On Monday night I attended a happy hour of a different sort to celebrate the change of Little Goat Bread to Little Goat Bakery. The full bakery unveiled an expanded line of sweet treats like mini pies, cakes, and custom creations.
Our intimate cookie and cake hour was a great way to get some one-on-one time with Stephanie Izard along with executive pastry chef Matthew Rice, pastry sous chef Mini Rafalski and head baker Gina Mangiameli. We chatted about the new sweet treats, frosted delicious mustache cookies for Movember, and even tried some savory options like pumpkin parmesan bread and miso brioche.
One of my favorite items of the night was a chewy eggnog cookie that tasted a bit like roasted marshmallows; it was a prime example of how Little Goat Bakery plans on changing their bakery menu seasonally. Another delicious option was the Peppermint Swiss Cake Rolls, which was chocolate sponge cake with peppermint buttercream dipped in chocolate, yet another upcoming holiday option to look out for.
A few days before the event we were asked to submit our favorite ingredients or flavors in order to challenge Chef Matthew to create a custom cake, one of Little Goat Bakery’s newest offerings. Unfortunately my out of the box concept of Krispy Kreme, bacon and fried chicken did not win. On the bright side, there will be new options available such as:
- The Fat Elvis: layers of banana cake with bacon buttercream, peanut butter crunch and peanut butter buttercream
- Wookie Pies: malted buttermilk chocolate cream sandwiched between two chocolate cakes
- Devil's Food Cake: chocolate ganache and buttercream
In addition to the expanded lines of cookies, scones, muffins, mini pies, cakes and custom creations, Little Goat Bakery will still have diner’s favorite sandwiches available as well as imaginative breads from baker Gina. I’ve been a sucker for the bacon Gouda bread in the past, but now that pumpkin parmesan is in the game I’m going to have my work cut out for me to choose just one!
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