Show 395, October 17, 2020: Betty Porto, Vice President of Community Relations, Porto’s Bakery & Cafe

Betty Porto in front of the Porto's Bakery Bread RackPorto’s Bakery & Café’s famous Tres Leches Milk’N Berries™ cake is now available for cake lovers all over the US to order through Porto’s Bake at Home. A Porto’s all-time favorite, this light & delicate sponge cake is soaked with Tres Leches (signature house blend of condensed milk, evaporated milk, cream and a touch of brandy) filled & finished with whipped cream and fresh berries. Porto’s Bake at Home will next work on rolling out additional cakes in the coming months like their Parisian Chocolate Cake, Red Velvet Cake, Carrot Cake and more.

“The Milk’N Berries™ cake debuted in the bakery 10 years ago, becoming their best-selling with over a million sold. Originally inspired by the popular Latin American Tres Leches dessert, Porto’s Executive Chef and VP Tony Salazar wanted to create an updated version that would appeal to a wider audience by toning down the overtly sweet note that the classic Tres Leches recipe is known for. The bakery team came up with a unique chiffon process for the sponge to bring a light and airy texture to the cake, adding high quality Mexican vanilla bean and fresh berries to create a balanced more naturally sweet flavor.”

“For the launch of their Porto’s Bake at Home cake line, Porto’s Bakery chose their most popular yet most challenging cake to translate into the new service. The Milk’N Berries™ Bake at Home cake features a twist to the bakery’s original cake showcasing an abundance of fresh whipped cream & berries in between the layers of their signature Tres Leches Cake. The top decoration was adapted to create a more contemporary look made with Porto’s signature whipped cream recipe. To ensure the cake will arrive in perfect condition, the Milk’N’Berries™ is “wrapped” with a customized shipping collar which protects the cake while on its way to the customer. The cake is packaged with care and shipped frozen. Once defrosted the cake is ready to enjoy with family & friends.”

“Bringing cakes to the Porto’s Bake at Home lineup represents a full circle story for the Porto family and Porto’s Bakery. Rosa Porto, the founder, started her baking career in the 60s by selling cakes out of her home in Cuba to friends and family for special occasions before immigrating to Los Angeles and starting the bakeries. Now with Bake at Home, Porto’s Bakery is able to ship the cakes directly to people’s homes across the US to celebrate and carry on the inspiring tradition that Rosa Porto started.”

All Porto’s Bakery & Café locations are open to serve guests with convenient online ordering with in-car pickup at the bakery of your choice. Your order is brought to your vehicle upon arrival. All that is needed is a 2-hour advance window for pickup after ordering. It’s a comprehensive menu available including pastries, whole cakes, hot & cold beverages, savories, breakfast, salads, breads, sandwiches and platos. (No walk-in service currently available for the safety of all guests and Porto’s staff.)

Porto’s Vice President of Community Relations, Betty Porto, joins us to serve the Tres Leches Milk’N Berries™ cake. Betty represents the 2nd generation of proud Porto’s Family ownership.

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Show 382, July 18, 2020: Pastry Chef Angela Garbacz, Goldenrod Pastries & Perfectly Golden Cookbook Part Two

Angela Garbacz of Goldenrod Pastries“Creating baked goods for everyone can be a challenge—from dairy intolerances to gluten-free lifestyles, peanut allergies to vegan diets, there are so many factors to consider when trying to come up with something to bake for a friend’s birthday, bake sale, holiday, or just to give someone a treat. Luckily, Angela Garbacz, the chef and owner of Goldenrod Pastries in Lincoln, Nebraska, felt the same way, and in Perfectly Golden: Adaptable Recipes for Sweet and Simple Treats she provides inclusive recipes that are meant to fit any lifestyle, regardless of dietary restrictions.”

“Angela includes all the classic recipes that have made Goldenrod Pastries a household name, as irresistible as they are adaptable. Goldenrod’s Favorite Vegan Bun Dough is one of her signatures—and one sampling will tell you why. You may have never thought that a Babka could be made vegan, but Angela doesn’t just provide one version, she gives three variations to make this classic even more exciting. Of course, she includes standards like Chocolate Chip Cookies, Oatmeal Raisin Cookies, and Coconut Berry Thumbprints, but she also gives more unique cookies, such as Buckwheat Chocolate Chunk Cookies and Turtle Cookies. If you’re looking for snack cakes, then look no further than recipes like Lemon & Almond Torte, Blueberry Buckle with Pecan Streusel, and Chocolate “Thunder” Cake.”

“If you’re heading to a party, then you could bring one of her fancier party cakes, which include classics, such as Carrot Cake and Yellow Cake with Chocolate Buttercream, and new flavors, like Champagne Cake with Almond Buttercream, Orange Blossom Cake with Lemon Buttercream, and Cardamom Cake with Pistachio Streusel & Strawberry-Rose Glaze. Angela’s chapter for Pies, Tarts, and Bars includes all the familiar favorites, along with Rice Custard Tart, Pomegranate Tart, and Strawberry Pretzel Pie.”

“Angela is reworking the classics to fit with any diet, while creating new and interesting flavors throughout. Whether you’re a baking novice or an expert, a seasoned vegan or a newly diagnosed dairy intolerant, this book provides treats, cakes, cookies, and more to fit in with your diet. Angela helps you do you and gives you the freedom to enjoy something sweet.”

The book is sprinkled with memorable personal stories about the recipes’ heritages. Particularly poignant is the Peach Coffee Cake which was faithfully adapted by Angela over the years from her Baba’s cherished recipe. Yum…!

Pastry Chef Angela Garbacz continues, whisk in hand.

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Show 322, May 4, 2019: Authors Ryan Alvarez and Adam Merrin – Husbands That Cook Part Two

Ryan Alvarez and Adam Merrin are the Husbands That CookThe award-winning creators of the travel inspired cooking blog, Husbands That Cook, Ryan Alvarez and Adam Merrin, have written their first cookbook: Husbands That Cook: More Than 120 Irresistible Vegetarian Recipes And Tales From Our Tiny Kitchen.

“Food has always been a key ingredient in Ryan Alvarez and Adam Merrin’s relationship—and this cookbook offers a unique glimpse into their lives beyond their California kitchen. From their signature Coconut Curry with Chickpeas and Cauliflower, which was inspired by their first date at a shopping mall food court, to the Communication Breakdown Carrot Cake (which speaks for itself), these and other recipes reflect the husbands’ marriage in all its flavor and variety.”

“Written with the same endearing, can-do spirit of their blog, the husbands present more than 120 brand-new recipes—plus some greatest hits from the site—that yield delicious results every time. Each entry in Husbands That Cook is a reminder of how simple and satisfying vegetarian meal-making can be, from hearty main dishes and sides to healthy snacks and decadent desserts and drinks. Ryan and Adam also outline common pantry items and everyday tools you’ll need to fully stock your kitchen.”

“Whether you’re cooking for one or feeding the whole family, this book is chock-full of great creative recipes for every day of the week, all year long.”

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