A Galette Developed for Bakepedia by Cacao Sweets & Treats
My intent with Bakepedia has always been to bring you what is new and exciting in the world of baking and desserts, and that includes interesting bakeries from around the world. Cacao Sweets & Treats is an all-natural, organic, made from scratch bakery located in Grayslake, a northern suburb of Chicago. Owner Candice Hunsinger is a self-taught baker and creates all of the wonderful treats they sell at the storefront that was opened in May 2013. Prior to that she had been catering and developing her foundation style; wholesale to retail was always in the plan. We had a chat about her bakery, her approach, and what she likes to snack on.
Dédé: Candice, Thank you for chatting with me. When you first emailed us and sent some images, I fell in love with your visual aesthetic – and then when I saw the attention to detail with the high quality ingredients, I knew we had to talk! How did you find your niche?
Candice: Part of it was driven by my personal interests and part was also what was needed here in this area…I am lucky because I get to do what I love and fill a need where we are located.
What are the top selling items in store?
Candy bars! We do everything from scratch…we make our own peanut butter, even our own vanilla extract. One day we will make our chocolate! We do a take on Twix, which is very popular.
What kind of chocolates do you use now?
Belcolade pure Belgian chocolates. I played around with French chocolates and others. The Belcolade are smooth and classic; they temper beautifully…so flowy…
What trends in desserts are you seeing this fall?
Well, we stick to what is seasonal, of course, but people are already asking about apple pies…my approach isn’t to reinvent the wheel. I like classics but with a twist and then perfect them. So we will have apple pies but you will see them paired with caramel for instance and we might do that in tarts as well, pies, cupcakes…
What is your favorite thing to snack on?
Oh, that’s like picking a favorite child – the favorite is always the newest! (Laughs). No really, I love chocolate chip cookies. We go for a chewy cookie – a soft center, crisp around the edges…3 different chocolates go into it and it has the perfect balance of salt – not too much; just a hint.
All dark chocolate?
Yes, all over 50%, semisweet to dark, chips and chunks!
Now, I am getting hungry! Well, you offered to develop a recipe for us to feature and we are thrilled with this Blackberry Pear Galette. And of course, if you are near Grayslake, you must visit the store.
Here is Candice’s Intro to her recipe:
- 2 cups all purpose flour
- 3 tablespoons sugar
- ¼ teaspoon. salt
- ¾ cup unsalted butter (1 ½ sticks) - cold
- 3 to 5 tablespoons ice cold water
- 4 ripened pears, sliced
- 1 pint blackberries
- ½ cup sugar
- Zest from 1 lemon or orange
- 3 tablespoons flour
- 1 whole egg, whisked
- Coarse sugar
- For the Dough: Combine the flour, sugar, and salt in a mixing bowl. Whisk to incorporate.
- Cube butter and cut into flour mixture until it resembles peas.
- Slowly add the water, 1 tablespoon at a time, just until the dough comes together.
- Shape into a smooth disk, wrap in plastic wrap and refrigerate for 30 minutes.
- For the Filling: Combine all ingredients until well mixed.
- Assembly: Preheat oven to 400°F.
- On a floured surface, roll the dough out until just under ¼-inch in thickness (it’s okay to have cracked edges). Place onto a parchment lined cookie sheet.
- Place fruit mixture in the center of the dough. Carefully bring up the edges of the dough over the fruit. Make sure to seal, by pinching together, any cracks in the dough. Brush with egg wash thoroughly. Sprinkle with coarse sugar.
- Bake 35 to 40 minutes or until medium golden brown.
- Let rest for 30 minutes before cutting. Best served immediately.