press – Essence Bakery

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

gilles — Fri, 01 Nov 2019 02:21:06 +0000

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 University, Eugenia decided to move to Paris to learn French and further her culinary skills at the famous Ecole Lenotre where she studied and worked. She spent five years in Paris and started a cooking school and catering company called "Le Petit Gourmand" which catered to foreign diplomats, embassies and international executives with very discerning palates.

“Essence Bakery” as seen on Arizona Highways TV

gilles — Sat, 26 Oct 2019 03:08:10 +0000

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

gilles — Tue, 12 Nov 2013 02:16:04 +0000

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. Today, we're back to hear what she'll be cooking up next now that she has a larger baking space.

Full Article

“Best Macaron: Essence Bakery”

gilles — Mon, 19 Mar 2012 02:18:29 +0000

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 chew. In the best versions, the final payoff is an intensely flavorful interior.

And Essence Bakery is the best you may ever have outside of Ladurée in Paris, where the macaron was invented a century ago. Pastry chef Eugenia Theodosopoulos trained at the famed Lenotre pastry school in Paris, and she must have been an A+ student.

More Here

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

gilles — Fri, 03 Feb 2012 19:14:35 +0000

“Baker’s Dozen: Favorite Macarons”

gilles — Tue, 30 Mar 2010 02:33:46 +0000

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 gerbet, or Parisian macaroon.

In its purest form, the macaron is a confection composed of finely ground almonds, egg whites, and sugar. The word is a derivation of the Venetian macarone, meaning “fine paste.” The recipe traveled through France and varied regionally, but the ingredients and the basic construction remained consistent. A layer of buttercream, ganache, or jam was spread between two meringue disks.

Full Article Here

French Chef Jean Louis explains his work with Essence Bakery

gilles — Mon, 18 Jan 2010 19:14:06 +0000

“Eugenia Theodosopoulos and Jean Louis”

“The New Desert Craze: Macarons”

gilles — Fri, 01 May 2009 02:27:08 +0000

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

“Frilly, Frothy Easter Party Fun”

gilles — Thu, 02 Apr 2009 02:29:11 +0000

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