YourPalWill wrote:Once again, Michelle Garcia paints herself as a victim of people who just hate her because she's who she is.

I can assure you that despite her claims in this article, she never apologized to me for her public display of hostility when I returned a product to her bakery several years ago.

She's treated the way she is because of the way she conducts herself. She's a life troll, pure and simple.

http://312diningdiva.blogspot.com/2010/ ... -back.html

Michelle Garcia is a "life troll" because you disagree with how she runs her business and your feelings were hurt by her "hostility"?

I really don't understand all the histrionics about this woman and her organic cupcakes.

Anyone know what's going on in Oak Park? Store is currently closed, and Facebook status reads: "We will be reopening our Oak Park store by Tuesday at the very latest! Heres to great new employees and SUPER fast but very well paced training!"

What went down?

From what I could gather from her Twitter feed, one employee must've quit or missed some shifts and subsequently the manager of the store refused to pick up the extra shifts and also quit. Third employee was in the ER, (I believe not from a work-related incident) ergo, no staff to keep the place open.

If I were her I wouldn't have put out the red alert that they were closing the place down, but maybe would've said they were taking a few days off, maybe even called it a "summer vacation week."

grace21 wrote:If I were her I wouldn't have put out the red alert that they were closing the place down, but maybe would've said they were taking a few days off, maybe even called it a "summer vacation week."

But then she couldn't talk about how everyone is out to get her.

grace21 wrote:From what I could gather from her Twitter feed, one employee must've quit or missed some shifts and subsequently the manager of the store refused to pick up the extra shifts and also quit. Third employee was in the ER, (I believe not from a work-related incident) ergo, no staff to keep the place open.

If I were her I wouldn't have put out the red alert that they were closing the place down, but maybe would've said they were taking a few days off, maybe even called it a "summer vacation week."

Well, your name is grace and you happen to have some, too.

There's absolutely no reason all this needed to be disclosed and I really cannot understand why it would have been.

They might as well have said they were going to take a few days off to run some dead hookers through a wood chipper.

=R=

ronnie_suburban wrote:

grace21 wrote:
They might as well have said they were going to take a few days off to run some dead hookers through a wood chipper.

=R=

I hate it when the hookers jam up the wood chipper.

trpt2345 wrote:

ronnie_suburban wrote:

grace21 wrote:
They might as well have said they were going to take a few days off to run some dead hookers through a wood chipper.

=R=

I hate it when the hookers jam up the wood chipper.

What? No pictures????

http://www.youtube.com/watch?v=HKFGnG8dsHk

Mike G wrote:http://www.youtube.com/watch?v=HKFGnG8dsHk

I knew you'd come through

i<3pizza wrote:

figmolly wrote:

Yes -- I definitely have to say that I'm all about making my own Take A Hikes now!

Per a client's beggings and pleadings, we tried to recreate these. Michele even posted a recipe online at some point, but the result was not exactly the same as BHB (for the record - I liked mine better, but my client is addicted to the BHB version). They seems too crumbly no matter which flour (organic ww), oat (Bob's Red Mill, Quaker), soy milk (various) or Earth Balance spread we used. Any insight?

I'm not the most expert baker, but I would guess that the crumbliness would be most affected by the wetness of the dough, so you might try adding a bit more soymilk? I do remember that when I make these, they're rather wet before I throw them in the oven.

Last time I added some apples from a U-pick orchard -- it was sooo good!

I made these yesterday based on the recipe in the Tribune, and they turned out pretty much identical.

Do NOT use whole wheat flour. The recipe doesn't call for it, it calls for all purpose (I used King Arthur unbleached). I cheated and used 1/2 butter and 1/2 Earth Balance "vegan buttery spread" (original, not organic, from a tub, I didn't see it in sticks at either Strack and Van Til or Trader Joe's). My butter was frozen, the buttery spread was not. I put in chopped apricots, chopped dried cherries, raisins, chopped dried apples. I got the toasted golden flax seeds (whole) and untoasted pumpkin seeds from Trader Joe's, and used Silk Plain Regular unsweetened Soy milk. I used Quaker Brand Old Fashioned rolled oats (not quick or instant). I did the whole thing in my KitchenAid mixer, using the paddle. They were pretty wet, and didn't need rolling out, I was able to just pat them into a flat disk and then divided into 10 more-or-less equal squares with a knife. I patted them into a more rounded shape and baked. They do have to cool completely.

http://wegottaeat.com/kalpana.patel/rec ... ike-scones
http://articles.chicagotribune.com/2008 ... sh-puree/5

I've had good results using a mix of wheat and white flours.

It surprises me that not only this place is still in business, but they have opened several other locations then the main one on Belmont. I saw someone posted about the donuts on Worst Thing I've Eaten Lately and I guess I'm not surprised. I used to visit the BHB frequently when I lived in the area and I never got the hype. There product is only okay, minus the chocolate chip cookies, which I believe might be gluten free and the bacon chocolate chip cookies. Those two products are amazing but the other things I have tried are really just mediocre at best.

I have not been within the past year as I was tired of being disappointed, but just curious if anyone has had a good experience lately.

Shaggywillis wrote:I have not been within the past year as I was tired of being disappointed, but just curious if anyone has had a good experience lately.

I'm not sure why Bleeding Heart seems to get so beat up here on LTH. Ronna and I really like the place. We've been to the Belmont location several times over the last year or so and have enjoyed some very good sweets. A few of my favorites have been their carrot cake whoopie pie, lemon bars and key lime bars, and their ginger cream scone.

I know that some around here have butted heads with the owner, but I've consistently experienced friendly and competent service at the Belmont store. I think Bleeding Heart sells a high quality product at a fair price and am glad they are in the neighborhood.

--Rich

RAB wrote:I'm not sure why Bleeding Heart seems to get so beat up here on LTH.

I haven't butted heads with the owner, and the folks working the store were nice enough when I was there. I just thought their baked goods were dreadful, that's all.

RAB wrote:I'm not sure why Bleeding Heart seems to get so beat up here on LTH. Ronna and I really like the place. We've been to the Belmont location several times over the last year or so and have enjoyed some very good sweets. A few of my favorites have been their carrot cake whoopie pie, lemon bars and key lime bars, and their ginger cream scone.

I know that some around here have butted heads with the owner, but I've consistently experienced friendly and competent service at the Belmont store. I think Bleeding Heart sells a high quality product at a fair price and am glad they are in the neighborhood.

--Rich

I just wish I liked it. It's right up my alley,organic, independent neighborhood joint, woman-owned & operated, blah, blah, blah but I always had unremarkable product experiences. Never had anything but great service,starting from their Chicago Avenue location and yep the Belmont location is about a block away from the salon I frequent.

I have a great dessert making & loving friend who adores her stuff. I've just not ever had whatever that was.

I went to the new Cafe on Chicago Ave. and was surprisingly impressed. I thought it was going to be miss-or-miss diner food plus ridiculously sweet breakfast-for-brunch fare -- but my omelet was quite tasty; it and the potatoes were salted enough to really allow the flavor of the ingredients to come through, which often doesn't happen with omelets. I also tasted my wife's donut breakfast sandwich and was impressed by how successfully they toned down the donut sweetness to allow it to still taste like a breakfast sandwich while still giving that hint of Paula Deen-may-care attitude.

I am wondering how much of the steep prices is playing to their strong branding and popularity and how much of it is the realistic price of using only certified organic ingredients.

But I'd definitely recommend it to someone looking for a new brunch spot. Especially families. It was a little loud, but quite babby-friendly in there, in both the vibe and the attitude of the staff -- which I respect!

RAB wrote:
I'm not sure why Bleeding Heart seems to get so beat up here on LTH.

nsxtasy wrote:

I haven't butted heads with the owner, and the folks working the store were nice enough when I was there. I just thought their baked goods were dreadful, that's all.

Uh yeah, I would agree with nxtasy, for the most part, the product has been bad. Never had an issue with the owner or people who worked there, they have all been more then nice when I have spoken to any of them.

I went to the Chicago location last Wednesday night with a friend and I got the blueberry donut, I cannot say no to donuts. Quite possibly it wasn't that good because it was night time, about 8pm when I went in, but the donut was dry and just tasted like pure sugar with a light accent of blueberry. I'm determined to go back next time I work from home so I can get a fresh one.

Michelle Garcia was on the Halloween 2011 ep of "Chopped" on the Food Network last night. It did not end well. No further details, as it is being re-broadcast on Tuesday. Suffice to say that it was well worth watching!

It did not end well.

I'm guessing she argued her whole way through and felt discriminated against when she did not win. Conspiracy I say!

Maybe someone snuck in and judged her entry while her sink was clogged.

I thought she was graceful and gracious throughout the episode.

I thought she was graceful and gracious throughout the episode.

I, conversely, thought she was on the edge of imploding for the entire hour. She doesn't seem to be cut out for competitive cooking, at least on the Food Network genre shows - 'Chopped' is the second program on which she has had a very difficult time finishing recently, and ultimately lost. If it isn't fun, and you end up weeping and self-flagellating, why do it? She certainly has enough other far more important business on her plate!

Definitely agree - she seemed so unhappy competing it became unpleasant to watch.

The Elmhurst location is now open. On South York street, just south of the Metra tracks and within walking distance of the train station.

Trib Local is reporting that the Oak Park outpost of Bleeding Heart was robbed on Monday (12/5/11) . . .

at Trib Local, Bridget Doyle wrote:Oak Park’s Bleeding Heart Bakery was robbed of $3,550 Monday night when a man came into the store during open hours and demanded money from the bakery’s cashier and safe before locking her in the store room, police reported Tuesday.

Oak Park bakery robbed, cashier locked in storeroom

=R=

My herbed waffle with pork belly this weekend was delicious!

However, their 'seasonal' ingredients included zucchini, blueberries and strawberries ... yeah.

How audacious of that criminal, to do that, there, during the day. I wonder if anyone else got hit?

Noticed, btw, that Bleeding Heart may use this as an excuse to close for good. What with Sugar Fixe and the new cupcake place coming, I imagine the glut of bakeries within a block or two of one another will be an even bigger challenge.

Vitesse98 wrote:Noticed, btw, that Bleeding Heart may use this as an excuse to close for good. What with Sugar Fixe and the new cupcake place coming, I imagine the glut of bakeries within a block or two of one another will be an even bigger challenge.

A glut of bakeries in the area could actually help them. Each specializes and caters to slightly different, overlapping markets; attracting business to one may actually increase business in the others.

Ginger Cream Scones are very good. Balance is So,SO.
Wally Wade

Just announced, the Oak Park location is going to close: Bleeding Heart Bakery