Tully’s Gluten Free Bakery

I have a couple friends who love dessert but can’t process gluten.  🙁

So when I read about Tully’s Gluten Free Bakery, I thought I would spread the love and share with the world about this growing company and female entrepreneur/success story who solved a simple problem: lack of tasty gluten free bakery treats.  When the owner, Tully, was diagnosed with a gluten intolerance (celiac disease), she put her degree from Le Cordon Bleu in Austin, Texas to the test and invented a satisfying line of gluten free products. 

Tully’s Gluten Free Bakery makes cookies, brownies and cupcakes- they all look great and while I”m in NYC (where the products are sold) this weekend, I plan to track a brownie down and give it a try.  I belive you can also order her products direct from the website but I am not sure if she will ship to the friendly neighbours in the north.

via gluten free atlanta

via gluten free atlanta

Lit Espresso Bar

via blogto

I checked out this cute little espresso bar called Lit Espresso Bar, in Roncesvalles this past week.  What drew me inside was their interior decor.  I love their counter.  It is made of (my guess) reclaimed rail road tracks refurbished barn wood (I got the answer from Lit!@)and it is a fabulous statement piece for the shop.

Since I am not a coffee drinker, I can’t comment on the java but I can tell you the decor was done right.  Great vibe.  I would enjoy a tea and a newspaper there.

via blogto

via lit espresso bar

Fauchon Eclairs

When you think of an eclair, you probably think log shaped dessert, filled with cream and covered in chocolate.  I always picture a Tim Horton’s eclair for some reason as my point of reference to this sweet treat.  I have a vivid memory of looking at eclairs in the glass case in front of the cashier at Tim Horton’s when I was a child. 

I don’t even know if Timmy Ho’s makes these things any more because the last time I set foot into one of these caffeine fueling stations must have been at least 15 years ago!  Sorry the picture below is so small but it was the only one I could find that matches my memory.

Fast forward to this new idea- designer eclairs by noneother than Fauchon.  I would have never expected eclairs to receive a fashion makeover like the one’s over at Fauchon in Pairs, but I guess anything is possible.  These techonocolour pastries are stunning and I am not sure how anyone could possibly take a bite and ruin the works of cream filled puffs.  Imagine a platter of these designer eclairs at an event or individual customized works of art brought out for guests or tailored to the aesthetics of a table>  I’m sure Amy Atlas would love these!

Check these out:

via histoiresdisa

via materialiste.com

via 8tokyo.com

hotel brunch buffets

When I was living in Hong Kong and China it was considered quite “normal” to go to a hotel with some friends for drinks, dinner or brunch.  Hotels, known for their stylish interior decor, great service and trend setting restaurants, would often become top of mind recall when pontificating where to go to eat.  In Toronto though, hotels serve the opposite purpose for me.  I have eaten at a few of the hotels around the city and had good food but when asked where to go, a hotel would not make my top five list of places to check out in the city.  Even if I was recommending an expensive brunch, I don’t think a hotel would occupy a top five spot in this city.  

In reminiscing hotels brunches abroad, I found some great hotel brunch pictures that I would like to share. 

Warning, these photos are mouth-watering and almost motivate me enough to start checking out the Toronto hotel brunch scene which I am not sure even exists!

via flickr brady frequent traveler and eater

via seven stars and stripes

via flickr from basin bkk

via flickr from joan liu

via flickr brady frequent traveler and eater

Chocolate Research Facility

This is by far the coolest chocolate store concept I have ever seen and I am sorry that on my last trip to Singapore, I missed this thing. 

Here are all the juicy facts about this fabulously designed chocolate store- it’s called Chocolate Research Facility and it is located in Singapore’s Millenia Walk.   Singapore based design agency owner Chris Lee of Asylum Creative  launched the concept.   It’s part cafe part retail and the interior design is laboratory-esque.  What caught my attention when I first read about the concept on blog, The Dieline, is packaging of the chocolate (makes sense for a hot find on The Dieline).  The Chocolate Research Facility boasts 100 flavours like strawberry yogurt, green apple with dried pear, champagne, espresso, irish cream, Sichuan pepper to name a few and all of the chocolate comes packaged in super savvy, sophisticated, modern wrapping (see below).   The package design is so sleek, it truly embodies the value that can be created in a business through great design. 

The store caters to chocolate neophytes and aficionados alike.  Just take a look at these pictures to see what kind of experience is provided.  I am ready to hop on a plane and get back to Singapore to check the Chocolate Research Facility first hand!

inside store via oh joy

store exterior via luxury insider

inside store via we heart stuff

chocolate wrapper via the lovely room

chocolate wrapper via ministry of type

chocolate wrappers via blabber, etcetera

A brunch in the works

I am getting ready to host a birthday brunch for a close friend this weekend and I am searching high and low for inspiration, themes and recipes from the blogsphere.  I am determined to put together the entire event using recipes from my favourite food bloggers. 

Today I tested a white chocolate chip and macadamia nut blondie recipe from Washington, DC food blogger, Baked Perfection.  The blondies turned out great and the smell in my house is to die for!  I ended up substituting half the white chocolate chips for a blend of butterscotch chips and peanut butter chips.  I think my friends will be delighted with the results. 

 Here is what a blondie looks like for those of you who are not familiar with this type of bar:

via baked perfection

My next task is to find a light, non-traditional birthday cake to make.  So far, I am thinking something lemon with a yogurt cream and raspberry drizzle. 

We’ll see what I come up with.