Since 2008, Janjou Patisserie has baked French-style pastries, cookies and confections, selling them at local retail outlets like the Boise Co-op. But now, the bakery has a permanent location at 1754 W. State St., where the walls are lined with sables and the glass counters are filled with fresh fruit tarts and macaroons.
"We always wanted to open a shop because when you have your own shop, you can offer a lot more. Every day, we add more and more product," said chef and owner Moshit Mizrachi-Gabbitas.
Janjou Patisserie is open Monday-Saturday from 7 a.m-6 p.m. For more info visit janjou.com.
Moving from buttery French-style pastries to vegan and gluten-free delicacies, Amaru Confections is now offering its cupcakes at the Boise Co-op and Whole Foods Market.
Amaru began selling cupcakes, cakes and muffins in 2010. It offers four options for the health conscious among us: non-GMO cage-free eggs with unbleached wheat flour; vegan and gluten-free; just gluten-free; or just vegan.
Though co-owner Chris Wyatt said the kitchen isn't certified gluten-free, they still uphold strict gluten-free baking practices.
"We don't bake for at least 24 hours, let the air settle, then wipe everything down to make sure our utensils are clean, and bake everything gluten-free and vegan first," said Wyatt.
Find out more at amaruconfections.com.
And in other sweet news, Kevin and Angel Moran's handmade donut upstart, Guru Donuts, is now crafting a variety of sugary indulgences.
Guru is following the trend of what Kevin called "nontraditional donut shops" like Voodoo Doughnut in Portland, Ore. The couple hopes to sell the donuts at events and eventually open a retail space. Kevin said Guru Donuts strives to use local ingredients, and is developing a gluten-free, vegan donut.
On a recent Saturday, Kevin and Angel hosted a small tasting party out of their kitchen, offering sugar-dusted donut holes, bacon-topped maple donuts and a chocolate-glazed variety covered with crushed peppermint.
For more info, email firstname.lastname@example.org.