The mold used for the cut bloody hand pie is a 3D print of his own hand. The dough version of Maricsa Trejo’s hand shrinks when it crackles in the oven, but her partner Alex Henderson understands:.
Trejo, owner of La Casita Bakeshop, is here for that. Halloween is her favorite holiday a mile away. Her bakery will host witches and spiders all month. Trejo and Henderson have combed the city before for a 12-foot skeleton to guard the entrance to his Richardson bakery. They haven’t found one yet, but nothing will stop him from owning Halloween – there will be bloody treats, puns, but no flavor sacrifice for a spin.
What about werewolf claws? No problem. La Casita has a croissant stuffed with German chocolate cake and chopped almonds for claws. The “Murder Cruffin” has a burst of sugar stuck in its frozen head, a cruffin with a cap of white chocolate. She loves to splash red food coloring to mimic blood.
A flourless chocolate cake has “fingers” sticking out of its center, holding a strawberry jam in its celiac socket. It’s his homage to zombies, the illusion meant to resemble a nibbling zombie hand carrying some brains. Another centerpiece of La Casita is a strawberry monster with chocolate tendrils – Trejo’s first dive into chocolate modeling – which terrorizes the roof of a Swiss strawberry roll. There are a lot of jokes, but these are genuine treats.
Handmade pie, for example, gets a touch of smooth cream cheese to impart milky acidity. The hand-stuffed cherry filling is zapped with lemon zest, brightening up the fruit in its off season. Werewolf claws are fun, but making them is another thing: the claws are a croissant-based beast, a tempered chocolate frangipane stuffed with German chocolate cake topping, each sprinkled with toasted coconut flakes ( like fur) and claws of finely sliced almonds.
Each year, Trejo sketches out what she wants to do on paper. This Halloween, she took over the creations she had made in the past, hoping to give them a new flavor. She would add subtle things: a ganache here, a pie there, or, quite simply, a raspy, razor-sharp strawberry mouth climbing the Swiss roll.
La Casita’s Halloween treats are available to order in limited quantities on the website every Wednesday. Saturdays are the busiest at La Casita. It’s not uncommon to find a line up as cars rumble for curbside orders. The Trejo team starts arriving at three in the morning to raise the dough. Trejo typically arrives at five in the morning, ending with a crew of eight to handle the rush.
“Our biggest, biggest weekend is Halloween,” she said, stressed but beaming. “If it were up to me, everything would love an episode of Dexter.”
Chocolate is the way
Halloween started for Kate weiser back in February. To prepare wholesale orders for the retail market – the Dallas chocolate maker has her neat, prodigious chocolates in Central Market and Neiman Marcus stores – she had to think of a menu at the start of the year.
“I saw these finger molds and thought they were so fun,” she says.
In stores and online now, you’ll find Weiser’s stylish cut-finger cookies for $ 18. They’re an ode to the all-powerful Butterfinger, the candy bar that sticks to your teeth better than most dental applications, and one of Weiser’s favorite candies as a kid. A pack of five fingers has a range of flavors, such as almonds, peanut butter, pistachio, hazelnut, and pecan.
The Weiser Eyeball Set is also $ 18, a collection of intricately drawn stenciled candies that are surprisingly beautiful as much as they are clearly voyeurs without a lid. The pupil needs constant stencil work, and you cannot slack off on the bloodshot splatters. Eyeballs take two and a half days from start to finish. The hazel eye has a pumpkin ganache served in a white chocolate iris. Blue eyes are creamy, salty peanut butter cookies wrapped around a dark chocolate shell. Another is the burnt caramel apple.
“This is the first time we’ve done eyeballs,” Weiser says. “It’s not like Christmas, it’s a less stressful chocolate party. I can take more risks.
With a new store opened in Hillcrest Village, Tida Pichakron, owner of High Sweetness Pastry, is ready to throw some chocolate eyeballs. It has been a difficult year. She also offers herself and her clients a whole bunch of chocolate eyeballs, an eyelid-free gaze surrounded by a salted caramel pie that has been painted on the floor with chocolate ganache. Staring at you from the store window, a tray of Haute Sweets eyes looks like an unused accessory from Indiana Jones and the Temple of Doom.
If knocking down chocolate peppers isn’t your thing, Pichakron is stirring mini witch cauldrons. Inside these mini jars you’ll find an elixir of oven-roasted white chocolate mousse, cinnamon applesauce, plus white chocolate cream and crunchy chocolate pearls dipped in green. A chocolate skull garnishes the cauldron. She also has mummies with googly eyes – dark chocolate gassed amaretti cookies and white chocolate strands. Elegant candy, strawberry (metallic red) and caramel (bronze) skulls are coming soon.
CocoAndre, the Oak Cliff chocolate factory, will offer many Día de los Muertos treats. They’ve been making these ornate gems for over a decade, and mother-daughter duo Andrea and Cindy Pedraza recently announced that their pictorial calaveras will soon be available at the Central Market.
“Our skulls are one of the items we are extremely proud to make for all of you each year,” they posted on Instagram. “For us, it’s the stories of loved ones that have passed, it’s an exchange of energy between us and customers.