bake - January 2015 - 32

the ﬁrst time since the '50s. Tosca Cafe ﬁrst opened
its doors in 1919 and, although it has gone through

"It's not a great business model
to be known for being empty."

a number of owners, has remained a North Beach
landmark beloved by all. r.vH was fortunate enough to
be involved with the most recent change in ownership

Robert Van Horne, principal at r.vH Design in San Francisco

and the ﬁrst foray Tosca had ever made to solidify
its identity in the modern, digital world. This was as
much a project of curatorial practice and archeology

"People loved it before because no one was ever in

as it was design.

there, and you could just walk in and sit at the bar
whenever," r.vH Design principal Robert Van Horne

Through a careful survey of the ephemera from nearly

was quoted saying. "But it's not a great business

100 years, r.vH recreated the elements that would

model to be known for being empty."

be carried through into the new era and continue to
solidify the Tosca brand in history.

In 2013, facing eviction, owner Jeannette Etheredge
sold the Tosca Café to Ken Friedman and April

The café's food menu features classic Italian pastries

Bloomﬁeld, owners of several high-proﬁle New York

and desserts, including cannoli (chocolate, hazelnut

restaurants including The Spotted Pig. The new

$7), tiramisu (grated orange zest, $9) and sorbetto

owners decided to reopen the Tosca Café kitchen for

(dark chocolate, $6).
Notable Openings
All across the country, retail bakeries are
opening in style, featuring signature new
items and convenient services. Baker and
pastry chef Helen Pfann has opened Night
Kitchen Bakehouse & Cafe in downtown
Raleigh, North Carolina, according to the
Raleigh News & Observer. Pfann, whose
resume includes 3½ years as pastry chef at
Magnolia Grill, as well as work at La Farm
Bakery and Videri Chocolate Factory, aims to
bring all those experiences to her ﬁrst venture.
Convenience is a key feature at Sweet Hut
Bakery, which recently opened its second
Atlanta location with a new location in
midtown. Sweet Hut is a boutique bakery and
bistro established in April 2012 that specializes
in Asian delicacies, snacks, and drinks
Signature items include Red Bean Bread with
Salted Egg Yolk, Taro Almond Buns, Samosas
and Coconut Crunch Cookies. "Blossoming

e IBIE Show!
ber 6-9, 2013
as Vegas, NV
Booth #9907
32 < JAN 2015 | bakemag.com

with diverse and exciting cultures, Midtown
is the prime place for us to introduce our

www.RyanS

2705 SE 39th Loop Suite B www.RyanSlicer.com 800-27
503.640.9200 - Toll Free:
Made in the

concept," says Rachel Ewe, owner of Sweet
Hut. "Our new location at Shops at Metropolis
will accent the neighborhood with a bit of
Chinatown ﬂavor."

http://www.RyanSlicer.com http://www.bakemag.com

bake - January 2015

Table of Contents for the Digital Edition of bake - January 2015

Bake - January 1, 2015
The Expansion Issue - A New (Old) Frontier
Table of Contents
News Bites - Barry Callebaut adds to coatings and inclusions portfolio
What consumers searched for in 2014
Young baker dreams big in Maryland
Chief concept officer to leave Panera
My Favorite Things
Management - Background Checks
Labor Front - Depositing & Decorating
Food Safety - Management’s Responsibility
Ingredients - Dried Plums
Hard Work and Love
Alternative Financing
Full Steam Ahead
Lean Operation
Heirloom Wheat Flour
British Baking Gains an Audience
Tart tarts
Chocolate Decorations
Top 3 Trends for Chocolate
Cafe - Drink Service Equipment
Wing Season
Products
Product Showcase
Classifieds
Ad Index
Online
bake - January 2015 - GM1
bake - January 2015 - GM2
bake - January 2015 - Bake - January 1, 2015
bake - January 2015 - 2
bake - January 2015 - The Expansion Issue - A New (Old) Frontier
bake - January 2015 - 4
bake - January 2015 - News Bites - Barry Callebaut adds to coatings and inclusions portfolio
bake - January 2015 - Chief concept officer to leave Panera
bake - January 2015 - 7
bake - January 2015 - My Favorite Things
bake - January 2015 - 9
bake - January 2015 - Management - Background Checks
bake - January 2015 - 11
bake - January 2015 - Labor Front - Depositing & Decorating
bake - January 2015 - 13
bake - January 2015 - Food Safety - Management’s Responsibility
bake - January 2015 - 15
bake - January 2015 - Ingredients - Dried Plums
bake - January 2015 - 17
bake - January 2015 - Hard Work and Love
bake - January 2015 - 19
bake - January 2015 - 20
bake - January 2015 - 21
bake - January 2015 - 22
bake - January 2015 - 23
bake - January 2015 - 24
bake - January 2015 - 25
bake - January 2015 - Alternative Financing
bake - January 2015 - 27
bake - January 2015 - 28
bake - January 2015 - 29
bake - January 2015 - Full Steam Ahead
bake - January 2015 - 31
bake - January 2015 - 32
bake - January 2015 - 33
bake - January 2015 - Lean Operation
bake - January 2015 - 35
bake - January 2015 - 36
bake - January 2015 - 37
bake - January 2015 - Heirloom Wheat Flour
bake - January 2015 - 39
bake - January 2015 - British Baking Gains an Audience
bake - January 2015 - 41
bake - January 2015 - Tart tarts
bake - January 2015 - 43
bake - January 2015 - Chocolate Decorations
bake - January 2015 - Top 3 Trends for Chocolate
bake - January 2015 - Cafe - Drink Service Equipment
bake - January 2015 - 47
bake - January 2015 - 48
bake - January 2015 - 49
bake - January 2015 - Wing Season
bake - January 2015 - 51
bake - January 2015 - Products
bake - January 2015 - 53
bake - January 2015 - Product Showcase
bake - January 2015 - Classifieds
bake - January 2015 - 56
bake - January 2015 - Ad Index
bake - January 2015 - Online
bake - January 2015 - 59
bake - January 2015 - 60
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https://digital.bakemag.com/sosland/bake/bake-november-december-2021
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https://digital.bakemag.com/sosland/bake/bake-september-october-2021
https://digital.bakemag.com/sosland/bake/bake-july-august-2021
https://digital.bakemag.com/sosland/bake/bake-redbook-2021
https://digital.bakemag.com/sosland/bake/bake-july-2021
https://digital.bakemag.com/sosland/bake/bake-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-march-april-2021
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