All Things Baking announces bakery tour lineups
Aug. 7, 2012, Houston – A popular part of the All Things Baking show, taking place from Sept. 9 to 11 at the George R. Brown Convention Center in Houston, Texas, is the bakery tours. This year there will be three tours for attendees to select. To allow for more attendees to participate, there will be morning and afternoon tours. The tours cost $30 per person.
Tour A: Buses load at 7 a.m. at the Hilton Americas and return at approximately 10:30 a.m. to the George R. Brown Convention Center.
Ooh La La Dessert Boutique
With three locations, Vanessa O’Donnell offers customers a vast choice of her signature cupcakes, cupcake towers and dessert platters, as well as cookies, pies and cheesecakes in a charming atmosphere. One of her customer’s favorites is the Cupcake Bar, where young and old love customizing their own treat.
At the bakery, Mabis Ratel adapts and customizes all kinds of specialty cakes for all occasions and for all clients. The featured style of Mabis Patisserie is modern. You can sit with your coffee, relax listening to the music and view the art.
Cakes By Gina
Gina Yobbagy has been located in her 9,000-square-foot bakery/store for nine years. With a spotless and totally open concept kitchen, she inspires customers who watch the art of the decorators while they are placing an order for their special cake. Gina has a reputation for unique and spectacular cakes, whether it’s for a wedding, a birthday, or a big corporate event.
Tour B: Buses load at 7 a.m. at the Hilton Americas and return at approximately 10:30 a.m. to the George R. Brown Convention Center.
El Bolillo Bakery
El Bolillo Bakery, owned by Kirk Michaelis and his father-in-law, is one of the premier panadarias in the Houston area. Attendees will be tour the newest of three stores, which was built across the street and about a block away from the oldest store.
Dessert Gallery has rocketed to success because of Sara Brook’s unique style of marketing her desserts. The whimsical, colourful and super fun style is carried throughout her store, signage and social media efforts. Attendees will tour the commissary, where food is made for the substantial lunch crowd at her stores.
Three Brothers Bakery (main store and production facility)
With a 200-year, five-generation baking history, one would call this family survivors. This location is the production location and main store, making all products such as poppy seed strudel, hamantaschen, sour dough rye and challah, cupcakes, pastries, dessert, wedding cakes and extreme cakes.
Michael’s Cookie Jar
Michael's Cookie Jar is Houston's premiere bakery of all-butter, hand-made cookies. Chef/owner Michael Savino is a professionally trained pastry chef and graduate of the Culinary Institute of America. His customer base is very diverse and includes wholesale clients, corporate customers, bridal customers, online customers and folks who just wander into the bakery for a snack.
Tour C: Buses load at 3 p.m. at the George R. Brown Convention Center and return at approximately 7 p.m. to the Hilton Americas.
Slow Dough Bread Company
Slow Dough Bread Company is the brainchild of Heath Wendell, a fifth generation baker. In France, Wendell learned about the passion and soul involved in baking a loaf of bread. Now, they are the secret ingredients in every Slow Dough loaf. Slow Dough fired up its ovens for the first time in April of 2009, commencing business officially on May 1.
Kegg’s Candy (Chocolate Factory, Retail Store, & Ice Cream Parlor)
Kegg’s Candies began humbly with the young Kegg brothers experimenting with chocolate candy recipes in the kitchen of their mom’s home in the spring of 1946. Houston entrepreneur Carl A. Bartuch Jr., purchased the business in 2004. Today, Kegg’s Candies produces its gourmet chocolates and confections in a new 11,000-square-foot state-of-the-art production facility on Westpark Drive. Adjacent to the factory is a new retro-themed 2,000-square-foot retail store, reminiscent of a 1940’s candy stop.
Whole Foods Bakery - Production Facility
The Whole Foods Market Bakehouse in Houston, Texas employs 130+ team members to produce breads, pastries, and decorated cakes for 25 Whole Foods Market locations in Texas, Louisiana, Oklahoma, and Arkansas. The facility was opened in 2007 encompassing 24,000 square feet, and has recently added additional space increasing the footprint to 37,000 square feet. The bakery runs 24 hours a day, seven days a week, 364 days each year.
For more information and to register, visit www.allthingsbaking.org