The Spotted Apron
Today I visited The Spotted Apron on Beacon Hill for the first time. After the gym (why does working out just a bit make you so ravenous?!) we were going to Whole Foods to stock up for the freezing cold playoff weekend. No one can shop sensibly while hungry.
So, we stopped to check out the bakery cafe which replaced the creperie.
They’ve reduced their hours since they first opened and that’s not usually a good sign. The website doesn’t tell you very much. I’d like to know the owner’s background, their inspiration, how did empanadas get included? The menu does say they are independently owner-operated, everything baked from scratch daily, Valrhona and El Rey chocolate, and “whenever possible, organic produce and dairy.” Does that mean when produce is seasonal? Or local and organic? Or just when it’s affordable…?
The Spotted Apron is bright and clean with a touch of kitsch. Next to the MGH docs and the Beacon Hill buggy pushers are the odd wifi users, working and munching.
The panini (his: turkey, apple, brie and mine: herb-roasted ham and manchego) were just the right size, served on terrific bread with a nice cornichon, olive accompaniment. The latte was so creamy I probably forgot to ask for lowfat milk. And now to the cupcakes.
Red Velvet and Carrot Spice Cake. Being new to my evolving nut allergy, I totally forgot about the walnuts in carrot cake. At least I’m not deathly allergic, so I got one delicious bite in. The red velvet was dense and moist with the nice change of a mascarpone frosting. These cupcakes really kick ass.
They sell empanadas too, and from the photo they look gorgeous. This afternoon the batch in the oven were not quite ready for us to try. A good enough reason to stop by again.