PRESS AND AWARDS

“Essence Bakery” as seen on Arizona Highways TV

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“Essence Bakery in Phoenix, 4 stars” –Arizona Republic

By Barbara Yost Special for The Republic | azcentral.com Thu Dec 12, 2013 10:01 AM Since 2007, pastry chef Eugenia Theodosopoulos has operated the chic and always-packed Essence Bakery Cafe on University Drive in Tempe. Her macaroons have become legendary, her desserts a wonder. Now, for those in the Phoenix-Arcadia area long drooling and pouting…

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“Best Neighborhood Breakfast, Tempe – 2013: Essence Bakery Cafe”

by Phoenix New Times If we could get away with having a few of chef Eugenia Theodosopoulous’ heavenly macarons for breakfast every day, we would. But until then, we’ll settle for the holy trinity of local, organic, and seasonal sunrise eats served up at her (and husband Gilles Combes’) always-bustling counter-service café. On the sweet…

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“Eugenia Theodosopoulos of Essence Bakery Cafe on What She’ll Be Making Next and The Future of French Pastry”

by Phoenix New Times This is part two of our interview with Eugenia Theodosopoulos, owner and chef of Essence Bakery Cafe. Last month, she opened a second location of the popular Tempe eatery and yesterday we learned a little more about the building she and her husband and business partner, Gilles Combes, bought in Arcadia.…

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“Best Macaron: Essence Bakery”

by Arizona Republic What’s a macaron? Well, it certainly isn’t a macaroon, those anvil-heavy globs of shredded coconut. No, a macaron is a French confection: two meringue cookies, made out of almonds, sugar and eggs, sandwiching a creamy filling. At first bite, they seem ethereally airy, but as you progress you’ll note a delightfully soft…

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Check, Please! Arizona Season Two Episode Five – Essence Bakery

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“Arizona Culinary Hall of Fame Award of Pastry Chef Extraordinaire”

by Scottsdale Culinary Festival Eugenia grew up in Ohio working in her family restaurant, which her grandfather started in 1931. At the age of 13, she was baking pies every day after school with her older sister. Her brothers still own and operate the restaurant. After graduating with a BA in Art History from Syracuse…

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“Baker’s Dozen: Favorite Macarons”

by Departures Magazine When Is A Macaron Really A Macaron? By Charlotte Druckman Peripatetic food writer Charlotte Druckman decides to find that perfect Parisian confection of ground almonds, egg whites, and sugar. Before you ask, “Doesn’t she mean macaroon? Why use a pretentious French word?” Because the term macaron correctly—and very specifically—refers only to the…

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French Chef Jean Louis explains his work with Essence Bakery

“Eugenia Theodosopoulos and Jean Louis”

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“The New Desert Craze: Macarons”

by Sunset Magazine Essence Bakery Cafe in Tempe, Arizona, is rolling out organic flavors, but our favorite is still the classic French chocolate. More Here

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“Frilly, Frothy Easter Party Fun”

by AZ Magazine PARTY FLAVORS The prettiest springtime party flavors we could imagine: macaroons from Essence Bakery Cafe in Tempe. The raspberry rose and min chocolate-chip flavors come in Easter-egg colors, to boot. PDF Here

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