Agape Cakes & Confections: Unconditional Bakery Love in New Hampshire

I made a recent visit to Epping, New Hampshire, and prior to reaching my ultimate destination, I decided to stop in Raymond, New Hampshire, to check out Agape Cakes & Confections, a bakery with Greek influences. Overall, based on my initial impressions, I was very pleased with their delicious offerings and will return again to check out more of their baked goods. 

The bakery, owned by Reni, had its origins in 2020, when the company was run out of her home. In April 2022, Reni opened a brick and mortar shop, at 59 NH-27 Unit 5, Raymond, across the street from The Tuckaway Tavern. The name, "Agape," is a Greek word that is often translated as "unconditional love." Their website mostly has information about their Cakes, but their Facebook page has plenty of information and photos about their other baked goods. And those photos certainly enticed me to check out the bakery. 

Reni's website states: "My expertise lies in crafting custom cakes and cupcakes, each boasting a range of exquisite flavors. Drawing inspiration from my Greek heritage, we also offer a wide range of authentic Greek pastries, with a particular standout being the beloved baklava."

They offer Muffins, Scones and their own Pop-Tarts (in flavors such as Brown Sugar, Pumpkin, Apple Pie and Raspberry).

They also make Turnovers, Danish and Cinnamon Rolls (said to be one of their top sellers).

I was excited to see their Greek pies, including Ham & Cheese, Feta, Spinach, and Spinach & Artichoke. I bought the Ham & Cheese and Feta pies, and they were both ample-sized, with many layers of flaky pastry and filled with plenty of tasty meat and cheese. A hearty and delicious breakfast or lunch treat and strongly recommended. 

Plenty of other baked goods, such as Lemon Squares, Eclairs, Baklava Cheesecake, Chocolate Chip Cookie Pie, and much more. I got the Galaktoboureko, a traditional Greek dessert featuring a custard baked in a crispy phyllo pastry crust, soaked with a sweet syrup. It was quite tasty, very flaky with sweet and creamy custard, and definitely was a fine example of this dessert which I have previously enjoyed at a few other places. They also sell Chocolate Whoopie Pies and Pumpkin Whoopie Pies, and I got a few of the small Chocolate Whoopie Pies. The cake was soft and chocolatey, with a very creamy inner frosting. A good choice.

They have a few Gluten-Friendly items, such as Flourless Chocolate Cake and Lemon Squares. They also non-Gluten Friendly items such as Chocolate Sundae Case Cake, Chocolate Banana Cookies, and Pumpkin Maple Doodles.  

I had to try the Chocolate Banana Cookies, which are "Soft banana bread cookies topped with a swirl of rich chocolate ganache and finished with banana chips." The cookie possessed a more subtle, but tasty, banana flavor and the rich and creamy chocolate was a delight. The crunchy bananas chips added a nice textural contrast to the rest of the cookie. This also earns my hearty recommendation. 

They also sell a variety of Cupcakes, other Gluten-Friendly options, and more. 

Agape offers a diverse selection of baked goods, some Greek-inspired, and based on what I've tasted, they are generally delicious and well-made. No matter what your preference, you'll probably find something that appeals to you, and I strongly recommend you check out their Greek-inspired pies and desserts. Give some love to Agape. 

Rant: Don't Forget The Less Fortunate!

Now that October has begun, you're probably already looking forward and thinking about the upcoming holidays, starting to make preliminary plans for the fine food & drinks that you'll enjoy and share with family and friends. You might be perusing cookbooks or websites to locate decadent recipes to thrill your guests. You might be planning which fine wine to uncork for your special friends. You might be pondering which pricey gifts to purchase for your family and friends. It can be a time of gluttony, hedonism and excess.

However, please stop and ponder another significant thought: Don't forget those less fortunate. Let's work together to help those who need some assistance, even if it requires a little sacrifice on our parts. Make this a meaningful holiday season, rather than a selfish one.

Though many of us love and enjoy the holiday season, it can be a very sad and disappointing time for those with little or nothing. Every community has some people who find it difficult merely to pay for basic essentials, let alone to buy holiday gifts or prepare a special holiday feast. We can help though, and try to bring some joy to the less fortunate. Share your largess with others, helping those who truly need it.

I understand that these are tough economic times for many of us, with higher prices for so many items, and we have often been tightening our belts while shopping, restricting our spending in some ways. However, we probably can still help out others, even if only in little ways. If you cannot spare money, then donate your time, maybe spending it at a food bank or shelter. Or make something to give to others, such as baking a pie, cookies or casserole. Donate old clothes or other durable items which you no longer use. There are many different ways to help out others besides just monetary donations.

Let us share with others during this upcoming holiday season, bringing together everyone in a more united community. There are enough divisions in our world right now and we need more unity, especially at this time. Don't just think of yourself but think of others, think about what you can do to make this world a better place.

During this season, there will be numerous restaurants, chefs, shops and others which will hold special charitable events. Talk about these events, promote them on social media, and spread the word far and wide. Attend those events, encouraging others to do the same. Give to your favorite charities, whatever they might be. Be creative in your efforts, even if your own finances are tight. 

Let us share with all during this upcoming holiday season.

Thursday Sips & Nibbles

I'm back again with a new edition of Sips & Nibbles, my regular column where I highlight some interesting, upcoming food and drink events. I hope everyone dines out safely, tips well and are nice to their servers.
********************************************************
1) After a decade of running Brassica Kitchen + Café, siblings Jeremy & Rebecca Kean, along with partner Philip Kruta, have announced the upcoming opening of Brassica in a new, expanded space next door at 3712 Washington Street this October. The current location, a former coffee shop, which the trio took over in 2015 with a pop-up called Whisk, could no longer comfortably accommodate the business. 

The new restaurant will not only add seats, but also much needed kitchen, prep, and storage space, which will allow the team to grow, develop new skills, and expand the menu, while continuing to provide the food and service that Brassica Kitchen + Cafe is known for. 

At the new Brassica, Jeremy Kean will be able to take his menu and team to the next level. The larger, brighter space, renovated and refurbished top to bottom (all repurposed and sustainable) by co-owner Phil Kruta over the past two years, all while still operating the current location, has a bigger kitchen with more storage, a bigger bar, a private dining room space, and a wood-fired brick pizza oven. The new space will seat over 90 people - with a seasonal patio (next spring) and offer options for large parties and private events alike. Brassica will also debut a large marble bar with seating for about 14, complemented by nearby high-top tables and a full draft beer system. 

Brassica’s menu is ever evolving, blending Izakaya style dining, Italian comfort food, and French flavors with global fermentation techniques, zero-waste ethos, and improvisation. Dishes typically incorporate fermented ingredients like homemade miso, tamari, black apple (a riff on black garlic); creating bold, one-of-a-kind flavor profiles with seasonal New England ingredients.

The menu will now feature pizzas–both Roman and Detroit style–the doughs are fermented with the same sourdough starter that Philip and Jeremy have been using since their first pop-up. They will also feature rotating fish collars of charcoal, dry aged duck with gogo curry and black apple, a sashimi program with pickled rice and black garlic. The menu will be constantly rotating, reflective of Brassica’s early days, when diners had to visit daily to be able to catch everything on the menu.

Several beloved menu items will remain on the menu including the koji risotto with parmesan & parmesan shoyu, the B.K. fried chicken, served with maple umeboshi and giardiniera, and the B.K. fried rice with fresh and fermented veggies. In addition to the new Detroit and Roman style pizzas, the team will also introduce fresh made pasta to their menu.

Because everything at Brassica is repurposed, ethical, and sustainable, everything will be served on locally sourced thrifted dishware collected over the years by chef-owner, Jeremy Kean.

Under the direction of general manager and beverage director Anna Puiia, the cocktail menu will continue to feature beloved staples — like The Meguro #1 with rye whiskey, spirulina, ginger, and lime, and the Gray Gardens with mezcal or tequila, lavender, elderflower, and lime — alongside exciting new creations. The wine menu will remain focused on natural wines, all offered by the glass to encourage guests to taste and explore, while the beer program will expand to include multiple draft options (and possibly the return of a fan-favorite bottled selection from the original menu).

2) On Thursday, November 13, Tonno Wakefield will host a multi-course Wild Game Dinner. This certainly looks like it will be an exceptional event, with plenty of delicious wild game dishes. 

The Menu includes: 

FIRST: Grilled Quail, bacon, red wine lentils
SECOND: Stewed Rabbit ‘Cacciatore’, creamy Parmesan polenta
THIRD: Sliced Duck Arugula Salad, pomegranate vinaigrette, toasted pecans, goat cheese
FOURTH: Wild Boar Ragu, short cut rigatoni
FIFTH: Grilled Venison Tenderloin, sweet potato mashed, braised escarole
DESSERT: White Chocolate Bread Pudding

The Cost is $120 per person, which includes tax and gratuity. There will be a Cash Bar with suggested wine pairings. All guests in your party must have a ticket. Each ticket includes the full six-course dinner, and all attendees will be served the same menu. They are unable to mix menus at tables for this event. Make your Reservation HERE.

Rant: What Do You Know About Chinatown?

Over 50 years ago, Boston's Chinatown was described as the “oldest, but least known community” in Boston. The Sunday Herald Advertiser, February 24, 1974, stated, “Mention Chinatown and most Bostonians will tell you where their favorite restaurant is. But they couldn’t tell you much more.” 

Today, I think these statements remain true. Chinatown remains a place where most people think only of its restaurants, and would be hard pressed to say much more about it. How much do you know about Chinatown beyond its restaurants?

We should learn more about Chinatown, its history and its current status. It's an important community, one which extends at least back to the 1880s. It's also a community which has long been threatened by both external and internal issues, but has been resilient over all these years. The story of Chinatown is inspiring and fascinating, providing many lessons for other communities. Thinking of Chinatown only because of its restaurants is a disservice, as it has so much more to offer.

One place to start is my lengthy history of Boston's Chinatown and its Restaurants, which starts with the first Chinese, a teenager, who lived in Boston back in 1796. The series of articles then detail the history of Boston's Chinatown, relating many fascinating stories about the Chinese who came to Boston and the eventual establishment of Chinatown. There's plenty of information about the Chinese restaurants in Chinatown, but there's also plenty of non-restaurant information as well. The history series currently ends in the 1960s, but I'm working on a new article that will deal with the 1970s. 

For more current events about Chinatown, you should check out the Sampan, a bilingual Chinese-English newspaper, which is based in Chinatown but reaches all over New England. This is one of the best sources about the problems and achievements of the Chinese community in Boston. I have previously written for the Sampan, and you can find links to my 40+ articles HERE.  

In the last five years, with the advent of COVID, Chinatown hit a low point. Businesses took a hard economic hit, especially some of their restaurants even when they were permitted to reopen. Some restaurants lost as much as 90% of their business, and some even had to close. During this period, racism against the Chinese became even more prominent than usual, which caused numerous problems, including physical assaults on the Chinese. The Chinese have had to deal with racism throughout their entire history in the U.S. and it's terrible that this racism still exists. Chinatown needs your support and more than just your patronage of their restaurants. 

So, educate yourself about Chinatown, and all of its aspects, and not just the places where you can eat.

Thursday Sips & Nibbles

I'm back again with a new edition of Sips & Nibbles, my regular column where I highlight some interesting, upcoming food and drink events. I hope everyone dines out safely, tips well and are nice to their servers.
********************************************************
1) Kane’s Donuts is pleased to announce two limited-edition seasonal donuts with fall favorites from Samuel Adams and Angry Orchard to bring customers the Sam Adams Jack-O Pumpkin Ale Donut and Angry Orchard Hard Apple Cider Donut. These fall flavors are in stores beginning October 1 and available through October at all Kane’s Donuts locations.

Tapping into Samuel Adams Jack-O Pumpkin Ale, Kane’s has crafted yet another seasonal delight. The Sam Adams Jack-O Pumpkin Ale Donut is a pumpkin’d cake-style donut, drenched in Kane’s honey glaze infused with a reduction of award-winning Sam Adams’ Jack-O Pumpkin Ale. Kane’s Angry Orchard Hard Apple Cider Donut is a cake-style apple cider donut made with fresh apple cider and a hint of cinnamon, then dipped in Kane’s honey glaze reduced with Angry Orchard Crisp Apple Hard Cider.

Sam Adams Jack-O Pumpkin Ale is the pick of the patch with cinnamon and nutmeg aromas that recall memories of freshly baked pumpkin pie. It has a balance of seasonal spices with a crisp, refreshing finish. At 4.4% ABV, Jack-O finishes smooth with a lingering, subtle notes of fresh citrus. 

Angry Orchard Crisp Apple Hard Cider is nothing short of biting into a crisp fall apple freshly picked from the tree. At 5% ABV, it is a perfect balance of sweetness and bright acidity from culinary apples, combined with the dryness of traditional cider-making apples, resulting in a complex yet refreshing hard cider. 

For the month of October, Kane’s will also feature the Caramel Apple Crunch Donut, an airy yeast donut filled with apple pie filling, frosted with Kane’s homemade caramel, and topped with Kane’s Butter Crunch. The Vegan Fall Funfetti Donut is Kane’s vegan cake-style donut, complemented with fall sprinkles folded in the dough, then drenched in a sweet glaze and topped with sprinkles. The Gluten Free Apple Cider Donut is a cake-style donut loaded with spices and apple cider, then rolled in fresh ground cinnamon and sugar. Plus, Kane’s uses real, fresh local cider in their donuts. The Gluten-Free Pumpkin Spice Donut is a cake-style donut made with real pumpkin, nutmeg, and cinnamon, and is drenched in Kane’s Signature Honey Glaze. This donut is gluten-free, dairy-free, and nut-free. The Marble Cruller Donut is a cake-style classic donut with Kane’s twist of rich chocolate and cake doughs combinedinto a cruller, cooked to a crispy texture, and then drenched in Kane’s signature honey-dip glaze.

2) Eva's Little Kitchen, with locations in Bedford and Concord (newly opened), they have some Specials coming in October.

First, Eva’s Little Kitchen is celebrating National Banh Mi Day on Friday, October 10th with a buy one, get one 50% off promotion for its Pork Belly Banh Mi dish at both West Concord and Bedford locations, from 8am-3pm. Eva’s Pork Belly Banh Mi is made with carrot, radish, cucumber, cilantro, sriracha mayo served on ciabatta and usually sold for $17.

Eva’s Little Kitchen is also celebrating National Dessert Day on October 14th early by offering free chocolate chip mini cookies to the first 25 customers at both West Concord and Bedford locations each day on Sunday, October 12th and Monday, October 13th.

Eva’s typically bakes anywhere from 3-5 dozen of its chocolate chip cookies every day, which are sold for $4.75 and one dozen for $57. The chocolate chip cookies contain two kinds of chocolate and both chocolates vary in the consistency, so the chocolate is really dispersed throughout. They’re chewy, gooey, and not too sweet. They’re topped with Maldon flakey salt which really helps balance it all out. Eva’s uses the best raw ingredients it can source - from the flour to the butter - and high quality chocolate.

3) il Casale (with two restaurant locations in Belmont and Lexington) is hosting a Chef’s Choice Pasta Contest for National Pasta Day. From October 1st through October 14th, contestants are invited to send a pasta recipe and photo to il Casale executive chef & co-owner Dante de Magistris at pasta@ilcasalegroup.com, who will hand select a winner to be announced on October 17th (National Pasta Day). The winner will have their pasta dish featured on both il Casale menus all weekend long from Friday, October 17th through Sunday, October 19th.

il Casale is an intimate, rustic-Italian farmhouse restaurant offering equal parts traditional Italian cuisine and exclusive family classics. The menu is structured to resemble the courses of a traditional Italian meal and are helmed by co-owner & executive chef Dante de Magistris, who takes inspiration from his Grandmother’s family recipes, travels to his family's hometown in Italy, and techniques he learned under years of guidance by Michelin-Starred Chef Don Alfonso in the Sorrento Peninsula. Owned by the de Magistris brothers who grew up above their father’s hair salon down the street, il Casale offers seasonal indoor and outdoor dining options at both locations.  

In addition to the Chef’s Choice Pasta Contest, il Casale has recently rolled out new Nonna-inspired fall dishes and cocktails, including: Fall Dishes helmed by co-owner & executive chef Dante de Magistris: Gamberi Risotto (shrimp, saffron cream risotto, broccoli rabe); Pesce Spada alla Griglia (grilled swordfish, butternut squash pine nut pesto, spinach, crispy sage, grilled lemon); Ravioli ai Fungi (mushroom ravioli, corn cream, aged white balsamic reduction, crispy kale, parmigiano crumbs).