Dorothea's Bake Shop expands with made-from-scratch pastries


February 05, 1992|By Karol V. Menzie

If you're an aficionado of good, old-fashioned bread, you may already know about Dorothea's breads, baked in the shop on Eastern Avenue and carried at several food outlets around town. Now Dorothea's Bake Shop has expanded with made-from-scratch pastries -- cinnamon buns made of croissant dough, almond horn made from almond paste, almond croissants, spiced raisin bars, double-double chocolate brownies, cheese Danish, lemon and raspberry old-fashioned jelly rolls and overstuffed apple pies (in two sizes), among them.

The pastries are the work of chef Joseph Musselman, who joined Dorothea's a couple of years ago from New Orleans. The shop, at 2225 Eastern Ave., is open from 8 a.m. to 2 p.m. Wednesdays to Sundays.

Bread tasting If you are a bread fan, this is really your week. The Bakery at Broadway Market will be holding a tasting Saturday of breads from the Uptown Bakery in Washington. The tasting will last from 9 a.m. to 1 p.m., at the Bakery's location in the South Shed at the market in Fells Point, and will cover the full range of breads from Uptown, which include farm bread, raisin nut bread, sourdough rye, herb bread, olive bread, focaccia (crisp, chewy Italian flat bread), sesame semolina (a Sicilian bread) and, of course, baguettes, those slender, crusty French loaves.

The Bakery, which will be carrying a selection of Uptown breads, will be dispensing free coffee during the tasting. Run by partners Pam Tate and Heather Bathon, the 5-year-old Bakery is open from 7 a.m. to 6 p.m. Mondays and Saturdays, and from 7 a.m. to 7 p.m. Tuesdays to Fridays. There is also a light brunch from 8 a.m. to 2 p.m. on Sundays. The Bakery offers bagels and quiches, muffins and danish, plus sweets.

New spot for lunch Good news for the lunch crowd: Baltimore International Culinary College is opening a new restaurant called the Baltimore Baking Company, at its Gay Street location. It's a combination of a full-service restaurant featuring American and Italian cuisine and New York-style deli and bakery. Customers can dine in or carry out such items as stuffed clams casino, chicken Parmesan, deep-dish pizza, calzone or stromboli, gravlax and cream cheese bagels, plus a variety of soups and salads.

The restaurant will have a few permanent staff members, but most of the cooking and all of the table-waiting will be done by students from the culinary college. All proceeds -- including tips -- will be used to fund scholarships for students at the school, a private, nonprofit two-year institution with programs in professional cooking, professional baking and pastries, innkeeping, and restaurant/food-service management.

The restaurant, which replaces the former L'Ecole restaurant, is open from 8 a.m. to 4 p.m. Mondays to Fridays, with table service from 11:30 a.m. to 2 p.m. those days. It's recommended that you call ahead for carryout orders: The number is (410) 752-1482.

The best of beef If you've got a beef -- recipe, that is -- now's your chance to share The Maryland Beef Council is sponsoring an outdoor barbecue cookoff contest during the Maryland Beef Festival at the Carroll County Farm Museum in June. First prize is $250 and the recipe will be entered in the Mid-Atlantic region beef cookoff, with a chance to go to the national beef cookoff in California in September.

Contestants must be Maryland residents 18 years or older, and must not be beef or dairy farmers, employees of beef associations, or cooking professionals. The recipes can use any fresh cut of beef (except organ meats), and must include a minimum of 1 pound of beef and a maximum of 5 pounds of beef. (The meat in the recipe must be exclusively beef.)

Five recipes will be chosen for the cookoff on June 21.

Recipes should be sent to Anita L. Wehrman, R.D., L.D., Maryland Beef Council, 4928 Carroll Manor Road,

Baldwin 21013, or National Beef Cookoff, 444 N. Michigan Ave., Chicago, Ill. 60611. Entries must be postmarked no later than March 1. For more information, call (410) 592-3940.

From Newman's Own It's hard not to like a company whose motto is: "Shameless exploitation in pursuit of the public good" -- especially when that company donates millions of dollars a year, all of its post-expense profits, to charity.

The company is Newman's Own, run by actor Paul Newman and partner A. E. Hotchner. Donations from 1991 will amount to nearly $8 million; over the past 10 years, the company has donated nearly $48 million to thousands of charities all over the country. Beneficiaries have included Penelope House, an Alabama shelter for battered women; the Literacy Volunteers of America; the Denver Bronco Youth Organization, the Children's Hospital of Columbus, Ohio, the Fidelco Guide Dog Foundation in Connecticut, and the Hole in the Wall Gang Camp, founded by Mr. Newman in 1988 for children with cancer and other serious blood-related illnesses.

L Newman's Own produces a number of all-natural food products.


Along the new-product trail: Hellman's, famous for its mayonnaise, has brought out a new creamy mustard blend called Dijonnaise, with "special seasonings" and a touch of white wine. It's "perfect for hot dogs," the company says, but it may be a while before the product shows up at the ball park.

The Tidbits column welcomes interesting nuggets of food news -- new products, food-related news events, local cookbooks, great mail order finds, openings and closings of restaurants and food shops. Please send press releases to Tidbits, Attn: Karol V. Menzie, The Sun, 501 N. Calvert St., Baltimore 21278.

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