Our New Hours of Operation are:

Tuesday through Friday 10AM to 6PM

Saturday 8AM until 5PM

Sunday and Monday Closed -

All Other Hours are by Appointment Only

What an eventful week we’ve had at Wicked. The bakery is put back together and the powers that be are working on figuring out what went wrong and where. But that’s all now in the past and we’re moving forward with new products and many exciting things to come.
 
This Saturday, it’s Retro Weekend at Wicked. We’ve made a few of our new Wicked Kitchen Gourmet menu items for you to enjoy such as our Wicked “O”, the incredible Banana Boat, our rich Whoopie Pie, and the new Rocky Rhode retro candy bar.
 
We’re also whipping up a very special batch of our incredible Wicked Puffs. Beautiful puff pastry filled with rich vanilla bean pastry cream. We also have a very limited quantity of our new Smoked Sea Salt Caramel. A truly out of this world blend of single origin milk chocolate, white chocolate with a creamy smoked sea salt caramel center.
 
Stop in this weekend and enjoy a few tasty treats for you, your family, and your neighbors.
 
We’re also offering you a Buy 3 get 1 Free Coupon.
 
As Always… Be Smart. Get Wicked.
 
Slade Grove, CEC
Wicked Witch Bakery
Wicked Bakery & Cafe

I have to say what a nasty weekend we’ve had at Wicked. At 12:09AM on Sunday morning some criminals decided they would break into the bakery by busting out the glass to the front door and looting the bakery. The HD TVs are now gone along with some computer equipment and other items.
 
The really sad part, Phoenix Police didn’t respond to the numerous calls to 911 that two men were breaking into the bakery. 7 total 911 calls and two different agencies were called to get Phoenix to do something, all because Phoenix PD wouldn’t respond.
 
From what we’ve been able to piece together, the criminals had about an hour and a half to go through the bakery and pick out what they wanted to steal before I got here. ADT alarms going off, ADT calling Phoenix PD numerous time (4 total).
 
Where were the police? No where… They didn’t show up for 3 hours AFTER the break in. The funny thing is when they did respond, five patrol cars (two of the new cool looking, gas guzzling SUVs and three normal cars) swarmed the parking lot. I was standing out in the parking lot yelling at them they should have done that three hours ago. It’s a miracle they didn’t arrest me and cart me off to Camp Joe for the few choice words I had for them.
 
Did they dust for fingerprints that were all over the place on glass, stainless steel, solid surfaces? No.
 
Did they photograph the shoe prints left by the criminals because they knocked over a 50lb bag of pastry flour and walked all over the place? Again No!.
 
They did give me a cute little pamphlet that my tax dollars paid to have printed in full color along with English and Spanish sections all about “Victim’s Rights.”
 
It’s was interesting reading… a lot of words on paper that said absolutely nothing that the average citizen didn’t already know. They did take the time to scribble the report number and the name of the “responding” officer.  The “victim’s rights” should be appended to include a section on how to get the local law enforcement to respond faster when a bunch of people call 911 about something. I thank God that no one was here working at the time.
 
I’ll get off my little soap box now and say that I really do appreciate your business along with the loyalty and friendship you have showed me since we opened Wicked Bakery to the public in November of 2006. It’s been one heck of wild ride. We should have a reality show on Bravo or TLC.
 
The bakery is put back together and we’ll be open for business as usual Tuesday at 10AM.
 
We are extending our opening hours by one hour. We’ll now be closing at 6PM, Tuesday through Friday and on Saturday we’ll be open from 8AM until 3PM.
 
So stop in and say Hi and enjoy a tasty treat with the attached 20% Off Tuesday coupon.
 
Again, thanks so much for your continued support.
 
Be Smart. Get Wicked.
 
Slade Grove, CEC
Wicked Witch Bakery
Wicked Bakery & Cafe
Wicked Kitchen Gourmet - Coming Soon!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Vote for Wicked - Best of Phoenix 2008
Phoenix New Times Best of Phoenix
August 9, 2008
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
  

Dear Wicked Reader:

As many of you know, we were voted the Reader’s Choice Award Best of Phoenix 2007 for Best Gourmet Bakery and Best Gourmet Cupcake in the Phoenix New Times.

It’s that time of year again and we’re asking for your help. Voting has now started for the 30th Annual Best of Phoenix 2008 by the Phoenix New Times and we’re asking for you to vote for Wicked again.

This year, we’re trying to win three (3) categories:

Best Cupcake
Best Chocolate
Best Gourmet Bakery

Please visit http://www.BestofPhoenix2008.com and vote for Wicked Bakery for Best Cupcake, Best Chocolate, and Best Gourmet Bakery today.

Thank you for your continued support and we look forward to seeing you in the bakery soon!

This Saturday, we’re making our ever so popular bread pudding in two versions. The incredibly rich Cinnamon Roll Bread Pudding and our fabulous Pecan Rum Raisin Bread Pudding.

Speaking of Puddings, growing up, I just loved Rice Pudding. Well, we’ve made up a very special Sticky Rum Raisin Rice Pudding. For those of you that are fans of traditional Rice Pudding, this is a must have. Stop in and try some.
 
We’re also making our new Fritters in Apple, Blueberry, and Cherry. Something truly different for you to enjoy this Saturday morning with a fresh cup of our Wicked Brew Coffee.
 
We’ll also have some very fun and new Retro desserts from our Wicked Kitchen Gourmet line of confections and dessert items.
 
Stop in, pickup a few new items for you and your family to enjoy this weekend at Wicked and save 25% off your entire purchase. Just print out the coupon below and present it at the bakery. 
Sincerely,

Slade Grove
Wicked Witch Bakery
Wicked Bakery & Cafe
Wicked Kitchen Gourmet

Ingredients:

8 oz bittersweet chocolate, chopped
1 cup (2 sticks) real butter – at room temp
1 1/2 cups sugar
1/2 cup of Dark Brown Sugar
2 teaspoons vanilla
4 large eggs
1 teaspoon salt
1 cup all-purpose flour
1 cup semisweet chocolate chips – reserve to place on top of batter

Preheat oven to 350 degrees F and prepare a 13×9 baking pan by spraying with Non-Stick Baking (with flour) Spray.

In a double boiler (or bowl and sauce pan with about 1” of water in it) melt the bittersweet chocolate. Once melted, remove from heat and allow to slightly cool.

In a mixer fitted with the paddle attachment cream the butter and both sugars, add eggs one at a time until well mixed. Stop mixer and scrape down the sides. Start mixer on low speed and pour in the cooled melted chocolate and continue to mix on medium speed for 1 minute. Remove the bowl and scrape down the sides. Mix in by hand the salt and vanilla and then fold in the flour. Don’t over mix, just enough to incorporate the flour.

Pour the batter into the prepared pan and then sprinkle the chips on top of the batter.

Bake for approximately 25 minutes, until done. Remove from oven and allow to cool.

Cut and serve.

 

Gourmet Truffles

 

Dark Chocolate

A pure dark bittersweet chocolate ganache center rolled in extra brute cocoa powder to enhance the deep richness of the chocolate.

 

Lemongrass-Coconut

An amazing combination of fresh lemongrass and coconut to impart a very tropical feel to this truffle with a hint of mojito inspired liqueur.

 

Caribbean Cocktail

The perfect chocolate version of a nice tropical fruit drink. A rich white chocolate ganache infused with coconut milk, pineapple juice, Myers Dark Rum, Malibu Rum, and candied pineapple.

 

Banana Caramel

Instead of a traditional caramel center, we’ve created crunchy caramel flakes and blended them into a rich banana puree white and milk chocolate ganache center that’s enhanced with a touch of Myers Dark Rum.

Peanut Butter Spice

A rich peanut butter truffle that’s a new dimension in flavor. Lightly spiced ganache center that’s been crafted with an ever so slight touch of cayenne pepper. These two flavors make an incredible pair.

 

Gourmet Chocolates

 

Vanilla Bean

Packed with fresh vanilla bean seeds in a pure white chocolate Ganache, this piece is sweet, creamy, and fragrant.

 

Hazelnut Praline

This is one of those classic flavors that never go out of style with a rich center of hazelnuts with a twist of caramel crunch.

 

Salted Caramel

Smooth creaminess of caramel, full rich flavor, surrounded by deep, dark chocolate.

 

Peanut Butter and Jam

Beautiful peanut butter ganache topped off by seedless raspberry jam surrounded by silky smooth milk chocolate.

 

Triple Espresso

A true two layer piece composed of a vanilla bean ganache on top of a layer of rich espresso ganache.

 

Grand Marnier Hand Dipped

Beautiful combination 64% and 55% dark chocolate ganache infused with a touch of Grand Marnier liqueur.

 

Ginger Crunch Hand Dipped

A bittersweet and white chocolate ginger infused ganache studded with crunchy caramel flakes dipped in silky smooth milk chocolate.

 

Balsamic Strawberry Hand Dipped

A very unique combination of fresh strawberry ganache and aged balsamic vinegar from Modena. The sweetness of the strawberries counteracts the tang of the vinegar and enhances the balsamic notes all wrapped up in a bittersweet chocolate.

 

 

 

Chocolate Caramel Paves Hand Dipped

Beautifully balanced semisweet chocolate ganache center infused with deep, rich fresh made caramel finished in an intense dark chocolate coating and topped with a caramel flake.

 

Chocolate Caramel Pecan Clusters

Premium Arizona grown pecans clustered together by fresh creamy caramel and topped off with an incredible balance of creamy dark and milk chocolate and a glazed pecan.

 

Gourmet Candy Bars

 

Rocky Rhode

A wickedly sinful twist on the classic Rocky Road. Beautiful classic flavors based on a rich milk and white chocolate peanut butter ganache and finished off with toasted marshmallows and candied pecans.

 

Turtle Bar

A wicked twist on the classic turtle candy. Created to be a more sophisticated dessert bar with a perfect balance of dark chocolate and creamy caramel filling topped with candied pecans.

 

Confectionary Treats

 

Pecan Pralines

Arizona’s finest locally grown pecans, farm fresh cream, and organic sugar perfectly blended together with a hint of Kentucky Bourbon to create this sweet tasty treat.

 

 

 

 

~ Pricing ~

Gourmet Truffles - $1.10 each ($13.20 dozen)

Gourmet Chocolates - $1.25 each ($15 dozen)

Gourmet Candy Bars - $2.75 each ($33 dozen)

Confectionary Treats - $2.25 each ($27 dozen)

 

 

 

 

~ Special Notes ~

Not all flavors and confections are made each day. Call or eMail info@WickedBakery.com for daily availability of flavor selection. However, we always have a good amount of items and selections available in-store each day.

 

Minimum lead time is two (2) business days for special orders. Special order minimum quantity is one dozen (12 ea) of the flavor of confection.

 

Gift Packaging and Custom Packaging is available at an additional cost. Please call or eMail for more details.

 

Custom created confections are available for special events, signature desserts, weddings and wedding favors, birthdays, corporate events and special gifts. Call or eMail us for details.

Quick and Easy Dark Chocolate Truffles

by Slade Grove

Ingredients:

16 oz of Bitter (or Semi) Sweet Chocolate
NOTE: 58 to 72% Cocoa Content
1 ¼ cup of Heavy Whipping Cream
1 cup of high quality Cocoa Powder (for rolling)

If the chocolate is in block or bar form, chop into very small pieces with a serrated knife to allow easier melting. If the chocolate is in small discs, no need to chop the chocolate.

Place chopped chocolate into a medium size bowl and set to the side.

In a small sauce pan, bring the heavy cream to a slight simmer. Remove from heat and immediately pour the cream over the chocolate.

Allow to sit for one minute and then stir the cream and chocolate together. It will slowly start to pull together and when mixed will look very glossy. Be sure to scrap down the sides of the bowl while mixing to incorporate all of the cream. You have now made a ganache, which is the core of a truffle.

Allow the ganache to cool and setup over night and setup. If you would like, you could place the ganache in a refrigerator to setup within a few hours.

Once the ganache is set, take the cocoa powder and place into a pie pan, bowl, or something else that will allow you enough room to roll the truffle around in it.

Using a small scoop or melon baller, scoop up small balls of the ganache and place into the cocoa powder and roll around to coat the truffle. Transfer rolled truffle onto a plate and serve.

Truffles can be made well in advance. Store in a airtight container for up to two weeks.

 

Cooking Class at Sur La Table 

Join me July 26, 2008 at Sur La Table at Kirland Commons in Scottsdale for Cool Cupcakes Cooking Class.

Class Name: Cool Cupcakes
Class Format: Hands On
Price: $69
Date: Saturday, July 26, 2008
Time: 12:00 PM
Ages 18 and Over

Instructor: Chef Slade Grove

From a casual meal to an elegant dinner, they’re the perfect petite, sweet dessert. Join chef Slade Grove from Wicked Bakery as he shares tips to making the most delicious cupcake batter and baking them up moist and fluffy. He’ll also show you how to decorates and display these delights for your guests.

MENU: Double Chocolate Molten Cupcake-Chocolate Chip Cupcake-Red Velvet Cupcake-Vanilla Bean Cupcake

2 Sticks of Unsalted Butter at Room Temp
½ Cup of White Sugar
½ Cup of Dark Brown Sugar
2 Large Eggs
1 Tsp Vanilla Paste
2 1/3 Cups of All Purpose Flour
1 tsp Baking Soda
1 tsp Salt
10 oz Semi or Bitter Sweet Chocolate Chips
1 ¼ Cup of Whole Milk
                    
Preheat oven to 350 degrees F.
 
Sift together flour, baking soda, and salt.
 
Using a Stand Mixer fitted with the paddle attachment, combine butter and both sugars and mix until well incorporated. Add in eggs one at a time and incorporate into mixture then add in the milk and vanilla and mix to incorporate. Stop mixer and scrape down the sides of the bowl and mix for 1 minute to ensure all ingredients are mixed.
 
Remove bowl from mixer and stir in Chocolate Chips and then fold in the flour mixture until just incorporated (do not over mix).
 
Fill muffin cups until two-thirds full.
 
Bake approximately 20 to 25 minutes. Cupcakes are done when you insert a toothpick into the center of one and it comes out clean