introducing koffeteria

Crafty new international-themed bakery from acclaimed TV chef rises in EaDo

Crafty new international-themed bakery from TV chef rises in EaDo

Koffeteria late summer tomato tart with pistachio pesto
Late summer tomato tart with pistachio pesto.  @koffeteria/Instagram
Koffeteria watermelon and plum jam sorbet
Watermelon and plum jam sorbet.  @koffeteria/Instagram
Koffeteria pistachio praline baklava croissant
Pistachio praline baklava croissant. @koffeteria/Instagram
Koffeteria late summer tomato tart with pistachio pesto
Koffeteria watermelon and plum jam sorbet
Koffeteria pistachio praline baklava croissant

Whether people call it the Eastside or EaDo, the area around BBVA Stadium continues to build momentum as one of Houston's newest dining destinations. Already home to a thriving bar scene, thanks to establishments like Truck Yard, Lucky's Pub, and Pitch 25, a new bakery looks poised to satisfy people with a sweet tooth.

Vanarin Kuch, formerly the pastry chef at Tiny's Boxwoods announced his plans to open Koffeteria at 1110 Hutchins St. Slated to debut this fall, the cafe and bakeshop will feature pastries, sorbet, croissants, and more.

Kuch, who finished 13th on season two of Top Chef: Just Desserts, will draw upon his Cambodian heritage as well as Houston's international flavors to create Koffeteria's menu, according to a release. Expect beef pho croissants, cheesecake with blueberry-yuzu kosho jam, and a Hot Cheetos-crusted croissant that became surprisingly controversial on social media when Kuch posted an image of it to Koffeteria's Instagram page.

 

 

However one feels about Hot Cheetos, Kuch merits attention. After leaving Houston, he worked in New York at Gotham Bar & Grill and at Boulud Sud, as well as at Chicago's Hotel EMC2, where Chicago Tribune critic Phil Vettel hailed his work.

"Pastry chef Vanarin Kuch is a treasure," Vettel writes. "His dark-chocolate mousse is an abstract painting, so full of gems (crumbled chocolate sable, chocolate honeycomb candy, pillow of aerated raspberry puree) one might overlook how beautiful the mousse itself is, soft in texture but rich in flavor."