Sapin-sapin from another bakery, courtesy of joefoodie
For its first holiday season, Kusina is putting together trays of the Filipino sweets that customers tend to crave come Christmastime.
Although the Goose Creek grocery and bakery hasn’t yet finalized its Christmas tray menu, the Thanksgiving selection included putong puti (rice muffins), kutchinta (gelatinous rice cakes), pichi-pichi (steamed grated cassava) and espasol (another kind of rice cake, for which rice flour’s mixed with coconut milk.)
“It’s not the normal kind of dessert you see at Publix,” owner Leah Oboza says. Continue reading “Kusina Has Your Holiday Putong Puti, Pichi-Pichi and Spongecakes” »
After spending a cumulative seven years in the pastry department of The Sanctuary at Kiawah Island Golf Resort, Robyn Luckhaus and Larry Brubaker learned how to accommodate any request on deadline and how to make enormous figures out of chocolate. Luckhaus says they’re bringing both skills to their new James Island sweets shop, sensibly called Luckhaus & Brubaker.
The pair renovated the former Athens Express Pizza and Café so the 1200 square-foot shop would accommodate their seasonal displays. For yesterday’s grand opening, they created five-foot tall chocolate palm trees and a sunning Santa made out of brown sugar.
“It’s the kind of thing you have to come in and see,” Luckhaus says. Continue reading “Luckhaus & Brubaker Sweets and Treats Now Open on James Island” »
It’s whipped cream cake season, judging by the number of readers looking for the Bullwinkel’s Bakery recipe.
As fans of the dessert know, the Bullwinkels started peddling their baked goods in Charleston in 1929. Their bake shop at Rutledge Avenue and Cannon Street closed back in 1974, but George Bullwinkel joined the pastry team at the Meeting Street Piggly Wiggly, making whipped cream cakes until 1998. He died the following year at the age of 87.
During the holidays, Bullwinkel made about 1000 cakes. Here’s the recipe he used: Continue reading “By Request(s): Bullwinkel’s Whipped Cream Cake Recipe” »
Whisk is shedding its sandwiches and pastries in an effort to lure more customers, but it’s still unclear whether the downtown shop will retain its bakery-themed name.
“This is the challenging part,” says owner Sam Mustafa, who recently closed Whisk for substantial renovations. “I’m really very boggled.”
Mustafa five years ago opened Sam’s Corner on Meeting Street, selling “hot dogs and all the knick-knacks.” He introduced the bakery concept in 2012, and earlier this year renovated the 700-square foot space to make room for the many items that tourists requested: “It’s a bad place to be, because you want to satisfy people so bad,” Mustafa says of his busy stretch of street. But the renovations didn’t clear up the clutter – and nobody was buying Whisk’s sandwiches. Continue reading “Whisk Transitions From Bakery to Beverage-Focused Cafe” »
Two months after bringing her baking operation to a James Island café, Tina Kinney is getting her name on the door.
Kinney in August shifted her three-year old cookie, muffin and pie enterprise to How Art Thou Café, using the kitchen to fulfill catering and restaurant orders. Now, in addition to carrying her baked goods, How Art Thou has created a stand-alone space for Kinney’s Mudd Pie Girl Bakery.
“It’s a collaboration between the two places,” publicist Heather Richie says. “They are adding her name and hours to the front door.”
Richie adds Kinney is now taking holiday orders for peanut butter pies and pumpkin pies; she also sells scones and tarts.
To celebrate the new collaboration, Kinney is offering free samples on Friday, Nov. 8 at 10 a.m. To learn more, visit muddpiegirlbakery.com.
In an event which would have been unthinkable a few decades ago, a local bakery is competing on food television to win $10,000 for its cupcake.
Cupcake DownSouth, which has stores in Charleston, Mt. Pleasant and Columbia, will appear on the Oct. 19 episode of Food Network’s Cupcake Wars, an elimination challenge judged by a cupcake mogul and online macaroon company chef. Four bakeries are featured in the showdown, which has previously produced winning entries such as a “Salted Caramel Cupcake with Pecan Coconut Brittle Crumble and Caramel Swiss Buttercream” and a chocolate chip cookie dough cupcake.
Charleston’s cupcakery may want to claim its cash prize while it can: the Wall Street Journal in April reported “the icing is coming off America’s cupcake craze,” citing the slippage of the Crumb chain’s stock price from $13 a share in mid-2011 to $1.70 earlier this year.
The show airs at 8 p.m.
Following last week’s sell-out, Kaminsky’s has raised the production – and the price – of its quasi-cronut.
Kronutz now retail for $5, a 60 percent increase from the initial purchase price. But buyers can take some solace in knowing they now have a better chance of scoring the cult croissant-doughnut cross: The bakery plans to make 50 Kronutz on Fridays, Saturdays and Sundays. The first-come, first-serve rule and two-Kronutz-per-person limit are still in effect.
Kamisky’s opens at noon on the weekends. Good luck.
Eager eaters who lined up for copycat cronuts at Kaminsky’s last Friday can put their dough-waiting skills to use again this Friday, when DeSano Pizza Bakery fires up its ovens.
According to a tweet from the pizzeria at 94 Stuart Street, the much-anticipated restaurant will be open “from 11:30 am until ‘out of dough’”
DeSano — operated by Scott DeSano, who in 2011 purchased Atlanta’s famed Antico Pizza and vowed to replicate its artisan approach nationwide – doesn’t deviate from Neapolitan standards: The pies are rapidly baked in 6000-pound ovens which heat up to more than 1000 degrees (think of the pizza as barbecue’s antithesis). The 10 pizzas on DeSano’s menu are topped with a mix of local ingredients and Naples-made products. Continue reading “DeSano Pizza Opens on Friday” »
My obsession with rice, stoked by my recent move to Charleston and last week’s Lowcountry Rice Culture Project forum, is brand new. But my obsession with rice pudding dates back to childhood; the dessert preference is likely a relic of my family’s Sephardic heritage (high on my to-research list is the culinary leanings of Charleston’s early Sephardic community.)
So I was terrifically excited to discover that rice pudding has a permanent place in the display case at Sweet Radish, the gluten-free bakery which yesterday opened on Spring Street. Owner Julia Ingram sells the pudding in little glass jars for $3 a serving; if you return the jar, you get a dollar back. Continue reading “Sweet Radish Bakeshop’s Tart Riff on Rice Pudding” »
It took just over an hour, but Kaminsky’s version of cronuts achieved sell-out status.
Today marked the debut of the sugary doughnut-croissant hybrid, styled after the Dominique Ansel sensation. The downtown bakery is making a batch of 25 KronutZ on Fridays, Saturdays and Sundays, and pastries can’t be reserved: They’re sold on a first-come, first-served basis starting at noon, and customers are restricted to two KronutZ per person.
The last KronutZ crossed the counter at 1:15 p.m., spokesperson Kaili Howard says.
Kaminsky’s KronutZ cost $3.