Alcohol + desserts is a combo that has grown in popularity in recent years. These pairings provide unique flavor profiles that adult customers can enjoy. Many bakeries are jumping on this trend, with positive results.
For instance, Delightful Pastries in Chicago offers alcoholic versions of the popular paczki pastries called “drunken” paczkis. Flavors include a Jameson Irish Whiskey-spiked chocolate custard, moonshine and lemon, and vodka and vanilla bean custard.
Image courtesy of Delightful Pastries
St. Louis pasty shop Piccione Pastry and 80 Proof Bakery recently announced a one-of-a-kind partnership. Piccione Pastry added 80 Proof Bakery’s liqueur-infused Bundt cake line to its offerings. Bola’s Bundt Cakes come in two flavors, rum and chocolate vodka.
Image courtesy of Piccione Pastry
In December of 2017, San Diego's Cravory Cookies teamed up with a local brewery and a distillery for cookie and beverage pairings. The bakery paired its Pumpkin Pecan Latte cookie with Belching Beaver Brewery's Beavers Milk Stout and a Nutella Banana cookie with the Me So Honey Blonde Ale. It also paired its Holiday Pebbles cookie with You & Yours Distillery's Purple-Leaf Clover cocktail.
Image courtesy of Belching Beaver
For St. Patrick's Day, Kahnfections in San Francisco offered specialty items like alcoholic macarons and Irish Whiskey Cupcakes, a riff on the whiskey-beer-and-Baileys cocktail known as the Irish Slammer.
Image courtesy of Kahnfections
Wasted Desserts in Los Angeles specializes in alcoholic desserts with over 50 different flavors and varieties. The bakery was created by identical twin sisters Tiffany and Krystle Mataras, former child actors who appeared in the Arnold Schwarzenegger comedy Kindergarten Cop.
Among their dozens of alcoholic offerings are Screwdriver Cupcakes, made with vodka and fresh zest. They are topped with fresh orange buttercream frosting, a candy orange slice, and a chocolate striped straw.
Image courtesy of Wasted Desserts
New Orleans chocolate shop Piety and Desire Chocolate made special alcoholic king cakes for Mardi Gras that took brioche braids with cinnamon and added new twists to the formula.
“Dat Double IPA” was made with Clean Slate IPA, produced at nearby Wayward Owl Brewing. Another flavor, “Da Broad Street Band,” had a chocolate ganache made with rum from Roullaison Distilling, then it was laced with caramel made from Broad Street Cider & Ale hard cider.
Image courtesy of Ian McNulty
The Bagel Nook in Freehold, New Jersey made headlines last year with its Fireball Whisky Bagel. Fireball Whisky is poured right into the dough during the bagel-making process. The finished bagels are then covered with a glaze made from more Fireball cooked in a skillet. Finally, the bagels are filled with an apple pie cream cheese for a sweet finish.
Image courtesy of The Bagel Nook
For National Margarita Day in February, Voodoo Doughnut locations offered margarita-inspired doughnuts. The trio of limited-time flavors came courtesy of a partnership with Jose Cuervo. They paid homage to the beloved margarita by resembling the beverage, with lemon jelly, vanilla frosting, lime dust, and white sprinkles.
Image courtesy of Voodoo Doughnut
Misadventure and Co. flips the script, turning unsold baked goods into vodka. Old products are first mashed and blended together. Then, yeast is incorporated into the mash, which consumes the sugars and creates alcohol as a byproduct. From there, fermented product is distilled into vodka.
For bakeries that also serve alcoholic beverages, a vodka like this would be an excellent way of baked goods coming full circle.
Image courtesy of Misadventure and Co.