Baker and pastry chef Helen Pfann has opened Night Kitchen Bakehouse & Cafe in downtown Raleigh’s Seaboard Station. Pfann, whose resume includes three and a half years as pastry chef at Magnolia Grill, as well as work at La Farm Bakery and Videri Chocolate Factory, aims to bring all those experiences to bear at her first venture.
She’s already filling the bakery shelves with European-style loaves ranging from walnut batard to rustic sourdough to rosemary focaccia. Sweet treats include a changing assortment of tarts, pies and traditional French pastries. Her bread pudding is an early best-seller, according to partner Jacob Leslie.
The shop lives up to the “Cafe” part of its name with organic, fair-trade coffee from Equal Exchange coffee co-op and a selection of teas from Tin Roof Teas in Cameron Village.
On December 16, Pfann plans to launch a savory menu that will include sandwiches on house-baked breads, quiche by the slice, salads and a soup of the day. Night Kitchen Bakehouse & Cafe (10-140 W. Franklin St.; 984-232-8907; facebook.com/raleighnightkitchen) is open Tuesday-Saturday from 7 a.m. to 7 p.m, Sunday from 8 a.m. to 4 p.m. Hidden by a wall from Seaboard Avenue, the shop is a little tricky to find. It’s around the corner from J. Betski’s, and it’s worth seeking out.
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