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    Gingerbread Build-Off

    Amazing gingerbread houses pay tribute to Hogwarts, London Bridge — and demolished Foley's building

    Eric Sandler
    Dec 16, 2013 | 4:20 pm

    At the fifth annual AIA Gingerbread Build-Off, 30 teams from across the city competed to build the most stunning, over-the-top gingerbread-based creations. The teams had five hours to assemble the creations, and all of the building, frosting and decorating had to be done on-site. Despite temperatures in the 40s and a fierce wind at downtown's Hermann Square Park on Saturday that toppled a couple of entries, most of the teams displayed high-quality, highly creative work.

    Teams ran the gamut in terms of experience, with professional architectural firms competing against student groups and even a group of neuroscientists.

    A three-judge panel that included an architect, an engineer and a food writer (aka, me) evaluated each of the entries for a variety of awards including Grand Prix de Show, Best Architectural Icon and Most Creative Use of Materials. Teams ran the gamut in terms of experience, with professional architectural firms competing against student groups and even a group of neuroscientists. Entries needed to be at least 80 percent edible and assembled entirely on site.

    Unofficially, Houston architecture icons seemed to be the theme of the day with three different versions of the Williams Tower and its corresponding Waterwall, the Astrodome and the recently-demolished Foley's on Main Street all making an appearance. Teams also turned to pop culture for inspiration with Harry Potter's Hogwarts, The Wizard of Oz, Breaking Bad and Despicable Me all getting gingerbread treatment.

    As a first time visitor, I was struck by a couple of things. First, Rice Krispie treats are a surprisingly important structural element in building large-scale gingerbread houses. Second, it seems that almost every team had a different candy component for water (jello, gummy bear, almond bark, etc.)

    In the end, architecture firm Kirksey took the top prize for their London Tower Bridge with a working cantilever drawbridge and boat below. A student-group from the Art Institute of Houston upset several pro teams for second with the Frank Lloyd Wright masterpiece, "Gingerbread Fallingwater." Gensler placed third with a replication of Hogwarts Castle. The crowd selected the Despicable Me house as its favorite.

    All entries are currently on display at the Architecture Center of Houston through Friday.

    A team from PDR won Best Architectural Icon with a whimsical take on the downtown Foley's demolition.

    12 Annual AIA Gingerbread build-off December 2013 Best Architecture Icon _PDR with Jingle Bell Demo - Foley's
    Photo courtesy of AIA Houston
    A team from PDR won Best Architectural Icon with a whimsical take on the downtown Foley's demolition.
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    coming to River Oaks District

    French pastry chef perks up Houston with first U.S. coffee shop and café

    Eric Sandler
    Dec 15, 2025 | 11:31 am
    Cafe Feuillette exterior
    Photo by Sébastien Dray
    Café Feuillette is coming to River Oaks District.

    A French coffee shop and cafe is coming to Houston. Pastry chef Jean-François Feuillette will open the first U.S. location of Café Feuillette in River Oaks District next year.

    Located at the corner of Betis and Westcreek on the first floor of the Grey House Apartments, Café Feuillette will be open for breakfast, lunch, and afternoon snacks. Diners can expect design elements such as cozy benches and floral wallpaper, according to press materials.

    “I’m thrilled to bring the Café Feuillette concept to the United States and especially to Houston,” Feuillette said in a statement. “This city truly won me over. Its energy, cultural richness, and culinary scene made it the ideal place to introduce our French coffee shop concept abroad,”

    Café Feuillette’s menu will center on salads, sandwiches, and classic French desserts such as filled madeleines, canelés, brioches, and chocolate fondant. They’ll be paired with drinks named for French desserts such as vanilla flan and Paris-brest.

    “We take pride in making everything ourselves, from the vinaigrette to the mayonnaise, and of course, the bread in every sandwich. It’s all about taste. That’s how we stand out, just like we do in our bakeries in France,” Feuillette said.

    Chef Feuillette trained at Paris’s celebrated Pierre Hermé bakery before establishment a network of over 100 bakeries in France. He also operates Frédélian in Nouvelle-Aquitaine, France and Chez Lucette in Blois.

    Café Feuillette is his take on the modern coffee shop. If it’s successful in Houston, the cafe could grow throughout America.

    “The potential for growth in the U.S. is endless,” Feuillette said. “We are passionate about showcasing our French know-how to Americans, and this is just the beginning.”


    Cafe Feuillette exterior

    Photo by Sébastien Dray

    Café Feuillette is coming to River Oaks District.

    chefsopeningscoffeedessertsnews-you-can-eatriver oaks district
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