The Taste of Autumn
by Sally Litchfield
October 03, 2013 12:33 AM | 2041 views | 0 0 comments | 46 46 recommendations | email to a friend | print
Johnny Gabriel, owner of Gabriel’s Desserts in Marietta, holds two of her bakery’s fall features: Fondant pumpkins with leaves and a double fudge layered cake with caramel filling and vanilla buttercream frosting in autumn colors.
Johnny Gabriel, owner of Gabriel’s Desserts in Marietta, holds two of her bakery’s fall features: Fondant pumpkins with leaves and a double fudge layered cake with caramel filling and vanilla buttercream frosting in autumn colors.
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With cool crisp nights upon us, it is only a matter of time before the leaves transform to oranges, golds and reds and the smell of roaring fires permeate the evening air.

Treats at Gabriel’s Desserts in Marietta are changing too.

“We look forward to the four big holidays of Halloween, Thanksgiving, Christmas and New Years,” said Johnny Gabriel, owner of the eatery.

“Gabriel’s is usually pretty fast paced for all of us but with the coming of fall and winter, there is an elevated level of excitement and anticipation as the leaves change and the temperature changes from swelteringly hot to pleasantly cool,” the Marietta resident said.

“In my other life, before Gabriel’s began, I associated spring and summer as the seasons to bring color to my life with beautiful flowers and the greening of the trees and grass. Now, with fall and winter holiday celebrations, I am aware of the beautiful colors and smells both indoors and out,” Gabriel said.

Gabriel’s is already cooking, baking and brewing with allspice, ginger, nutmeg and cinnamon.

“I look forward to enjoying our lattes, teas, specialty coffees of pumpkin spice and chocolate peppermint, and caramel apple spiced cider to warm me up as the temperatures drop and tailgating begins,” she said.

The new colors of fall — red, gold, orange, brown and green — are already on display. Fried chicken, chili, soups and Brunswick stew are ready for tailgating. Apple crisp, bread, strudel, pies and small galettes fill the shelves.

Pumpkin, cranberry, sweet potatoes and marshmallows and other seasonal ingredients are already incorporated into the baked goods, desserts, casseroles and other delectable dishes at Gabriel’s.

“Our decorated cookies, loved by the smallest of our customers, change often with the season and holiday. I can always tell how successful our decorated cookie business is by the number of little handprints on the case as our precious little customers ‘ooh and aah’ over cookies decorated as orange pumpkins, yellow sunflowers, gold leaves and white ghosts,” Gabriel said.

After Thanksgiving, colors will change to red, green, silver and gold with Santas, mittens, snowflakes, Christmas trees and gingerbread men and women.

Until January, the ovens at Gabriel’s are full of meatloaves, chicken, sweet potatoes, cakes and pies.

“The big mixers are humming, sugar is flying and the big soup kettle is overworked,” Gabriel said.

Along with several of the major holidays of our year, fall provides more excitement as Gabriel’s cousin Jamie Deen has written his first solo cookbook, “Jamie Deen’s Good Food.” Courtesy of Deen and FoxTale Book Shoppe in Woodstock, Jamie Deen will be at Gabriel’s on Oct. 8 from 2 to 4 p.m. where the cookbook will be sold and autographed. If you miss Deen at Gabriel’s, he’ll be in Woodstock at 6 p.m. at FoxTale.

Gabriel’s Desserts is at 800 Whitlock Ave., Suite 135, Marietta.
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