News for those who love delectable treats on a Saturday morning: La Casita Bakeshop is holding a pop-up tomorrow at Cultivar Coffee on Jefferson Blvd. These are the folks whose ham and cheese croissants have become a standing obsession of mine.
Maricsa Trejo’s resume includes positions as co-pastry chef at Oak and then at Small Brewpub. That’s where she and her partner Alex Henderson started baking wholesale out of the back of the restaurant on their off hours, using the kitchen space to make the baked goods that had become a fixation that drew Trejo to train in New York under Stephen Collucci. Now working out of a commercial space, they’ve become the pastry duo to watch out for, the king and queen of croissants, selling to a small number of shops.
Outside the usual line-up of croissants (ham and cheese, almond, and chocolate), muffins, and cinnamon rolls that form the daily case offerings, the pop-up will let you get your hands on some more time-intensive treats. They’ll have cruffins—the flaky, spiraled marriage of croissant dough and a muffin tin—in flavors like Boston cream, key lime, and cinnamon sugar. Also, chocolate-cherry babka, with its whorls of dark against light. Look for specialty croissants in flavors like “everything” bagel and turkey, pesto, and provolone; raspberry-chocolate and PB&J doughnuts; caramel-apple and strawberry-chocolate macarons; and a pear-walnut bostock, the French toast slathered with goodness (usually a freight of nut cream and slivered almonds).
The theme here is layers and layers of delicacy. To be accompanied by a frothy cappuccino and good company.
