Tulie Bakery

My friend Kate is opening a new bakery and I got some of the test pastries last night! Oh boy, were they good... I can't wait to spend money there. I went by today and the space looks great. She looks tired but really happy. Kate says they'll be opening slowly starting next week. The website will be http://tuliebakery.com/
I got croissants and morning buns.

The croissants were robust and buttery. I decided to take them over the top. Stefanie's coworker had given us some wild duck breasts minus the skins. I guess it's easier to field harvest just the breast of the duck. But I didn't really know what to do with them without the fatty skin. S. found some duckfat in a tub from Liberty Hts. and so began a perfect storm. I sliced about 8 duck breasts and put them in a little glass casserole with a far too generous scoop of duckfat, some minced shallots, salt and red wine. An hour and a half later, they became this rich, tender almost-pate. So rich, almost like liver without the mineral flavors. I dolloped the duck onto hunks of the croissants. I love rich food but these should seriously be controlled! Too too good. My tummy still hurts a little.

For breakfast, I had the morning bun and coffee. The buns are really an ideal breakfast food. Sweet but not too sweet, spice... just right, with a hint of orange. Ridiculously peckish to the point of probably being dangerous. So good.

It's good to have good friends who love good food.