Victoria B.C. best French Toast · Sunday February 3, 2008 by colin newell
If you have not stopped by Bubby Roses Bakery Cafe on Cook Street, near Meares Avenue (Fort Street), you have to ask yourself one question…
“Do you feel lucky? Well, do you?”
Ok. Wrong breakfast place fantasy I guess.
Bubby Roses Bakery cafe makes the best French Challah Toast in the known Universe… or Victoria B.C. Canada. I tried yet another serving of this (dish) yesterday (Saturday) morning while contemplating the thickness of the Earth’s crust and talking story with Bubby Roses creator/enforcer Mark Engels.
Mark’s OCD attention to detail is startling to watch (and somehow satisfying) if you are a customer… or in my case a customer paying attention. Truth is, most people that hang out in Cafes and Bakeries are not paying near enough attention if you ask me.
Anyway.
Bubby Roses Challah French toast is so perfect and light that it is hard to tell whether it is French toast or a light soufflé. Two brick sized pieces of Challah bread are surrounded by small bowls of Organic Maple Syrup and Organic Yoghurt – and the bread is hemmed in by a phalanx of blueberries and bananas.
This stuff has been soaking all night in the egg wash – so it is absolutely saturated prior to being grilled.
It is absurdly tasty and satisfyingly filling. Eat this at 9AM and you should not have to eat again for 5 hours.
To quote Jack Bauer from 24:
Go to Bubby Roses! Go there NOW!
Eat the Challah French Toast! Eat it NOW!
Hey. if Jack says so.
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Amy Winehouse speaks · Friday January 25, 2008 by colin newell
Amy Winehouse sez I should drink Decaf…
and I say No, No, No!
Yea. That is my thought of the day.
Discount brew at the Green Machine · Thursday January 24, 2008 by colin newell
Starbucks is testing $1 coffee and free refills in its Seattle outlets as the global specialty coffee chain grapples with a downward trend in consumer spending and rising competition from fast-food rivals like McDonalds.
It seems that their share price is now half of what it used to be. Chances are this is more an indicator of investor jitters than anything else. It is not like the quality of their coffee has gone down hill or anything – because it hasn’t.
Combine that with a healthier new attitude about fat and calories and the result is – The classic Vente Mocha with extra whip is not getting ordered as often as it once was.
So. Starbucks has Howard Schultz back in the chief executive saddle. It also said it’s closing under-performing U.S. outlets to speed up international growth.
Times they are indeed a changing.
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Would you like Crema with your Big Mac? · Tuesday January 8, 2008 by colin newell
McDonald’s will begin to roll out one of its biggest and most expensive new product concepts ever in a bid to put the heat on Starbucks in the battle for upscale coffee drinkers.
And if you think you are having a deja cappuccino moment, you are because if memory serves me correctly, Ronald McDonald did some clowning around with gourmet and specialty coffee about 7 years ago…
and it was an udder failure.
I was in a McDonalds Cafe in Ottawa, Ontario, Canada in the year 2000 or 2001 and it was quieter than lunchtime at Mime School.
Perhaps it was timing.
And like the late-seventies Laser-Disk that was so totally wrong thing, wrong time this shot of espresso coffee supremacy could actually take off.
Starbucks, it appears, is suffering from an excessive softening in growth – and hence: Starbucks announced Monday that CEO Jim Donald is out and that founder and Chairman Howard Schultz would retake the reins as CEO…
It is all falling into place. Strike while the coffee pot is hot.
And so McDonald’s is diving into the frothing pitcher anticipating taking a chunk of upwards of over one billion dollars in market share.
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