As the monsoon storms roll in to smother the dry heat, Phoenix inhabitants have begun to hibernate in the chill of their air-conditioned homes. Transporting frosty treats is near impossible, as they melt into puddles before we can puzzle-piece them into our already packed freezers. I’m a custard freak. During…
I am from the Rust Belt. Where steel mills and machine shops used to thrive. Now they sit abandoned, crumbling with each passing year, while more industry exits the city limits for other countries or states that entice the industry with better legislation. Perhaps, though, it is simply that the…
After Chow Bella fried up some of the ever popular Cronuts™ a few weeks back, we have had our ears to the ground, waiting to see who would attempt this trendy treat locally. The Cronut™ craze has slowly trickled outside of New York, from Dominique Ansel Bakery, into neighborhood bakeries…
Cakes are celebration. Thick buttery layers of cake, slathered with rich frosting in varying hues and designs, mark the moments of life that deserve sweet recognition. We all have 1st-birthday pictures, faces smudged with buttercream, cake crumbs flying from our balled baby-fat fist, clutching that delicious monumental first cake that…
What sweet does a pastry chef crave in her non-sweet surround off-hours? Ice cream! Better yet, ice cream sandwiches. Housemade ice cream on freshly baked cookies is the ultimate summertime treat. There are a few ice cream mavens churning up the cold, creamy goods in the Valley, this battle between…
Peach season in metro Phoenix has come to a close, the leafy green trees now bare of their hued orange baubles. To be honest, the crowds, lines, and number of things to do at Schnepf was a little overwhelming. While visions of peach jam, pie, and ice cream danced around…
Is it a fad or here to stay? In the month since they debuted in a New York City bakery, cronuts have established their own black-market. The LA Times issued an open letter to their local pastry chefs to help relieve the city of “cronut fever envy.” See also: -…
I have a pastry chef crush on Marisa Lown of Gertrude’s, the new(ish) cafe at the Desert Botanical Garden. Her pastry is straightforward, creative, and thoughtful. Marisa is bringing a unique touch and an expert hand to sweets here in the Valley, and I can’t wait to see what she…
I love sweets. Obviously. As a pastry chef, I fully understand giving the people what they want. But I also believe in challenging the diner to try something new, expanding their taste buds and minds. See also: – Sugar Rush: Confessions of a Wild West Pastry Chef, and the Launch…
You might know her from her incredible s’mores at Caramelpalooza, or from her blog, Croissant in the City. In any case, you’re about to learn a lot more about this pastry chef. Chow Bella is excited to welcome Rachel Miller to our fold. I am a pastry chef. When people…
