Bread & Chocolate Bakery Cafe made it in boston globe this week!!!! i was mentioned in the article - althought i'm known as "the baker"! haha but its a good thing.... Those are the pictures that uploaded on the boston globe website. 
espresso cheesecake 
german chocolate cupcake 
mini fresh fruit tart _______________________________________________________________ Bread and chocolate and so much moreJanuary 17, 2007 NEWTONVILLE -- Eunice Feller knew she wanted to open her own business. But when she first contemplated life after working as a marketing executive for an art supply company, a bakery didn't spring to mind. Bread & Chocolate opened in early September, and word got around. "Our first concept was designing high-end special occasion cakes," says Eunice, but it quickly became apparent that the neighborhood needed breakfast pastries, sandwiches and salads, and treats for the after-school crowd. The shop's doughnut muffins, essentially a cake muffin that Eunice had tasted a few years ago, are very popular, and the cupcakes fly out of the cases. Before customers commit to buying a big cake for a special event, they can try a few cupcakes, including Black Forest, coconut lemon, or carrot cake. "I call it dating with our customers," says the ebullient Eunice. Eunice says she's torn between the kitchen, working alongside her full-time baker, Joyce Ho, and interacting with the customers. Steve Feller, who temporarily left the finance world to start the bakery, works behind the counter. The couple commutes from Holliston. Steve quips that it's not too bad because "no one's on the road at 3 a.m." Eunice arrives an hour later and he insists she leave by 4 p.m. Eunice, who was born in Seoul and grew up in the Midwest, would like to create fusion desserts, and she and baker Ho have discussed making green tea-flavored opera cakes or combining chocolate and lychee nuts. The couple is also thinking about adding take-out meals, and Eunice wants to make bread. Now they use Iggy's loaves for sandwiches. She wishes there were more hours in the day. The cases could look more interesting, "more sculptural," she says. She'd like to have more time to chat with customers, who treat the bakery as an extended living room. But as weary as she and her husband sometimes become, she's still exhilarated by the business. She remembers "when the space was empty, how I looked forward to being happy to just be standing behind the counter." She wanted to be an entrepreneur. Now she is. -- ALISON ARNETT  
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