Michele DeSmet and Courtney Tomioka, the couple behind bakery Made out of Dough, decided that instead of launching just a storefront next to their bakery to sell their products, they'd create a marketplace for other small businesses and vendors to sell their products, too. "It's literally an industrial warehouse that we turned into this little co-op," DeSmet says. "It's almost like a mini farmers market."
The fall dessert menu includes a caramel upside-down cake, the best banana pudding ever made (my words), a plant-based mocha cookies & cream cake, cookie butter brownie bars, a pumpkin swirl crunch mini Bundt, a coconut pineapple cake slice, chocolate Boston cream pie, and the otherworldly guava chiffon cake that was the calling card of H&P's San Jose business a few years back.
You'd be hard-pushed to name a more iconic London restaurant than St John. Since opening in 1994 i n a former bacon smokehouse by Smithfield meat market, Fergus Henderson's legendary spot has reimagined British food with his pioneering nose-to-tail dining, earning a long-held Michelin star. Even the late, great Anthony Bourdain called St John the 'restaurant of my dreams'. High praise indeed.
Eoin Cluskey, owner of the Bread 41 bakery chain, expressed a strong interest in expanding his business by stating he is 'actively looking' for a unit on the northside of Dublin.
"Guests can expect frequent pop-ups, evolving specials like new takes on Smørrebrød, and shelves stocked with a curated mix of imported Scandinavian goods and local pantry staples..."
"Affordable pricesâthat was our key when we started this restaurant," Gangadhar says. "If a person is coming with even $5, with $1 chai and one puff he can have a good evening."
