Nov 25

In a Thanksgiving Dessert Contest, Everyone Wins

Have you completed all your Thanksgiving shopping yet? If not, prepare for crazy crowds at the big-box stores. We want a fantastic holiday for every one of our customers this year that hopefully does not involve a frantic dash for the perfect dessert. Instead, you could stop by our Draper café and pick up a dish of delectability. Our pies are sometimes not pies, and our cakes are sometimes not cakes. But, they are exactly what you need for your party.

A Different Tradition

This piquant, colorful dish is a Scandinavian classic

This piquant, colorful dish is a Scandinavian classic

Before we get into all the deliciousness we have for you at our European bakery, we should talk about something we do a little differently on Thanksgiving. Most people think that they could not really have an American Thanksgiving without the cranberry sauce. And yet, that is precisely what we do at home. Instead of topping meats with cranberry, we rely on Rødkål to provide that hint of sweetness and bitterness we crave. Rødkål is actually made of red cabbage, cooked for hours in vinegar and apples to provide those complex flavors.

Cake vs Pie

When you come into our Draper café this week, you might see a few things that you would not expect. It is Thanksgiving, and we would be remiss if we did not have at least a few gorgeous pies for you to take home. But, all this discussion of pie goodness brings up the age-old argument: cake or pie? At Bake 360, we remain firmly on the fence. We are proud of our cakes and our tarts. But, we hope that our fantastic variety of desserts might tempt you to step outside the box and get something really engaging this year.

Unique Approaches

Boston Cream Pie

Sometimes, the name of the food is a delightful misnomer. For example, Boston cream pie is not actually pie. And, cheesecake is not a cake. What do we love about these desserts? They are rich, almost sinfully so. They fulfill our cravings for tastes from the traditions of the East Coast. But, what on earth is a Boston cream pie, if it is not a pie? It is a cake. Close your eyes and imagine it. Sponge cake, with a thick layer of vanilla bean pastry cream and topped with our luscious chocolate ganache. Who cares if it is not a pie? We certainly do not.

If you crave a cake that is actually a pie, you could always take one of the full-size sweet potato cheesecakes at our Draper bakery. Chef Roy says that he prefers to use sweet potato instead of pumpkin because sweet potato has more flavor. And, with all the nutritional benefits you get with sweet potatoes, you know you can justify the indulgence. Our cheesecakes are made with crème fraîche and have that delicate texture you have come to love. Topped with the sweet and tart notes of the cranberry compote, the cheesecake has almost everything you love about Thanksgiving, hidden in each bite.

Classic Tastes

Dutch Apple Pie

Last, but certainly not least, we have our traditional pies. We do not often serve apple pies at our European café, but this is a holiday. As such, we have a Dutch apple pie that will knock your socks off. Envision crisp apples baked in a tender, flaky crust. The topping, a combination of flour, sugar and cinnamon with other flavors, makes it a part of Dutch cuisine dating back almost 400 years. Ready for something a little richer? Go for our classic chocolate pecan tart. Just the right balance of sweetness, nuttiness and tasty chocolate leaves you begging for more.

Oh, for a little more time to prepare! The time is running out this year. Why not make it easy? Take a chance on something a little different this year, or go for a classic. Just remember to stop by our Draper café before the big day, before all the tasty desserts make way for football and a little nap on the couch.

Nov 15

For Brunch, These Dishes Beat the Band

We know you love our variety of breakfast pastries, divine desserts and cookies. But if you have been in a hurry, you may not have had a chance to try us for brunch. Every bit of the quality you have come to expect from our European bakery has extended to our excellent Draper café. Take a moment to savor these descriptions of our most delightful brunch dishes. Then, stop by and try them for yourself.

 

Savory Meals

If you have ever been to Paris, you know that the French do breakfast with panache. That is why one of our most popular entrées is the Croque Madame. Imagine it: a slice of sourdough, layered with our luscious prosciutto and gruyère. We add two eggs, cooked over-easy, and a rich béchamel cream sauce. The result is protein-packed and sinfully delicious. For a lighter alternative, sample our Euro Breakfast. You get the same sourdough toast and your choice of prosciutto or smoked salmon. Scoop out a soft-boiled egg onto the bread and add tomato wedges, for a perfect bite.

 Croq Madame

Vegetarian Favorites

If this seems like a lot of meat for you, try one of the vegetarian offerings at our Draper café. You cannot go wrong with the Brioche French Toast. You get two slices of our lovely brioche with berries, whipped mascarpone and spiced syrup of Chef Roy’s own invention. Already love our French toast? Try the new Mushroom Frittata. A frittata is similar to a crustless quiche. We fill ours with savory mushrooms and top it with a flavorful gorgonzola béchamel.

 French Toast - Copy

When you come to our café for brunch, you get the benefit of excellent cooking and the delights of our European bakery. Stop in soon to try these entrées and others we have available.

Nov 06

European Butter: It’s Fat, Baby

A meal can only be as good as the ingredients used to make it. And, for our Draper café, we have to have the best. That means we are totally phat about our fat choices. When it comes to fat, we know that selecting butter with minimum water content and higher fat results in desserts that are tender enough to melt in your mouth, with a texture that cannot be beat.

 

The European Butter Difference

There are two fundamental differences between European butter and regular butter: culture and water content. European butter is also called cultured butter because the butter is cultured at room temperature, starting with yogurt or buttermilk. This time spent culturing, usually 12-24 hours, allows the complex flavors of the cream to emerge and develop. Then, the butter is churned. The second difference between the two butter types is water content. While the butter you buy at the store has a fat content of 81 percent (with most of the remaining percentage in water), European butter has a fat content of 83-86 percent.

Euro Butter

Water Matters

If you have ever made a pie crust or croissant, you know that just a few percentage points of water can make a huge difference in the texture of the dough as it bakes. Too much water sticks to the dough and creates a chewy mess in your mouth. That is why, in the desserts at our European bakery, we measure water content in tablespoons, not cups. When we use European butter for our pastries and tarts, we ensure that every bite you take has the perfect texture–as flaky and delicate as you could possibly desire.

Pastry assortment

We at Bake 360 are delighted to see that butter is back in action. At our Draper café, we have the skills and the knowledge to work European butter into choice concoctions that will blow your taste buds away with their simple elegance.

Oct 24

Crème Fraîche: Why You Need It For Your Cheesecake

Is there anything more tantalizing than a cheesecake? Rich and mild, smooth and creamy, cheesecake delights us in more ways than we can describe. Sometimes, we ponder over the ingredients­–cream cheese, cream, eggs and sugar, among others–and wonder how it all comes together. And yet, there are so many possible variations in the ingredients themselves. Our European bakery shows you why crème fraîche is the most important ingredient in our delicious cheesecakes.

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What is Crème Fraîche?

In short, crème fraîche is cultured cream. Add a little cultured buttermilk to cream and allow it to sit covered at room temperature for a couple of days. All of the goodness in the world sits in that culture. In time, the cream will thicken into a richer, smooth consistency. This is how Chef Roy makes crème fraîche for the cheesecakes at our Draper café. Crème fraîche is made in much the same way that you might culture yogurt or sour cream. And yet, crème fraîche retains much of the original sweetness of the milk.

 

What Makes Crème Fraîche Better?

Therein lies the difference between crème fraîche and other, tart alternatives. And, it perfectly describes our preference for this ingredient over the typical sour cream. Chef Roy says that crème fraîche is sweeter, but it is also smoother. It makes for a cheesecake that is amazingly velvety, without any of the structural inconsistencies you might find in a traditional New York cheesecake. At our European bakery, we currently offer our standard crème fraîche cheesecake, and our luscious sweet potato cheesecake with cranberry compote.

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A little culture is always a good thing. And at Bake 360, we strive to provide our customers with the best dishes, made from ingredients of the highest quality by our expert chefs. When you come to our Draper café, be sure to take an opportunity to taste our crème fraîche cheesecakes. They are little round pieces of heaven.

Oct 15

Smørrebrød: A Deliciously Rich History

Ah, the sandwich. It is so simple, and yet it is so much more than just meat on bread. At Bake 360, we are proud to offer Smørrebrød, the traditional open-faced sandwiches of Scandinavia. Its history is undoubted, and its practicality undenied. A piece of hearty, healthy bread topped with meat, cheese, vegetables and sauce, we find that the smørrebrød in our Draper café has the potential to border on the sublime. Venture with us into the past as we explore the history and modern renewal of this Nordic classic.

A Rye History
Our discussion of smørrebrød must start with bread, since all open-faced sandwiches require that basis. The Danes have been baking rye bread (Rugbrød) for over 1,000 years, claims the official website for the city of Copenhagen, Denmark’s capital. This bread is particularly nutritious, high in fiber as well as vitamins and minerals. It also has no fat, and takes about 24 hours to prepare. Today, Rugbrød is big business in the Nordic countries, not to mention our European bakery. Denmark’s population of around 5.5 million still consumes about 8.5-9 million slices of rye bread, every day.

Feeding the Working Class
With such a longstanding position in the community and culture, it makes sense that practically everyone eats rye bread. In centuries past, bread was even more important. Without a plate or handy utensils, putting slices of meat and cheese on bread made transporting food very simple. And as such, Smørrebrød was born. Experts date the original rise in popularity of the open-faced sandwich to the 1840s. Working class people took several slices of Smørrebrød in a packet to work. The hearty meal fit the working class’s need for calories, fat and protein, and made for easy consumption and cleanup. In time, open-faced sandwiches spread to other parts of Scandinavia, especially Norway.

Smørrebrød’s Return to Vogue
While some argue that smørrebrød is an antiquated offering, we believe it should be brought to the forefront as a truly unique part of Nordic cuisine. People now work primarily in offices, instead of outside or in the factories. They no longer need the simple open-faced sandwiches for their daily meal, many say. But, the convenience, variety and delight that is smørrebrød continues. We argue it is time to reinvent the old classic for a modern audience. Using only high-quality ingredients made in-house as much as possible, chefs present this approach to lunch in a way that reminds people that simple food may also be delicious, if it is also made well.Our Smorrebrod

Modern Offerings
It is with your pleasure in mind that we bring smørrebrød to our Draper café. We note that many in the Salt Lake Valley have a proud Scandinavian ancestry. And with a modern approach to the open-faced sandwich, we show our customers what once was, and what can be again. Our smørrebrød range from the traditional to the trendy, including:
• Shrimp with a sliced boiled egg
• Smoked salmon with a sliced boiled egg
• Roast beef with Jarlsberg cheese
• Herb-roasted turkey with Jarlsberg cheese
• Bleu cheese with apple and bacon
• Mozzarella, tomato, cucumber and basil
All of our Smørrebrød feature house-made sauces from the hearty to the delicate. For greater descriptions of these fantastic dishes, check out our menu.

With our tour complete, we realize that smørrebrød has an important place in society today, just as it did in the past. But, we are not bound by the limits of tradition in the choices we can make for this enigmatic open-faced sandwich. In our Draper café, the only restrictions we see are the ones placed by our creativity and our customers’ willingness to try something new. So when you come to visit us next, put aside your expectations and try one of our delicious smørrebrød. You will be glad you did.

Aug 10

Winner of Best of State!

This just in: “Congratulations BAKE 360 for winning Best of State!”


We are proud of our staff and grateful to our customers who have made recognition of our hand-crafted pastries possible.

Best of State

Jun 28

Bakery Expansion

Building On Our Success

BAKE 360 has become known for recognition-worthy  croissant, danish, Kouign Amann and dessert pastry; being awarded with 2014 Best of State in the Pastries category. We celebrate this success by looking toward the future. For us, this means growing our business in the community and location we are part of. Located at the corner of 12300 S and 700 E in Draper, we converted our retail wing into a full production kitchen and relocated the storefront to the east side of the building.

Creating Greater Access

There are fewer matches more perfect than traditional European breakfast pastry and excellent espresso drinks (though Brad and Angelina might be contenders in this department). We look forward to re-opening the drive-through window to create customer ease and offer an expanded menu of coffee drinks and “the best Pain au Chocolat I’ve had since leaving France” to quote a Yelper. The target date for opening the window is July 21, 2014.

Expanding Our Product Line

As you enter the storefront you may notice something dramatically different; an immense space, filled with furniture, calling for you to stay, savor your selections, and socialize. Come August 1, 2014 you’ll have even more reasons to do so. A full cafe menu will be available; including danish-style open faced sandwiches called Smørrebrød (what can we say, we’re Norwegian), Charcuterie, house-made soups and salads, and because you asked for it…Croque Monsieur!