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Operating under a cottage food license, Luaces makes cakes, doughnuts, turnovers, and more out of her own home. She relies on seasonal ingredients from local farmers to create eye-catching, gluten-free pastries that come in unique flavors—think turmeric-infused golden milk doughnuts and peach tarts with a pecan-hyssop (an herb in the mint family) crust and hyssop meringue.
A three-dimensional swan, a lemon pepper-flavored portrait of Killer Mike, and six near-identical cookies decorated likes mermaids complete with iridescent golden seashell bras—these are just a handful of the creations Molly Brodak has whipped up in her kitchen this year.
Amid the Latin candies that clutter the checkout counter at Old Fourth Ward’s LottaFrutta lie a few pristine wrapped handmade pastries: perfectly formed Pop-Tarts and mini chocolate chip cookie "chipwiches." The treats are the handiwork of Ashley Sue Holtzclaw.
Justin Burdett, chef de cuisine at Miller Union, was rarely exposed to fresh seafood until he began cooking in high-end restaurants in Athens, Asheville, and Atlanta. But he's eaten plenty of salmon cakes made from canned fish throughout his lifetime, and to this day it's still how he prefers to get his omega-3s.