LOCAL COMPANY

Cocktail-inspired jams are just the start for local baker

Jenny Crossland used to work as a baker by day and a bartender by night, but when she moved from Dallas to Austin last year, she decided to focus her energy on her company, BOLO Patisserie.

But instead of ditching the bar scene altogether, she created a line of cocktail-inspired jams that she now sells at two local markets and on her website, bolopatisserie.com. One of her most popular creations is the Mai Tai Jam, which Blue Dahlia Bistro serves alongside its charcuterie plate. "It has a hint of spice with the pepper and coriander, a zing with lime and ginger syrup, a warm tropical element with papaya and mango," she says, and a dash of Grand Marnier only helps boost the bright orange color. The orange liqueur also makes an appearance in Crossland’s strawberry lemon jam called Mademoiselle, and she also makes a Blue Dahlia jam with blueberries, blackberries, tarragon simple syrup and lambic beer that the restaurant with locations in East Austin and Westlake Hills serves on brie sandwiches.

In addition to the jams, Crossland makes an array of baked goods, including pumpkin bread with cranberries and hazelnuts, pecan and coconut bars, lemon bars, walnut brownies, cranberry and walnut granola and several gluten-free tarts. Many of the products are available on Saturdays and Sundays at the Austin Open Air markets in Oak Hill (10 a.m. to 2 p.m. Saturdays at 6300 U.S. 71 near the Y) and Arboretum (10 a.m. to 2 p.m. Sundays next to Blue Baker in the shopping center at 10000 Research Blvd.).

Crossland says that her company’s name comes from the Portuguese word for cake ("bolo") but as an acronym can mean "be on the lookout." "I kind of like that because we are always on the move. We don’t have a storefront and we’re constantly looking for new ways and places to bring our product," she says. To browse and order products, go to BoloPatisserie.com or call 814-8359.

BARBECUE

Franklin Barbecue sauce available in HEB

Finally! A taste of Franklin Barbecue without the wait. (Well, savvy barbecue lovers know that you can pre-order large quantities of Franklin’s impossibly good meat and skip the notoriously long line, but you still have to order at least three days ahead so you still technically have to wait. Ah, the joys of success.)

Starting this month, almost 150 HEB stores across Texas will carry three flavors of Franklin’s sauce ($3.79 for 12.5 ounces): Texas-Style, Sweet Vinegar and Espresso, which has been a favorite since the restaurant opened as a trailer off Interstate 35 a few years ago. You also can buy the sauces in the restaurant, 900 E. 11th. Co-owner Stacy Franklin says that she and husband, Aaron, plan to have a whole line of merchandise, including koozies, T-shirts and this sauce, available online (franklinbarbecue.com) by the beginning of March.

RECIPE

A quick weeknight dinner from Mel’s Meals

Melissa Sterns spent 15 years in the restaurant industry before venturing out on her own to start Mel’s Meals, a prepared meal company that sells healthy, nutritionally dense meals either for delivery or at one of three area locations. Sterns shared this recipe for one of the recipes on the menu: Spanish Spaghetti, which is made with ground turkey instead of ground beef and uses only 1 Tbsp. of olive oil for two servings. Homemade marinara sauce is usually healthier for you because store-bought can contain high levels of sodium and sugar, and Sterns suggests making a big batch of sauce from scratch and then freezing it in smaller portions for weeknight meals. melsmealsaustin.com