Let 'Em Eat Cake | Seven Days Vermont

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Let 'Em Eat Cake 

Side Dishes: Sweet treats on the rise in Stowe

Published September 19, 2007 at 7:31 p.m.


When Michelle Hines says that she's running a "cakery" and not a bakery, the 31-year-old isn't just trying to be cute. At her soon-to-open business, located inside of soup 'n' sandwich joint Jamie's on Main in Stowe, you won't find éclairs, pies or croissants. "Wedding cakes are really my specialty," says Hines, but she quickly adds that she'll also offer "cakes by the slice" and whole cakes that customers can just come up and buy. Celebrating a birthday or anniversary? With 24 hours' notice, she'll do special orders, too.

Hines, who studied "baking and pastry arts" at Johnson & Wales culinary school, was recently a pastry chef at Topnotch Resort and Spa, also in Stowe. But after a year at the fancy lodge, she was ready to run her own biz. "I was just going to do it out of my house," Hines explains, but Jamie Persky and Mark Rosman, owners of Jamie's on Main, offered to let her work from their operation. "They're very good friends," she enthuses.

At the opening on Thursday, she'll serve up twists on traditional offerings, such as carrot cake with white chocolate cream cheese frosting and lemon layers filled with either "blueberry or caramel jam." On the fancier side, there will be sexy sweets such as Hines' almond espresso marjolaine, a decadent concoction of "yellow and chocolate layers soaked in espresso rum simple syrup, nestled between layers of almond meringue, chocolate ganache, espresso mousse and chocolate mousse."

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About The Author

Suzanne Podhaizer

Suzanne Podhaizer

Former contributor Suzanne Podhaizer is an award-winning food writer (and the first Seven Days food editor) as well as a chef, farmer, and food-systems consultant. She has given talks at the Stone Barns Center for Agriculture's "Poultry School" and its flagship "Young Farmers' Conference." She can slaughter a goose, butcher a pig, make ramen from scratch, and cook a scallop perfectly.


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