Blush Bakeshop
Apple Pie Pop Tart
Gluten Free Carrot Cake Muffin
Maple Pumpkin Cake Donut
Chocolate Chip Cookie Donut
Apple Fritter
Oreo Cheezecake Brownie
Like much of Providence’s dining-scene, Blush Bakeshop relies on locally-trained talent, it just so happens that Pastry Chef Samantha Chamberlain has parlayed her degree from Johnson and Wales University into a storefront on Federal Hill selling 100% Plant based products.
Open mid-pandemic without seating, though the space will certainly allow for tables and chairs one day soon, it is from friendly staff in masks that guests may purchase everything from Donuts to Pizza, their Breakfast Sandwiches and Coffee also a popular choice as judged by two couples awaiting take-out Sunday morning.
Decorated kitsch and eco-friendly, the products local and Organic by-and-large, it was into a Pop Tart stuffed with cooked Apples that teeth plunged to start, a lack of Butter or Eggs indistinguishable from the “real” thing while Chef Chamberlain’s Carrot Cake Muffin is so moist and aromatic that one would never assume it Gluten Free.
Originally making a name for the brand through Markets and Pop-Ups, Blush’s Donuts frequently mentioned by those in-the-know, one would be hard pressed to name a better Vegan bite than an oilless Fritter chock-full of Apples, though the other two rounds and a decadent Brownie with Dairy-free Cream Cheese were not far behind.
www.blushbakeshop.com
