Dallas baker to open bakery and cafe in 1950s mall

A bakery opens in an east-east Dallas mall that’s dying for something like this. Called Lubella’s pastry shop, it’s a new boutique at 10323 Ferguson Rd. from pastry chef Maria Becerra, and it’s opening at Casa View Center, a newly renovated 1950s mall at the intersection of Gus Thomasson Road.

Becerra has baked for fine dining restaurants such as Bullion and Flora St. Cafe. She opens it with her husband Ismael Trejo Gonzalez, a full-fledged food and drink veteran.

“We’ve been in the restaurant business for years, but this is our first store,” Becerra says. “A few years ago we moved to Casa View so our kids could go to school there and we drove by near the center. We saw they were updating it and decided to see if they had space available. They had another proposal, but they gave us the space because they liked what we had planned. “

The Casa View shopping center makeover has been initiated in 2018 and included the restoration of storefront canopies, lighting and signage improvements, a redesign of the central plaza and the planting of new trees.

Lubella’s, named after her two daughters, Luciana and Isabella, will be a bakery with a cafe component and will face Ferguson Road, a few doors down from Pet Supplies Plus.

“When COVID-19 shut things down, I was going crazy at home and started baking, including personalized wedding cakes,” she says. “It started to work out well. We had been thinking about making our own bakery and we thought maybe it was about time.”

“We’re going to start with the desserts, including the slice cake, and then slowly expand the menu,” she says. “I would like to suggest breakfast items like a quiche, frittata, avocado toast, and then maybe add lunch, depending on what the neighborhood wants.”

The space is still under construction, with a goal of opening up in mid to late fall, in time for the holidays.

She will also bake pan dulce and tres leches cakes, which are on the menu at Restaurant Jose on Lovers Lane. But Casa View has a lot of Mexican bakeries, and it wants to do more.

“I can make croissants, Danish, and I want Lubella to have a variety,” she says. “I’m doing everything from scratch, and I want it to be fresh.”



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