Last fall the husband/ wife team of Xiaxing Lin and Ryan Chen bought the Cross Pointe location of Boosalis Baking and Cafe from Matt Boosalis in a quiet transaction. They got all the recipes and said they would keep baking all the customer favorites. Matt is currently running the Kenwood location.

They just reopened this week from a three week shutdown for some remodeling and new equipment. The dining room has been newly painted and new lighting has been installed as well as additional seating. Bakery manager Mindy told us there are still some more changes to come in the dining room.

The biggest changes have been made behind the scenes. They’ve added some new equipment that includes a Polin Proofer/ Retarder which allows them to automate the cycle of fermentation set the prooving cycle to follow the times of day when they are the busiest. They also added a Polin Oven, which automatically rotates the pans to keep temperature even so baker Xiaxing doesn’t have to keep bending down and manually to rotate the product.

They also brought in a World Champion Chef to teach them how to make some new European holiday pastries, including galette des rois (French King Cake), Italian Panettone, German Kuglof, Stollen. They will slowly be debuting on the baker shelves.