May 17, 2013 Updated: May 17, 2013 at 9:10 am
Mother-daughter team Michelle Marx and Turu Marx Eurich have gotten their business on the fast track.
When they opened their little eatery in 2009 at 915 Manitou Ave. in Manitou Springs, they called it Coquette Creperie. Although gluten-free cooking had always been at the heart of their business, they started baking more of their gluten-free sweets in 2011. That lead to changing the name to Coquette's Bistro and Bakery. They also expanded their menu.
The secret to their baking success is their gluten-free flour, a formula they created to ensure more tender baked products. Their baked goods have been so popular that they are now being sold at the two local Whole Foods Markets. They are planning a May opening of their satellite bakery at 2130 Spectra Drive, which they hope will meet the demand of the grocery store. The plan is to supply products to the Whole Foods stores in the four-state Rocky Mountain region once the larger bakery is operational. Call 685-2420. Visit coquettesbistroandbakery.com.
To market, to market
From 9 a.m. to 3 p.m. on the second Saturdays of June through October, Little London Open Air Market, 109 S. Sierra Madre St., offers up treasures to adorn your home along with fresh produce and baked goods. It's brought to you by Mary Beth Cipoletti, who owns Auction House 109, the former Ross Auction building. Call 632-5588. Visit littlelondonmarket.com.
Fish for a good cause
The Bonefish Major League Excursion was one of the more unique live auction items spotted at a recent non-profit fundraiser. It was donated by Bonefish Grill, 5102 N. Nevada Ave., where a winner and nine guests will be treated to a tasting meal of signature appetizers, entr?s and award-winning bar cocktails and wine. The eatery donates two to three excursions a month to charitable organizations, said Shannon May, Bonefish's general manager. The package is valued at about $600. Call 598-0826. Visit bonefishgrill.com.
"KVOR Table Talk"
Guests on the "KVOR Table Talk" radio show on 740 AM, 2 to 3 p.m. Saturday:
- Jake Topakas, co-owner of Jake and Telly's Greek Taverna, 2616 W. Colorado Ave., talks about one of the best parties in town: Topakas' Greek glendi, an event to celebrate the eatery's 16th anniversary. This year's event is planned for 11 a.m. to 8 p.m. Sunday. The highlight of the event will be whole lambs roasting on a spit. For $25 per person (including tax), you'll get a full Greek buffet. Once the ouzo is poured, the party kicks into high gear with live music, Greek dancers and singing. Cash bar, no reservations required. Call 633-0406. Visit jakeandtellys.com.
- Dan Reich, maker of Little Chalet Dressing, talks about the reintroduction of the dressing made famous by his grandfather, Joe Reich, who is affectionately known as Papa Joe. In 1945, Papa Joe opened the Swiss Chalet restaurant in what is today a La Baguette eatery on Pikes Peak Avenue. When Papa Joe died, the recipe was passed on to other family members and eventually was lost. Recently, Dan found the recipe and has brought the product back. It's sold at Nourish Organic Juice, 303 E. Pikes Peak Ave.
- Peter Holdman, who, with wife Susan, owns Willy's Emporium, 2423 W. Colorado Ave., talks about their new store, which is the go-to place for treats from the United Kingdom, Northern Ireland and Scotland. You'll find candies and traditional children's toys, along with popular British groceries. Call 473-6659. Visit willysemporium.com.
- Jacquie Mosher, owner of Radiantly Raw, talks about the raw chocolates she makes with four base ingredients: coconut oil, honey, cacao powder and vanilla extract. Mosher makes and sells her organic, gluten- and dairy-free treats at Nourish Organic Juice, 303 E. Pikes Peak Ave. Call 969-7364. Visit facebook.com/radiantlyrawkitchen.
Send tips about restaurant openings, closings, menu changes and food specials to teresa. firstname.lastname@example.org, 636-0271, Twitter @tffoodie or Facebook Teresa Farney.