Peachland bakery thief leaves trail of cookie crumbs

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A cookie bandit is on the lam in Peachland, B.C.

Surveillance video shows a thief breaking into Bliss Bakery around 3 a.m. on Jan. 21.

But the thief wasn’t after cash — she wanted a different kind of dough.

“Somebody had punched out the lock on the front door, comes in, beelined for the cookies, ignored the open cash drawer that’s next to them, bundled up four trays of cookies and hoofed it out of the business,” bakery co-owner Darci Yeo said.


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“This was a really committed criminal. They knew what they wanted and they had their eye on the ball — or on the cookie,” said Barry Yeo, who is also an owner of the bakery.

Barry said he rushed down to his business when an alarm warned him about the break-in.

RCMP were already at the scene, he said.

“The police are like, ‘Is anything missing?’ And yeah, well, the cookies are all gone,” Barry said.


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But it wasn’t exactly a clean getaway. Clues were left at the scene.

“There was a trail of cookie crumbs leading back to the scene of the crime, and there was a trail leading out to the parking spaces because they had a vehicle,” Barry said.

A police dog was called to the scene but didn’t have much luck following the trail of cookie crumbs, he added.

The bandit with an affinity for baking was nowhere to be found.


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“I mean, I know the cookies are good, but I don’t think getting a criminal record for stealing them is the way that you want to go,” Darci said.

“I can’t understand why they didn’t go to the till, but I guess that speaks volumes for the quality of Bliss’ cookies,” Bryce Manske, a customer, said.


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“We’ve had a lot of comments about how these cookies are a steal,” Darci added.

The bakery burglar opted for chocolate chunk, peanut butter chocolate chunk, chocolate salty toffee and tree hugger cookies.

“We were a little insulted because they left behind the gluten-free cookies,” Darci said. “I felt like they were trying to send us a message or something.”

The bandit’s cookie choice might offer clues into the perpetrator’s identity, she suggested.

“They’re obviously not celiac. They seem to know exactly where they were going. I’d say they had the munchies,” she said.


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Darci said the theft involved very little damage aside from a broken lock.

“But I would like my trays back,” she said. “The trays for the cookies are hard to come by and a silly price.”

“If they just want to come back, they can drop them off at 4 a.m., no questions asked,” Darci said. “Enjoy the cookies, but I’d like to get my trays back.”

© 2019 Global News, a division of Corus Entertainment Inc.

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Avoid Sugar Overload and Make Rye Shortbread Cookies from Tandem Bakery

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We’ve been flipping for Tandem Bakery ever since Andrew Knowlton crowned Portland, Maine, the restaurant city of the year in August. He loved the place so much, he recommended visiting every morning of your trip. There were too many things of baker Briana Holt’s to try: biscuits with jam and butter, black pepper plum pies, chocolate-malt cakes, blue cheese and olive scones, brioche stuffed with kimchi, eggs, and cheddar… At this big-ticket confection counter, it would be easy to miss the unremarkable stack of brown, round coins about the size of your palm. But it would be a mistake if you did.

“It took the rye shortbread cookie a long time to catch on,” Holt says by phone, at home with a cup of Kava tea. “I workshopped the recipe hard, as a personal quest to honor my favorite grain. I had to defend it to the death. But I believed in it wholeheartedly. People are sometimes unwilling to try something simple.”

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Photo by Peter Frank Edwards

Ooooh, the display!

Her patience paid off, and the unassuming cookie has its own cult following among bakers, locals, and pastry tourists—those who swoon for its nutty, earthy flavor, nubbly texture, and understated richness. (I can vouch: I hadn’t been at my post at Bon Appétit for one whole week before I started receiving requests to have the recipe tracked down.) It’s the one people bring up the most when she’s out in the wild, Holt says, where people whisper a compliment as if it were a secret handshake. “To me it’s the kind of cookie where you don’t know why you like it, but you just keep eating it,” she says. “It’s not the belle of the ball, but it’s sooooo good.”

So good, that we had to get the recipe. And just in time too. Sure the holidays are for colorful sugar and edible glitter, but we’re all for throwing something a little unexpected, and lot less sweet, into the mix too.

rye shortbread cookies 1

Photo by Chelsie Craig, Food Styling by Kate Buckens

Holt, who has a thing for savory pastries, developed the cookie around her love of rye and its nutty, tangy flavor. “It’s a really old grain that’s used a lot in Nordic and Eastern European cooking, which is a heavy combo of where my people are from,” she says. Pairing the aromatic flour with lots and lots of butter felt like the right way to highlight its best attributes, so shortbread was the obvious answer. To top it off, she rolls the batter in black sesame seeds—“they’ve got this oliy richness that adds an extra luxury,” she says.

While the bakery uses organic stone ground dark rye flour that’s as freshly milled as she can get it, Holt assures any rye flour will do. They use coarse, stone ground rye flour. “It allows the nutty flavor of the rye to really shine through while the texture of the cookie is more rustic,” she says. “Finer or more sifted rye will result in a cookie that has more ‘snap’ than ‘crumble.’ It’s a subtle difference.” Most important though, is the butter. She recommends any low moisture, high fat kind you can find (she likes Plugra 84%), which helps build both a decadent full-fat flavor and the overall structure of the cookie: Less moisture means more crispness. This is your excuse to spring for the $6 brick, she says. “It’s a time not to skimp!”

Tandem-Bakery

Peter Frank Edwards

On the left, baker-goddess Briana Holt.

But what makes these cookies a true hero during holiday mayhem is that they improve with age. “We bake them the night before. They sit and dry out, and they’re so much better in the morning,” she says. “Shortbread is made to stick around. They’re made to get better.”

If their status as a cult classic wasn’t reason enough to jump on the bandwagon wagon, that certainly is.

Get the recipe:

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The Secret Bakery in Detroit That I Definitely Didn’t Visit

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Every Friday morning, Bon Appétit senior staff writer Alex Beggs shares weekly highlights from the BA offices, from awesome new recipes to office drama to restaurant recs, with some weird (food!) stuff she saw on the internet thrown in. It gets better: If you sign up for our newsletter, you’ll get this letter before everyone else.

Letter from Detroit

Where can I get some good bread around here? I asked Sister Pie’s Lisa Ludwinski while I was in Detroit visiting family last week. Well, there’s this guy, Maxwell Leonard, she told me, who doesn’t sell bread from a secret bakery in his house in Hamtramck. She ran into Max at a bar once and bought some bread off of him. This is the kind of guy who might have some spare loaves in his trunk. Which is how I found myself walking up the steps to Max’s house, where a black cat was snoozing on a chair on the porch, and a sign made from butcher paper hung on the door: “This is NOT a bakery.”

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max bread

It turns out Max, who is Elmore Leonard’s grandson (!!!), is an obsessive. Brimming with nerdy passion. Definitely complying with the state’s Cottage Law, which allows you sell non-hazardous food from your home (sorry, razor-spiked-candy confectioners, not you!). The kitchen was covered in flour. Max was covered in flour. A huge basket held seven loaves of the weekly bread: honey wheat. I bought one of those, two fresh English muffins, and a twisted pull-apart bread stuffed with his homemade sauerkraut. It was all fantastic. (Soon Max will be making the bread at Ochre Bakery, a new spot from the wonderfully caffeinated people who brought us Astro Coffee.)

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Photo by Alex Beggs

Elsewhere in Detroit, I got my fix of Jet’s square pizza, where I learned you can order an entire squeeze bottle of ranch dressing for $3 instead of getting three sides (HOW ECONOMICAL!). I had pho from Que Huong three times. We feasted on caramel wings at Flowers of Vietnam, which was everything I’d hoped it was after reading dream hampton’s piece on it; and offal yakitori at Marrow, a new butcher shop-slash-restaurant with a killer wine list from owner Ping Ho. We stopped by Adachi sushi in Birmingham where we introduced my outlaws to fatty tuna, a revelation; we ordered big bowls of split pea soup at Russell Street Deli, where I nabbed a “FAMOUS FOR SOUP” shirt for soup’s biggest fan, Christina Chaey. At Eastern Market, I picked up a mini sweet potato pie from sweet potatoes’ biggest fans, Sweet Potato Sensations. A light and barely sweet Algerian pastry dipped in honey and sesame seeds from Warda Patisserie. Bright pink raw kibbeh at Al-Ameer. And how could I forget! We had even more secret food at Kung Food Market Studio, where chef Jon Kung made us pork and chive dumplings in milky white bone broth, rich in calcium from a pig’s head that completely disintegrates after 48 hours. Delicious. (Order all kinds of goodies by Wednesday, waltz into his studio on Saturday, doggo not for sale.)

Wow, that was a lot.

For EVEN MORE, read our Detroit city guide here!

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Halloween costume of the week

Look at this amazing Halloween costume of BA’s own Brad Leone and Claire Saffitz!!! Gahh!!! They even made Oreos!?! Big claps for Angela and Tim!

Boom shakalaka

It all happened so fast. A BOOM, the sound of glass shattering, a small yelp, several gasps. “What was that?!” “Is everyone okay?” “…Amiel?” A glass bottle of what we thought was a chef’s homemade soda turned out to be something fermented and it spontaneously exploded all over Amiel Stanek’s desk and office carpet. Amanda Shapiro was on a Professional Sounding Phone Call and we heard her tell the person on the other line, “Something just exploded so everyone’s freaking out.” Thankfully, no one was harmed—unlike the time shards of glass split Alex Delany’s lip when someone sabered a bottle of Champagne (long story)—so we carried on with our day.

Overheard in the office

“Grunts, slumps, and a whole lot of dump cakes.”

broccoli bolognese with orecchiette

Unnecessary food feud of the week

“Basically, it boils down to this: I’m right and he’s wrong.” That’s Adam Rapoport, defending his vision for a “weeknight” bolognese sauce, which was supposed to be a recipe collaboration with Andy Baraghani before a deep rift threatened to tear them apart. “Adam keeps saying ‘weeknight’ bolognese, which isn’t a thing,” Carla Lalli Music told me, “And Adam wants to purée the pancetta. Andy is not going to do that.” Adam already has this broccoli bolognese recipe someone let him get away with—isn’t that enough? This guy is trying to fool TIME and time isn’t having it. “We actually see eye-to-eye on most of the recipe,” said Andy, “This is an ongoing dialogue. We’ll figure it out.” What a diplomat. Recipe…coming eventually!

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