Tongues in Wauwatosa are already salivating at the concept of a buttercream-filled French macaron and other goodies. Black Twig Bakery, a new dessert bakery, can be heading to Harmony Square, 1501 Underwood Ave., by next fall. Black Twig Bakery is owned by Julia Block and Chelsea Zwieg, proprietors of C. Adams Bakery inside the Milwaukee Public Market, 400 N. Water St. The name is a play-on-phrases due to the fact humans mistake Block as Black and Zwieg is mentioned “twig. The new bakery will bring the best desserts, espresso, and probably wine and beer in the future. There will be restricted seating inside and patio seating for the summer months.
The co-proprietors were eying up the 2nd vicinity and certainly liked Wauwatosa. One of the main motivators is the busy wedding season and not having the room to accommodate all the tastings downtown. We need to enlarge the enterprise in methods we cannot rely on the (Milwaukee) market,” Block said. Besides the wedding ceremony cake tastings, the brand new location will feature items inclusive of ice cream sandwiches that are tough to provide downtown. There are also plans to have a meals truck, which turned into a camper within the converted method. Block said the truck could be rented out for parties, weddings, and the Farmer’s Market duration.
The owners plan to hold bachelorette events, adorning lessons, and kid birthday parties. Block has observed low-key bachelorette parties turning into trendy as human beings want a celebration with a “focus.” She thinks humans could alternatively be in a single area as opposed to strolling around bars and getting drunk. People could as an alternative do something particular and fun that allows them to be around their close pals and revel in each different’s corporation,” she said. Speaking of enjoying every different business enterprise, Block and Zwieg have been together for some time. Both were employees of C. Adams Bakery earlier than buying the enterprise from founder Lisa Crum in 2018. Block had been a worker for 10 years and Zwieg for three years.
When the opportunity got here up to accomplice, it made sense. We enjoy operating collectively,” Block stated.
The co-proprietors recognized slicing cakes and dessert tables which might be famous traits. Block said people need to offer their guests a large range to choose from. Clients will request a small, reduced cake or a-tier cake with quiet shooters, mini cupcakes, and different goods. It is first-rate for visitors now not to just be surpassed a bit of cake,” Block stated. Plans for Black Twig Bakery are pending approval in Wauwatosa.
A pal of mine told me that my article, ” Mouth-Watering Thai Desserts” on August 9th, 2008, does not have records on flour utilized in Thai desserts. My pal changed into proper – I cited flour in one of the seven most important ingredients, but I no longer wrote anything about flour. Thus, persevering with the preceding article on “Mouth-Watering Thai Desserts,” this newsletter will pay attention to flour utilized in Thai desserts. Taken together, those articles provide a fuller image of Thai desserts. The following are the common flours utilized in Thai desserts: sticky rice flour, rice flour, cassava starch, corn starch, wheat flour, arrowroot starch, and mung bean flour.
Sticky Rice Flour (paeng Khao now)
Sticky rice flour is likewise known as “candy rice powder” or “glutinous rice flour.” It is crafted from short-grain sticky rice that will become moist, company, and sticky whilst cooked. This is due to its proportionally better wide variety of waxy starch molecules. With its chewy texture, sticky rice flour is a favorite base for buns and pastries. Sticky rice flour is regularly mixed with simple rice flour to create a ramification of Thai desserts.
In Thailand, there are 2 varieties of sticky rice flour: wet and dry. Wet sticky rice flour is finely milled with water, whereas dry sticky rice flour is finely milled without water. When shopping for sticky rice flour, select merchandise with a white color and no scent or moisture. Examples of desserts using sticky rice flour are Paeng Jee (grilled coconut desserts), Bua Loy Benjarong (taro, pumpkin, and mung dal beanballs in coconut milk), and Khanom Thua Prep (mung bean stuffing coated with shredded coconut meat).
