Whenever I find a new bakery that I love, I develop an obsession and become determined to try every item they offer. Earlier this week I paid my third visit to the Area Four bakery, which is paltry by my standards, but I’ve been showing some restraint. Dave got the cinnamon roll which he tried and loved on our first visit.
A new item to me was the concha Mexican sweet bread. Concha means seashell, and is named as such because of its shell-like appearance. It is a simple vanilla, slightly cakey cookie that is baked with a butter, sugar and nut topping. It is not overly sweet but has a lovely vanilla flavor. It is hard to describe the texture of the frosting other than, it tastes like and has the texture of a baked frosting. Not soft and spreadable but still sweet and buttery.
I finally tried the red velvet whoopie pie, which is itty bitty and perfect if you’re looking for something small. The cookies are moist with a subtle cocoa flavor and held together with a nicely sweet cream cheese frosting. My one complaint: I could always do with more cream cheese frosting.
On my second visit to Area Four’s bakery, I tried the nutter butter, composed of two oatmeal peanut butter cookies sandwiching a peanut butter buttercream. I saw a tweet a little over a week ago that pastry chef Katie replaced the nutter butter with the nutter jammer- two almond butter cookies sandwiching housemade almond butter and locally made jam. It is much more reserved and grown up than the nutter butter, far less sweet due to the lack of a sugary peanut butter buttercream. The cookies are soft in the middle and lightly crisp around the edges. The almond butter and jam filling nicely accent the almond flavor in the cookie. This cookie is what would result if you pointed a magic wand at an almond butter and jelly sandwich and transformed it into a dessert.
This was not my only visit to Area Four that day. I returned later that evening to try out the restaurant for the first time. Recap to follow shortly.
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