cupcakes

Flour Settles in Harvard Square on Nov 1st

Published on October 31, 2016November 1, 2016 by The Crimson CraveLeave a comment

By Bovey Rao ‘19

Flour Bakery and Café will be open starting Tuesday, November 1^st at 114 Mount Auburn Street from 7a-8p (based on website hours).

This past Sunday, Flour Bakery and Café held an open house event for their new Harvard Square location, and CrimsonCrave was invited to attend!

Entering Flour, we were promptly greeted by the founder, Joanne Chang, as she shook hands and welcomed everyone in. I instantly noticed the classic menu in the back and the counter that is normally lined with pastries like in the other locations. On the left, there was the ubiquitous wooden table alongside shelves stocked with cookbooks and prepared pastries like biscotti. To the right, there is the sandwich counter and seats alongside the windows and a small alcove with tables. Immediately, I was impressed with the modern space and relaxed environment. Natural light poured into the café as it bustled with activity. Friends, family, and staff happily engaged in conversation, while snacking on savory and sweet treats prepared by Flour.

While I was exploring the space, staff frequently came by and introduced themselves. Despite this being an open house, the staff was happy to converse with the guests and attentively monitored the many platters. The general manager was clearly excited about opening this store as she gestured for us to try the food that was prepared.

Savory items ranged from pizzas to their signature sandwiches and large bowls of their salads. As I began sampling through the selection, I noted the soba salad and the stuffed breads as some of my favorites. The roasted lamb sandwich with goat cheese and tomato chutney is one of my old favorites.

For sweets, there was a wide selection of Flour’s specialties such as muffins, brownies, cupcakes, mini tarts, and their famous sticky buns. These expertly crafted treats can satisfy any sweet tooth as there is such a large selection. My favorites include the pumpkin muffins, pain aux raisins, and obviously the freshly baked sticky buns.

My criticism of Flour was the size; however, this may be due to the activity and sheer number of people at the store. When I sat to talk to my friends, the alcove seating area was relatively cramped, so this Flour location is likely better suited for smaller groups. Most of the tables are designed for two people, which makes Flour excellent for breakfast or lunch meetings with a friend. At these tables, I conversed with some incredibly individuals, so I included their picture.

If the open house was a trial event for Flour Harvard Square, I can only say that it was a tremendous success. The staff were warm and welcoming, and the food was clearly prepared with care. I am beyond excited for the official opening of Flour and welcome it to Harvard Square.

However, these are simply my musings, so for a true assessment, you must visit it yourself!

Author’s Note (Bovey Rao)

Two years ago, I was in Boston for a high school research program. While working on my final paper, I tried to see the city that I had essentially ignored over the course of the program. After a productive morning at the Boston Public Library, I went for a lunch break and began wandering the streets of Boston. For me in high school, I was not yet the intense food lover as I would describe myself today, but I still sought a good lunch. While wandering the vibrant neighborhoods of Back Bay, I stumbled upon Flour Bakery and Café. Seeing the long line, I was enticed by the promise of a popular lunch destination. After receiving my lamb sandwich, I found a seat at the communal wood table, took a bite, and the rest is history.

Flour Bakery and Café has been one of the staples of my time at Harvard. While the nearest branch is near Kendall Square and MIT, I frequently made the trek for lunch with friends, grabbing birthday cakes, or indulging in a sweet morsel (normally sticky buns or banana bread). In my countless visits to Flour, I can happily say that I only have positive memories associated with the space. When I heard Flour was coming to Harvard Square, I could barely contain myself with excitement.

Last week, I became communicating with Joanne Chang about interviewing her about the new Flour, and she graciously agreed. Furthermore, she invited me, Richa, and Caroline to the open house on Sunday. Joanne Chang is the founder of Flour Bakery and Café and a Harvard graduate in Applied Math and Economics in ’91. She maintains a strong connection with Harvard by teaching lectures for the Science and Cooking series. This past Friday, I was blessed with the opportunity to have a conversation with her so we could discuss the path to opening the Harvard Square branch of Flour. Then on Sunday, we attended the open house to have a glimpse of what was to come. I cannot be unbiased when I talk about Flour due to my history of positive experiences, but I think it will suffice to say that I am exuberant to showcase the opening of my favorite bakery and café from Boston in Harvard Square.

Much love to Marcella Park and Cynthia Gu, who visited Flour with me this Sunday.

“Fall” In Love: With Sweet Apple Cupcakes

Published on October 26, 2015 by The Crimson Crave1 Comment

by Angela Yi ’19

Today, I was feeling a little under the weather because of the colds going around campus. I needed some good comfort food, and the first place that came into mind was Sweet. I mentioned them last week in my tribute to my love for pumpkin – But this time, I decided to try something new.

Located in Brattle St., in between the Curious George store and Tealuxe.

I dragged my friend out of bed to join me in my excursion to gorge myself on delicious cupcakes with promises of free pastries. We took the long, exhaustive walk on the Square; and three minutes later, the much-beloved sign appeared.

The décor of Sweet never fails to make me feel happy. I love the cute little boxes stacked on top of each other, and their new pink Jack-o’-lantern makes an adorable finish to the cozy little bakery.

The Jack-o’-lantern is the highlight of this pic.

But most of all, the sheer number of options to choose from is what makes Sweet my favorite cupcake store. From dark chocolate to french toast, Sweet has a very interesting variety of flavors that I haven’t seen anywhere else. They even have a flavor called “pupcakes”, which Sweet calls a “yummy treat for our canine friends.”

Choosing which flavors to try is stressful, but the stress is certainly a good one.

So today, prior to walking into the bakery, I relied on Sweet’s varied flavors to find some cupcakes that I’ve never tried before. Forget vanilla and chocolate – I wanted to try something new and unique.

From left to right: Caramel Apple, Apple Cider Doughnut, Apple Pie.

Sweet certainly did not disappoint. So today, for lunch, I got to have Apple Pie, Caramel Apple, and Apple Cider Doughnut cupcakes. It was certainly one of the best lunches I’ve ever had. The apple fillings in Apple Pie and Caramel Apple was just simply delicious, and eating all those cupcakes with Sweet’s coffee ended my afternoon on a very high note.

“Fall” In Love: With Everything Pumpkin

Published on October 19, 2015 by The Crimson CraveLeave a comment

by Angela Yi ’19

When I was four, pumpkin was my least favorite vegetable. It has since become one of the best; a seasonal flavor I can’t pass up. Pumpkin chai latte, pumpkin spice, and the classic pumpkin pie – I can eat those all day long. So this weekend, I made it my mission to go to three different eateries and try out their pumpkin-themed desserts.

Every day is J.P. Licks Day. Above is a waffle cone with pumpkin custard and white coffee chunk.

My first stop was, of course, at J.P. Licks. Its location right across from the Yard is both a blessing and a curse; whenever I want ice cream, I don’t have to walk far to get some, but its closeness always tempts me every day.

I had a small in a waffle cone of two of J.P. Licks’ Flavors of the Month: pumpkin custard and white coffee chunk. The white coffee chunk was a delicious blend of coffee and chocolate – two things that I can never resist. The pumpkin custard was good, but I felt like the pumpkin flavor wasn’t strong enough.

Then, I walked over to Tealuxe to have some fall-themed tea and tea cake. I had the chaider, a blend of hot apple cider and cinnamon chai. It definitely warmed me up from the cold weather outside. But, I saved my Pumpkin Tea Cake to eat at my next stop:

Also located at 0 Brattle St., Sweet has simply amazing cupcakes that everyone should try.

Sweet, a cozy bakery filled with some of the best cupcakes I’ve ever had, ended my day on a high note. They had a nice variety of fall-themed desserts, and at least three different kinds of pumpkin flavored cupcakes. I ordered the pumpkin pie cupcake, and relished every bite of it.

Tealuxe’s Chaider and Pumpkin Tea Cake & Sweet’s Pumpkin Pie cupcake.

The pumpkin is one of fall’s greatest classic flavors, and my mission to find delicious pumpkin-flavored desserts clearly demonstrates why it remains popular season after season.

“Fall” In Love: A New Series About Uniquely Fall Food and Drinks

Published on October 17, 2015October 17, 2015 by The Crimson CraveLeave a comment

by Angela Yi ’19

The breeze is blowing, the leaves are taking on lovely red and gold hues – and the delicious scent of cinnamon and pumpkin are wafting in the air. Autumn has finally arrived, and with it are new, seasonal food and drinks.

Pumpkin Spice, Apple Cider, and Caramel Apple are only a few of the numerous flavors that are available only during the fall. And I’m going on a mission to try as many seasonal pastries, drinks, ice cream, cakes, pies, anything and everything that I can – and fall in love with each and every one of them.

Autumn is definitely my favorite season. The weather is in the perfect balance of hot and cold, and fall fashion is indisputably the best fashion. Coats, booties, tights, scarves – the possibilities and outfits are endless.

But most of all, the fall-specific menus many restaurants and cafes have makes autumn the real winner. The only detraction is that these foods are available only during a few months of the year. But, this exclusivity might be what makes Pumpkin Spice – and all the other fall flavors – impossible not to love.

A Recap of Passover and Easter Eating

Published on April 7, 2015April 7, 2015 by The Crimson CraveLeave a comment

Whether you went home this weekend for the holidays, or stayed on campus, we’re sure you ate some delicious food. The Crimson Crave has compiled a collection of pictures of meals that several members of the Harvard community enjoyed over the Easter/Passover holiday. Bring on the food porn!

Orlea Miller ’16

Charoset is one of the foods traditionally eaten during the Passover Seder, and many families have their own special way of making it. The basic recipe includes chopped fruit, nuts, grape juice or wine, and spices. Its burnt red color and nutty texture symbolize the mortar used by the ancient Israelites to assemble bricks when they were enslaved in Egypt.

Rachel Talamo ’18

Dessert, dinner and brunch from Passover in Montreal!

unnamed-2 — A scrumptious dessert called “il flotant”

unnamed — Stuffed cornish game hen, asparagus, sweet potato, apple, chestnuts, cranberries, and fruit sauce

unnamed-1 — Hard-boiled eggs with avocado and greens; smoked salmon with asparagus, butter lettuce, onions, avocado, and cream sauce; greek yogurt with berries and maple syrup

Annelie Hermann ’18

These are “sunflower cupcakes,” garnished with an Oreo, green frosting, and orange/yellow frosting applied with a ziploc bag. Very spring-like, indeed!

Caroline Gentile ’17

Every Easter brunch, my mom makes french toast, and she recently just found a delicious recipe for overnight french toast with raspberries and orange in Ina Garten’s new cookbook, Foolproof. The sweet tartness of the raspberries and orange perfectly cut the rich egg-y taste of the challah bread and custard.

For dessert, we had coconut cupcakes with coconut buttercream frosting, garnished with egg-shaped M&Ms. The recipe can be found on browneyedbaker.com!

Guilt-Free Cupcakes: Coming Soon to Lamont Café

Published on February 5, 2015August 26, 2015 by The Crimson CraveLeave a comment

By Dana Ferrante ’17

There’s nothing like going from HUDS café to HUDS café and realizing that each one, as you feared, is serving the same assortment of lackluster pastries. With the integration of Hi-Rise Bread Company items on its menu, the reopening of the Barker Café seemed promising, yet the jury is still out on whether or not the Barker Café is really worth one’s precious Board Plus.

For these, and many more reasons, I am excited to announce: there’s a new pastry on campus. Better yet, pastries.

2015-01-24 13.50.53 — The Holistic’s Orange Chia Muffin with Chocolate Ganache

It’s called Feel Good Cake, and it comes in two equally tempting flavors: Chocolate and Orange Chia. Not your average cupcakes, these creations are completely guilt-free, meaning no matter if you’re gluten free, paleo, vegan, or just generally concerned about what you put into your body, you can enjoy the cupcakes without a second thought. Despite the common misconception that healthy versions of desserts never live up to original recipes, these muffins are rich, moist, and full of real flavor. Best of all, they are convenient, and will soon be available in Lamont Café, Cabot Café and Sebastian’s Café at the School of Public Health.

The masterminds behind these muffins are none other than two Harvard students. A little over a year ago, juniors Alice Han and Nina Hooper launched their company, The Holistic, in Harvard’s Innovation Lab, and have been perfecting their recipes ever since. Substituting avocado and ground chickpeas for the traditional butter and flour, Han and Hooper are committed to using organic, nutrient-dense ingredients in all of their products. Instead of sugar, the muffins are sweetened with agave nectar, meaning they are free from refined sugars, and have a lower glycemic index than normal cupcakes. In this way, Han explains, The Holistic products are also a good transition food for those with diabetes as they try to cut out foods that will raise their blood sugar too quickly. And the icing on the cake? A creamy chocolate ganache made from avocado, agave and cocoa.

2015-01-24 13.50.59 — The Holistic’s Chocolate Muffin with Chocolate Ganache

Aside from being super-foodies, the duo has traveled around the world, most recently with a portable oven and suitcases packed with more ingredients than clothes, sharing their creations with people all over. Han explains, “we wanted to see how people reacted to our product,” while also trying to figure out “what makes people feel good about the food they eat.” Whether it was Dubai or Finland, Australia or Japan, Han says they spent a lot of time learning how other cultures eat healthfully and alternatively to the stereotypical American diet, with the hope of incorporating this knowledge into their future recipes.

Last year, The Holistic competed in the Harvard Undergraduate Women in Business Innovation Competition, making it to the second to last round with their guilt-less treats. They were also recently featured in Boston Magazine and hope to present their product to the regional division of Whole Foods later on in the semester. In the meantime, The Holistic continues to offer catering for on campus events.

As previously mentioned, The Holistic recently approached HUDS about stocking their products, and the muffins will soon be sold in Lamont Café as part of a trial run. Based on their reception, HUDS could begin offering them at more locations on campus — now that would be a sweet deal.