The Ark Bakery & Cafe

This flavorful loaf traditionally graces the Friday evening Shabbat table in Jewish households, and we can see why! It is made with eggs and honey, without being too sweet to pair with your favorite entrée!

These savory buns made from soft pretzel dough hold their own as sandwich buns, but they are equally delicious split and spread with hummus, or even toasted with butter. 6 buns in each package

Inspired by chocolate orange rolls at an upscale brunch place here in Houston, I adapted our cinnamon roll recipe to feature a filling of shaved chocolate, cocoa powder, orange zest, butter, and brown sugar (instead of the usual luscious cinnamon sugar filling). The results did not disappoint! An orange glaze tops off these beauties!

A deliciously fragrant sourdough with rouge de Bordeaux specialty flour from Barton Springs Mill. It is chewy with a crispy crust and pairs well with butter and jam or cheese.

This loaf is made with 10-grain cereal mix, plus sourdough starter. We do add a bit of yeast to ensure an excellent rise. You will love the wholegrain flavor of this bread!

This loaf is packed with 10-grain goodness to yield a deliciously toastable European-style artisan bread. Of course, the golden raisins lend sweetness to this recipe. Top it with butter, a bit of jam, or a very thin slice of sharp cheese. (Spreading it with plain goat cheese also makes for a winning combination!)

Deliciously chocolaty, with chocolate chips AND crushed chocolate chips AND powdered chocolate chips, so every bite is full of chocolate, these cookies should really be called triple chocolate, but that would make the next ones quadruple, which is a greater challenge to say and spell, particularly when you are in a hurry to order! NOTE: The first ingredient in this cookie is none other than chocolate chips!

Necessity truly IS the mother of invention! After baking a couple of hundred pasteis de nata (Portuguese custard tarts), we had a surfeit of egg whites and wondered what a baker could do with them! A friend tipped us off to this tea cake, which we decided deserved to be larger than the bite-sized version described in the original recipe. Almond flour and a bit of orange peel determine the flavor of this ample individual cake, and a tablespoon of berry jam adorns the middle. Of course, two people could certainly share one, but are you going to be the one to suggest that?

scrumptiously chewy cookies made with old-fashioned oats (not the quick-cooking shredded kind); the addition of bits of dried cranberries and raisins adds nutritional value and ramps up the chewiness of this feast-in-your-hand cookie. Some argue that these cookies could pass for a meal substitute. Note: The first ingredient in this cookie is the dried fruit, not flour, butter, or even sugar!

Scrumptious peanut butter cookies with crunchy bits of chopped peanuts in every bite, topped with sugar and nostalgic criss-cross fork indentations -- everything you remember and more!

Shortbread has LOTS of butter blended with flour and pecans to keep you coming back for just another bite! This one is dipped in dark chocolate, then in chopped pecans.

We love this rich pistachio shortbread dipped in real white chocolate (no artificial flavorings or "candy-making chocolate" for you, dear customer!). Of course, then we dip the white chocolate-coated shortbread in MORE chopped pistachios. What could be wrong with that?

memorably rich cookies rolled in cinnamon and sugar — an heirloom recipe from the 1950s that we have updated to pack a grander flavor punch than ever! This recipe is typically for cinnamon-lovers only, although we occasionally use a different autumn spice blend redolent with other nostalgically autumnal flavors.

For this 8" by 8" pan of autumnal bliss, real maple syrup blends with browned butter and cinnamon to yield these delectable treats. Did I mention there's a bit of dark chocolate as well?

These scrumptious bars have fewer calories than a piece of pumpkin pie. There's plenty of fall flavor in this recipe ... and a touch of white chocolate with extra cinnamon! What more could be said? Sold in an 8" by 8" pan

These delicious cookies are prepared with bananas, a bit of lime juice, vanilla, and a dash of maple syrup prior to being rolled in cinnamon sugar. You'll love them!

This beef burgundy calls your heart back to the French countryside in autumn, when the chill in the air beckons you to a richly-brothed, slow-cooked stew. This pan serves 4 people generously and is available in limited quantity.

For fans of a more stalwart Texas-style enchilada (those who aren't crazy about green chile anything), we developed this hearty layered enchilada item with seasoned beef and cheese, draped with a red chile-laced tomato sauce. This version is a bit heavier fare than our popular chicken green chile enchiladas, but you won't be sorry you tried it. (For those of you as suspicious as I tend to be, you will never find us using a packaged seasoning mix or canned tomato sauce.) Available with corn tortillas...

While some may consider this dish a Greek version of lasagne, the seasonings are completely different from our typical concept of lasagne. The layers are composed of vegetables -- specifically, thin slices of eggplant, potato, and zucchini. A rich house-made marinara redolent of onion, garlic, and bay leaf cloaks crumbled seasoned ground beef. What more could you ask? Pecorino romano cheese and -- YES -- ANOTHER sauce! The bechamel makes all the difference to balance the flavors in this one-dish wonder. (Of course, a simple side salad of tomatoes and cucumbers and a loaf of crusty ten-grain bread would round it all out nicely.)

Although my Norwegian friends would likely claim these meatballs as their own, this menu is not the place for culture wars. Regardless of origin, these beef meatballs are full of thyme, a bit of nutmeg and just the right amount of black pepper before being submerged in a not-too-rich fresh mushroom cream sauce. If you are craving wide egg noodles or mashed potatoes, there is no better topper to be found than Swedish meatballs -- the quintessential Scandinavian comfort food!

Deliciously tender meatballs (NOT greasy) in a mellow barbeque sauce. The flavor is enhanced, not at all dominated, by the bourbon. Serve with a side of brown rice or noodles -- perhaps even roasted potatoes!

Imagine meatballs so delicious that you completely forget you were craving pasta. These meatballs are made with Italian sausage and draped in marinara enriched with sun-dried tomatoes, plenty of herbs, and wine. After a few more minutes in the oven, they are topped with provolone and mozzarella, just as any self-respecting meatball should be! Naturally, you are welcome to prepare pasta as an accompaniment, but why bother? These are great with a salad or roasted vegetable or ... dare I say it? -- a couple of pieces of our crusty bread!

There's nothing like a flaky pie crust (NOT from a supermarket!) to hold a mixture of lean ham layered with two types of shredded cheese. What about the eggs and cream? They are present but not in enough quantity to cause this delicious pie to jiggle like custard. Even people who dislike quiche will love this one. Better yet, it's grand for breakfast, lunch, or dinner.

Pulled chicken breast meat mixed with sweet bell peppers, green chiles, shredded cheese, and salsa verde prior to being rolled in corn tortillas and baked in a light sauce -- topped with additional cheese, of course!

This recipe has been a family favorite for years. Eight phyllo sheets layered with butter form the bottom crust, and eight more buttery pastry sheets form the top. The filling is rich with vegetables and chicken, with an addition of lean ham as an option. Oh -- and don't forget the shredded parmesan atop the filling!

This delicious jambalaya contains no seafood but does not sacrifice flavor! Prepared with chicken sausage and Cajun spices, it's perfect when paired with a green salad and crusty bread.

After trying this lasagne made with our house-made tomato béchamel sauce and homemade pasta, your taste buds will surely call for more! Layered with four types of cheese and spinach, you will never miss the meat. Customers find this version flavorful and satisfying. To our carnivorous friends, dare to give this dish a try and surprise yourselves!

I grew up with my mother's rich marinara sauce, so jarred pasta sauces are an anathema to me. For this dish, we decided to make the pasta tubes ourselves for added tenderness and flavor. The filling is so delicious that carnivores will forget there is no meat in this dish. I guarantee it.

Don't assume this vegetarian version of our delicious quiche is wimpy or insipid. The flavor is rich, and the cheeses are the perfect foil for the vegetables. As with all our quiches, the eggs and cream are a backdrop -- not a custardy, runny focus. You won't regret trying this one and probably will never miss the ham or bacon! If quiche is for men, REAL men will devour this delectable vegetarian quiche!

Contrary to our initial expectations, this spinach quiche has become a hot seller! How do we manage to convince customers to LOVE spinach? We cook and season it before nestling it in generous quantities of Norwegian Jarlsberg cheese and an egg/cream mixture that is far from runny! Try it and boost your iron levels today!

This recipe migrated from Dallas to Houston after I visited my daughter and son-in-law. I love the way it can be adapted, as I have made it with and without the sausage, with and without the black beans, with equally delicious results. Pair it with a pan of our sour cream cornbread (coming soon), crusty sourdough, or wild rice blend. Tortillas are also a good addition to the meal.

This chili is long on flavor but not overbearing in terms of the heat. We love the mellow sweet potatoes, tomatoes, and black beans with cumin and a slight hint of pepper. We are confident that you will love it, too!

Imagine a decadently rich, vegetarian macaroni and cheese with a touch of black truffle salt. Then make your imagination a reality!

Scrumptiously rich, this vegetarian macaroni and cheese will leave you wondering why on earth we categorized it as a side dish! Redolent with multiple types of freshly-shredded cheese, you'll savor each bite and dream of more! In fact, maybe it's a main dish after all?! Let us know what you think!

We've never tasted a more delicious tomato basil soup (AND GF)! It is loaded with fresh basil and simmered slowly to ensure the flavors are perfectly blended. How is it done without any cream? It's possible! (You can now justify devouring a pretzel roll or an asiago scone or a hunk of asiago everything loaf with the calories you saved by our omission of cream!)

Redolent of fresh clementines, this cake is the next best thing since the fresh fruit itself!

This delicious cake hits flavor out of the park with ground toasted almonds, freshly squeezed lemon juice, and lemon zest. A bit chewy and macaroon-like in texture, it also tends to be a good keeper. Try it and give us your feedback. You'll be glad you did!

This cake derives its flavor from bananas, butter, vanilla, and real rum (of course, the alcohol vanishes after thirty minutes in the oven, so fear not!). Topped with cream cheese frosting, it makes for a scrumptious pairing with coffee or tea.

You'll love this carrot cake laden with shredded carrot, finely minced pineapple, chopped pecans, and flecks of coconut -- complete with a not-too-cloyingly-sweet layer of cream cheese frosting!

We took our regular scone recipe and layered it with homemade almond paste. This breakfast treat stands beautifully on its own, but it doesn't hurt to add a bit of raspberry preserves or butter!

Properly called a crumb cake, this cake spells paradise for all streusel lovers. What could go wrong with a crumbly layer of butter, brown sugar, a bit of fragrant spices, and flour? This price is for a 9" round cake (for those with a modicum of self-restraint). Buy 2 if you have a large crowd to serve.

Every bite of these delicious muffins is chock-full of goodness! Made with whole wheat pastry flour, wholegrain cereals, and buttermilk -- with a dose of brown sugar --, these muffins are NOT for the white-flour-friendly among us. We recommend these treats split and toasted, perhaps with a minimum of butter. Wholegrain goodness meets outstanding flavor in these breakfast treats!

Asiago cheese and pear are enhanced with a bit of rosemary in these deliciously savory scones.

Who ever conceived of a carrot cake scone? What? Yes, it seems we are obsessed with carrot everything these days. It's always carrot season, though! Why not? Just imagine carrot cake without the cream cheese icing and with a slight sprinkling of crystalline sugar on the top, with a hint of Maldon flaked salt. Wow! Sold in packages of 4. Let us know what you think.

Sold in a package of 4 jumbo muffins, these cinnamon-sugar buttery beauties are the next best thing to having a snickerdoodle cookie for breakfast -- with at least somewhat less sugar!

With three bananas in every loaf, you can't go wrong with this pound cake. It is richly flavored and moist, yet sturdy enough to stand up to toasting for breakfast.

Dark chocolate-infused moist loaf cake (courtesy of lots of invisible shredded zucchini)...What makes it even better? Chopped dark chocolate chips strewn throughout the batter! Try toasting thick slices or topping it with ice cream!

Toasted slices of this buttery loaf make a delicious breakfast treat, particularly when topped with cream cheese! However, if you prefer it for dessert, you can simply slice it, slightly warm it, and top with whipped cream. The blueberry and citrus flavors combine for a mouthwatering combination!

We make our bread pudding by chopping homemade challah bread into cubes, tossing them in a custard sauce, and baking them with a mixed summer berry sauce. Heat this dish up for breakfast or dessert.

These scrumptious bars have fewer calories than a piece of pumpkin pie. They boast plenty of fall flavor ... and a touch of white chocolate with plenty of cinnamon! What more could be said? Sold in an 8" x 8" pan

For this 8" by 8" pan of autumnal bliss, real maple syrup blends with browned butter and cinnamon to yield these delectable treats. Did I mention there's a bit of dark chocolate as well?

Eggs and cheese combine beautifully with other fresh ingredients (such as seared mushrooms, bell pepper, spinach, sun-dried tomatoes), or even crumbled bacon and/or sausage (pictured here), for a memorable savory brunch entrée.

This quintessential comfort food is prepared from fresh russet potatoes, onions, homemade cream of chicken sour cream sauce, and cheese -- then topped with buttered panko crumbs.

This casserole is the same as our 13" x 9" version, only smaller. It comes in an 8" by 8" pan that serves 4 to 6 people -- without sacrificing flavor!