![]() ![]() I particularly like that the bakery has an entire section devoted to buying its sandwiches and other foods as gifts for other people. The website embraces a classic feel for a classic meal, evoking a sense of history with mostly serif-based typography, a light touch of brown, and lots of solid red. What you won’t see in the screenshot are the cinematic-feeling animations, so you should really visit Grandir’s website! Boudinīoudin makes everything from regular bread to pizza, but it specializes in good old sandwiches. The aesthetic is a mix of Western layout and site structure and Japanese-style minimalism that you’ll quickly come to recognize if you see enough websites like this. Grandir is a bakery in Japan, and nobody does elegance-and-tons-of-empty-space quite like the Japanese designers I’ve encountered. The website also uses lots of descriptive text, which is good for SEO – something often neglected by similar sites. As a designer, I’m nerding out about that more than the photos of the food which are, if you’ll forgive me, merely the icing on the cake. ![]() It’s like the two elements were made for each other. Passarella’s website goes all out for the classic pastels and thin borders, and this works wonderfully with the Greek typography. These gradients aren’t essential, but on this particular site, they’re a nice touch. I also particularly like that for the elements with a white background set against more white, there are subtle gradients at the corners to indicate boundaries. Where many websites take the “Here’s a huge picture of one dessert” approach, this one does all it can to show off the variety of treats on offer. Sweet Delight makes colorful and unique-looking desserts (such as a chocolate-mango-chilli cake!), and uses that to great effect in its design. #Sidekick bakery for freeBut these websites aren’t just pages with beautiful pictures of luscious baked goodness - they offer so much more, and you will be inspired.Īnd if you want to build your own bakery website when this is all done, we’ve dug into some of the top website builders out there to see which can really help you out! Jump right down to see a comparison table.īuild Your Bakery Website for Free with Wix >įor those of you about to dive into these yummy-looking sites on an empty stomach, we salute you. We’ve scoured the web for 20 of the most hunger-inducing bakery websites from all over the world. ![]() Pies with just the right balance of sweetness and tartness.ĭo those words make your mouth water, and your heart ache? Are you now glancing at the fridge? Well, it’s going to get worse (or better, depending on your point of view), because this article is all about the most delicious sites on the web, and how you can get your own up and running. #Sidekick bakery fullThe croissants include a variety stuffed with matcha tea cream and strawberry jam as well as Reuben a flavor full of house pastrami, pickles, mustard, sauerkraut, and Swiss cheese.Sweet Delight Passarella Grandir Boudin Niedlov’s Breadworks Levain Hanz & Franz Gruber Bakery Mira Cake House Emporium Pies Mah ze Dahr Bakery La Brea Bakery Fox in the Snow Tartine Bakery Lune Croissanterie Magnolia Bakery The Radford’s Pie Company Cafe Studio Bakery Pekara Dubravica Greyston Bakery Great Baking Brings Joy, and Great Bakery Websites Remind Us of Thatįresh bread. “But if you look at the products we’re going to be serving, there’s no compromise between anything I would serve at those establishments and here.” ![]() “I come from a fine-dining background, a luxury hotel background,” Griffith says. Griffith’s team stuffs the croissant with a malt chocolate and french fry cream and drapes it in dark mirror glaze, crunchy salt, and potato chip pieces. But nowhere is it more evident than in the Frostee and Fries croissant, one of many treats engineered by Vincent Griffith, the new group pastry chef at Salis Holdings who cut his teeth at modernist kitchens in Chicago. The push and pull of those seemingly contradictory institutions shows up all over the menu of sweet and savory pastries, soft serve-based desserts, and confections. When he was developing Sidekick, the sibling bakery that opens alongside the new Ted’s Bulletin today in Ballston, entrepreneur Steve Salis wanted to partner with a pastry chef who boasted equal expertise in the technically demanding baked goods found in classic European cafes and the guilty pleasures that deliver sugar highs via American drive-thrus. ![]()
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