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Cake Works, a closer look
Ba-Boom!!!
Aku is DOWN FOR DA COUNT!!!
11/24/09 - Don't ever catch Swine Flu. It'll be the biggest butt-kicking of your life, lemme tell ya!
You know, I'd say for the better part of the last decade, I can't remember having taken even a single dose of medicine (outside of natural supplements, US Government-required medications for traveling to certain countries, and maybe an Anacin or two). Not cold syrup, not Tami-flu, not Sudafed - not nothing outside of natural remedies. Yeah, I've gotten sick plenty of times, but I just prefer relying on the power of your own health and immune system to ward-off attacks, is all. So when Doc told me I was positive for Influenza A, and gave me a choice of whether to take Prescription Tami-flu or not, of course, I'm gonna choose to tough through it without any help from Big Pharma. He seemed to think, because I was still relatively young and healthy, that I had nothing to worry about, and neither did I, actually, as the only reason I was even seeing a Doctor in the first place was because a co-worker of mine was sent-home with Influenza A just two days previous, and I don't wanna be further contaminating anyone else, especially those with kids or elderly within close quarters.
I don't, however, consider the avoidance of Western medicine as an absolute, but only a preference, as I know there's an appropriate time for it. And perhaps if faced with the same situation again, I'll take the meds ASAP instead of letting my body fight through the constant back and body aches, high fever, skin sensitivity, and simply miserable state of pain I had to endure for the last several days. Before the intensity of the sickness finally plateaued and broke one night, I felt that at any time, I'd have to summon my wife to drive me to the emergency room! That's how bad it was. I'd been through flu's before, but most certainly - nothing like this! Guess we always need a swift kick in the butt sometimes to keep us humble, and realize that we ain't no Superman!
Yep, it's been absolute pain and agony over the last several days, but I'm still one happy camper right now. You see, today, for the first time, I'm finally well enough to stand for more than 30 seconds without feeling like I've just run a marathon. It's the first day I can actually take to my computer chair without having a bear trap clamp-down on my lower back; and the first time I can actually think clearly without some unseen host latching-on to my mind, dragging every thought into a murky bog of lost consciousness, not allowing any sign of creativity nor production to take root and sprout upwards. Now that's a good part of what Hell is all about, I can imagine. Take away a man's creativity, his ability to produce, his need to make something work, and you've already taken his soul, yes?
And speaking of creativity, of an ability to produce, of making something work...
What's with this flurry of new-fangled, fancy-schmancy bakeries these days? You know, the ones who don't use ready-made cake mixes, build everything from scratch, and turn pastries into towering, food Channel-like behemoths that no longer resemble the sponge cakes and chocolate brownies we grew up with, but look instead like displays straight out of a wax museum? It's amazing what they're doing these days!
But these are exactly the kinds of creations Pastry Chef Abigail Langlas has been creating for almost two decades now, and her many years of experience has led to some very exciting works, indeed! Specializing in custom, multi-leveled designs that can run from $250 or so to upwards of thousands of dollars, there is literally no limit to her creativity, and no theme she can't accomodate and nail-down to the tee! These days, Chef Langlas has been working out of her newest spot near the end of S. King St., right across the street from the Hawaiian Humane Society. Formerly Mary Catherine's Bakery (and Teddy's Korean BBQ, for those who can remember that far back!), the place is now called Cake Works, and you can see plenty of Chef's signature pieces both right here or from their website, www.cakeworkshi.com.
They don't have the biggest lot in the world, and you better watch yourself upon entrance and egress, as each space sits precariously close to the the busy roads surrounding it. Nevertheless, there's usually a spot or two available, and most people are in-and-out rather quickly, either ordering a cake, picking-up, or deciding upon choices seen through glass cases:
You'll find a decent collection of available-anytime treats here, in addition to the special-order works of art Chef has become known for. There are coconut macaroons, lilikoi meringue tarts, almond croissants, pecan rolls, pumpkin muffins, and cakes like mocha macadamia, chocolate butter, and haupia coconut cream, along with much, much more. They even carry fresh poha berries dipped in Grand Marnier fondant, when available!
Peeking through the glass case, I'm thinkin... I'm sure this mysteriously dark and seemingly luscious chocolate cake lives-up to its name in every way. If only I had been the one walking out the door with one of these in hand:
But such was not the case on this particuarly fabulous day, as we were looking for something else - something oh, so familiar, but yet, oh, so different:
Well, we weren't actually going for these pieces in particular, mind you, as these days, you don't know what's what anymore - they could just as well be made from flour, sugar, and eggs as they could of plaster-of-paris, cement, or plastic! To be safe, I'd recommend getting something from inside the refrigerated cases?
Having a Birthday to help host, for one of my little nephews, Kumi and I decided to pick-up a variety of different cupcakes to feed the handful of kids that would be arriving that evening. Adults? Aaaah, poke, beer, aaaand - everyone's happy, yes?!
It seems like everyone's getting involved with cupcakes these days, a couple of them even specializing in these individual-serving treats, nameably - Hokulani Bakeshop at Restaurant Row and Cupcake Couture in the Aina Haina Shopping Center. I mean, I can see why. You get your own-little cake, all to yourself! No fighting over who gets the corners or the piece with the Princess' face sketched in colorful frosting and cream!
But even without a party, you can still drop-by Cake Works on your own. Right outside, behind a single row of large plants (or small trees!), is a pretty decent place to hang-out, perhaps with a cup of Joe and a ham/cheese croissant, blueberry scone, or bran muffin, maybe?
Just remember that though Cake Works does not look nor feel like a fancy place at all, the bakery goods themselves are more upscale than your typical neighborhood bakery, and for the use of fresh ingredients from scratch, as well as an owner of Chef Langlas' caliber, you're gonna pay prices a little more in line with the Satura's and Cafe laufer's of the island. Perhaps Costco or Zippy's would have been more suitable for a casual weekend birthday for a two-year-old, but then again - when you wanna give your loved ones only the very best, it all makes perfect sense, and I'd do it all over again for any of my nieces and nephews, even though they wouldn't even know the difference!
Whew, that's the longest I've been on any coherent road this past several days, and it feels good to start moving again, but uh... I'm getting pretty darn tired! I ain't out of the woods yet, so I better take it easy already.
Turkey-time soon, but maybe I'll still be in quarantine?!
Take care and Aloha till next time!
Aku
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