Hi there,

I just wanted to repost that the Bikery is currently closed; since I posted a few recipes that post is no longer the first message on the site and we’re still getting a few order requests here and there. I’m in New York City right now attending pastry school at the International Culinary Center, but I’ll definitely have something exciting in the works once my program is over. 

Thanks for everyone’s continued support and we hope to bake for you again soon!

Kelly

We’ll be holding it down at White Linen Night this Saturday, August 4th from 6 to 9pm! Find us at the New Orleans School of Glassworks and Printmaking near the corner of Julia and Magazine Streets. We’ll have a table set up inside the hot shop selling our delicious
desserts.

On the menu so far: Mississippi-grown apple handpies with brown butter icing, dulce de leche brownies, chocolate-chip fleur de sel cookies, and more!  Come by to say hi and grab yourself a treat.

This is a recipe I’ve been working on since I first started baking in high school. I found a recipe somewhere (I can’t even remember at this point) and would make it all the time. One day, I misplaced the recipe and was never able to find it again, so I just started again from memory, making tiny changes each time until I got the rich fudgey-chewy cookie I was looking for. After many years, I think the result is even better that what I started with!

yield: 18 large cookies

temp: 350

1 C Butter, room temp (preferably Plugra)

3/4 C Sugar

1 C Brown Sugar

2 t Vanilla Extract

2 Eggs

1/2 t Kosher Salt

2 1/2 C All-Purpose Flour

2/3 C Cocoa Powder

1 t Baking Soda

2 C Dark Chocolate, cut into 1/2” pieces (we use Callebaut because it is DELICIOUS)

1. Preheat your oven to 350 degrees. Line several sheet pans with parchment paper. (You can find these great reusable parchment sheets online)

2. Sift together flour, cocoa powder, salt, and baking soda in a bowl. Whisk together. Set aside.

3. In the bowl of a stand mixer (or with an electric hand mixer), cream the butter and sugars until light and fluffy, about 3 minutes on med high.

4. Add the eggs one at a time and mix until fully incorporated. Add vanilla extract. Scrape the bowl.

5. On low speed, gradually add your dry ingredients and mix until almost combined. You should still see some unincorporated flour.

6. Add in your dark chocolate chunks and mix until just incorporated. Scrape the bowl.

7. Portion into large balls (they should just about fit in your hand with your fingers touching) and spread onto several cookies sheets (you may have to bake in a few rounds depending on your oven size). On a standard half sheet pan, I would place no more than 8 cookies so that they don’t run into each other.

8. Bake for about 10-12 minutes, until they feel set on top but still a bit soft and gooey. Let sit a few minutes then transfer to a cooling rack.

9. Devour.

As promised, we’re posting some of our favorite recipes for people to carry on the Bikery at home.

First up, Abita Beer Bread!

It’s a pretty standard beer bread recipe, though we use slightly less sugar and butter to balance it out.

yield: 1 loaf

temp: 375

3 C All-Purpose Flour

1 T Baking Powder

1 t Kosher Salt

1/4 C Sugar

12 oz. Abita Restoration Ale (1 bottle)

3 oz. (6T) Unsalted Butter, melted (we recommend Plugra if you can find it)

1. Preheat your oven to 375. Butter and flour a 9x5” loaf pan (or use cooking spray).

2. Mix together the flour, baking powder, salt, and sugar by hand or in a stand mixer.

3. Add in the beer (I prefer it warm and recently-opened), and stir until just combined so that there are no more flour pockets. Do not overmix.

4. Transfer batter to your loaf pan and spread evenly. Pour melted butter across the top.

5. Bake for about 25 minutes until golden brown. If it is baking unevenly, rotate it in your oven half-way through.

6. Immediately remove from the loaf pan and let cool on a rack.

7. Cut into 3/4” slices (or just dig your hands into it and pull off big delicious chunks)

This is the Bikery’s final week! 10% off all bakery items and t-shirts are $12 while they last!

10% off everything for the next two weeks and Bikery t-shirts (soon to be vintage Bikery t-shirts) will be $12 while they last.

     We are sad to announce that the Bikery will be closing indefinitely on Friday, June 15^th. I’ve dreamed of opening up a bakery for quite some time now, and I started this little side-business two years ago as a chance to give it a shot on a small scale. After dedicating my only day off each week to baking for the Bikery, I’ve decided I’m in need of a break for a while.

     It is still my dream to open up a full-time bakery some day, but I don’t want to burn out before that chance ever comes. I am in love with the power that good food has over people. A thoughtful meal not only nourishes your body, but it can bring people together, bring back a memory, or create a profound sense of comfort and community. When you share your food, you share a part of yourself. I hope to one day create a space that is welcoming, energizing, nurturing, and of course, full of high-quality, delicious food. Until that time, I will continue to seek inspiration and ideas. I’m not sure exactly what I will do next. Maybe pursue other hobbies, maybe pastry school, maybe travel.

     I am deeply grateful to all of the people who have helped me run the Bikery, from Ereeni’s help in the kitchen (many times until well-past midnight), to the dedicated bike-delivery prowess of Mary Alice, Lahzie, Kelsey, and Marla. To my family, friends, and devoted customers: thank you from the bottom of my heart for your support! This business existed because of you! (Also, please consider this a blanket apology for every time I sent the Weekly Loaf out without the attachment). And thank you always to my family at Café Freret, for letting me using their kitchen, for their honesty, and for not being mad when they find flour handprints everywhere on Friday mornings.

I hope to bake for everyone again soon!

Kelly

Raspberry & Caramelized White Chocolate Scones

$12/half dozen

Flakey and flavorful, these are a delicious addition to
your weekend breakfast! Made with fresh raspberries
and super-rich caramelized white chocolate.

Through the summer, you can order a package of dog biscuits to be donated to the Used Dogs Shelter! Just send us an email with your order.

We’ve got two flavors of bagel goodness this week: Ponchatoula blueberries topped with poppy seeds or fresh garlic topped with poppy seeds, sesame seeds, garlic, and kosher salt. Order one or both flavors. They freeze wonderfully so don’t be shy now!

$12/half dozen

sorry for any inconvenience!

meringue-based coconut snack dipped in chocolate!

$16/dozen

Zucchini Bread!

A 9” loaf of dense, sweet bread packed with shredded zucchini, dried cranberries, and toasted walnuts. Super moist and out of this world when toasted!

$7.50/loaf

Also, don’t forget that our Used Dogs fundraiser continues this week! (see below)

and in case that plea wasn’t enough: ladies and gentlemen, I present to you, adorable puppies.

We’re pleased to announce that we’ll be working with Used Dogs to provide them with our fresh, homemade dog biscuits! For the next two weeks (4/20 and 4/27), we will match any order of dog biscuits with an equal donation of treats for the pups at Used
Dogs. The New Orleans-based non-profit shelter does everything from rescues to spay/neuter programs and adoption services. As huge dog lovers ourselves, we
appreciate how much their work means to us and our community. You can find out more about Used Dogs and show your support by visiting them on Facebook
or at their blog, useddogsrescue.blogspot.com.