Blackmarket Bakery, a pastry shop with a cult-like following in Irvine, is relocating its core business to The Camp in Costa Mesa.
Owner-pastry chef Rachel Klemek — whose fresh-baked goods include brownies made from wine flour — plans to expand her scratch-made line of pastries to include retro breads and rolls.
She calls it “retro-tisnal” — a play off the often-over used word “artisanal.”
“This means the food will not be about pretense or gimmicks, but it will be real stuff, scratch made with high-quality ingredients,” said Klemek, who stopped making decorative cakes more than a year ago.
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