The first time I visited Délice Bistro was on a walking food tour of Tempe. It’s a European-style pâtisserie (a type of French or Belgian bakery that specializes in pastries and sweets) that makes their pastries and entrees from scratch. They are located off historic Tempe’s Mill Ave near ASU campus. In addition to their wonderful parties, they serve European sandwiches, soups and salads (made fresh daily). When I came here last, I had a nutella crêpe with some coffee. They also have a variety of breakfast entrees that include omelets, croissant french toasts and eggs benedicts. But you can’t come here without trying one of their delightful desserts or hand-dipped Bouchée chocolates. Today I had a carrot cake with some coffee from Peixoto. It was delicious and made for a nice late afternoon snack.
“Quality is the number one ingredient in everything we do”
Every time I’m in Cali I swing by Porto’s Bakery & Cafe and pick up some delicious pastries to go. Rosa Porto opened her first bakery on Sunset Blvd in 1976 after her family emigrated here from Manzanillo, Cuba. They went through some tough times before people started catching on to how amazing her pastries are. She started to add other international savories to her menu and the business took off. Today there are three locations and long lines out the door everyday. It doesn’t stop people from picking up box of cheese rolls, potato balls or a cake. In addition to the pastries, they have some amazing sandwiches, juices and a full cafe. Some of my personal favorites I pick up are empanadas, ham croquettes, meat pies, and of course the potato balls (try the spicy one). You also can’t go wrong with any of the danishes or croissants either. Even though the parking can be a little crazy, Porto’s is always worth a stop.
While hanging out in Burbank, I stumbled upon this little gem while running around town – Porto’s Bakery & Cafe. The first thing I noticed was the line and the constant flow of traffic in and out the sliding doors. I decided to go in and take a look and found myself gazing and at all these pasties. Most of the people in line were here to make a box of pastries to go. I decided to make a box myself and take some back to my son in our hotel room. I got a apple and cherry danish. I had to try the meat pie and ate that one right away – yum. The cinnamon roll took us a couple of days to eat because it was so big. What a great find and I can’t wait to make a return visit someday.
Cherry and Apple Danish
– You can read my full review of my return visit here.
I was having a little fun in the kitchen while making some pig in a blankets for my kids. I had a spinach feta chicken sausage and decided to roll it up in a croissant roll and sprinkle some Italian spices on it. So I made a gourmet pig n blanket. Just some kitchen fun…
This is actually a New Years Day tradition of mine because you can put it all together the night before and then just throw it in the oven the morning after (perfect after having a bit too much champagne the night before). I made it for church this morning and it was a hit.
1 Package (10 oz) frozen chopped spinach, thawed
4 large croissants
1 1/2 cups low-fat 1% (or other type) milk
1/4 teaspoon nutmeg (optional)
1/4 teaspoon pepper
6 oz grated Monterey Jack or Cheddar cheese
Four strips of bacon, chopped
Place thawed spinach in a large wad of a paper towels and squeeze out as much water as you can. Grease a 9 x 13 inch baking dish. Cut croissants in half and overlap them slightly in two rows in the dish. Beat eggs in a medium bowl. Stir in milk, spinach, nutmeg, pepper and chopped bacon. Pour over croissants and sprinkle with cheese. Cover and refrigerate for 8 hours, up to 24 hours. Preheat oven to 350 degrees. Uncover casserole and bake and bubbly and light brown around edges, 30 to 35 minutes.