Bakeries Oakley CA

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La Michoacana
(925) 625-0309
3370 Main St
Oakley, CA

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Wonder Hostess
(925) 706-7093
2749 Lone Tree Way
Antioch, CA

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Bulacan Bakery
(925) 439-5155
2931 Harbor St
Pittsburg, CA

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Bagel Street Cafe
(925) 930-8428
2975 Ygnacio Valley Rd
Walnut Creek, CA

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Grain D'or
(925) 825-6256
165 Sun Valley Mall
Concord, CA

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Al's Donuts
(925) 757-3115
3706 Lone Tree Way
Antioch, CA

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Cinnabon
(925) 756-7318
2556 Somersville Rd
Antioch, CA

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Sweet Bakery
(925) 672-0936
5435 Clayton Rd
Clayton, CA

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Bakery La Rosa
(925) 685-6168
1991 Monument Blvd
Concord, CA

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A Sweet Affair Bakery/cafe
(925) 944-1910
1815 Ygnacio Valley Rd Ste 1804
Walnut Creek, CA

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A Month of Holiday Treats - Pies, Cakes & Breads

Mmmmm, nothing looks prettier on a holiday tablescape like a well decorated cake or a classic holiday pie. This is the time of year for full on baking frenzies so to complement your cookies and candies, it’s almost a requirement to have cakes, pies and holiday breads along with them. Be it to enjoy with your family or to share with friends at work or at parties, check out the following recipes and get bakin’

Classic Cherry Pie

  • 1 double crust pie crust pastry for 9 inch pie tin
  • 4 tablespoons quick-cooking tapioca
  • 1/8 teaspoon salt
  • 1 cup white sugar
  • 4 cups pitted cherries
  • 1/4 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 1 1/2 tablespoons vegan butter

Preheat oven to 400 degrees F. Place bottom crust in piepan. Set top crust aside, covered.

In a large mixing bowl combine tapioca, salt, sugar, cherries and extracts. Let stand 15 minutes. Turn out into bottom crust and dot with butter. Cover with top crust, flute edges and cut vents in top. Place pie on a foil lined cookie sheet.

Bake for 50 minutes in the preheated oven, until golden brown.

Chocolate Mousse Pie

  • 2 cups semisweet chocolate chips
  • 1 quart, plus 3 tablespoons vegan heavy cream (recipe below)
  • 1 tablespoon chocolate creme liqueur
  • 1 teaspoon vanilla extract
  • 3 cups powdered sugar
  • 1 premade vegan pie shell
  • Chocolate chips, for topping

Preheat oven to 350 degrees F.

Prick holes to bottom of pie shell. Bake in oven for 11 minutes or until golden brown. Let cool.

In a medium saucepan over medium-low heat, add chocolate chips, 3 tablespoons heavy cream and chocolate liqueur. Cook until smooth, about 1 minute. Add vanilla extract. Mix and let cool.

In a mixing bowl combine sugar and 1 quart heavy cream. Whip as if you were making whipped cream. Slowly fold the chocolate sauce into the cream.

Next pour the mousse mixture into the pie shells. Add chocolate chips to the top of the pies. Wrap the pie and freeze for a few hours or overnight.

Vegan heavy Cream – 1 block of extra firm silken tofu (boxed, not the kind in water that you find in the refrigerated section) and 1/2 cup of plain soy milk. Blend in blender until thick and creamy and there are no more lumps

Holiday Yule Log

  • 2/3 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 5 egg replacers
  • 3/4 cup white sugar
  • 2 (1 ounce) squares unsweetened chocolate
  • 2 tablespoons water
  • 2 tablespoons coffee-flavored liqueur
  • 2 tablespoons white sugar
  • 1/4 teaspoon baking soda
  • confectioners’ sugar for dusting

Filling & Frosting

  • 4 (1 ounce) squares semisweet baking chocolate
  • 1 (8 ounce) package vegan cream cheese, softened
  • 3 cups confectioners’ sugar
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon coffee flavored liqueur

Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a 10×15 inch jellyroll pan and line with parchment paper. Sift flour with baking powder and salt and se...

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