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Food & Drink

Bakes of Art

The process of making a Bakes by Lo cookie is not like your average Tollhouse recipe on the back of the chocolate chip bag. Cookier Laura Young makes the dough, lets it chill, rolls it out, cuts out her shapes, bakes them, makes the icing (still with us?), colors the icing, decorates, and lets dry [...]
Jeni Ruisch

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The process of making a Bakes by Lo cookie is not like your average Tollhouse recipe on the back of the chocolate chip bag. Cookier Laura Young makes the dough, lets it chill, rolls it out, cuts out her shapes, bakes them, makes the icing (still with us?), colors the icing, decorates, and lets dry completely. Then she can bag, seal, and label. She’s been known to spend three hours on a batch of a dozen. This attention to detail is what takes this baker’s creations way beyond… cookie cutter. (Forgive us…)

In a time when carbs are becoming villainized, Young has created a living out of the good old fashioned sugar cookie. The simple joy her clients find in her tiny creations is undeniable. As is the colorful attention to detail that every single cookie receives from Young’s hand, and piping bag. Her Instagram feed boasts finely decorated sugar cookies that follow clever themes, and great attention to detail. Bouquets in Ball jars, diamond rings, fruits and veggies, even a child’s favorite toys.

Young relishes the thematic concepting part of her process. She works with her clients to interpret the visions of sugar cookies that dance in their heads. And each and every one is a tiny work of art.

“My favorite part of baking cookies is that every week I get to decorate something different. The beginning of the week usually starts off the same, where I spend time gathering ingredients, and making and baking dough for the week. The rest of the week is solely for decorating. A cookie takes no time at all to consume but I may have spent anywhere from 1-5 minutes decorating just one.”

Growing up in Cleveland, her house usually smelled of something baking in the oven. She came to the capital city to attend OSU, and made Columbus her home. Young comes from a large family of skilled cooks and bakers, and she’s wielded a spatula since she was a tot. After college, she worked at a dental office while baking on the side. Word of her adorable and customizable sweets spread. Young found herself having to turn down orders because there just weren’t enough hours in the day for her to handle the volume along with her day job. At some point, she realized that the sleepless nights were an indicator that she was ready for the next step. She said goodbye to the 9-5 in June and hasn’t looked back.

Young finds these picturesque pastries to be an outlet for her creative side. Edible artwork for her clients to enjoy.

“Decorated sugar cookies appealed to me because I loved the idea of combining my other passion, art, with baked goods. I used to spend my time with a canvas and a paintbrush, but now it’s with a blank cookie and a piping bag full of icing.”

The requests she gets for custom designs change with the times. Lately wedding requests have been filled with a neutral color palette and plenty of greenery. The clean, crisp, and dainty look of them is Young’s jam right now. But she waxed nostalgic about a design she’s had cooking (Baking?) in her imagination. She wants to do a set of Peter Rabbit-themed water colored cookies.

“I love painting with food coloring on top of blank white icing. Plus, how nostalgic and sweet is Peter Rabbit?”

Her design ideas don’t stop flowing. When asked about Ohio-themed cookies, Young excitedly ideates about Ohio shapes with hearts over Columbus, Short North arches, the Ohio State Fair, and our various sports teams. The sky’s the limit, it seems, for her sweet ideas.

Check out Young’s work on IG @bakesbylo.

To order, visit her website at bakesbylo.com

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Food & Drink

Brewery District bakery to close after 10 years

614now Staff

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The Brewery District will be sans a bakery in just a few short days.

After 10 years, Kolache Republic will be serving its last pastry on Saturday, February 8.

"We are truly grateful to our community of customers, friends, family and staff who have supported us in our pursuit to bring a unique food experience to this vibrant city as Columbus’ first and only kolache bakery," wrote Kolache Republic on Facebook.

https://www.facebook.com/Kolacherepublic/posts/3438844786142628

Other than deciding it was "time to hang up our oven mitts and start a new chapter," the Czech pastry shop did not provide a reason for the closure.

If you're planning on showing a lot of love for Kolache Republic before it closes, Kolache recommends calling ahead for any orders of a dozen or more.

Kolache Republic is located at 730 S High St.

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Food & Drink

Hilliard looking to tap into its first brewery soon

614now Staff

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Orlando-based Crooked Can Brewing is targeting a February launch for their new taproom and brewery space in Hilliard, according to Drink Up Columbus.

The 4,000-square-foot taproom will be joined by a 7,000-square-foot patio, which will provide outdoor seating for the brewery as well as Hilliard's Center Street Market, which is expected to open in March.

The taproom will also feature large viewing windows where patrons can get a behind-the-scenes look at Crooked Can's new 16,000 square foot brewing operation.

Once open, Crooked Can Brewing will be located at 5354 Center Street in Hilliard. For more info, visit Drink Up Columbus.

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Food & Drink

Restaurant Week: High Bank’s $20 deluxe comfort food menu doesn’t disappoint

Regina Fox

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If you've sequestered High Bank into strictly a booze category, you're missing out on one of the most well-executed comfort food menus in Columbus, especially during Restaurant Week.

Weighing in at a mere $20 per person, High Bank's three-course menu is so tantalizing, you'll struggle to pick just one dish from each. Believe me, I certainly did.

Course 1: Choice of Garden Salad, Nacho Fries, Loaded Baked Potato, Five Ways Spaghetti

With great power (being tasked with choosing just one starter) comes great responsibility (making sure I pick the best). Luckily, there really is no wrong move.

Ever had Taco Bell's Nacho Fries? High Bank's are better. Crispy, battered fries smothered in melty queso, seasoned beef, refried beans, and a generous heap of sour cream make for an elevated, indulgent, heavyweight starter. The portion is definitely big enough to share, but I wouldn't blame you if you didn't.

Course 2: Choice of High Bank Bacon Cheeseburger, Queso-Rito, Spicy Chicken Sandwich, High Bank Bowl

Since stick-to-your-bones food is officially back in season, you have to get down to High Bank for their fried chicken menu items. The chicken is battered using an incredibly light and crunchy buttermilk, fried, then dusted with cayenne that leaves a warm glow on your palate—not too hot, not too mild.

Restaurant Week features two chicken entrees: the Spicy Chicken Sandwich and the High Bank Bowl.

The sandwich is an instant comfort food classic, but the High Bank Bowl is like the designer version of KFC's Famous Bowl. The mashed potatoes are perfectly salted and buttered, the sweet corn adds just the right amount of sweetness and pop, and the cheese and gravy culminate into a savory sauce. Colonel Sanders would be impressed.

Course 3: Choice of Mint Chocolate Sandwich, Snickerdoodle Sandwich, Oreo Sandwich

At this point, I was almost too full to function, but I had to press on. To absolutely no one's surprise, High Bank's third course did not disappoint.

The Snickerdoodle Sandwich came with two perfectly under-baked snickerdoodle cookies bookending a lump of hard-dip butter pecan ice cream. Drizzles of white chocolate over top sent this dessert into the winner's circle.

I can't remember the last time I felt so repleted, but I'd do it again in a heartbeat, and so should you. At just $20 a head, this is a deal you can't afford to miss.

Click here to check out High Bank's Restaurant Week menu. To learn more about Restaurant Week January 20-25, visit eat614.com.

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