Food & Drink
Bakery Lorraine offerings just the thing for that morning guest
Published: October 31, 2012
Local sourcing is not limited to nuts for cookies, however; a supremely custardy quiche came blessed with zucchini from the backyard garden, the robust coffee is roasted at Brown Coffee on W. King's Highway, and both eggs and the chickens for the best chicken salad sandwich I have ever had come from a farm near D'Hanis. It was pure serendipity that the chicken for this sandwich, tucked into one of those Platonic croissants and accompanied by wilted kale, house-made mayo and cucumber, had been smoked over pecan wood by Justin Parr at Hot
Wells; in the near future, the same task will be performed by the BBQ/Brew duo at Pearl's soon-to-open Granary. We hope for an equally assertive smokiness. The packaged sandwiches are meant to be "grab and go" according to Mandrell, who has no intention of doing them made-to-order. Apparently even obsessives have their limits.
511 E Grayson
Best Bets Airy macarons, substantial cookies, pricey croissants, and creative sandwiches.
Hours 6:30-6:30 Tues.-Fri., 11-4 Sat, 9-3 Sun