la vie est belle
Business is booming for Chef Alix Loiselle
of La Belle Baguette
by Jessie Schmidtke
It ’ s mid-afternoon at La Belle Baguette , and the door settles into a gentle rhythm as customers hurry in hoping to snag the last almond croissant before it ’ s too late ( it ’ s too late ). As I munch on the muchcoveted pastry , chef owner Alix Loiselle buzzes out of the kitchen , bringing with him the heavenly waft of warm cocoa and buttery baked delicacies .
Loiselle ’ s charming bakery delivers all the dexterity and grandeur of French baking — sans the pretentiousness . Pastries and breads are a mix of traditional Franco-Manitoban recipes from his grandmother and classical French technique . Brand identity is key , and La Belle Baguette ’ s is strong , drawing on elements from Loiselle ’ s life , like the cute uniforms inspired by his time at a Montreal bakery and signature pink boxes to bring home perfectly round ganache tartes . The bustling St . Boniface neighbourhood is a breeding ground for regulars , with constant foot traffic from nearby hospital and schools . Serendipitously , it is situated on the same street Loiselle grew up on , and he always keeps the needs of the community in mind , quickly evolving his business to include lunch items after a customer asked for a sandwich . There was mustard and brie cheese in the fridge , pears leftover from a batch of danishes , and plenty of bread of course , so why not ?
“ If I was a bakery , this is who I am ,” Loiselle claims . As he gracefully pipes lush cream atop choux and ponders personalities of pretzels like clouds in the sky , it ’ s clear : he really loves what he does .
The bakery opened in July 2015 , a soft opening that was not very soft . “ It ’ s been a roller coaster ever since ,” he chirps , admitting that he didn ’ t expect to sell out of everything so fast . He had to come up with
Dark Chocolate Bounty Cake
Coconut added to chocolate cake is a brilliant game changer .
INGREDIENTS Cake 2 3 / 4 cups all-purpose flour 3 cups granulated sugar 1 cup cocoa powder 2 1 / 2 tsp baking soda 1 1 / 2 tsp baking powder 1 1 / 2 tsp fine sea salt 1 1 / 2 cup buttermilk 3 / 4 cup vegetable oil 3 large eggs 1 1 / 2 tsp pure vanilla extract 1 1 / 2 cup freshly brewed coffee
Coconut Filling 1 cup evaporated milk 1 Tbsp cornstarch 1 cup granulated sugar 3 egg yolks 1 / 2 cup butter 1 tsp pure vanilla extract 2 cups shredded coconut
Coconut Buttercream 1 cup salted butter , softened 3 cups icing sugar 1 / 4 cup heavy cream 1 tsp pure coconut extract
Chocolate Ganache 1 / 2 cup semi-sweet chocolate ( chips or chopped ) 1 / 2 cup heavy cream
Finishing 12 mini Bounty chocolate bars
Cake ciao ! reviews
1 . Butter , line and flour three 8-inch round cake pans . Set aside . 2 . Sift dry ingredients in bowl of electric mixer with paddle attachment . Mix on low until well combined . 3 . In another bowl , combine buttermilk , oil , eggs and vanilla . Slowly add wet ingredients on low until combined . 4 . Add coffee and stir until just combined . Scrape down bowl with a spatula . 5 . Pour batter into pans and bake for 35-40 mins at 350 ° F . Let cool .
Photography by Ian McCausland
ciao ! cooks
Coconut Filling 1 . In a saucepan , whisk together evaporated milk , cornstarch , sugar , eggs , butter and vanilla . 2 . Place over medium-low heat and stir with spatula until it reaches a slow boil . Continue stirring for 15 mins or until it thickens . 3 . Remove from heat and stir in coconut . Let cool .
Coconut Buttercream 1 . In bowl of electric mixer with paddle attachment , beat butter and coconut extract for 3 mins until light and fluffy . Scrape sides and bottom of bowl . 2 . On lowest speed , gradually add 1 / 2 cup of icing sugar until combined . Scrape bowl and repeat until all icing sugar has been added . 3 . Increase speed to medium-low and add the heavy cream . 4 . Increase speed to medium-high . Whip for 5 mins until light and fl u f f y .
Chocolate Ganache : 1 . Place chocolate in a heat resistant bowl . Set aside . 2 . In saucepan , heat cream until bubbles form around the edge and a soft boil starts . 3 . Pour over chocolate . Let sit for 30 seconds , then whisk until chocolate is melted .
This issue we review :
• King ' s Head Pub
• Tavern United
• Yellow Dog Tavern
Chef Alix Loiselle ’ s menu :
• Chocolate Ganache Tart
• Caramel Chocolate Cream Puff
• Salted Chocolate Pretzel
Assembly 1 . Slice tops off cakes to create three level layers . 2 . In small bowl , set aside 1 / 2 cup of coconut filling . 3 . Place one cake layer on a stand . Spread on half of remaining filling . Place another layer of cake , then add rest of the filling . Add last layer . 4 . Using an offset spatula , cover the top and sides of the cake with a thin layer of buttercream . Refrigerate for 15 mins to set . 5 . Once set , add another layer of buttercream . Smooth with offset spatula . Refrigerate for another 15 mins to set . 6 . Make sure ganache is fluid . If it has cooled down , heat in microwave in 10 second increments . 7 . Pour the ganache over the centre of the cake to make a 6-7 ” round . Spread outwards until it drips down the side . Refrigerate for 15 mins to set . 8 . Top with remaining coconut filling and spread to a 6 ” diameter round . 9 . Fill a piping bag fitted with a large star tip with buttercream . Pipe 12 dollops on the top edge of the cake . Top each dollop with a mini Bounty bar .
Yield 8 " round cake
ciao ! cooks
Chef Eileen Manalo Caked With Love Co .
Eileen Manalo has been baking chocolate-bar inspired treats out of her Corydon shop for the last four years . Sweet coconut custard mingles with bitter dark chocolate cake in her reconstructed version of a Bounty Bar . Egg-free cookie dough bites satisfy candy cravings with salty Skor pieces and sweet M & Ms added to the mix . second intervals or in a double Monster Cookie boiler . Dough Bites
8 . Dip half of a cookie dough bite Swap out M & Ms for your favourite into the melted chocolate . Place on chocolate pieces . For a variation using cookie sheet lined with wax paper . Skor bar , visit ciaowinnipeg . com . Repeat until all the cookie dough bites are dipped .
INGREDIENTS 1 / 2 cup salted butter , softened Yield 24 cookie dough bites 3 / 4 cup brown sugar 1 / 4 cup granulated sugar 1 / 2 tsp pure vanilla extract 1 cup all-purpose flour 1 cup quick-cooking oats 1 / 4 cup milk ( 2 % or whole ) 1 / 2 cup mini chocolate chips 2 / 3 cup plain M & Ms , slightly crushed 1 1 / 2 cups chocolate moulding wafers
METHOD 1 . On a cookie sheet lined with parchment paper , spread the allpurpose flour in a thin layer . Bake at 300 ° F for 15 minutes . Let cool completely . 2 . In the bowl of an electric mixer , cream together butter , both sugars and vanilla until light and fluffy . 3 . Add in baked flour and oats and mix until well-combined . 4 . On low speed , slowly add milk . Mix until dough forms . 5 . Add mini chocolate chips and M & Ms to the dough . Mix until wellincorporated . 6 . Using a small cookie scoop , spoon dough onto cookie sheet lined with wax paper . Refrigerate for 30 mins or until set . 7 . In small bowl , melt chocolate wafers in the microwave in 10
INSIDE EACH ISSUE
IN THE KITCHEN
A special multi-page editorial
feature showcases the story of a reputable local chef with restaurant beauty pics . Highlights signature dishes with accompanying recipes .
CIAO ! COOKS
A special multi-page feature highlighting two local chefs with
two signature dishes and recipes .
CIAO ! NEWS
Current restaurant related news , openings and culinary events . Includes an editor ’ s pick / topic of note .
CIAO ! REVIEWS
Also known as Top Tables , this multi-page editorial features four to five outstanding local restaurants . Reviews the best restaurants Winnipeg has to offer and detail the full dining experience , from a variety of appetizers , entrees , and desserts to decor and customer service .
jun / jul
PM # 40010531
two thousand nineteen
special travel issue
FOOD • FASHION • HOME
• premium pints • summer calendar
• lake life
Notable restaurants and retail establishments within Winnipeg .
SPECIALTY FOOD LIST
A list of exceptional specialty
food and wine stores in the city for discerning tastes .
This backpage Q & A features Winnipeg locals who make the city better . They share their passion for food and the community .
CULINARY TRAVEL ISSUE Distributed in June to kick-off summer vacation season . This issue is filled with ideas for summer fun .
SPECIAL HOLIDAY ISSUE Distributed in December for the holiday shopping season , this issue incorporates a holiday calendar of events and a multipage gift guide representing locally owned stores .
Local shops are brimming with gifts and spirit . Check out a few things we just love .
An intricately made Christmas ornament decorates the spruce and says something about the family tree , $ 31 , Oseredok Boutique ( p 23 )
Photography by Ian McCausland
CLOCKWISE FROM TOP LEFT : A chic and smart insulated lunch bag is just what every paper bag princess needs , $ 26 , Small Mercies ( p 24 ); Ingenious chili pepper herb diffuser infuses flavour and keeps parsley out of pearly whites , $ 16.98 , Paper Gallery ( p 24 ); Colourful glass straws handcrafted by artist Brook Drabot dress up any drink — sans plastic and include a handy cleaning pipe , $ 28 , Forth ( p 48 ); Heartbeat hot sauces made in Thunder Bay are colourful , fruity , and add delightful bold flavour to bland bites , $ 12 each , Black Market Provisions ( p 24 ).
12 ciao ! / dec / jan / two thousand nineteen
ciao ! travels
ciao ! / dec / jan / two thousand nineteen 11
lake life Seagulls echoing in the wind and waves lapping on the shores are the tune of these Icelandic beach getaways .
By Jessie Schmidtke and Sarah Ritchie
GIMLI an ocean . Rent a jet ski for hours Retail Therapy of fun on the lake , sweat it out Take a beach-break and sit
WHAT TO DO playing beach volleyball , take back with a cup of cold brew
Spy the Seawall sailing lessons at Gimli Yacht Club on Flatland Coffee Roasters ’ Fishermen flock to the seawall , or set up camp on the soft sand sprawling new patio . Make tossing their lines over the colourful and tan until the sun goes down . sure to grab a bag of their edge for hours on end . Murals locally roasted beans to bring by local artists decorate the wall , A Lesson in History home . Then , hop across depicting stories from the Interlake Learn about the town ’ s Icelandic the street to The Hartmont area . A walk along the adjacent roots at the New Iceland
Candle Company for a look boardwalk arouses childhood Heritage Museum . Discover at behind the scenes action as nostalgia for bubble gum ice cream why books were the most adorable Viking bath melts and sand castles , giving stellar treasured items and see what a are masterfully molded . Head views of Lake Winnipeg . typical Icelandic home looked to 1st Avenue for hard to find like more than a century ago . candy , kitchen gadgets and
Pick up a slice of Ama Stina ’ s chic giftware . Find an eclectic The expanse of sparkling water traditional vinarterta at The mix of books and clothing at off Gimli ’ s long beach is so vast Viking ’ s Purse Gift Shop on the Manitoba ’ s oldest running that it can easily be mistaken for way out ! store , H . P Tergesen and Sons .
ciao ! / jun / jul / two thousand nineteen 21
CLOCKWISE FROM TOP LEFT : A shapely rolling pin should find itself in the hands of s appreciate its beauty , and be likely to make you a pie of course , $ 18 each , Pineridge alcohol free spirit by Seedlip allows DDs at the party to sip on something festive , $ ( p 24 ); Grind salt , pepper or any spice in these thoughtfully designed salt and pepp prevent scattering , $ 114 , Hut K ( p 26 ); If cooking until golden brown is in the recip golden measuring cups and spoons is implied , $ 38 & $ 65 , June Home Supply ( p 26 for oils and vinegars are high on style and make pouring easy and touching irresisti
Photography : Kristhine Guerrero ( Hecla Sign Tower & Gimli Seawall ), Courtesy of Lakeview Hotel , Courtesy of Gull Harbour Marina , Courtesy of Interlake Tourism
ciao ! / dec /
Byfuglien burger and yam fries at Underdogs