, Austin, TX 78756
Details: cute and roomy neighborhood bakery also have savory lunch items
What to get: cinnamon rolls, Danish pastries, Italian crème cake

25. Neighborhood Spot: Little Deli

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Little Deli isn’t over the top glamorous and the foods served here certainly aren’t novel, but they do everything so incredibly well and it’s a spot that customers come back to over and over again. From pizza to sandwiches to calzones, there are plenty of options to choose from. Grab a quick lunch here or bring friends and family together for dinner on one of their outdoor picnic tables to enjoy one of the best restaurants in Austin. Bonus points for being really family-friendly AND for having one of the best chewy chocolate cookies ever.

One-on-One with Dave Sideserf, a Star of the New Series Texas Cake House

Portrait of Dave Sideserf at Cooper's Old Time Pit Bar-B-Que in Austin, Texas, as seen on Food Network's Texas Cake House, Season 1.

Photo by: Sarah Wilson ©© 2016, Television Food Network, G.P. All Rights Reserved.

Sarah Wilson, © 2016, Television Food Network, G.P. All Rights Reserved.

Yesterday we introduced you to Natalie Sideserf, one half of the Sideserf Cake Studio business — and one half of the Sideserf family. Today it's all about Natalie's business partner and husband, Dave. Together, the Sideserfs are set to star on the all-new upcoming series Texas Cake House (premiering Monday, July 10 at 9|8c), which will give fans an insider's look at how this power couple bring their next-level cake creations to life and manage to navigate their marriage along the way.

While Natalie handles much of the design elements of their business, Dave's role runs the gamut, he tells us. But he's quick to add that when it comes to eating and working with cake, "The taste test is my favorite part!" Read on below to hear more from Dave and find out how what he thinks is the trickiest part of running Sideserf Cake Studio. And learn all about his and Natalie's too-cute dog, Mrs. Robinson.

Tell us a bit about your background and how you came to work with Natalie.

Dave Sideserf: I have always liked cooking and worked in kitchens growing up. After graduating college, I worked in the tech field, where I learned a ton about business development. After years of building the foundation of Sideserf Cake Studio, the time finally came where we both realized my full-time assistance was needed.

What was it like leaving your career to work with Natalie at Sideserf Cake Studio?

DS: My previous employer was a startup that was hired by some pretty major companies. Much of my time was spent working with those organizations onsite, which allowed me to gain a lot of exposure to the inner workings of businesses of varying sizes. That experience has been extremely helpful in building our brand.

How would you describe the role you play at Sideserf Cake Studio?

DS: I still love to cook, so I get to be creative with flavors and ingredients to complement the designs. I'll also facilitate customer meetings, and I love speaking with new and prospective clients.

What does a typical day of work look like for you? Please be as specific as possible.

DS: My mornings are usually spent with a cup of coffee, reading and answering emails, but my afternoons and evenings will be spent prepping materials for upcoming cakes: baking, making modeling chocolate, etc. I am also in charge of grocery shopping, ordering materials online, updating the website and generally helping around the kitchen.

Do you enjoy eating cake as much as working with it? What's your favorite cake-frosting combo?

DS: The taste test is my favorite part! But with cake (and even most other foods), I can never argue with tradition and simplicity classic vanilla cake with chocolate icing or ganache is my favorite.

What's the most-rewarding part of this job for you?

DS: No question about it: The most-rewarding parts of this job are being able to work with my wife and exercising creativity. There is no limit to the imagination that goes into the cake designs, of course, but we like to think of Sideserf Cake Studio the same way — finding new, fun and creative ways to set us apart from traditional bakeries is where I have the most fun.

What's the most-difficult part of this job for you?

Do you find yourself getting stressed or anxious over the amount of work that's involved in each project, or are you used to the demands by now? Please explain.

DS: I've gotten used to high-stake situations at work and the stress that comes along with them. Natalie, on the other hand .

Tell us about your working relationship with Natalie. What's it like working with your wife every day?

DS: Natalie is one of the most talented and creative people I've ever met. We both think outside the box, so it's a very interesting dynamic when we are talking about designs or ways to develop the business. I'll sometimes start off with a nugget of an idea, and we'll volley it back and forth until she comes up with something completely awesome. I imagine writers work in the same fashion. Also, that show House, M.D.

How do you balance the professional relationship with Natalie and your personal one?

DS: We don't. Our professional disagreements hold just as much weight as disagreeing over which side of the room the couch should be on.

What's the most-important thing you've learned about yourself and Natalie in working together?

DS: We get along 95 percent of the time, but being that we are together all the time, we have learned to be patient with each other (sort of).

Please fill in the blank: Natalie doesn't know this, but it really makes me happy when she _____.

DS: When she trusts herself! Sometimes she'll get worked up from thinking about all the things that can go wrong, but in the end, everything works out for the best.

Natalie and Dave Sideserf have a family portrait made with their dog, Mrs. Robinson, as seen on Food Network's Texas Cake House, Season 1.

Photo by: Sarah Wilson ©© 2016, Television Food Network, G.P. All Rights Reserved.

Sarah Wilson, © 2016, Television Food Network, G.P. All Rights Reserved.

We get to meet your dog, Mrs. Robinson, on the show, and she seems to be quite the charmer! Tell us about her personality and how she came to join your family.

DS: Mrs. Robinson is incredibly stubborn but also very sweet. We got her exactly eight weeks after our first date, when she was exactly 8 weeks old. So Mrs. Robinson was born the day of our first date and has been with us for our entire relationship.

What can fans expect from watching Texas Cake House?

What do you hope fans learn about you and your business?

DS: I hope people become motivated to start their own passion projects. One of the greatest tragedies in life is wasted talent. Hopefully people will see Natalie and I working together on a business that is so out of the ordinary that it will motivate them to break out of the cubicle and follow their own dreams.

Mark your calendar for the premiere of Texas Cake House on Monday, July 10 at 9|8c.

About Us

"It all started with a cookie. I have been baking since I was a little girl and have now been in business full-time for over 17 years. I truly can't imagine doing anything else.." -Michelle Doyon

As a young child, Michelle's passion for baking took shape in the kitchen of her grandmother. While her grandmother was making homemade tortillas, Michelle would take a ball of dough, roll it out and stamp cookie cutters into it, making her first "cookies". Her mother taught her how to master her special German Chocolate cake recipe, and from then Michelle explored many other areas of baking.

In 1998 Michelle graduated from Smith College with a degree in psychology and then went off to San Francisco to pursue her lifelong interest in baking. She worked under Traci des Jardin of Jardiniere as a pastry cook, learning the California French techniques of baking and pastry.

Missing her family, she moved to Austin to start her business and share her sweet vision of making beautiful cakes that melt in your mouth. Little by little, she climbed her way into the world of wedding cakes and is now one of Austin's top wedding cake bakers.

Michelle loves working with people and takes her time to customize cakes to each client's vision. She has built a strong team that is passionate about cakes and dedicated to creating a product of supreme quality.

Michelle's work has been featured in both regional and national issues of The Knot, Austin Wedding Guide Guide, Austin Wedding Day, and Austin Wedding Mall.

Michelle's Patisserie has been voted so many times by local brides that we are now part of the Knot Best of Weddings Hall of Fame. Thank you SO much, Knotties!

Michelle Doyon - Pastry Chef, Designer & Michelle's Patisserie Founder

Need A King Cake For Mardi Gras? Here Are Some Of Austin’s Best

click hereIt’s hard to believe that it’s already February, which means our minds are focused on elaborate face masks, a celebration in the streets, and of course, king cake.

For an updated list as of February 2020, click here.

To make sure Austin residents knew where to get their slice of deliciousness, we set out on a Mardi Gras quest to find the best king cakes in town. That’s right, we went north, south, east, and west, sampling the best options out there. But before we give you a list of our favorites, here’s a little bit of history of the festive dessert.

According to Mardi Gras New Orleans , the decorative cake is meant to represent the exchanging of gifts and feasting during the Epiphany, or the coming of the wise men that brought gifts to the Christ Child. Celebrations all over the world take place during this time, and to honor the three kings, the custom of baking a special cake was born.

Now, in no specific order, here’s a list of our favorite king cakes that Austin bakeries, restaurants, and cafes have to offer.

Please note that most king cake ordering information can be found on the restaurant’s Instagram and Facebook pages or by calling them directly.

Walton’s Fancy & Staple

Order personal cakes or one for the whole group. Photo: Walton’s Fancy & Staple Facebook.

Walton’s Fancy & Staple whips up scrumptious desserts daily, and their king cake is no different. The dough is braided in-house and is fluffy and moist. The filling, a homemade cinnamon cream cheese filling, wasn’t too sweet and added a creamy texture. Patrons can get the cake by the slice, in miniature form, or order whole cakes, as well.

Easy Tiger

Easy Tiger swaps a traditional baby for a tiger on their king cakes. Photo: Easy Tiger.

Known for its renowned bakeshop, Easy Tiger was an obvious addition to our list. The cake is made with the bakeshop’s pain au lait dough and is filled with butter and cinnamon sugar. The flaky cake comes with a tiger figurine in the place of a traditional baby for an added twist sure to make any LSU fan happy.

Sugar Mama’s Bakeshop

Sugar Mama’s king cakes make the perfect dessert. Photo: Sugar Mama’s Facebook.

Sugar Mama’s aims to Keep Austin Sweet. And with this year’s king cake recipes, rest assured the shop is doing just that. We didn’t sample the raspberry cream cheese flavor, but the pecan praline was nutty and made for a perfect dessert. Be sure to order yours with 48 hours notice.

Sawyer & Co.

Sawyer & Co.’s recipe comes directly from New Orleans. Photo: Sawyer & Co.’s Facebook.

Sawyer & Co. is a New Orleans-inspired diner and a no-brainer for King Cakes. Baked at their sister company, 2dine4, bakers use Chef Happy’s original recipe from Baton Rouge, Louisiana. The diner offers two flavors to choose from: original cream cheese and praline cream cheese. Our favorite was the praline, as it added a bit of crunch and added sweetness.

Stuffed Cajun Meat Market

King cakes at Stuffed Cajun Market live up to its name. Photo: Stuffed Cajun Market Facebook.

Both Stuffed locations make their king cakes in-house and offer traditional cakes or stuffed varieties, including cream cheese, cherry pie, or Bavarian cream. We sampled the cream cheese and cherry flavors. Each was chock-full with filling, living up to the “stuffed” name. The cherry filling was slightly sweeter, a little tart, and definitely the favorite.

Central Market

Choose from four king cake flavors at Central Market. Photo: Central Market.

Central Market is offering four flavors at each of their two Austin locations. The N. Lamar location has traditional, strawberry cream, raspberry cream, and cream cheese. The Westgate location has traditional, strawberry cream, cream cheese, and almond. We sampled the traditional flavored cake and decided it paired perfectly alongside coffee or tea, as it has more bread than others and is not too sweet. All cakes, though, are baked in house.

Other Kings In Town

While we can’t say enough about the king cakes we sampled, they represent just a few bakeries, cafes, and restaurants around town serving this delicious delicacy.

Let the festivities—and over eating—begin!

Feature image courtesy Flickr user Jenni Field, Creative Commons licensed

Blueberry Muffins

This super moist blueberry muffin recipe is loaded with juicy blueberries with a big domed, muffin top coated in crunchy demerrara sugar.

This super moist blueberry muffin recipe is loaded with juicy blueberries with a big domed, muffin top coated in crunchy demerrara sugar.

  • Author: Sofi | Broma Bakery
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 10 muffins 1 x
  • Category: breakfast
  • Method: oven
  • Cuisine: american
  • Author: Sofi | Broma Bakery
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 10 muffins 1 x
  • Category: breakfast
  • Method: oven
  • Cuisine: american
  • Author:Sofi | Broma Bakery
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 10 muffins 1 x
  • Category: breakfast
  • Method: oven
  • Cuisine: american


  • 1/2 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 2 eggs, room temperature
  • 1 teaspoon vanilla extract
  • 6 Tablespoons greek yogurt
  • 6 Tablespoons buttermilk
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 cups + 2 tablespoons all purpose flour
  • 2 cups blueberries, fresh or frozen
  • turbinado sugar, optional


  1. Preheat oven to 425°F. Grease 10 standard size muffin tins and line with cupcake liners. Set aside.
  2. In a large mixing bowl combine the melted butter and granulated sugar, beating until combined. Add the eggs in one at a time. Add the greek yogurt, buttermilk and vanilla extract.
  3. Add 2 cups flour, baking powder, and salt. Mix until it begins to come together (not fully incorporated). Toss the blueberries with the additional two Tablespoons of flour. Fold the blueberries into the batter, mixing only until combined. Batter will be thick.
  4. Scoop batter into prepared muffin tins, filling about 3/4 of the way. You can use a lage cookie scoop or a 1/4 cup measure to keep things consistent. Sprinkle tops with Turbinado sugar, if using.* Bake for 5 minutes at 425°F, then turn oven down to 375°F and bake for an additional 15 minutes, until muffins are golden brown and spring back to the touch. Remove from oven and allow to cool for at least 15 minutes before eating!
Watch the video

Keywords: blueberry muffins, best blueberry muffins, blueberry muffin recipe


  1. If you don’t have melted butter, you can sub out oil!
  2. Don’t have buttermilk on hand? Make a homemade substitution with just two ingredients!
  3. If you using frozen blueberries, do NOT over mix the batter. This will prevent any bleeding of the blueberry juices into your batter
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For decades, Esperanza’s has been the go-to Mexican bakery on F ort Worth’s north side . A sibling of the renowned Joe T. Garcia’s Mexican restaurant, it’s named for one of Joe T.’s daughters.

Ordering : Speak loudly when you order a high plexiglass partition separates you and the attendant. If you d on’t know the names of the items, pointing is perfectly acceptable. After the order is bagged , pay the cashier .

What’s yummy : The brioche-like conchas taste as good as they look colored sugar-paste designs atop the perfect domes lend a clam shell appearance. The e mpanadas are sturdy turnovers with a glossy egg wash, filled with sweet potato, pineapple , or apple. Teatime treats include orejas ( feather light, ear-shaped pastries sprinkled with sugar and cinnamon ) and galletas ( shortbread-like cookies with jam centers ) .

Pro tip: W eekday mornings are quiet. For curb service, call in your order. Otherwise, only one person per family may enter at a time. 2122 N. Main ( 817-62 6-5770 ) and 1601 Park Place Ave ( 817-923-1992 )

Recently Added Bakeries

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  • ktleo

One of the most fun things about planning any party is choosing the dessert! Bakers and cake decorators make the most extraordinary cakes that they are practically works of art. With several tiers, ornate flowers, and funky shapes, custom cakes have become a main focus of the party.

From birthday cakes to wedding cakes to baby shower cakes and everything in between, the possibilities ar. Read more One of the most fun things about planning any party is choosing the dessert! Bakers and cake decorators make the most extraordinary cakes that they are practically works of art. With several tiers, ornate flowers, and funky shapes, custom cakes have become a main focus of the party.

From birthday cakes to wedding cakes to baby shower cakes and everything in between, the possibilities are endless. Just share your wedding cake ideas with your bakery and they can bring your vision to life. Nothing in mind? No problem. Browse through wedding cake pictures to see what they've designed in the past, which might help give you some much-needed inspiration.

Likewise share your birthday cake ideas with the baker to make sure your birthday cake is exactly what you want for your party. After all, you are the guest of honor. Or maybe you're planning a kid's party? Kids cakes have come along way since the standard sheet cake. Work the birthday party theme into the kids birthday cake design or buy a specialty cake for the special occasion.

If a fantasy cake doesn't float your boat, bakers and pastry chefs have a number of other desserts to sweeten your special day. Cupcakes and pastries, in addition to cake, can be customized with frosting, colors, and decorations. Search bakers and pastry chefs in your area to find one that can make a custom dessert for your special event. Don't forget to visit their shop for a taste test "“ that's the best part!

Watch the video: TOP 5 BEST BAKERIES IN THE WORLD (May 2022).


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