The new bakery and café takes over the space recently vacated by Geraldine’s Bakery. Also in this week’s food news: Guajiro Cuban Comfort Food rolls again with a new truck, displaced Marquee beverage businesses forge new paths, a Slovenian wine dinner and much more.
French Broad Chocolates celebrates mothers. Plus, Mother Ocean Seafood Market rolls out a new menu; Burnsville gets a breakfast food truck; and more.
Ready for Mardi Gras? Xpress has you covered!
Tasty Greens, GRIND, Morsel Cookie Co. and Leo’s House of Thirst are among the many new food and beverage businesses opening this fall in Asheville.
Seven Western North Carolina bakers discuss the role their fermenting, bubbling starters play in their bread operations.
Local and regional doughnut shops will vie for the top prize at the 2019 Do-but Thro-down and Bake Sale. Also: A look at Easter-related food events; Taste of Black Asheville; and more.
From a soon-to-open spot on Hendersonville Road to established businesses like West End Bakery, the Asheville area boasts several independent bakeries that are big on bagels.
From pies to chocolate to ice cream yule logs, it’s dessert season in WNC.
Third shift can be challenging to acclimate to — whether it’s learning to sleep during the day, finding a healthy work-family balance or forgoing the social components that are more readily available to those who work traditional hours. But as those who spoke with Xpress note, it has its perks, too. Along with empty streets and a less harried work pace, workers tend to come across colorful personalities at night.
Catawba Brewing Co. and Buxton Hall Barbecue welcome spring with a tiki-themed outdoor bash. Also, Table hosts Nowruz, a community focused Persian, Sephardic and Parsi dinner; Star Diner in Marshall rolls out brunch; Gan Shan Station has new offerings and plenty more.
This week the HardLox Jewish Food and Heritage Festival returns to Pack Square, Hickory Nut Gap Farm turns 100, Dobra Tea adds a variety of hot chocolates to its menu and a The Byrish Haus and Pub opens on Patton Ave.
Local bakers and makers share details on the handmade, seasonal goodies coming out of their kitchens.
The once-humble sausage takes on a starring role in Asheville’s culinary scene. Elevated by everything from handmade buns and locally made toppings to complex and artistic mixtures of herbs, spices, meats and even liqueurs, the search for local links yields a tableful of interesting — and flavorful — results.
Local bakeries are busy making tempting and festive cookies for the holiday season. Click through for the story followed by several recipes from members of the Asheville Bed & Breakfast Association, as well as a gluten-free recipe for chocolate snowball cookies from a Brevard home baker.
Empty Bowls is an international movement to end hunger and food insecurity, but the charity operates at a local level. Organizers will hold the annual Asheville fundraiser to benefit MANNA FoodBank on Sept. 15.
Doughnuts are about as rare in Asheville as a three-piece suit. Fortunately, a few spots throw life rings to the doughnut deprived — and more help is coming.
