Food is love, and Spokane born-and-raised Gage Lang loves desserts – specifically cookies and ice cream. So, it is more than proper that he is launching Breauxdoo Bakery from River City Kitchen in downtown Spokane on Thursday.
This ain’t no run-of-the-mill bakery, however, as Lang’s focus with Breauxdoo (rhymes with voodoo) is to offer late-night delivery of desserts along with beverages including milk, juice and energy drinks. Breauxdoo is opening with a small staff of pastry cooks and delivery drivers.
Lang, wearing an apron adorned with the message Food Is Love, chatted in River City Kitchen one week before Breauxdoo’s launch date. He discussed his strong presales of sampler-dozen cookies, where he would like to open a retail location later this year and more.
Why open Breauxdoo Bakery now during the coronavirus pandemic?
We’ve been working on this for over four years, and it just ended up happening at this time. Everything just kept falling into place right away. You can’t deny it if something keeps showing up and asks you to attend, and here we are. The way that everything has happened, we are just undeniably ready to open. We are ready to go.
Has the pandemic delayed your plans?
Yes. It has been simple things like ordering food and ingredients. Sometimes deliveries are delayed by weeks. We don’t have many bakeries in Spokane and especially not doing what we’re doing. A lot of these ingredients are special ordered from the East Coast. We’re still waiting on some things, but I have my fingers crossed that they’ll arrive on time.
Are you still launching Breauxdoo Bakery on May 28?
We’re definitely launching May 28. Our presale went surprisingly very well. I wasn’t expecting that kind of reaction. We put it out there despite the fact that nobody has tasted our desserts aside from a few samples here and there. We’re a new company, and we sold out the cookies from the start.
People are literally hungering for dessert.
I know! We’re just something new and eccentric and exciting for Spokane. We have a lot of great people in our culinary scene, but we need a little pizazz, too.
You mentioned special ingredients. Will you reveal a few of them?
Of course. We’re using European-style butter that is super high in fat, so you get a silky, puffy cloud of cookie goodness. We’re using King Arthur Flour, which comes from the East Coast. A lot of these vendors don’t stock their products out here because nobody uses them, so we have to reach out individually.
You mentioned the word “eccentric.”
Well I’m a little eccentric! I worked in restaurants for about five years and then in 2017 moved to Seattle and worked for a place called Biscuit Bitch. I was exposed to this beautiful life where you can be whatever you want and be open and yourself, and it sparked the idea for Breauxdoo Bakery. Spokane needs a little bit of this.
What is behind the name Breauxdoo Bakery? It is an unusual spelling.
It is! In 2016, I was with a co-worker, and this idea was forming in my head. I wanted something that was punk rock and felt fun, something that resembled Voodoo Donuts when you walk in there. It has that feeling of a tattoo shop – fun and punk rock.
And when we get into a retail setting, we want to serve espresso, so we were thinking brew. And doo because of voodoo – I just love that word. Spelling brew b-r-e-w just doesn’t make any sense to me, so the way in my head was b-r-e-a-u-x. Yes, it’s not a word, but in my head that is just how it has to be (laughs). That’s how it is!
So why late-night delivery in Spokane?
Spokane doesn’t have a lot of late-night options besides Uber Eats and Jack in the Box. Spokane just needs it. We have a lot of stoners in this legal herbal state, and we’re near a bunch of colleges. And it’s just fun.
How far in the future are you looking at retail?
Probably, depending on how COVID-19 plays out because it’s difficult for everyone right now, the goal is fall or winter, the Christmas and holiday season. And right around here in the downtown area. I’d like to be close to the Knitting Factory. When bands are done playing their shows, we can cater. People can just come and have fun and a coffee and a cookie.
We’ll eventually launch a menu in phases – slices of cake, cake truffles, lemon bars, brownies, soft serve. It just takes more time in terms of regulations.
What are your go-to bakery items?
Well, aside from cookies, I love raspberry oat bars. That is the classic bakery item. And I looove ice cream. Birthday cake or cookie dough – anything with chunks of American fatty goodness. I could eat ice cream every day.
What are you most excited about in opening Breauxdoo Bakery?
I think offering people a job with room for growth and a place that is accepting of everyone – and to add some excitement to Spokane nightlife.
Local journalism is essential.
Give directly to The Spokesman-Review's Northwest Passages community forums series -- which helps to offset the costs of several reporter and editor positions at the newspaper -- by using the easy options below. Gifts processed in this system are not tax deductible, but are predominately used to help meet the local financial requirements needed to receive national matching-grant funds.
Subscribe to the Spokane7 email newsletter
Get the day’s top entertainment headlines delivered to your inbox every morning.