baked goods – ReportWire

Where to Find Houston’s Spookiest Halloween Desserts – Houston Press

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Overview:

From pan de muerto to monster cannolis, here’s where to find the season’s best sweets.

This Halloween, skip the tricks and go straight for the treats. Local favorites like Common Bond, Popfancy and URBE are conjuring up everything from festive cakes and cookies to pan de muerto and candy-inspired desserts. Here’s where to find Houston’s sweetest (and spookiest) indulgences this season.

Buttermilk Baby, 600 North Shepherd

Scoop up limited-time Halloween treats and cozy new soft serve flavors, including the Graveyard Delight and Monster Mash Dasher, plus a Pumpkin Spice Frappe through November 30.

Common Bond Bistro & Bakery, multiple locations

Celebrate Halloween with Common Bond’s limited-time Spooky Candy Bar Cake, a layered vanilla and chocolate cake filled with rich chocolate candy bar filling and finished with silky vanilla buttercream. Available for preorder October 1–27 or in-store from October 1–31 while supplies last. Perfect for parties, gatherings, or a festive family treat.

El Bolillo Bakery, multiple locations

Available for preorder through November 2, El Bolillo’s Pan de Muerto makes a festive centerpiece for Día de los Muertos altars and family tables. Other seasonal favorites include pumpkin cream cheese conchas and Champurrado for 12, a rich, chocolatey treat and made with toasted corn flour, piloncillo, cinnamon and anise.

Ooh La La Sweets, multiple locations

Treat yourself to bright and colorful Halloween cookies, cupcakes, cake pops and more at this local sweet shop.

Pizaro’s Pizza, 11177 Katy Freeway, 1000 West Gray

Pizaro’s is getting spooky with Halloween treats like the Triple Treat Monster Cannolis ($8) – along with the savory Nightmare on Gray Street white pizza ($24 medium/$34 large – through October 31.

Popfancy, 9393 Bellaire

The dessert bar has transformed its Fan Cafe into an immersive “Demon Seoul Café,” a K-pop-themed pop-up experience running now through early November. Admission is free, with reservations encouraged, especially on weekends.

Tiff’s Treats, multiple locations

Texas’ favorite cookie delivery service has Halloween packages with colorful cookies and add-ons including spooky bite-size treats from Baked by Melissa.

The Union Kitchen Katy, 9920 Gaston

On Wednesday, October 29, the Katy location invites guests to a hands-on cupcake decorating class hosted by Cakes by Meagan. Guests will enjoy chef’s lite bites and two glasses of red, white or sangria while creating ghoulishly tasty cupcakes. Tickets are $60 per person for a half-dozen cupcakes, with the option to upgrade to a full dozen for $20 more (plus tax and gratuity).

URBE, 1101 Uptown Park

In celebration of Día de los Muertos, URBE is offering handmade pan de muerto through Sunday, November 2, available at the restaurant on Saturdays or in large to-go orders (placed via URBE’s catering page with two days’ notice).

The Waffle Bus, 1835 North Shepherd

The Waffle Bus transformed its Heights location into a Halloween wonderland complete with over-the-top decorations and a family-friendly vibe. Stop by for festive treats like the Pumpkin Pie Shake.

This article appears in Jan 1 – Dec 31, 2025.

I Ate This “Coffee Crunch” Coffee Cake for Breakfast AND Dessert All Week (It’s the Best I’ve Ever Had)

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Andrea Rivera WawrzynAssociate Food Editor at The Kitchn

I’ve worked in the food industry for 15 years as a chef, recipe developer, writer, and editor. Prior to joining the Kitchn team I was an associate editor at America’s Test Kitchen, a contributor to Serious Eats, and worked on cookbooks for Ten Speed Press, Rebel Girls, and Clarkson Potter.!

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Andrea Rivera Wawrzyn

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October 12, 2025

My Southern Mom Taught Me the Smartest Secret for the Most Moist Cornbread

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Christine GallarySenior Recipe Editor

After graduating from Le Cordon Bleu in Paris, I worked at Cook’s Illustrated and CHOW’s test kitchens. I’ve edited and tested recipes for more than 15 years, including developing recipes for the James Beard-award winning Mister Jiu’s in Chinatown cookbook. My favorite taste testers are my husband, Hayden, and daughter, Sophie.

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Renae Wilson

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October 11, 2025

My Homemade Pumpkin Bread Recipe Is Way Better than Starbucks’

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Place 2 cups granulated sugar, 1 (15-ounce) can pumpkin purée, 1/2 cup vegetable or canola oil, and 3 large eggs in a large bowl and whisk until smooth and combined. Add 1 tablespoon pumpkin pie spice, 1 1/2 teaspoons baking powder, 3/4 teaspoon baking soda, and 1/2 teaspoon kosher salt, and whisk to combine. Add 2 1/4 cups all-purpose flour and fold it in with a rubber spatula until just combined. Pour the batter into the prepared pan and spread into an even layer. Sprinkle with 1/4 cup roasted pumpkin seeds, then gently press them into the batter to ensure they stick.

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Grace Elkus

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October 10, 2025

I Tried All of Joanna Gaines’ New Frozen Bakery Items, and There Are 2 Clear Winners

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We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.

Before the launch earlier this week, I got to go to Waco, Texas, to meet Joanna and try the baked goods that are now in stores. While I would happily keep all six stocked in my freezer, there are two that I’ll definitely be keeping on hand through the holiday season (at least!).

What You Should Know About Magnolia Table’s Frozen Baked Goods

You probably know Joanna Gaines from Fixer Upper, the home renovation show she created with her husband, Chip. You might also have seen her cooking show, Magnolia Table, or read one of her three Magnolia Table cookbooks — all named after her Waco restaurant, Magnolia Table. And now, instead of trekking to Waco to try her food, you can enjoy it from the comfort of your own home. This week, Joanna’s frozen baked goods line dropped in Targets across the country. There are six delicious goodies to choose from.

Each box is just $10, and some can be made in as little as 15 minutes. Homestyle cinnamon rolls, banana bread, cookies, and biscuits on demand? Yes, please.

My Honest Review of Magnolia Table’s Frozen Baked Goods

I don’t think I’ve ever had a bad chocolate chip cookie, but these ones from Magnolia Table seriously impressed me. They’re not too sweet, have plenty of semi-sweet chocolate chips, and taste homemade. Joanna Gaines mentioned that her dad likes to eat chocolate chip cookies slathered with homemade whipped cream and dunked into black coffee — so that’s exactly what I tried. And let me tell you: Her dad is onto something there.

I really enjoyed the chocolate chip cookies for a sweet bite, but for something a little more savory, the buttermilk biscuits are perfect. You’d never know they were frozen. Like the cookies, they taste homemade.

Plus, they’re buttery and have beautiful, flaky layers. Biscuits and gravy is my favorite breakfast, so I tried these biscuits with some white gravy. They held up under the thick gravy and added just the right amount of richness. I also love that I don’t have to make them from scratch now whenever I want biscuits and gravy. This is way easier and, frankly, just as good.

Which one are you picking up? Tell us about it in the comments below.

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Micki Wagner

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October 10, 2025

My Apple Pudding Cake Is So Melt-in-Your-Mouth Delicious, It’s Always Devoured in Minutes

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Christine GallarySenior Recipe Editor

After graduating from Le Cordon Bleu in Paris, I worked at Cook’s Illustrated and CHOW’s test kitchens. I’ve edited and tested recipes for more than 15 years, including developing recipes for the James Beard-award winning Mister Jiu’s in Chinatown cookbook. My favorite taste testers are my husband, Hayden, and daughter, Sophie.

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Ann Taylor Pittman

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October 9, 2025

This “Pumpkin Mug Cake” Is the 2-Minute Dessert I’m Making (Almost) Every Day

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It’s ready in 15 minutes.
READ MORE…

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Patty Catalano

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October 8, 2025

My “Maple Crinkle Cake” Is the Dessert That Will Disappear Fast (Everyone Eats Two Slices)

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You’ve never tried anything like it.
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Patty Catalano

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October 5, 2025

Starbucks announces significant store closures and layoffs

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Starbucks is taking “significant action” to turn around its struggling business, closing a large number of cafés and announcing a second round of layoffs at its headquarters as part of CEO Brian Niccol’s efforts to resuscitate the troubled chain.Niccol announced Thursday that Starbucks will close hundreds of stores this month, or about 1% of its locations. The company had 18,734 North American locations at the end of June, and the company said it will end September with 18,300 stores.The company expects its restructuring efforts will cost $1 billion. Shares of Starbucks were flat in premarket trading.In a letter to employees, Niccol said the company underwent a review of its footprint and the locations that will close were ones “unable to create the physical environment our customers and partners expect, or where we don’t see a path to financial performance.”Starbucks often closes locations for a variety of reasons, including underperformance. But Niccol said this larger-scale effort is more substantial.”This is a more significant action that we understand will impact partners and customers. Our coffeehouses are centers of the community, and closing any location is difficult,” he said.Despite the hundreds of closures, which will take place before the end of the company’s fiscal year next week, Starbucks said it will return to growth mode, and it also plans to remodel more than 1,000 locations. The new look for Starbucks features cozier chairs, more power outlets and warmer colors.In addition to the store closures, Starbucks announced an additional 900 corporate layoffs, on top of the roughly 1,000 layoffs in February. Affected employees will be notified on Friday and will receive “generous severance and support packages.” Also, “many” open positions will be closed, he announced.”I know these decisions impact our partners and their families, and we did not make them lightly,” Niccol wrote. “I believe these steps are necessary to build a better, stronger and more resilient Starbucks that deepens its impact on the world and creates more opportunities for our partners, suppliers and the communities we serve.”One year onNiccol joined Starbucks about a year ago, hoping to revive the storied coffee chain. However, the financial results haven’t come to fruition, with the stock down about 12% and sales haven’t turned around.He’s pared back the menu by about 30%, while also introducing new items to keep the brand on trend, like protein toppings and coconut water. Food is also getting a revamp, with new croissants and baked goods being rolled out.In addition to remodels, smaller touches have been integrated, like bringing back self-serve milk and sugar stations as well as doodles on coffee cups. The company also tweaked its name to “Starbucks Coffee Company” to reinforce its coffee roots.However, his changes have butted heads with some baristas, including uniform changes that sparked a lawsuit. And some new drinks are causing stress for baristas because they are overcomplicated to make during peak times.

Starbucks is taking “significant action” to turn around its struggling business, closing a large number of cafés and announcing a second round of layoffs at its headquarters as part of CEO Brian Niccol’s efforts to resuscitate the troubled chain.

Niccol announced Thursday that Starbucks will close hundreds of stores this month, or about 1% of its locations. The company had 18,734 North American locations at the end of June, and the company said it will end September with 18,300 stores.

The company expects its restructuring efforts will cost $1 billion. Shares of Starbucks were flat in premarket trading.

In a letter to employees, Niccol said the company underwent a review of its footprint and the locations that will close were ones “unable to create the physical environment our customers and partners expect, or where we don’t see a path to financial performance.”

Starbucks often closes locations for a variety of reasons, including underperformance. But Niccol said this larger-scale effort is more substantial.

“This is a more significant action that we understand will impact partners and customers. Our coffeehouses are centers of the community, and closing any location is difficult,” he said.

Despite the hundreds of closures, which will take place before the end of the company’s fiscal year next week, Starbucks said it will return to growth mode, and it also plans to remodel more than 1,000 locations. The new look for Starbucks features cozier chairs, more power outlets and warmer colors.

In addition to the store closures, Starbucks announced an additional 900 corporate layoffs, on top of the roughly 1,000 layoffs in February. Affected employees will be notified on Friday and will receive “generous severance and support packages.” Also, “many” open positions will be closed, he announced.

“I know these decisions impact our partners and their families, and we did not make them lightly,” Niccol wrote. “I believe these steps are necessary to build a better, stronger and more resilient Starbucks that deepens its impact on the world and creates more opportunities for our partners, suppliers and the communities we serve.”

One year on

Niccol joined Starbucks about a year ago, hoping to revive the storied coffee chain. However, the financial results haven’t come to fruition, with the stock down about 12% and sales haven’t turned around.

He’s pared back the menu by about 30%, while also introducing new items to keep the brand on trend, like protein toppings and coconut water. Food is also getting a revamp, with new croissants and baked goods being rolled out.

In addition to remodels, smaller touches have been integrated, like bringing back self-serve milk and sugar stations as well as doodles on coffee cups. The company also tweaked its name to “Starbucks Coffee Company” to reinforce its coffee roots.

However, his changes have butted heads with some baristas, including uniform changes that sparked a lawsuit. And some new drinks are causing stress for baristas because they are overcomplicated to make during peak times.

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September 25, 2025

Best Of Houston® 2024: Best Bakery

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Best Bakery: Magnol French Baking

Sharpening his pastry cutter at influential spots like Michelin-starred MIX in Las Vegas and “The Most Luxurious Hotel in the World,” Burj Al Arab in Dubai, San Salvador-born chef Otto Sanchez returned to his second home, Houston, opening this lauded Post Oak bakery (with a second location set to make its stamp in the Heights). The city is lucky to have him, and his selection of skillfully prepared organic breads and pastries, from gorgeously crusty boule and baguette to eclair, seasonal tarts, and perhaps the butteriest, most satifsfying croissants in town.

1500 North Post Oak
281-846-6661
magnolfrenchbaking.com

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Houston Press

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October 4, 2024

After starting a bakery out of her home, New June owner to open first store in Brewerytown

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New June owner Noelle Blizzard started her baking business in July 2021 as someone without much of a hankering for desserts. But after selling croissants, buns, tarts and more out of her home in Fairmount, she eventually found her sweet spot in the cake industry.

“I just don’t really like cake, I don’t really like frosting, so I had to figure it out because it was a classic thing that people want to celebrate with for special occasions,” Blizzard said. “So I set off to make cakes that I would actually want to eat, filled with really flavorful fillings, and thinking about the composition a little bit differently than I felt the cakes that I’d had before or that I could frequently get my hands on in Philly. And so our style of cakes were born.”

MORE: Meetinghouse, My Loup named to Bon Appétit’s best new restaurants list

New June, which currently operates out of the Culinary Collective in Bridesburg, announced Wednesday that it will be opening a storefront at 2623 W. Girard Ave. in Brewerytown in November. The retail-to-go space will be a place to grab cakes, cookies, pies and other pastries.

Blizzard started New June out of her home as a self-taught baker during the pandemic before formally starting her company in 2021, even turning her dining room into a commercial kitchen at one point. Now, the bakery has grown to a team of five and has become a social media sensation, with a loyal following that shows up to pop-up events and decorating classes. The micro-bakery is known for occasion cakes in vintage style — which use Lambeth piping, ruffles and other decorations — and pressed flower designs; both of which can cost between $240 and $540 each.

The bakery doesn’t have an official opening date yet, but it plans to be up and running before Thanksgiving. Blizzard, who lives just a few blocks away, said she’s excited to interact more with customers with a brick-and-mortar store in a way that can’t be done with a commercial kitchen.

“It is something that fills me with a lot of gratitude … to bring something to my community, to get to open during the holiday season and be a part of it,” Blizzard said.

Provided Images/Melissa MacDonald (left) and Louisa Adam Barnes for New June

New June’s cakes (above) use Lambeth piping and other techniques for a vintage-style design.

New June’s bakery will be open Fridays and Saturdays to start, though Blizzard said she’ll add more hours in the future. Customers can pick up full sheet cakes, mini cakes, and cake and pie slices from their seasonal menu. There will also be more “casual” options like pumpkin tea cakes, seasonal pies (especially around Thanksgiving), tarts and an assortment of cookies. Blizzard said she plans to add more everyday options too, like a banana cake or a riff on a Tastykake.

After opening the storefront, Blizzard said she hopes to continue evolving the company and would love to add additional decorating options with buttercream and wafer paper flowers. (She worked for years at the Philadelphia Horticultural Society, so florals are a passion).

She’ll also continue to host pop-up events, including a Halloween decorating class in October, as well as Christmas and New Years-themed classes at the end of the year.

“Seeing the cakes in front of them, they say ‘It’s like a dose of joy, it’s beautiful, the cakes taste amazing, they make me happy, I love looking at them, I love sharing them with others,’” Blizzard said. “And maybe it’s that sense of joy and just total satisfaction that has really helped [relate to customers].”

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Michaela Althouse

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September 11, 2024