The problem of being a "foodie" lies in the tension between the compulsive task of assessing what you're eating, and that moment you judge the food or establishment du jour to have met a certain level of quality. For me, it's as if I'm "working" until I can then either relax due to the discovery of "good," or at least be relieved of the job due to the discover of: "No. My standard has not been met."
Photo montage by Rachel Apple
This assessment process is dynamic and can sometimes take more than one visit. It's also multi-dimensional; an eating establishment is more than what is placed in front of you. It's an attitude, of sorts, that extends from the front entrance to the way the walk-in is maintained. To me, the exit to a back alley says as much about a place as the restrooms or the cleanliness of the ovens. All of these reasons are why I make a point of writing an entry when I find a place of high quality on all levels. And for me, the Crimson and Whipped Cream Bakery in Norman has met those marks.
The standard for organic and well "cared for" ingredients is stellar. The windows, floors and fixtures shine with extraordinary poise. The displays are artfully balanced and the wares meet a uniform standard not usually seen in the Midwest. Crimson Bakery is not a "coffee first" business, but the coffee is exceptional. And the picture window at the back of the dining room is a see-through pathway into the soul of a polished and intentional kitchen.
Until now, my go-to pastries have frequently included Raspberries n' Creme cakes or McLaren's sugar cookies for events. But the Crimson Bakery has convinced me that an extra drive will be worth the regard I have for my guests and business meetings.
Only open for two years, the owner has the right attitude and products to make it in a town full of choices. So now I'm telling you - go to the Crimson and Whipped Cream Bakery. They have, with one visit, become a "Red Dirt Kelly's" favorite thing.
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