An Ode to Quick Breads: Raspberry White Chocolate Chip Scone from Fusion Bakery and Patisserie

I adore the combination of red berries and white chocolate chips. The sweet, tart tang of the raspberries in comparison to the super sweet white chocolate, the soft texture of the fruit is a perfect foil for the wonderful bite of the hard little white chocolate morsels. Yes, regardless of the medium, this is a winning combination. That being said, I admit to being partial to quick breads.

Today’s raspberry white chocolate chip scone at Fusion Bakery was a true work of art. It started out with a huge, and I’m talking monster-size piece of dough. Half would be more than enough for an indulgent breakfast or snack. The exterior? Perfection. It is generously covered with crystallized sugar, and baked to a crisp, so that it adopts a wonderfully exciting crunch, that melts into the soft, moist, dough.

Fusion is always generous with their fillings, and this number is no exception. Once cut open, the item transforms from baked good to modern sculpture, an abstractly shaped glob, with swirls of red climbing through a somewhat textured, off white background, and chunks of whiteness, dancing throughout the interior, sticking their little heads out, and giving you no doubt in the world of their presence. When you get a bite that includes the fruit, white chocolate, and sugar coated exterior, the results are ecstatic.

Art by Steve Pikos

Fusion has never failed me, but today, today they have gone about and beyond. I would highly recommend that you hurry down to get one of these divine creations before they’re all gone.

Bravo Fusion, on a truly remarkable quick bread.

-Ari

An Ode to Quick Breads: Triple Berry Muffin from Fusion Bakery and Patisserie

After pulling an all-nighter the other night, my body was in a state of incredible confusion. As I sat at my computer, mindlessly reviewing my study guide for the 700th time, suddenly, I received a message. A strong clear voice arose from somewhere deep inside my body. Was it fatigue? Caffeine overdose? My conscience? God? Regardless, I heard the voice loud and clear, and I knew, just like all prophets do, exactly what it needed me to do. “Ari,” it exclaimed, “the muffin of your dreams is waiting just around the corner. You must go. You must find the muffin”. With incredible urgency,  I texted Steve, owner and head baker of Fusion Bakery

Ari- “What kinds of muffins do you have today?”

Steve- Triple Berry.

Ari- When will they be ready?

Steve- Around 8:00.

Ari- See you soon.

I grabbed my textbooks, threw on a scarf, and jogged down to 100 Riverview Center. Huffing and puffing, I yanked the door open.

“They’re just coming out of the oven, have a seat”, Steve suggested. As I registered  my surroundings, I took deep breath. If you ever need to relax, Fusion is your place. Grab a table in the expansive sitting area and watch the sunrise through the huge windows. Listen to the calm, happy chatter of the staff, inhale the fumes of delicious pastries baking in the oven. Yes, it must’ve been god. What worldly creation would be able to foresee such a perfect situation?

Just when I thought things had gotten too good to be true, it came out, the muffin. Steve set it down at the table, still steaming from the oven, delightful little berry specks poking through the dough. The crystallized sugar ever so delicately shimmering in the morning light. Using a fork, I carefully picked it apart. Upon removing a piece of the outer crust, a tiny puff of steam seemed to emanate from the soft, moist interior. It was jam packed with cranberries, blueberries, and raspberries, all incredibly fresh, so you could literally make out characteristics of each piece of fruit even though they were embedded in the soft dough. As I took my first bites, I sighed with relief. This muffin without a doubt from the heavens. It’s warm, moist softness gave me the comfort I needed. The crisp crunch of the top was revitalizing and energizing. I sat there staring at it, unable to fathom  its brilliance. It was a truly spiritual moment, in which I  questioned all my previous notions about religion, god, and baked goods. As I walked out of the bakery, I felt at peace, genuinely content with my life. The fatigue that had plagued my being was replaced with a tranquil, bright light that filled my body and soul.

All I can say is thank you god, and Steve Pikos, for this truly exceptional quick bread.

-Ari

An Ode to Quick Breads: Grilled Coffee Cake Muffin from Brew Bakers

I’ve been a Brew Bakers fan since my friend turned me onto the café last spring. I love spending long Saturdays reading my film textbook with a cup of wild raspberry tea or a chai latte. Up until recently, my go-to breakfast or lunch was a cheddar bagel, toasted till golden brown and served with cream cheese and capers. It wasn’t until the birth of WesStuffed, when Al and I were talking about our favorite foods in town, that the idea of a “grilled muffin” even crossed my mind, but on the fateful day when I first tried this gastronomical, masterpiece, I vowed never to look back. This is a quick bread seriously deserving of an ode.

Start off with one of Brew Baker’s homemade muffins. There are a variety of flavors. I enjoy the cranberry, and have heard tell that the pistachio is pretty delicious. My personal favorite, however, is the coffee cake muffin. When you order it, they’ll ask you if you want butter. To give myself a little more freedom, I always ask for it on the side. That way I can put just as much as I want, wherever I want. The item comes out in one of the signature Brew Baker baskets. It has been cut in half, with the cinnamon sugar on the top slightly caramelized, and the inside looking crisp, even slightly burnt. That, however, is part of the magic.

Before smothering your muffin with butter, take a bite. The grilling process enhances the already exquisite texture, so the top crunches into a melty, gooey interior. When warm, the cinnamon sugar swirls glisten, their taste seeming almost heightened by the heat. The middle part that has been cut in half, once grilled, obtains the same, crisp, crunchy texture as the top of the muffin, and because the muffin is cut in half, it’s like you get to experience this exhilarating texture four times (twice per half).

Adding butter gives the item a bit of a salty finish, which contrasts delightfully with the sweetness of the muffin. The smoothness of the product is perfect against the crunchy top, so I would recommend spreading it on every exterior area, including the top, for a salty-sweet, crunchy, gooey, incredibly delicious treat.

Yes, this is a wonderful quick bread, indeed.

-Ari