Cakespy: Why did you start your site?
Cannelle et Vanille: I left work to take care of my son and the first year after he was born, I realized I had not been baking enough and something was missing in my life. I didn’t really know what blogs were until a friend of mine introduced me to Cupcake Bakeshop and then I found Tartelette. One Sunday afternoon, I just started a blog out of the blue and I haven’t stopped since.
CS: There's no delicate way to say it: your site is food porn. How does it feel to know that all over the world, people are drooling over your site?
CV: It feels great! I never thought so many people would follow my blog but I love thinking that every dessert I make and every photo I take can make one person smile. It still amazes me.
CS: It seems like a lot of people who begin blogs / sites dedicated to their passion find that it really changes the way they look at the world. How has your site changed life / the way you look at baking?
CV: It really hasn’t changed the way I look at baking. I really just bake what comes to me naturally. But what I have found is that I have struck friendships with people that I would have never met in any other way.
CS: You're from Basque country. What foods do you miss from home?
CV: So many to count… little tiny green peppers from Gernika, fresh fish, red beans from Tolosa, great produce, mamia and my uncle’s puff pastry!
CV: “Repulsive” is a harsh word… I wouldn’t say repulsive. I think there are many people in this country who enjoy fine food. I don’t mean expensive food per se, I mean people that know how to identify fresh fish, how to smell bread or pick great fruit. But I think that the masses are still way behind of how food is viewed in other countries such as my own.
CS: Following up on that point, a while back you actually sent us some of your delectable lemon-olive oil madeleines. Well, I (Head Spy Jessie) personally would like to admit that I hoarded them and shared only one with Mr. Cakespy. Does this make me a bad person?
CV: No, it makes me laugh! It reminds me of myself when I was 7 years old and my grandmother gave me a small white chocolate Nestle bar. I was holding the chocolate bar when my brothers entered the room and I stuffed it all in my mouth, all at once, so I didn’t have to share it with them!
CV: It would definitely be my grandfather Angel who was also a pastry chef. A fine one if I may say so. He retired when I was about 9 years old so I never had a chance to work with him.
CS: You have pretty much the cutest son, like, ever. What's his favorite dessert?
CV: He loves everything and it can be a problem sometimes. He particularly likes my banana bread but will try anything I give him.
CS: If pressed, what would you say the next big thing will be in baking or baked goods?
CV: I think small and delicate will stick around. I like the idea of a small treat. I like leaving wanting more. I also think a natural and rustic approach to food is necessary. I don’t think this is a new idea at all, but I see a lot of focus on it once again.
CS: Does your family ever get pissed off that they can't eat dessert til your photo shoot is over?
CV: Yes and they drive me insane! The pressure is always on. I sometimes have to hide things in unexpected places so they don’t disappear before the photo shoot.
CV: It’s hard to say. Baking is almost like an impulse for me. Sometimes I feel like an idea comes over my body and I must transform it into something sweet. It’s like purging, otherwise I go insane.
I think as of now, my goal is for me to become a better photographer. That’s where I am at the moment.
Bmoresweet bakes cupcakes for her candidate. Delicious!
So sweet: new silkscreened cards from Bethany Schlegel Art + Design.
Grown-up candy bars that we're in love with at bonbonbar.com.
We definitely need more event planners like Amy Atlas: she does dessert parties!
After reading about them in Vogue and Coolhunting, all we can say is when, when will you open, oh soon-to-be darling of Greenwich Village, Sweetiepie? When we went by last month, all we saw was construction!
How to serve dainty desserts? How 'bout on sweet monogrammed plates by LA Plates? We love the solid pink style!
The Dutch Oven Bakery, 219 Duff, Ames, Iowa, (515)232-9244; online at dutchovenbakeryiowa.com. (Note: The bag in the photo says Boone, (not Daniel's hometown) but that is the other location. Boone is only a few miles from Ames.)
Our Cake Gumshoe and her assistant moved on to the local home of great seasonal favorites at the Center Grove Orchard in Cambridge, Iowa. Now as Cakespy knows, this Gumshoe has spent her life seeking out the perfect Apple Cider Donut and she thought it lived at Delicious Orchards in New Jersey, but another award winner was found! These donuts have all of the requirements of a great apple cider donut, they were light and spongy with great texture, covered with cinnamon and sugar and WARM!!! They are well worth the trip to Iowa! (As a note, said Gumshoe is on Weight Watchers and held off at only eating three.) My little assistant got his baby nibble and smacked his lips for more. He was only enticed away by taking him out to the pumpkin patch!
Center Grove Orchards, 32835 610th Ave., Cambridge, Iowa, 1-888-2-APPLE-I; online at centergroveorchard.com.
It's been proven in horror movies again and again: when you dabble in mad science, there will be casualties. Suddenly, people and things change into something else...something evil. Case in point: Frankenstein; Night of the Living Dead; Pet Semetary.
It was in this state of mind that we decided to go all mad science on a bowl of Halloween candy. Our weapon of destruction? The Microwave. We microwaved various Halloween treats in 30-second increments to see which would last the longest--and which ones would succumb easily and quickly to their fate, by popping or exploding or bubbling up. Why did we do this? Well, why do we watch horror movies? Morbid curiosity, the desire to feel alive...and you know, for entertainment.
Here are the scary results:
Our love affair with Carol's Cookies began in an unlikely way.
It all began when the Starbucks (a local company, you may have heard of them) marketing people sent us a coupon to try out their new Salted Caramel Hot Chocolate. Not prone to turning away free stuff, we ventured over to the 'Bucks, where we sampled the goods. The hot chocolate has a nice flavor--with the slightest salty aftertaste to balance the sweetness--but it's rich as all get-out, and gave a delirious sugar-high after about 6 of the 12 ounces of a small--er, "Tall". Unable to sit still and draw cupcakes after that jolt, our spy ended up taking a long walk and idly looking at the Whole Foods bakery case: it was there that Cakespy encountered the $2.99, 8-ounce (yes, we weighed it) chocolate-walnut deliciousness made by Chicago-based Carol's Cookies. Clearly, it was time to prolong that sugar high.
It is said that Dulce de Leche was first created on a battlefield in Argentina in 1829. The story goes that two opposing generals were to meet to sign a war-ending treaty. While a serving woman was making sweetened milk ("La Lechada") for one of the generals, there was a scuffle and she forgot about the heating milk. When she finally remembered the milk, it had cooked down to a jelly-like consistency, turned a dark brown, and was absolutely delicious. Dulce de Leche was born, and was enjoyed by the brave and very hungry soldiers.
Fact or fiction? Either way, a wonderful story about a sweet treat that can't be beat.
Til next time, stay sweet!
In case you're not familar, this is Baked, a sweet little spot in Red Hook, Brooklyn.
These are Renato and Matt, the adorable owners.
If it's not already clear why we love Baked and its bakers, then please scroll back and review the photos again (and smack yourself while you're at it). Yes, we love Baked--and so it should be no surprise that we also love their brand new cookbook, Baked: New Frontiers in Baking, which includes recipes for a great variety of their gorgeously decadent, down-home-with-a-gourmet-touch baked goods, as well as the sweet stories behind them.
Matt: Almost always theBaked Brownie--I love the Bakedbar...I mean, they're both our children...but I think the Baked Brownie is a little tougher.
Renato: A little meaner.
Matt: Yes...a little meaner.
Cakespy: So that's it. Sophie's Choice--you win, Baked Brownie.
Question two addressed the buzz about the bakery case's heartthrob, the Sweet & Salty Cake (dark chocolate cake infused with a salty caramel, caramel chocolate ganache and topped with fleur de sel.).
Renato: It's a classic combination that nobody really thinks about--that sweet and salty combination, with dark chocolate, caramel, fleur de sel, it comes together in this way that makes all other desserts bow down to it.
Matt: It's an obsessive dessert, that's for sure.
Renato: When people bite into it, you see their face just...melt.
Cakespy: And then it's just a journey to see how fast they can cram it into their mouth.
Renato: It's kind of like a naked cake--there's just no frosting.
Baked Good response: "I've been living a lie!"
Matt: Is it possible they could be equally awesome?
Renato: I do love lemon, but I'm gonna go with the stag.
Matt: I'm gonna go equal.
Cakespy: I'll try to be diplomatic here: while the stag's antlers may be slightly more awesome, the lemon meringue is likely more delicious. (Matt and Renato seem to like that).
Renato: Ours are very delicate--they're made in small batches, with a circular cutter--those other ones are mass produced, and so would overpower them by sheer number.
Renato: If you watch Mad Men...this cake is Joan.
Question seven came to us from German Chocolate cake, the underdog of the bakery case--always a solid choice, but so rarely the #1 choice. He asks in a winsome manner, "Which one of us would you take with you on a desert island?". We can tell he hopes it's him.
Renato: I'd want more buttercream.
Matt: We're indulgent to a fault.
Renato: I'd put a letter in a bottle in hopes that it would get back to him.
Matt: Yeah, we'd definitely send letters and money.
But what would you choose?
Matt: I'd choose the Baked brownie. I'm a brownie fan, and that's the reason to be for me.
Renato: I'd take the chocolate chip cookie, because I could eat that every day and not get tired of it.
Economic crisis got you down? Well, we know what will cheer you up--new Holiday Rubber Stamps by Taylored Expressions, featuring Cakespy artwork! Everyone knows that handmade cards are a sweet thing to give and receive, and you just might start feeling better about the economy when surrounded by all this sweetness!! There are three different holiday sets (Season's Sweetings - $21.95; Home Sweet Home - $21.95; Tag Treats - $12.95) , so you can choose your own card or craft-making adventure--or buy all three for a dose of mega-sweetness!
Dear Cakespy Readers,
When I was in high school, I was overweight--and as a result, always on a diet. Of course, periods of intense deprivation inevitably would end dramatically, with me raiding the freezer for ice cream, cookies, candy, chips...anything. A vicious cycle.
When I was a senior in high school, I came across Geneen Roth's book When You Eat at the Refrigerator, Pull Up a Chair. In it, she recounts how one day she said "enough!" to the yo-yo of constantly starving oneself and asked herself what it was that she really wanted to eat. In her case it was chocolate chip cookies, so she ate them--and only them--every day, every meal, until her body was crying out for a veggie. Over time, what happened was that she learned how to actually listen to her body and respect its desires and needs.
What was it that I really wanted, I wondered? The answer was immediate, and consisted of two things: cake and bread. And so, for the next several months, I rotated a menu consisting almost completely of bagels with a generous spread of cream cheese, gooey grilled cheese sandwiches, and cake--mostly vanilla cupcakes with pink frosting and crumb cake.