
When Eric and I lived in Boston, we were fortunate to be around good company. My two best friends, Dana and Jessica (aka JB) from the CIA lived there as well and are still there now. They recently opened a bakery in the Brighton neighborhood.
I have known Dana ever since my start at the CIA. We were first neighbors in the crazy, smoky, fire alarm riddled dorms. We got along ever since we met and we didn't let go of each other very easily. After our externships, we ended up living across the hall from each other. Then, in the Bachelor's Program, we were finally roomies, and JB our honorary roommate. We laughed together, cried together, cooked together, had hangovers together and watched Dawson's Creek together.

JB and Dana are serving up deliciousness all over the place! Right when you walk in your greeted by their mini cakes. Dana and I have always been frustrated with the cupcake craze. Mini cakes are where it's at. Why have a cupcake when can have a little piece of heaven? A balanced helping of cake and frosting, rather than mounds of frosting on top of a little cake. The one that we tried was the Carrot Cake, (because I heard it was the one everyone raves about), and I totally understand why! A deliciously moist cake, not too sweet cream cheese frosting and garnished with brown sugar crumbs around the sides.


As you round the corner, you will find cookies, brownies, croissants, scones, sticky buns, muffins and the list goes on (vegan & non-vegan items too), ALL fresh and ALL scrumptious! Eric and I tried a couple of treats in the bakery and took some home for breakfast. We nibbled on a moist, melt in your mouth peanut butter cookie and tried a warm focaccia topped with sea salt and tomatoes. We sipped on a housemade ginger and hibiscus soda. Perfect for a steamy hot day in Boston!





One item I was so excited to see was the Craquelin. Many people may be unfamiliar with this wonderful pastry but this was a highly coveted bread in the Baking and Pastry Dept. at the CIA - by students and chefs alike! Craquelin is simply brioche dough mixed with a few sugar cubes. When the dough bakes the sugar cube melts, so you've got a not-so-sweet bread with hints of sweetness melted into the dough. It's beyond yummy. It's a utopia in your mouth. At Treats on Washington, they brush it with a rose water glaze to give a nice shiny finish. A fantastic accompaniment with one of their many coffee or espresso drinks.


Dana is also a MASTER with cakes! She makes some of the most spectacular wedding cakes I've ever seen and I've witnessed many of her masterpieces. When we lived in Boston, if I had a day off, I would ride with Dana to help with deliveries. Here's a wedding cake she made for our friend in New York City. She transported this beauty all the way through tons of traffic and road work and it looked PERFECT!
And just so you know, this trip to Treats on Washington is kicking off some baking posts for the next couple of weeks! So stay tuned for some great baking tips, yummy recipes and, of course, BabyStella stuffing her face with delicious food!
-BabyStella
No comments
Post a Comment