Giorgios Epicurean Market—and East End Bistrot’s private dining room—slated to bow in April.
Another brilliant “gem” from mastermind Giorgios Bakatsias’ treasure trove, Giorgios Epicurean Market is slated to shine in mid- to late-April. The crown jewel coming to East End Market will entice the senses with its Euro-style market and morning-to-night cafe offerings with an emphasis on Greek, European and Asian flavors—think classic and nouveau European breakfast items, Mediterranean salads, lingue di pizza and Asian stir-fries.
Helmed by managing partner and chef William D’Auvray, the F&B program will offer everything from a full bakery to prepared foods—with bonus access to East End Bistrot’s brand-new private dining room, opening April 1 to meet the burgeoning demand for special events. Think breakfast meetings, work luncheons or lunch/dinner for you + 24 of your besties (or 35 total for ’tails).
Anchored by the three B’s: butcher, baker, beverage program, “GEM will be a curated market for a joyful life,” says Bakatsias of the haven for handpicked goods and hospitality dishing a welcome alternative to big-box ops. “We are delighted to serve this community all day—from squeezing fresh juice in the morning to having a personal sommelier in the evening… the best olive oil to helping guests select the finest gourmet gifts”—adding: “Let food be medicine and medicine be your health.” So, a gem and the elixir Raleigh needs now.
Giorgios Bakatsias hasn’t written his last chapter—in fact, he’s turning the page on a new one. As the ultimate gardener—cultivating places, people and literal gardens—his forthcoming Giorgios Epicurean Market expands his reach at East End Market with a morning-to-night all-in-one cafe and market, anchored by the three B’s: butcher, baker, beverage program. “We’re creating a whole village here with our wonderful [cider] friends,” says the master craftsman. “I love it.”
A “jam for the community,” jibes Bakatsias, the purposefully named space is a nod to his salad days frequenting markets in Greece to grab things for Mom. (Fun fact: Epicureanism, aka a hedonistic philosophy placing pleasure as paragon, was founded by famed Greek philosopher Epicurus.) “I just came back from Greece not long ago,” he says. “I love just getting lost in those markets… I could stay there forever.”
A feast for the eyes and senses, the space serves up a short sojourn to Europe, at once satisfying necessity and wanderlust. “What inspires me are the visuals, the aromas… the overstimulation of the senses—the market does it for me,” he muses. Filling a void beyond the big-box ops, Giorgios Epicurean Market is, in a word, curated. Period. In an age of “abundance, it’s nice to go deeper in knowledge instead of just having an extra bottle of something,” he says, and to have a more personal experience of service—not just asking, ‘Did you find everything?’… What does that mean?”
To wit, sundry handpicked goods will be on offer—from sommelier vino selects from the wine library to fresh rotating fare and expertly prepared foods (salads! sandwiches! moussaka!) to freshly baked breads (baguettes, pastries and beyond by operating partner and East End Bistrot executive chef William D’Auvray). Think even a personalized concierge at the ready to help you orchestrate the perfect meal or gift—this wine, this olive oil, this mustard, that pastry or cookie.
And, since “everything has a vibration,” says Bakatsias, for those not on the go, expect bountiful flora and fauna—not unlike the ambitious restaurateur’s Rosewater and East End Bistrot—cultivated across a massive canopy-covered piazza featuring 200+ myriad seating ops and some combination of spaces for relaxing so you can post up solo with a book or for a hang sesh with the SO or fam.
A water feature supplies serenity and heaters keep the nip at bay, while a window slide allows easy access for morning freshly squeezed juice or java giving way to afternoon or evening spirited mixology, wine or beer from the Euro-style bar. Inside, more seats abound in the cozy cafe where you can post up for a fresh snack amid the bustling market. “William makes amazing gourmet pizza,” suggests Bakatsias.
The lifeblood of the space is connectivity to ingredients—and people. An intentional gift to the community, at the heart of it all is that heartfelt hospitality. “The service culture and knowledge is just as important as the curation of product,” he says. “We can’t have everything in the world here, not because of space, but intention… so we can curate products that are meaningful and purposeful to you, and that you will enjoy with some quality and value because you know it’s important.”
Drafting another page in his book, Bakatsias still has more to come. “Creating is exciting,” says the master maker. “We don’t need just another project. What we need is to make sure we are serving the community—and in the best way we know how. … I want to write my best chapter—which I haven’t yet. You always want to continue to evolve and create.” Consider this just another brilliant “GEM” in Bakatsias’ beautiful jewel box. giorgiosgroup.com
Fall for Emily Martin’s Cinnamon Rolls this season
“They see me rollin’” … and they craving Emily Martin’s Cinnamon Rolls—especially now that ’tis the season for baked fall treats (!). Available year-round at Cantina 18, these gooey rolls make the perfect quick breakfast or snack—or gift for a sweets-loving friend or family member (hey, holiday season!).
Creator/owner Martin’s recipe for the delightfully decadent old-fashioned treats blends tradition and innovation, using a sourdough yeast starter and a craveworthy creamy glaze on top. “Cinnamon rolls have been a tradition in my family for as long as I can remember,” shares the cinnamon roll chef. “When I learned to make them, I began sharing them with family and friends—and our tradition soon grew.”
Her partnership with Cantina 18 chef and proprietor Jason Smith began three years ago in an attempt to spread the sweetness of her culinary creations with a wider audience—and they’ve remained popular ever since. “We worked together, and his team really took to learning and appreciating the art of making my cinnamon rolls,” she says of the collab.
Enjoy the goods at home via a six-pack bun bundle that requires only a quick heat-up in the oven—and results in a heavenly fragrance and a belly full of goodness. Beyond a delish dessert, the cinnamon rolls make great gifts or menu items for bridal and baby showers, birthday parties, and holiday gatherings.
“Our busiest time of the year traditionally has been holidays, but we have actually seen an increase in demand year-round as people have begun to make them a part of their own special traditions,” says Martin. That said, it’s never too early to begin prepping for the busy season…Roll models of dessert, the buns also pair beautifully with mimosas, coffee or hot chocolate (brunch, anyone?). And in addition to Cantina 18, you can also find them at NOFO. Nice buns, indeed.
WEB EXCLUSIVE Tune in to Disney+ to see a Cary-native baker have some fun with food to create an edible masterpiece on the new original series, Foodtastic.
Forget what your mama said growing up. In Disney+’s new original series, Foodtastic, contestants are encouraged to play with their food—and local Insta baker extraordinaire Annie Cooper (aka @oakcitysourdough) is up for the challenge.
Middle: Annie Cooper | Photo courtesy of Disney+
The food competition series—hosted by Emmy Award-winning actress Keke Palmer and judged by Flour Shop founder Amirah Kassem and NYC’s City Cakes founder/chef Benny Rivera—challenges highly skilled bakers and artists to put their talents to the test to create extravagant scene work and larger-than-life food sculptures made from everything from fruit and vegetables to butter and cheese. And, for that Disney abra-cadabra touch, contestants must create edible creations inspired by each episode’s theme: think Disney classic tales like The Lion King or Toy Story.
In one Star Wars-focused episode, Cooper—along with talented bakers Jenna Smith and Melanie Baker—was tasked with helping a Rebel mechanic defeat the Galactic Empire (easier said than done). According to Cooper, the biggest challenge of the competition was “the size of [the] build. The sheer size and weight of the ship were extremely daunting.” But as an avid Star Wars fan, Cooper’s knowledge of the “galaxy far, far away” came in handy.
“The entire experience was a roller coaster—I’ve never felt so exhausted and energized at the same time!” says Cooper. “[And] I was so grateful to have such incredibly talented teammates to go through this adventure with.” So was the force ultimately with them? Tune in on Disney+ on Wednesday, Dec. 15, to see if Cooper and her team were able to impress the judges and win the challenge! disneyplusoriginals.disney.com/show/foodtastic
It started with a desire for a hobby and a little help from the folks at Boulted Bread. And now, it has grown into, well, a more refined hobby. For Sean Malone, it’s simply about baking sourdough bread and giving it away to people who appreciate it.
“I’ve only been doing this for not quite a year,” says Malone, who, in his day job, is president and CEO of the Dorothea Dix Park Conservancy, the nonprofit which supports fundraising efforts for Dix Park. Standing in his kitchen, dressed in a blue apron with a wooden Lazy Susan standing by, Malone is waiting to take the next step in his baking process. “Part of why I love it as a hobby is learning everything from scratch.”
Malone, who didn’t know anything about baking sourdough at the beginning, found help and inspiration from the Instagram community. He watched what bread influencers did, copied their methods and eventually created his own Instagram handle, @sean.of.the.breads. Through tips and tricks from his online community, Malone’s bread-baking skills have grown.
Photography by f8 Photo Studios.
“I started scoring with a knife, which was terrible,” says Malone about the patterns he creates on the tops of his breads. “Then, I tried holding a razor blade, but then I was holding a razor blade by hand,” he laughs. Malone found his way to the page of a Connecticut bake shop, Wire Monkey, on Instagram and discovered a bread lame, a simple tool to hold the razor blade. With the lame and a box of 100 razor blades in his cabinet, his scoring became a lot easier.
“I started finding out all of these great things about sourdough home baking and I wanted to be part of that conversation and join the community,” Malone says.
Photography by f8 Photo Studios.
Today, Malone is on day three of his baking, a process some may consider tedious. The first day is dedicated to feeding the starter, the ingredient that breathes life into the bread. Day two is all about building the dough, which requires Malone to mix it all by hand, let it sit, stretch and fold, and then shape it over 7-8 hours. The last day is the baking day, two loaves at a time in his oven. Malone bakes five loaves of sourdough every weekend; he gives four away to those on his bread rotation, or waiting list, and he keeps one loaf for his family. His rotation of bread recipients has grown from about 35 to close to 80.
“I love the giving away nature of it and it’s a great way to share with all of our Triangle pals,” says Malone.
Indeed, much of Malone’s life has been centered around giving. From his years in philanthropy to his current position with the Conservancy, he loves engaging with the community.
“I get to spend all of my time with people dedicating themselves to something important,” says Malone. “All of the places I have worked have been focused on place. Places around ourselves shape who we are, as a person or as a community.”
While Malone baked New Year’s Day bread for the Conservancy and likes to throw a Hot Brown sandwich party the day after Thanksgiving, where friends bring Thanksgiving leftovers and throw them all together in sandwiches made from his bread, Malone doesn’t have any lofty plans for his sourdough. He’s simply working on growing his knowledge of the process.
“People said it was complicated,” says Malone. “It’s not as complicated as they said, but there’s so much to get your hands around and so much to learn. I’m still far away from being anything but a home baker who’s having a good time.”
