Here’s another egg creation I came up with. When I saw the yellow, red and orange bell peppers at the grocery store I thought the color scheme was perfect for autumn.
I decided to make an egg dish, thinking this would look pretty for a brunch. Since bell peppers are hollow inside, you can break an egg into much like with egg in bread rolls I made.
It’s been a while since I posted on Pangea Bakery. Pangea specializes in Taiwanese style breads. Traditionally, bakeries in Taiwan are full of super soft, fresh baked breads. There are usually a lot of variety, both sweet and savory and fresh breads are baked several times a day.
I previously did a post shortly after Pangea opened. At the time, the bread selection was a little sparse. After reading several posts by CC of Pink Candles at Ridgemont High, I thought it was time for a revisit.
I noticed a few changes since my last visit a few months ago. First, the selection of breads and pastries have greatly improved. No longer are their empty shelves. Instead, the shelves are packed with different breads, cookies and other pastries. There must have been around 30 variations.
Another thing I noticed is that they improved their cake selection. Previously they had a small cake display, but it was kind of sad looking. Now they have a refrigerated display in the middle of the bread section that contains quite a few beautiful whole cakes and individual cake slices. Another thing I noticed was the increase in drink offerings. There are now quite a few coffees and flavored teas. Finally, I also noticed an improvement on the service. The owner was very friendly and willing to let people sample the breads before purchasing.
I didn’t take any pictures of the inside, you can look at my previous post for some shots of the interior. I bought a large selection of breads and some cakes and photographed them before digging in.