Spago - and that incredible teff-flour, seeded flatbread you get in the bread basket - she goes and announces that she's leaving the Wolfgang Puck Group for bigger and more personal opportunities. Meaning: She's opening her own bakery. Teaming up with Sang Yoon, the two will breathe new life into the Helms Bakery, which operated from 1931 to 1969.
Here's how miracles happen: When Yard asked Yoon, who owns Father's Office and Lukshon at the Helms Bakery complex, if he liked doing business there, he excitedly told her that he had been thinking of opening a bakery for some time but couldn't find the right partner. Boom. A bakery was born. The plan for the space is to have a full-service restaurant for breakfast and lunch, and a bakery for take-out, prepared foods and specialty products. The space will be designed by Ana Henton and will take on a 50s-style luncheonette aesthetic.
Y&Y's vision is to offer classic baked goods with seasonal, local ingredients made with modern techniques (and lots of love). Expect artisan loaves and "classic Helms bread," and yeast-risen doughnuts, layer cakes, muffins, scones, danish pie and cookies. We swear, if Yard doesn't sell that seeded flatbread by the bag, we'll be heartbroken. Breakfast in the cafe will feature omelets, fritattas, pancakes, waffles and French toast - most of which you can taste at Father's Office, when it starts serving breakfast in January. The goal is to open the bakery in the fall 2013, and will make an excellent neighbor for FO, Lukshon, Evan Funke's forth-coming Bucato; hopefully the Let's Be Frank truck gets to stay, too.
As for Wolfgang Puck's new pastry chef, the Daily Dish tells us it's Della Gossett, formerly of Charlie Trotter's and the French Pastry School in Chicago. Look for that switcheroo come January.