La Parisienne Bakery - Morro Bay

        

I like surprises in my life, especially when they come under the realm of an impromptu trip. As you read this I am in Paris doing a story for Airbnb finding the best of the cities culinary treasures and soaking in the opulence that is gay Paris.  Before we left I did my weekly pilgrimage to Morro Bay. My grandkids now live in Morro Bay and we come to the bakery every Friday to fill up boxes of goodies to eat all weekend. The kids love the sugar cookies, but try a new treat every time we are there.  The smell of baked goods draw you in, put this is only place to have a proper authentic French petit déjeuner!  Crispy croissants, rich pies and other delicious pastries were my French fix for the day. I had my favorite breakfast sandwich in the entire world, goat cheese with sautéed spinach and mushrooms and egg on the most crunchy, soft baguette. The kids had muffins, sides of bacon and dolphin shaped cookies, and we toasted chef Deb with our chocolate milk and took a box of goodies to go. 

La Parisienne Bakery, owned and operated by a fantastic and full of life woman, Debra was a hit in both the food, coffee and friendliness factor. This authentic French bakery located at 1140 Front Street, at the north end of the Embarcadero by the rock (the sign just says "Bakery"), had a menu to impress and we ate three meals our first time there and took one home with us. Gary ordered the Burgundy Beef sandwich, which was a mixture of chunks of beef, smothered in reduced burgundy sauce and served on a fresh baguette. I had a scallop sandwich with flavors bursting and me wanting to take the whole bakery case back to the room. I just took one baguette, which was a mistake.  The Parmesan encrusted baguette was a meal in its self; I devoured the whole thing and was brushing the crumbs off my lap when Gary came home. Next time we ordered two and they were a perfect meal for dinner. 

We came back for breakfast, waking early to try some hot pastries. I started with an egg and ham sandwich on a freshly baked baguette with fried potatoes and cheese, and it was superb. Gary started with a walnut sticky bun, a chocolate croissant, and an apricot pastry. He ate every bite moaning with pleasure and then ordered a dozen fresh baked sugar cookies. The cookies are shaped like sea creatures and smothered in a magnificent frosting; they were still warm from the oven. It was brilliant and amazing. We then walked to the rock, played in the surf and came back to the bakery for lunch.  

This time I tried one of the many scrumptious quiches while Gary tried the French onion soup. The soup is topped with a crustini and smothered with shredded cheese, all complementing the super sweet onions.  Then we split an egg salad sandwich, which I watched the chef (Debra) slice the eggs and make fresh just as we ordered it. We took more cookies to go and a couple of loafs of bread for dinner. 

La Parisienne Bakery is on the Embarcadero (by the smoke stacks) come for a view of the harbor and the best pastry shop outside Paris.  They have abundant tarte choices, quiches, soups, light sandwiches, fresh sliced bread to go, cookies, pastries and more. They are open and can be reached at 805-772-8530.

Brown Butter Cookie Company - Cayucos

It is not a secret that I am married to the Cookie Monster. This man eats dessert first at every meal and will buy a whole pie if one slice satisfies him (then he devours that whole pie). Even our wedding meal began with dessert first for the entire bridal party at the sit down dinner and our French chef nearly lost his mind at the request. 

While eating one of my favorite fish tacos in Cayucos, I was not surprised when he said, “Follow my nose” and forced me to leave my delectable tacos from Ruddell's Smokehouse. He lured me across the street into the Brown Butter Cookie Company. Nor was I surprised when the bill was as much as a new IPhone. When he is in the presence of impeccable, delicious and original baked goods, there is not a bag big enough to hoist his purchases home. He ate cookies in the store, on the beach, before dinner and for breakfast. Then he froze the rest in case of cookie emergencies. 

Owners Traci and Christa Hazie

At the Brown Butter Cookie Company, the smell of brown butter delights your nose and draws you into this Wonka-esque factory. A couple of large steal table graced the center of the factory. Happy “Dough Rollers” were seated on bright stools and all meticulously rolling a sphere of dough into the perfect cookie. No mass machine production here, all the cookies are hand trundled with love. We were offered a taste of their new Citrus creation that they produced for Sunset Magazine. This surprising cookie has fresh orange and lemon zest with a little heat in cayenne pepper. It was wonderful.

The basis for the cookies and the nexus of this successful venture is the original Brown Butter Cookie. This sweet and salty treat that is simply butter that is browned on the stove top to bring out the nut flavor and touch of sea salt.  They can drive a sweet tooth crazy. Started in 2009 by sister team Traci and Christa Hazie, this humble cookie has gone worldwide, opened a novel factory and a new retail shop in Paso Robles. It is now my Cookie Monsters favorite indulgence and if I can find a pack to smuggle into the movies with me, he will watch romantic comedies without insolent comments or eye rolling. 

                                                                   

After satisfying his craving for the original brown butter cookie by devouring three, Gary moved on to try some new brown butter flavors and other baked goods. The Cocoa was a hit with the fresh taste of raw cocoa with the sweetness of the brown butter. He loved the Coconut Lime, while I went for the Cocoa Mint which is also gluten free. I really liked the Granola and was happy to have a new breakfast cereal that I knew was healthy and made with intense tenderness. The Brown Butter Company will create and ship your specialty made cookies or you can stroll into the cookie factory and try all the new and original flavors.

On we went to try the traditional cookies. I loved the Peanut Butter (with the fork pressing design on the top like Grandma did) while he adored the Chocolate Chunk and Lemon Sugar. Gary bought a dozen of the sugar cookies and later made his own ice cream sandwiches using his house made lavender ice cream. The traditional cookies must be enjoyed immediately, so they do not ship them. 

This is one of those exemplary small business success stories. The sisters started with just one impeccable product, marketed it correctly and never took short cuts on ingredients or love. You can see that in the happy face of the Dough Rollers. This love is infused into every cookie and item they make. I rarely indulge in sweet treats, but when I do it is a Brown Butter Cookie, they are that good. 

For the freshest of cookies, I would suggest a day trip to Cayucos to witness the delightful Hand Rollers, sample all the amazing and new cookies and buy cookie swag. I got the sweetest onesie for my grand daughter and Grandpa is sporting a Brown Butter shirt. You can special order your cookies by going to their website, www.brownbuttercookies.com or calling them at (805) 239-5894. The factory is located at 98 North Ocean Avenue in Cayucos and the new retail shop is at 801 12th street in the iconic Acorn Building in Paso Robles. They also can provide cookies for weddings and special events. 

Hush Harbor Artisan Bakery and Cafe

When someone lives out their dreams and you can taste the essence of those dreams; that is what we call pure magic. Hush Harbor Artisan Bakery and Café is a vision come true for all of us.  The Monroe family owns, operates and entertains at this fantastic bistro that is headed by Donnie as the lead bakery and originator of this aspiration. Leaving the suit world 13 years ago to find a hearth worthy of his baking dreams, he has carved out a community that is thrilled to daily partake and share his exceptional yeasty creations. Donnie starts each day around 2:30 am with ancient starters pounded and proofed, then baked in a specialty oven lined with bricks from Italy so the bread cooks up, not around.  The result is a product served at all the finest restaurants in the area. 

 

The staples are French Baguette, Multigrain Wheat, Rustic Italian and Ciabatta, but he adds a Klamato olive loaf and other specialty loafs on Saturdays.  Open for lunch every day but Sunday, Hush Harbor Artisan Bakery and Café offers you a taste of this magnificent bread fresh out of the oven with inspired sandwiches, soups and salads.

I started with the Raspberry Chipotle Chicken salad that was raspberry and chipotle glazed chicken breast served with tomato, onion and cucumber atop a bed of mixed greens, tossed in honey mustard vinaigrette. Chef Ryan Tremble has created an amazing amalgamation of flavors on this delicious salad. The chicken was both sweet and hot, cooled by the greens and tossed dressing.  It was delectable. I pushed on to my favorite sandwich in the world, a Cuban. I seek out this delectable combo of bread and meat, as when it is done correctly will make your taste buds weep with pleasure. This one consisted of a fresh ciabatta roll stacked with premium black forest ham, pork loin slices marinated in a Cuban mojo and cooked to perfection then added swiss cheese, dijon mustard, mayonnaise and sweet pickle chips. It is served hot and would make Ricky Ricardo moan with a remembered taste of his homeland.

My next visit, we were warmly greeted by stunning Morgan, Donnie’s daughter and front of the house director. She suggested I try the specials. Gary began with a tour of the pastry shelve.  Key lime pie that oozed with tart perfection on a soft graham cracker crust and then the pecan browning that was a heavenly chocolate indulgence.  I began with a bowl of the chef’s grandma’s Cheesy Potato Soup, it was a symphony of cubed potatoes and four different kinds of cheese, served with thin slices of the French baguette. The urge to dip over took my politeness.  The Vietnamese Bahn Mi sandwich was served on the ciabatta bread with a marinated pork loin, pickled Dacron, radishes, carrots and onions and sliced jalapenos. Its spicy, tart, hot combination was outstanding.  That wonderful bread stayed firm on the outside, while absorbing all the juices. Next we tried the Catfish Po’boy served only on Friday’s.  The matriarch of the family hales from New Orleans, so this was a proper Po’boy.  The catfish is flash fried and served with a spicy remoulade sauce. It was flawless and tasted of Louisiana.

Returning on Saturday for breakfast and to get some of the bread straight from the oven, I had Big D’s Benedict.  This luscious split croissant covered with sliced ham, a poached egg, and a house-made hollandaise sauce. The secret to benedicts is the ratios and this was precision personified with a magnificent sauce. Gary tried the French toast and four other items from the pastry shelve including a cinnamon roll, muffin, apricot danish and another key lime pie. The French toast was made with fresh sourdough olive thyme bread served with scrambled eggs laced with bell peppers and onion and a savory sausage.

Located in the heart of Atascadero, Hush Harbor Artisan Bakery and Café has become an important part of the community, bringing love, joy and sustenance to all who enter their doors.  Come and meet the family, and experience the best bread and pastries on the entire coast. The bakery hours are Monday and Tuesday 7 am to 4 pm, Wednesday from 7 am to 5 pm and Saturday from 7 am to 4 pm. Lunch starts daily at 11:00 am. They are open for breakfast on Saturdays only from 7 am to 10:30 am. They are closed on Sunday.  Located at 5735 El Camino Real in Atascadero, you can call them at (805) 460-0541.