A bakery that also sells Caribbean Food

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snackette/
Go for the Baked goods stay for the Caribbean Flavors at A & R
Bakery and Snackette
by Traveler Foodie
https://www.f acebook.com/A.RBakery
On the West Indian strip of Old Winter Garden Rd. between Hiawassee Rd and Pine Hills Rd, one establishment
closes and another one takes its place. A while ago this spot was occupied by Naraine’s Bakery, who has since
moved somewhere by the West Oaks Mall. Now another Bakery with an interesting addition has taken up roots.
Daily baking of West Indian breads and pastries is done by an in house baker. Some sweets are sourced f rom
other local vendors. But the real Caribbean f ood is made by a grandma. There are three generations of lineage
passing on customs and old recipes. The youngest handles the counter and dashes in the back to make sure
f oods are prepared in a timely manner.
What is a snackette? As the name suggests it has to do with snacks. In the Caribbean, there are endless small
little nibbles. Several bagged and bottled goodies line the shelves. Fresh made juices and concocted portions
f rom roots and barks are served chilled. No alcohol is served. Traditionally, a snackette serves as an extension
to ones home as they entertain neighbors and f riends.
This place has managed to capture that extended f amily vibe. There are copies of West Indian newspapers
laying around to take or read while waiting. A f ew tables and chairs allows f or seated dining. One big absence,
as in most West Indian restaurants in Orlando is a bar, or serving of alcohol.
The cooked portion of the menu is a compilation of Caribbean cuisine. They boast a f ull Caribbean Vegetarian
menu and meats. Their plastic take out containers are snap shut and almost spill proof . How many times have
you ordered something with a sauce, like curry and when you got home the liquid is all over the bag or in your
car? That will probably not happen f rom here. Most of their pastries and breads are individually wrapped f or
f reshness and cleanliness.
Black Eye – The f amous Asian Black or Red Bean cake, sold in Asian stores, packaged f rom as f ar as New
York stored f or who knows how long. It is baked daily here. What a dif f erence! A bite into this reveals very thick
f illing versus thick pastry dough in store bought varieties. The dough is ef f ortlessly f laky, just there to hold the
f illing. Very rare to f ind this quality in Orlando.
Coconut Choka – made f rom roasted whole dry coconuts. The dried coconuts are spilt, roasted, grated and
mixed with spices to give a shredded yet moist texture. This is an extremely labor intensive dish that not many
restaurants even attempt to make. Well balanced spiciness with distinct coconut f lavor.
Curry Shrimps – little nuggets of succulent shrimp in a well balanced, slightly spicy curry broth. The spices
strike a delicate balance that does not leave a heaviness on the palate.
Dhal Pouri – popularly served at East Indians of Caribbean origin weddings and major religious events. This is
a f lat bread like item stuf f ed with grind f lavored split peas. Like every bread it is the perf ect vessel to sop up
juicy curries and f ried items. Tender, spongy with great absorbing powers. The dhal (split peas f illing) was
delicately seasoned to leave no burning sensation in the stomach.

2. Dhal – split peas mashed to a liquid. This is a classic re-creation of East Indian style dhals of all dif f erent
preparations. West Indians boil split peas in water and add spices. At the end a mixture of toasted garlic and
geera (cumin seeds) is added to give a distinct pungent f lavor. Delicately balanced as to not overpower any
f lavors.
Jalebi – popular Indian sweet delicacy transplanted to the Caribbean. This is wheat f lour deep f ried in a circle
then soaked in sugar syrup. The crystallized sugar interior gives a nice crunch. Great f or cooling of f the palate
af ter a hot curry.
Peanut Punch – made with crushed peanuts and milk. Heavy peanut f lavor with creamy milkiness cools of f
any lingering spiciness. This is made f resh in house.
The concept here allows f or a f amily or anyone seeking to adventure into real Caribbean f ood. Service is very
amicable and gentle. Questions are answered in detail with no rush or pressure. There is no big extravagant
buf f et with items sitting f or who knows how long at what temperature. Everything is cooked or heated to order.
It is always ref reshing to see ethnic restaurants willing to share their originality with the world. If these f ew
items that I’ve tried is a testament to their consistency, then I can’t wait to try other items.