Vera Todorova, Author at Food Health & Parenting Tips

Over the Moon for Supermoon Bakehouse

Vera Todorova — Fri, 17 Apr 2020 15:00:19 +0000

I’ve been obsessed with croissants for as long as I can remember. As a young girl, my mom would make her versions of them (the eastern European “kifla”), which is a lot denser and would often be stuffed with feta cheese or little squares of chocolate. I have memories of being three or four, circling around her in the kitchen, and then waiting by the oven until they were ready and eating them piping hot.

These were THE ultimate treats and were seldom made for any occasion other than Easter or Christmas, or perhaps if any American guests were coming over. Many years have passed, and much better croissants have been eaten (sorry Mom!), but those first kifli will always be close to my heart.

Photo by: Supermoon Bakehouse

This brings me to Supermoon, a unicorn pasteli croissant bakery that my younger self could not have dreamed of. I’ll admit that I initially found out about Supermoon through an Instagram influencer that I follow, and I immediately knew that I HAD to go. Tucked between Nolita and Lower East Side, this beautiful bright bakery is an absolute hidden gem. The bakery is inviting with minimal pink and white décor and a few small tables for sitting. I planned my NYC trip around being a mere walking distance to the bakery from my hotel. This is normal right?

It was love at first bite! I’ve now been to this bakery about three times in the last year and can attest that the quality has not changed at all. They release new flavors bi-weekly and have a very strong social media presence that is constantly luring me in for the latest creation. The highlight is a variety of stuffed and twice-baked croissants; however, they also have cruffins (croissant x muffins), donuts, and sausage rolls. If you do not like flaky, buttery, sugary or savory snacks, this place is not for you. Please proceed to the closest Dunkin Donuts.

The Flavours

Because the flavors are constantly rotating, I’ve tried my best to taste the feature flavors as well as some of the staples. On the “staples” part of the menu, the Banana Split Sundae twice-baked croissant left me dreaming of summer. This sticky magical concoction put me in a daze, covered in flakes of gold leaf chocolate fudge and caramel sauce but also had a daily serving of fruit from the whole banana found inside.

The Croque Monsieur twice-baked croissant left nothing else to be desired and was essentially a full transportation to Paris – in my mouth. All the elements of a traditional monsieur were present, with thick-cut ham, gouda, and the velvetiness smooth bechamel. Not to be overlooked is the delicious sausage roll. Make sure to get it heated up.

My favorites, however, have been the Winter Ferro and the Key Lime pie which, sadly, have already rotated off the menu. The winter Ferro was a decadent ode to “Ferrero Rocher,” with its bicolor croissant topped with toasted hazelnuts, torched meringue and a chocolate ganache filling. The Key Lime Pie, another bicolored croissant, was filled with tangy lime curd that gave me extreme satisfaction when ripping into the green and blonde hues. It was also topped with torched meringue and candied lime.

If you do manage to make it up to Supermoon, make sure you arrive early. By afternoon many of the more popular flavors have already sold out. Also, be prepared to battle gaggles of girls trying to take the perfect swoon-worthy photo with the best light. I’ve had success with going mid-mornings or afternoons on weekdays and being able to enjoy my sweet treats there. There is also a small menu of beverages and they can make a mean cappuccino to wash down your treat, or for those not partaking in any indulgence. I’m already creating my next excuse to fly to New York and have too many afternoon croissants.

Read more:

The post Over the Moon for Supermoon Bakehouse appeared first on Food Health & Parenting Tips.

Coffee Sommelier Experience at Buna, The Soul of Coffee

Vera Todorova — Fri, 08 Mar 2019 21:00:00 +0000

If you are anything like the majority of people in the world, one of the first things you have in the morning is a coffee. The injection of caffeine to the body is what a lot of people accredit for “waking up”, “being able to function”, and not being a complete grump in the morning. But how much do we actually know about our coffee? The difference between a light roast and a dark roast, drip coffee versus espresso-based beverages, and what is a pour over? After over a decade of drinking this beverage religiously, I decided to finally acquire a Coffee Education.

After doing a serious Google search and calling a few places that offer coffee classes, I decided to go with the Sommelier Class at Buna Café. The owner graciously agreed to close the shop a bit early to accommodate us during the week and I could not be more grateful. Chris Rampen of Buna was a sensational instructor and went above in beyond in answering all questions with mountains of knowledge.

The Sommelier Class

The sommelier class, which is recommended for industry professionals, covers the entire metamorphosis from a green bean to a great cuppa’ Joe. We started off learning the three stages of roasting, which is surprisingly easy to do at home with no special equipment other than a low-density pot or pan. We followed this by grinding our newly roasted coffee and having (somewhat Westernized, as we couldn’t build a roaring fire for obvious reasons) an Ethiopian Coffee ceremony.

A coffee ceremony is to Ethiopia is as a tea ceremony is to Japan. It’s a typical way to greet and welcome guests. After roasting the beans, the coffee boils in a traditional pot or “Jebena” and then is poured in small cups accompanied by burning frankincense to enhance the flavour and aroma of the coffee. The experience is nothing short of magical and above and beyond any coffee lover’s dream. Rampen details all aspects of what makes a coffee bitter, acidic, and how to determine what roasting levels are appropriate for what types of coffee beverages. He answers off-topic questions and is a true coffee industry expert.

Rampen and his wife Nunu, who is originally from Ethiopia, and runs Nunu Restaurant, work with coffee farmers in Ethiopia to secure the best possible quality coffee and import it to Canada. Additionally, they secure fair wages for the farmers and try to protect them from being extorted by capitalist companies (think Starbucks).

A Visit to Ethiopia

Rampen shows photos from his December visit to Ethiopia where an entire small village has gathered to great his family and participate in a coffee ceremony. They are invested in the communities from which they supply coffee and are even spearheading a local community center for access to health care and education.

The class is 3 hours, including digressions, questions and a few coffee experiments. An excellent idea for a date night that doesn’t include a restaurant or bar. We walk away with new knowledge and a big bag of green beans to roast at home for our own mini coffee ceremony. Buna is the place to check for classes, or to simply enjoy a fresh brewed cup of Ethiopian coffee and share a few snacks.

Read more:

DINE Recommends Unique Spas
Coffee Shops for All Toronto Caffeine Enthusiasts

The post Coffee Sommelier Experience at Buna, The Soul of Coffee appeared first on Food Health & Parenting Tips.

Project Gigglewater: The Latest in Toronto Watering Holes

Vera Todorova — Thu, 07 Mar 2019 16:00:59 +0000

One of Toronto’s latest watering holes is the recently-opened, Project Gigglewater, an unassuming cocktail bar located on the increasing popular Dundas St. West strip. Those who frequent Dundas West typically look for dark, friendly bars that specialize in quality ingredients, not cheap deals. Gigglewater does not disappoint. Over the past few weeks it’s quickly become one of my favourites in weekly rotation.

Where to Find It

Tucked away between a Korean restaurant and a dry cleaner, we find this gem in the old home of dive bar, “Sex Laser,” which has some reviews worth reading for the comedy. Upon entering we’re greeted by Alfred. He’s one of the owners, the main bartender and the cocktail menu creator. The décor is dark, but inviting. A curved bar, unlike any other in Toronto, serves as the centerpiece, which enables all those surrounding it to see each other. There’s a community-vibe, like being in Europe, where patrons can interact around the bar.

The Cocktail List

Not for the faint at heart, the cocktail list is divided into sections varying from delicate to boozy to baller. Alfred creates punchy, spirit-forward beverages while also creating flawless elegant cocktails with minimal bite. I sample several cocktails including the Dogs Nose Clover Club, which is dangerously tasty and loosely reminiscent of a raspberry Guinness.

Back to back these could be a problem for my early morning commute. One of the more popular cocktails, the El Finablo, features some serious bite, courtesy of a Mezcal and ginger beer combo. Poured in a tall glass, it will be perfect for a warm spring day. Next, I decide to go off-menu for a citrus-y tequila beverage making its debut on their spring menu. The name isn’t finalized, but if you’re in need, Alfred will create it.

Get Your Snack On

A short list of snack-y food items compliment the boozy drinks, and the chef delivers every time: a brown bad of truffle popcorn; steak and potato chips with a biting chimichurri; and the CB&J sandwich of rich cashew butter and jelly with a dollop of vanilla ice cream.

Set the Mood

It’s a perfect date-spot to grab a few drinks or to just hang out with friends, because while smooth 90’s R&B and spunky 80’s cult classics make their appearances, we can still actually HEAR what our company is saying.

Alfred is a master at his craft and creates classics as well as unique off-the-menu cocktails. If you are searching for the next great cocktail bar, make sure to check this out before the secret is out.