Bayou Bakery is Moving Onward…Elsewhere

September 15, 2009 – 6:00 am

Pastry Chef David Guas sees a sweet future

This message is first and foremost a warm thank-you to all friends, family, colleagues, and members of the media for their tremendous support in advance of the opening of Bayou Bakery in Clarendon, Virginia.

Effective immediately, however, Bayou Bakery regretfully announces that the highly anticipated enterprise under the name of Bayou Bakery will not open its doors at 3211 Wilson Boulevard as planned. The partnership established between the owners of The Liberty Tavern, Stephen Fedorchak and Brian Normile, and David Guas, pastry chef, Damgoodsweet, inc. has been dissolved.

Bayou Bakery, featuring a progressive coffee program inspired by the proposed space’s previous incarnation, and supported by the exceptional home-style southern desserts, ice-creams, and snoballs influenced by Guas’s native New Orleans, will be developed elsewhere in the area. An alternate concept will be established in the existing space by The Liberty Tavern group and the team remains very excited about opening a vibrant, hospitable new business in this historic Clarendon property. Please contact Stephen Fedorchak for more details.

All the public demand and media attention focused on a southern themed bakery redoubles David Guas’ determination to make Bayou Bakery a reality, an establishment where the pages of his forthcoming dessert cookbook, dam good sweet [November 2009, Taunton Press], come to life for friends and neighbors in northern Virginia. He will renew his search immediately for prime real estate and funding to create a foothold with his delectably comforting concept. The proof is in the pudding!

For More Information on David Guas and Bayou Bakery:
Simone Rathlé – 703 534 8100
simone@simonesez.com

Chocolate Tips from David

February 15, 2008 – 10:59 am

Here’s some information on a few of my favorite chocolates, just in time for Valentine’s Day.

Guittard Chocolate(US) is one that I’ve used for the past 5 years, great working chocolate. Although it was a Frenchman who started the company(Etienne Guittard)it has been produced in San Fransico since its birth. I temper it for candies, sealing chocolates, baking, etc. I use their 72% bittersweet, 61% semi-sweet, and they have a 40% milk that is unbelievable for the price. As a professional pastry chef, I’m always concerned about cost and this line of chocolates are extremely affordable. I was buying them for just over $4/lb. www.guittard.com

Belcolade Chocolates(Belgian) are great and affordable as well. If you are looking for some unique flavor in a chocolate they have a 64% semi-sweet which is from Papua New Guina which has a wonderful smoky flavor and some tobacco and chili undertones. I would use this chocolate in a “Mexican” style hot chocolate with ground almonds and canella steeped into the milk. Cost is similar to Guittard right around $4/lb. www.belcolade.com

Michel Cluizel Chocolate(French) is the Ferrari of chocolates- expensive, elegant, beautiful flavor and performs perfectly every time. They have a 50% cocoa milk chocolate which is by far my favorite chocolate that they produce. I would use this if I needed something that doesn’t require many other ingredients. This chocolate is great for ganache for truffle fillings or other desserts. Most small pastry operations do not use this for their every day chocolate but may feature it in one dessert on the menu. I prefer eating it right out of the box. Cost of this chocolate averages around $8-9/lb. www.cluizel.com