The famed spiral croissants at Marvel Cake bakery.
It seems that just about everyone has wound themselves into a tight tizzy over spiral croissants.
Ever since the original “Supreme” was launched in New York City at Lafayette Grand Cafe & Bakery, the lines have grown legendary for the tightly coiled laminated pastries that have a hidden filling and a fanciful drizzle of glaze on top.
So, it’s no surprise that when Campbell’s Marvel Cake started turning out a similar version called the “Spiral Croissant,” it started drawing fans near and wide, with queues the norm.
I’m happy to report, though, when I took a chance last Tuesday and showed up five minutes before the bakery opened at 10 a.m., there was no line at all. Hallelujah!
Gluten-free, non-GMO, soy-free, and certified Kosher, the award-winning chocolates are produced in Switzerland, using milk sourced from the Swiss Alpine region and Rainforest Alliance-certified cocoa.
Recently, I had a chance to sample its chocolate bars, including its newest in the lineup, Alpine Milk with Refreshing Lemon and Ginger Bar.
What you notice immediately with any of the chocolates upon placing a square upon your tongue is just how creamy the texture and how smoothly it melts in your mouth.
Portland’s Salt & Straw teamed with San Francisco’s Dandelion Chocolate for this limited-edition ice cream flavor.
If you didn’t get your fill of chocolate on Valentine’s Day already, head to your nearest Salt & Straw to really indulge.
The artisan ice cream maker out of Portland, OR launched this month its “Chocolate Series,” five chocolate-centric flavors made in collaboration with local chocolatiers located in the five markets that it has scoop shops.
Lucky me had a chance to try samples of all five limited-edition flavors now available at all Salt & Straw shops by the scoop or hand-packed pint ($12.95). If you don’t have a shop near you, not to worry; you can have all five flavors delivered to your door at a special discounted price of $68.
The “Chocolate Series.”
The five flavors are: Fran’s Almond Gold Bar, Cloudforest Chocolate Ishpingo & Mango, Dandelion Cocoa Nibs & Frangipane; Compartes Coffee & Love Nuts; and Exquisito Guanabana Stracciatella.
A perfect cube of succulent pork belly served with a zingy ale aged with cherry blossoms at the new Cyrus in Geyserville.
After a seemingly interminable odyssey, the wait is indeed over.
Cyrus, the acclaimed fine-dining restaurant that closed in Healdsburg in 2012 after a landlord dispute, finally reopened again last September in a striking new iteration in Geyserville.
Chef-Owner Doug Keane, co-owner Nick Peyton, and their team couldn’t be more relieved and thrilled to be back at it again. Neither can their legions of fans, so many of whom considered the original Cyrus their favorite restaurant.
The original Cyrus garnered two Michelin stars. The new one already scored one star — barely two months after opening.
At the entrance.
Keane spent a decade searching high and low through the Alexander Valley, which was founded by the restaurant’s namesake Cyrus Alexander. He had all but given up when this site came available. Though this sleek contemporary glass, steel and concrete building is the polar opposite of the restaurant’s original Old World provincial aesthetic, it’s hard to imagine a more fitting place in this new age and time. At least, that’s what I found when I finally had the opportunity last week to dine here.
