Vodka in pie crust? Chef Henk Dishes His Best Baking Secrets

Cranberry White Chocolate French Toast

The holidays are a special time of year, filled with an abundance of friends, family, and of course, delicious baked goods. During the holiday season, the La Brea Bakery Café is spreading holiday cheer with freshly baked artisan breads filled with hints of rosemary, sage, cranberries and more. But in addition to breads, we’re also whipping up some of our famous pies. Yes, that’s right, pies.

Recently, our Executive Chef, Henk Drakulich, had a chance to chat with the Southern California News Group (OC Register, LA Daily News, etc.) about the unique techniques and ingredients that he uses when baking at the café during this time of year. Henk dished out his favorite holiday tips and tricks of the trade – from adding vodka to pie crust to using day old holiday breads like La Brea Bakery’s Cranberry White Chocolate to make flavorful French toast.

At La Brea Bakery, we’re known for our artisan bread making, but at the café, and more specifically during the holiday season, pies are the second act. Keeping with tradition, the café churns out hundreds of pies each season. This year we’re offering apple, pecan and even Nancy Silverton’s famous pumpkin and sweet potato – a favorite of LA locals, who look forward to Nancy’s original recipe, now made with unique touches by Chef Henk and the other bakers at the café.

In the neighborhood or looking to pick up something decadent for this holiday season? Stop by the La Brea Bakery Café and order a pie for your own holiday table. The last day to order is Friday, December 21.  And make sure to follow #LaBreabakeryCafé and #LaBreaBakery on Instagram to get all your holiday information and recipe inspiration.