August 1st, 2011
Hi Ty, Our expections have been met in every way possible. I want to thank you so much for making our Grandson's Christening luncheon worry free. Everything was yummy!
Thank you,
Peter and Kathy
August 3rd, 2011
Hi Ty, Everyone loved your food! The wraps were a big hit, and the Greek salad was a welcome change from the mixed greens we usually order in.
I gave your business card to a couple of other people in the building who regularly order catered meals. So you may be hearing from them soon.
Thanks, and best wishes,
Paul M
Director, Interactive Development
www.PE.com | www.InlandSoCal.com | Riverside, CA
August 1st . 2011
Hey Ty! I just spoke with my director over the NICU who got feedback of your lunch they received today and from what I hear it was WONDERFUL! They really loved it! They have been using another company for years and you have blown them outta the water! I just wanted to thank you for helping me look good LOL :) and let you know how much everyone here in Fontana loves your food! Thanks again Ty!!!
Sophia
Kaiser Permanente Fontana Medical Center
July 7th, 2011
Hello Ty, I've been meaning to write you earlier but its been quite hectic the days after the funeral services. Our family and I wanted to thank you and your staff at Baguette Bakery Cafe for the catering our lunch following my father's funeral service. The sandwhiches are well prepared and are asolutely tasty! The parmesian chicken was the biggest hit out of all the sandwhiches we ordered! We especially enjoyed the chicken lasagna and the pasta dish; our only regret was we didn't order more. Perhaps next time! We'll be sure to keep your name and number handy for future catering needs.
Thank you and your staff once again for a job well done! I've been meaning to tip the gentleman who delivered and helped set up out lunch, unfortunately I got caught up in giving lost guests directions to the lunch location that I did not get a chance to tip him.
Rest assured you've earned some loyal customers for the future. Keep up the great work and thanks for following up.
Regards, Dennis
The Press-Enterprise
Baguette Bakery & Café is simple and delicious
03:46 PM PDT on Thursday, April 19, 2007
By VANESSA FRANKO
The Press-Enterprise
Ty Te never thought he would own a restaurant.
The Corona resident and his wife, Joyce, owned a cell phone shop for five years. As the phone business cooled off, they wanted to do something different.
"She loves cooking and we decided to look into the restaurant business," he said.
Story continues below
Silvia Flores / The Press-Enterprise
Joyce Te, left, and her husband, Ty, are owners of Baguette Bakery & Cafe in Riverside. Ty attended the Le Cordon Bleu program at California School of Culinary Arts in Pasadena for training in baking.
They started looking around online and stumbled upon a consultant who helped them open Baguette Bakery & Cafe almost a year and a half ago in a shopping center near UCR.
"We bake everything from scratch -- all the bread and cakes," Te said. He attended the Le Cordon Bleu program at California School of Culinary Arts in Pasadena for training in baking.
Simplicity is key at the establishment, tucked in the corner of a small strip mall next to a sushi joint. There are sparse decorations on the neutral walls, but instead of looking bare, it has a cozy feel, with the cafe seating fewer than 50 people.
The long dessert case holds treats such as cheesecake, creme brulee, tiramisu and tarts ($2.75) and a smaller countertop case has freshly made Danish pastries ($1.50) and muffins ($1.25).
Despite the tempting treats, Baguette is known for its sandwiches. It offers half and full sizes ($3.75 to $6.50) that are available in combos with a soda and the choice of fries, chips or a cookie. ($5.50 to $6.50). Cakes or tarts can be substituted for $1.50 extra.
Te said the most popular sandwiches are the rosemary chicken and the steak portabella.
All sandwiches come with romaine lettuce, tomato, Baguette's signature sandwich dressing and choice of American or provolone cheese.
On our visit, my dining companion had a half sandwich of the rosemary chicken on ciabatta, which she said had "an array of flavors and textures." The chicken burst with rosemary, and was neither dry nor greasy.
Te said they tried grilling all of the food when the cafe first opened, but the final products were too oily. Now, almost everything is baked.
One of the exceptions is the BBC Cajun shrimp. The plump juicy shrimp are pan-seared and grilled before being put on a freshly baked baguette, which was crusty and soft in all of the right places.
I'm generally dubious about shrimp on any sandwich that isn't a po' boy, but the Cajun shrimp sandwich sparked my curiosity.
Te said he gets many skeptics when they see the item on the menu. "A lot of people aren't used to having shrimp on a sandwich," he said.
The cashier suggested adding avocado (75 cents extra) and I'm glad I did. It was a delicious, creamy accompaniment to the kick of the Cajun shrimp.
We had to wait a while for the creme brulee ($2.75) -- but they touched up the torching on the caramelized sugar and it was worth it.
It's hard to find a good creme brulee and Baguette didn't disappoint. The rich custard had the perfect consistency, not too runny or pudding-like.
We also tried the tiramisu, which was very light, not drenched in a heavy sauce, and had a very pleasing velvety texture.
Like everything else at Baguette, dessert was simply delicious.
Review meals are paid for by The Press-Enterprise.
Reach Vanessa Franko at 951-368-9575 or at vfranko@PE.com
Customer Testimony
"Thank you so much for everything. It was great thanks to you and your help." - Travis J Hart, LUTCF(05/16/2008)
"I have used Baguette Bakery for several catered events and have always been pleased with the service. They are prompt, professional and the food is outstanding. Will use again for my next event." - Lauretta(3/26/2008)
"Awsome:): They offer really good food. My favorite is the Rosemary Chicken its soo yummy. And their coffes are even stronger than Starbucks. They offer really good service." - Adriana H (8/16/2006)
