A few months ago I had the pleasure of tasting what was perhaps the most delicious sweetness my taste buds have ever encountered. If you follow this blog at all, you have probably already discovered I have a major sweet tooth.
We recently showcased at an open house where all the guests were raving about Blue Note Bakery’s cakes. While the cakes did look amazing – and the artistry of their sculpted cakes was unlike anything I’d ever seen – I’ve never been a fan of fondant. I’m a buttercream icing kind of gal, so I was extremely skeptical about whether I’d like their cakes. But, I’ve never been one to turn away dessert.
I remember wandering over to their table thinking: “Surely these can’t be that great.”
That being said, my heart nearly stopped and my knees buckled underneath me the moment I bit into my first cake sample from Blue Note Bakery. The buckled knees resumed for the four or five additional samples I rapidly devoured.
Directly from their website:
Angela Jiles is the “Confection Composer” @ Blue Note Bakery. She is a Professional Pastry Chef & a 1993 Graduate of Johnson & Wales University. Over the years she has been the Pastry Chef @ Dell, Moose’s in San Francisco, Vespaio here in Austin as well as a Pastry Instructor @ The Culinary Academy of Austin. Angela has been in the Pastry profession since 1990, loves what she does & believes each cake & dessert should be a work of edible art.
Their cakes are pure deliciousness (yes, so delicious that I have in fact created a new word)! I highly encourage you to set up an appointment and sample some cake. If you’re not getting married or don’t have a birthday coming up, who cares! There are a million worthwhile reasons to eat cake. Go. Now!
