There is no question which came first. It was the chicken — a yellow marshmallow creation called Peeps, which found its way into seemingly every Easter basket in the 1950s. Now for Easter 2005, the company has put its chick inside an egg — a hollow milk chocolate egg with room for a single Peep. Look for it in seasonal candy aisles and have fun hatching.

Going to wine and food fest? Better register quick

Deadline reminder: Friday is the last day to register for the Saveur Texas Hill Country Wine & Food Festival April 7-10. Themed "Retro Texas," this edition of the Austin fest is the 20th anniversary year. Founding chefs are returning for events, as well as chefs from California to New York who will show off and experience our Lone Star fuss over food and wine. For the first time, this year's festival includes two days of tastings and music on Auditorium Shores April 9-10 (those tickets — $45 each day or $55 for both days — can be bought at the gate). To see the schedule of events and register, go to www.texaswineandfood.org or call 542-WINE (9463).

Mad Cakes creations have a familiar ring

Mad Cakes, a new bakery in Northwest Austin, bakes from-scratch Bundt cakes, frosting them in bold stripes of cream cheese-buttercream icing. Then for celebratory occasions, it will add optional over-the-top toppers of ribbons and stuff with various themes — baby shower, spring, Texas, Aggie, "girls just want to have fun." The best sellers so far are double chocolate chip, cinnamon swirl and zesty lemon, our favorite. Cakes come in four sizes from mini ($4.50), which will feed one or two people, to large ($23.75), which feeds 16-22. Also sold by the slice (under $2). Add roughly $10 for the ribboned toppers. The shop (795-9285), at 3808 Spicewood Springs Road, Suite 102, is owned by Rebecca Castellanos and her parents. Castellanos studied at pastry schools and baked at Rather Sweet Bakery, Central Market catering and Barton Creek Country Club prior to going "mad" with cakes.

Four Star Provisions sauce and glaze line has at least 3 stars

When a Fredericksburg company that makes national award-winning sauces and condiments comes out with a new line, it bears more than a passing glance. We sampled eight of Fischer & Wieser's upscale, silver-labeled Four Star Provisions line of 14 sauces, glazes, condiments and jellies in 10-oz. jars or bottles. Three of our favorites are the Havana Mojito Glaze ($9.95), a golden minty mango sauce great on meats; Cilantro Pepito Pesto ($13.49), a spread that can top salmon or flavor a shrimp pasta salad; Yucatan Mango Chutney Sauce ($8.49), a mixture so thick that it took a knife to get it out of the bottle. We broke a fingernail getting the seal off the cap, but we loved the chutney flavor, with its hint of heat, on pork, with rice pilaf, even spread on a slice of whole wheat bread. These are pricey condiments, with their star-cut labels and gourmet ingredients, but they can make amateur cooks look like chefs. Some of the items are available at Austinuts, 2900 W. Anderson Lane and Parallel, 4800 Burnet Road; all can be found at www.jelly.com, which also has recipes for their use.

Kolache eateries are on a roll in Austin

Two new kolache shops — one north, one south — have popped up in town just in time for spring brunches. South Austinite Steve Frederick, who opened The Big Kolache (383-9050) at 2407-A S. Congress Ave., grew up eating kolaches in Schulenburg. He and manager Doni Allen are making 16 varieties, including one with Elgin sausage and jalapeño. Many of the fruit kolaches (try the wild Maine blueberry) are made with fresh or dried fruit sweetened or spiced. The Big Kolache is open 7 a.m.-4 p.m. daily. On North Lamar Boulevard, Austinite Massey Wallace started Lone Star Kolaches because she loves the sweet or savory rolls. Her best sellers so far are the ranchero — ham, egg, cheese and jalapeño — and the cream cheese sweet variety. The shop (323-3663)at 3800 N. Lamar Blvd., Suite 700, is open 6:30 a.m. to 3:30 p.m. Monday through Saturday and 7 a.m. to 3 p.m. Sunday.