No.1 || Piece of Cake
It’s a have your cake and eat it too kinda vibe here. Oh and puns, lots of puns.
Dear Readers & Cake Eaters,
If you’ve found me then you must be interested in food and fashion. Or even more specifically, you’re interested in the ways that the worlds of food and fashion interact as well as the absurd, whimsical, and downright bastardized ways in which they co-exist & collaborate. That or you’re a really good friend. Whatever it may be, welcome and please take a seat at the table, you’re about to get served.
Those of you that know me, know that my taste for the finer, more exclusive things is JUST as prominent as my taste for the junky, trashy, nostalgic, and sometimes downright questionable. In food, like in fashion, it’s about balancing the highs and the lows and finding your perfect equilibrium, the perfect recipe if you will.
I am always thinking about my next meal. I am always writing lists about where to eat next and what recipes to try. I am always on the hunt for some sort of obscure (probably vintage) object whether it be for my kitchen, my home, or to wear. I am not a minimalist by any means whether it be in my aesthetic or my writing. (You’re forewarned!) I am always drawn to color. I am always looking at the weirdest food content you can possibly imagine. And I am always looking for a good laugh.
My goal is to serve you a bi-weekly newsletter (give or take) that whets your appetite for knowledge of fun, random, & shoppable things just as well as informative, relevant, and thought-provoking things. Hopefully it leaves you feeling full and satisfied as a good meal should, salivating in anticipation of the next serving.
I’ve got my finger on the pulse for Paris, San Francisco, and New York a little more prominently than other places for personal reasons and while I may be more privy to “hot off the press” sort of info for these cities, that’s not to say that you won’t get your fill of varied info from different corners of the world here.
Think of this as a Chef’s Choice Tasting Menu of Information with me being said chef. I’ll amuse your bouche, tickle your palate, potentially initiate your gag reflexes, range from too little to overly salty at times, and either leave you stuffed to the brim or perhaps disappointed, getting less than you expected. Whatever the case may be, my goal is to get a reaction out of you - although I sincerely hope that you do end up having some fun. Just remember, we’re not here to take things too seriously. So with that said, bon appétit!
Let’s dig in.
THE CAKEWALK - WEEKLY SPECIALS MENU
Monday, April 15th, 2024
*Note: each newsletter will have an over-arching theme but the content will vary accordingly. I will also be keeping a “menu” format moving forward with occasional change-ups depending on the “weekly specials”. There’s a quick description of each section for this first one, but I think you’ll catch on soon enough!
Appetizers
(fun, bite-size info that’s easy to digest with a link if you want the full scoop)
Some of my biggest inspirations in the industry teamed up to conceive a mouthwatering series of what I call “fooditorial” images (the best kind) for POP Magazine’s 50th Issue, available on April 26th
And speaking of food pics, "Foodstagram is so back, baby” but for me personally, it never really left
Highsnobiety’s “Not In” series is back in Milan just in time for Salone del Mobile & has once again teamed up with legendary Bar Basso along with other local favs like Marchesi 1824, and more. Collection coming soon to Highsnobiety shop.
Postmates debuted their Sauce Bar at Coachella Week 1 ft. sauces, dips, & “saucetails” from Benny Blanco, Prime Pizza, Monty’s Good Burger, Bludso’s BBQ, plus fries & tater tots from Irv’s Burgers
Friendly reminder for those of you in Paris, this is your last week to catch Sarah Andelman’s epic takeover of Le Bon Marché titled “Mise en Page” ft. Jean Julien & Phamily First. You have until Sunday, April 21st and believe me, it’s worth it.
A Ruffles x Blu Boy Varsity Bomber Jacket is coming soon and we are NOT worthy - special mention to
for shouting it firstZendaya received a giant croissant from a fan at the Paris premiere for The Challengers. . . that’s it, that’s the story
ICYMI Velveeta teamed up w/Julia Fox for their “La Dolce Velveeta” campaign and it WASN’T an April Fool’s gag, although I’m gagged nevertheless?
“Cup Noodles’ Newest Flavor: Everything Bagel with Cream Cheese” - these noods are def sending me…I just don’t know exactly where
Nature Made Vitamins Introduces Pickle-Flavored Multivitamin Gummies - for when your immune system is in a bit of a…pickle? (currently sold out, waiting list available)
Salut to San Francisco’s newest dining hall, Ikea-owned Saluhall which celebrated their grand opening last Wednesday. Apparently it’s 80% plant-based. Here’s everything you need to know via Eater SF. Will certainly be interesting to see how this develops considering the fact that downtown SF is far from a covetable place to be these days.
Main Course
(Getting into the meat of it)
“We Need to Talk About Trader Joe’s” written by Adam Reiner is an incredibly important read, highlighting how even grocery store darling, Trader Joe’s has shady practices that both hurt and steal from small brands and businesses. In today’s “dupe culture” riddled society combined with aggressive inflation pricing, so many of us gravitate towards the more accessible and affordable items while the real artisans, small businesses, and minorities of the industry are constantly being priced out by larger businesses that just blatantly steal, cut costs and quality, and produce faster. We know it all too well (sorry, I had to) in the fashion industry with the likes of Zara, H&M, Shein, etc. but as a Trader Joe’s fan myself who meticulously plans out my TJ’s haul back to France every time I’m in the U.S., it’s a sad but not surprising revelation. Does this mean I’m going to boycott TJ’s and stop shopping there entirely? Absolutely not. My wallet, like for many others, is not permitting of such a boycott. But am I now thinking twice before reaching for certain products and wondering which small businesses out there may be affected? Yes. And I am directing my support as well as that of others to these small businesses whenever our wallets will allow it? Of course I am, just as I always have.
With all that being said, it’s hard to navigate this space when you have articles like “Millennials and Gen Z's trendy new splurge: groceries” from Business Insider coming out all at the same time. We are living in the Erewhon era afterall…but then again, they’re calling it a “splurge” because these aren’t things that the average person can afford all the time - especially for something constant like groceries. Let me know your thoughts on all this in the comments section!
And while we’re still on the subject of boxing people out, Momofuku’s David Chang has recently been getting some heat by deciding to do just that, being somewhat of a "trademark bully”— Momofuku recently sent out a whole slew of cease-and-desist letters to small minority businesses that also use the term “chili crunch” in their product names. But just how exactly does one brand expect to own the rights to something that’s existed for generations across different cultures? Not to mention, with such vague descriptor words such as “chili” or “chile” and “crunch”? And “How Did Momofuku Even Trademark Chili Crunch At All?” (maybe you’ll tell me because I don’t have a Bon Appétit subscription, lolz) And as if things weren’t already hot in this kitchen, Simu Liu has now entered the chat. But apparently as of April 12th, Food & Wine has reported that “Chang and Momofuku CEO Marguerite Preston addressed the controversy and stated that the company would no longer be enforcing the trademark.”
Not a good look, Kylie. . . Credit. And as a cherry on top to the conversation of big businesses swindling smaller, independent ones out of their creative ideas and what they’re worth, here’s a quick she said/she said recap of a (recent enough) cake fiasco with Kylie Jenner and talented cake maker, @yip.studio_ cakes. This may be old news to most of you, but for the 2% in which it’s not - well, ta-da!
À La Carte
(as in, *add to your shopping cart* vibes. A supermarket sweep if you will. Anything from one-off finds, gift ideas, and maybe occasionally a sale. I also MAY eventually make some money thru affiliate links so that’s another way you can support me)
Tal Maslavi has managed to bring to life something I thought was only in existence in my dreams - a cake shoe (derbies to be precise), and a cake purse - that comes in vanilla, chocolate, and strawberry. Ever since getting a glimpse of the derbies when pics of his graduate collection went viral, I’ve been in desperate anticipation for their release. And if I were ever to start a gofundme or an only fans, this type of thing is exactly what I’d be spending the money on, lolz.
Simone Rocha + Embroidered “Cake” Shirt - need I say more?
Cake Bustier (really want this for summer but hoping it goes on sale)
Edie Parker Jelly Cake Tabletop Lighter (Yes, I have one. Yes, it’s epic.)
Rosebud Cake Server - in my cart, just haven’t managed to check out yet
Novelty Cakes Clutch by the one and only Olympia Le-Tan - self explanatory
I just discovered the existence of metal cake carriers that came to popularity in the 50s. Sometimes they’re even triple decker so that you can fit in a whole pie, a whole cake, and maybe some cookies (or a second pie) all at once. Everything was chicer, sturdier, and more practical back then. . . here’s the one I’m currently eye-ing. If one of you swoops it, I wanna know who!
And last but not least, nor is it cake. . . Arizona Green Tea inspired custom Adidas Sambas made by @canarykid_ only available to order via Ntwrk App (this is the direct link to download) - selling for $700, all unisex sizes still available for order last time I checked
*I was hoping to keep up with the list of cake-centric items but these Sambas are too good to not tell you about ASAP. Plus, now you have a sample taste of the shoppable items that could potentially show up here.
(Not Just) Desserts
(roundups, reviews, recommendations, opinions, your “just desserts” for subscribing I suppose, lol)
RESTAURANT-ings: Those of you familiar with the Paris restaurant scene have undoubtedly heard the name Pierre Touitou at some point whether it be from his previous restaurants and projects like Vivant, or simply from family lineage being the son of A.P.C. founder, Jean Touitou. Well, enter 19 Saint Roch, Touitou’s latest restaurant venture that’s just opened a few weeks ago in Paris 1ere and is quickly becoming one of the hottest tables to book in the city. I lunched there this past week with one of my good friends, Alix Thollet (former seconde de cuisine of Le Mary Celeste) and here are our unsolicited opinions:
Alix: Likes decor, ceramic plating, ambiance, “haut” service level, and the “absurd” french playlist. Overall, she finds it “très edgy”.
Me: Wine selection great as expected. (We had a wonderful rosé/maceration situation pictured above, and I forgot to take a photo of the bottle - so sorry I’ll do better!) Food is solid and tastes good but I won’t be desperate to go back immediately. Especially not at that price point.
And before someone at’s me regarding prices, quality, service, inflation or whatever, believe me - I understand why certain prices are the way they are and I support it. I just don’t dine out as much these days and so when I do, I want my taste buds to feel FOMO for every future meal that I won’t be having there lol. Overall, 19 Saint Roch is a very chic and solid address to note down. Classic without being boring, posh without being stuffy, and there is clearly thought and reflection behind it. Alix and I shared shiso wrapped sardines (spratz) topped with a pickle that was deceivingly flavor-packed and tasty (there are 2 in an order). Alix also seemed quite pleased with her oyster (I don’t eat them). Next we shared a lamb and mint salad that was very fresh and flavorful, as well as a crème de céleri with tarama topped toast - was fine but I didn’t need it. For our main we shared the beef cheek served with peas “Ceasar” style (as in the dressing I believe). Flavors are there, meat was tender and I don’t really have any complaints but I’m also not going to write home about it. Our main was 35 eur and for the pretty small portion size, I thought it was quite pricey but please note that I’m not complaining nor critiquing, it’s simply an observation. With all of that said, it should be fun to see this restaurant’s evolution over the next few months. Holler at me with your thoughts if you go!
FILM-ings - I have been obsessed with The Love Witch since I first heard about it, even before I watched it—the style, the saturated colors, the feminist undertones and moral of the story (even if subtle or questionable at first), the witchiness of it all, and of course, the complex and nuanced layers of our main character, Elaine. But it wasn’t until I read an interview with the film’s director, Anna Biller in
‘s Issue No.2, Wicked Cake (literally obsessed with this zine btw) that I realized the importance and even existence of cake in this film. It somehow completely went over my head but upon realization, my love for this film was only further cemented. If I were to pick a movie to put on loop at all times just for visuals alone it would be this one. I won’t bore you with more details or opinions - just do yourself a favor and watch it ASAP. You’re in for a real treat, you can thank me later.
LITERATURE + RECIPE-INGS - And while we’re still on the cake subject…we all know that Emily Dickinson loved baking up a storm right? Like…she was super passionate about it. “In fact, many of her poems refer to cooking in some way. Dickinson critic Vivian Pollak has done the math: "In all, slightly more than 10 percent of Dickinson's poems employ images of food and drink," she writes.” Anyway, her recipe for coconut cake made it’s way to the Amherst Historical Society at some point so why don’t you take a crack at it and lemme know what the consensus is.
Digestif
(some parting words and “inspo” - could be a palate cleanser, could be a good laugh, could be you wishing the image wasn’t etched in your brain )
"A party without cake is just a meeting." - Julia Child
*Please don’t at me for any typos or errors. They’re either intentional or it was probably 3am when I wrote this. Wheee!
Before we part ways, I would just like to sincerely thank you SO much for breaking bread with me here. Your support truly means the world. And speaking of support, a few quick shoutouts:
To my dearest
of who fanned my flames & pushed my launch date up much sooner, who inspires me endlessly as one of the fashun newsletter trailblazers, and who wholeheartedly supported me even before I decided on a name for this thing, thank you.To
who essentially said “say no more” when I mentioned an interest in Substack and quickly put me in touch with the team without batting so much as an eyelash.To Mathilde Ruellan who created my perfect logo with only 1 week’s notice. I love you.
And to all my friends that went along with my weird questions about specific restaurant jargon, menu formatting, and newsletter names at all hours of the day, you know who you are.
My next issue is already cooking but in the meantime, please don’t hesitate to share this page with anyone you think might like this sort of content. After all, my newsletter can only feed its subscribers if they’re hungry. :)
And lastly, your feedback also means the world! Please feel free to comment below, or email me at thecakewalk@substack.com. xoxo
This was just scrumptious in every way, thank you <3 congrats on your launch!
Your newsletter sounds like so much fun! Getting to read about food and fashion in the same space is a win-win for me.