New Orleans Cake Café & Bakery
Chicory Coffee
Butter Pecan Cupcake, Red Velvet Cupcake
Cinnamon Roll
Chocolate Almond Croissant
Blueberry Coffee Cake
Biscuits with Raspberry Preserves
French Toast with Steen’s Pure Cane Syrup
A quaint corner store at the crossing of Chartres and Spain Street, New Orleans Cake Café & Bakery occupies a space just northeast of The French Quarter in an area known as Faubourg Marginy, Owner/Chef Steve Himelfarb and his team greeting guests with great food and big smiles for Breakfast, Lunch or a Treat every day of the week but Tuesday.
Far enough from the tourist district to feel ‘locals-only,’ everyone eating at 7:20am on a Friday clearly known to the staff, it was with local art to be perused on the wall that a small wait for counter-service was passed upon entry, a total of five pastries selected while two additional plates were brought forth after perhaps ten minutes.
Highly praised for using only the best local produce for Omelets, Salads and Sandwiches, none really fitting the plan for breakfast despite sounding quite good on paper, first bites of Chef Himelfarb’s goods were entrusted to a folded Cinnamon Roll followed by still-warm Coffee Cake, the former actually quite good despite its atypical appearance while the latter was unfortunately marred slightly by the fact that all the Blueberries had sunk to its base.
Impressed by two Cupcakes, a thick smear of Cream Cheese Frosting working well with the intense Cocoa of Red Velvet while sweet Buttercream was a spot-on match to the Pecan speckled Cake beneath it, the Chocolate-Almond Croissant unfortunately fell short by way of too much Frangipane, though a plate of flaky Buttermilk Biscuits quickly righted the ship alongside fresh preserves – as too did crisp-yet-custardy French Toast resting in a pool of Cane Syrup.
www.nolacakes.com
