Several years ago I met Barrie Cullinan, an amazing baker and pastry chef, focused on using local, seasonal ingredients in her baked goods. Her gorgeous Almond Croissants, quickly sell out at the Boggy Creek Farmstand on Saturdays, and her Baguette and Ciabatta have been among favorites for some time.
After training at Balthazar in New York, Barrie relocated to Austin, and has worked for Quacks, Vespaio, and Enoteca Vespaio. She then launched her own online store, Amity Bakery, and, as well as making her pastries for local chefs and catering companies, they are available to you and me online, for pick up downtown and delivery. She was named one of the top 10 bread bakeries in the United States by Bon Appetite Magazine just last year. http://www.bonappetit.com/magazine/2011/01/top_10_bread_bakeries_in_america
She is also very supportive of our local food community, farms, and farmer’s markets. During the holidays last year, she paired up with another local favorite, Confituras, for cookie and jam gift sets which were a big heat with everyone I gave one to. She frequently provides the bread componant to the hot food Dai Due serves at the farmer’s market as well.
Several months ago, for a party, I ordered her Mexican Wedding Cookies, which were the most amazing bites of sweet food I’ve ever eaten. I never knew a cookie could be so amazing.
On a recent visit to the commercial kitchen Barrie cooks in, (I was there for another reason) I was able to snap some photos of the some of the custom orders she was preparing for the week.
And the AMAZING Mexican Wedding Cookies.
With Thanksgiving and Christmas fast approaching, she has added offerings geared toward more holiday fare, such as cornbread, Parker House Rolls, Pecan Pie and Pumpkin Bread Pudding, in addition to her regular menu. She also offers a Gluten Free Bread, made with local Sorghum Flour, which is delicious.