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Old 08-26-2007, 09:30 PM
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Default Silver City: Diane's New Bakery and Deli Win's Kudos Across the Land

Silver City Bakery & Deli Opens With Legacy:
Great Reviews and High Expectations!
By Marjorie Lilly - Steppin’ Out Southwest NM representative


Diane’s Bakery and Deli opened June 17 with entrepreneur
Diane Holloway at the helm...

Silver City – Now you can enjoy the great cullinary skills you expect to find at Diane’s Restaurant and Bakery – just across the street. Diane’s Bakery and Deli, which opened June 17 with entrepreneur Diane Holloway at the helm, er... as the chief chef.

In a tall display case are sumptuous pastries, like their Mildred Pierce chocolate cake, already known by restaurant clients and named after a Joan Crawford movie. There’s also Almond Meringue cake loaded on top with big blackberries, which “gluten intolerant” constitutions can tolerate. There are also beautiful smaller pastries such as fruit tarts, cream puffs, and fruit-filled Danishes.

The Restaurant began as a bakery eleven years ago and Diane is still the head baker. “The bakery is really her baby,” says her son Bodhi.

Diane studied bakery at TVI in Albuquerque and won the Best in State award from the American Culinary Federation. They gave her a scholarship to study with the Czechoslovakian master Milos Safrick, whose recipes she still uses. “Today I made Pavlova, a meringue with whipped cream and strawberries,” she says. She's won other prizes and studied with other chefs as well – and that background comes through in the most delicious way.

Diane’s makes several breads, including three whole grain breads—Alpine 7-grain, seeded oat, and regular whole wheat.

You can also enjoy a great cup of coffee, espresso, or hot teas with your pastries. The bakery has very generous hours--7:00am to 7:00pm, 7 days a week.

“We’re moving into the field of pre-cooked entrees,” says Bodhi, “like a slab of lasagna for dinner, or an enchilada.” They also will have sandwiches and pasta salads.

The Deli part of the bakery includes lots of rare items which they get from European Import Specialties out of Chicago. Diane picks them up halfway to Tucson. “I feel like I’m making some kind of a deal of something,” she says, laughing. “We meet in Willcox at the side of the road.”

From the Chicago supplier they get exotic cheeses, vinegars, and olive oils. They also have such delicacies as White Bratwurst, Lorina Blueberry Lemonade, an espresso chocolate dipping sauce, Muffaleta Salad in a jar, and Purple Haze cheese with lavender and fennel.

They try to buy foods in season. “Right now berries are beautiful,” says Diane. Buying in season allows them keep their prices reasonable.

They use Boar’s Head meats in their deli sandwiches. They also make fancy specialty cakes, including wedding cakes, which are part of their extensive catering service.

Diane’s new Bakery and Deli is at 601 N. Bullard St., Suite A. Call 534-9229.

 

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