French Pastries, Texas Hospitality

With family owned places, there's a story behind every dish. Isn't that what makes it great? Your grandmother has a 100 year old lasagna recipe, your second uncle can make the best pancakes in the world, or, in the case of Levure Bakery and Patisserie, a family recipe for brownies got the ball rolling.

Now, Levure Bakery & Patisserie is serving up some of the best pastries in Houston, including croissants, pain au chocolat, bearclaws, and a ton of rotating varieties of other french pastries. Their croissants can easily be put up against some of the finest ones I've ever had, and the Owner and staff put forth the effort everyday to make things better. Willing to take constructive feedback, menu items, including breakfast, brunch, and now dinner, are constantly finding new dishes and new ways of thinking outside the (pastry) box. 

Something new is coming, though. While there has been a selection of sandwiches on the brunch/lunch menu, some interesting new items are coming. Today, I got to sample a new offering: Duck Confit sandwich, topped with papaya spread, bread and butter pickles, mayo, arugula and tomatoes, on a deceptively soft and crusty baguette-style bread. Some additional sandwiches are coming too. Not being revealed just yet, I'm fairly confident that they will be well thought out and well constructed. 




If you're in The Woodlands, stop by and try these guys out. You'll be surprised that this northern suburb of Houston, that frankly takes alot of flack, is putting out some of the best pastries you've ever had. Being family and locally owned, focused on respecting the food and ingredients, and making the best that they can, this small bistro/bakery is the kind of place I love to support and frequent. Simple, thoughtful food made with care by people who care



Hello, Taco... Welcome Back

Tacos have got to be one of the world's most perfect foods. Handheld, mobile, flavorful, and meant to be eaten standing, or on the go. I've certainly eaten my share, in the US and abroad, as almost every culture has some form of taco on their culinary cultural menu. Of course, the Mexican styled varieties, including hard and soft shell; al pastor or de cabeza; they're all good. 

3 Tacos Your Way - Barbacoa, Carnitas, and Al Pastor

3 Tacos Your Way - Barbacoa, Carnitas, and Al Pastor

Enter Hello Taco... Reopened now after a brief hiatus, is serving up tacos, burritos, bowls, tortas, and other specialties, including cooked-to-order flour tortillas! The tortilla oven is right there when you order, so you know they're good. 

Traditionalists from Mexico will say that a taco consists of a corn tortilla, flavorful varieties of simple fillings, and, most importantly, cilantro and onion. No frou frou cheese, sour cream, avocado, tomatoes, and all the things us Americans are used to. I was pleasantly surprised when Susan, the owner, asked if I wanted mine "Mexican street style". Oh yes, that's the only way it's meant to be. 


Al Pastor



The 20 years of experience of Susan and Armando Ocampo are evident in the care they're taking to make fresh Mexican food in a friendly place. These are the kind of places I love. People committed to the craft they've spent the better part of their lives honing. And this is it, and I'll repeat it often, simple food, made with care

Spend your lunch with Susan and Armando. Enjoy a taco. Enjoy the 80's music. You'll be better off for it. 

Instagram: @hellotacohouston
Facebook: HelloTaco


Current Menu

Welcome to Subtle Foodie

Imagine the scene, I'm sure you've seen it before. A group of friends, gathered around a meal, enjoying the atmosphere.. all with phone and cameras out, arranging plates, chairs, silverware, lights, everything... all for the perfect shot. I've been guilty of this. I've moved tables to get more natural light. I've taken upwards of forty shots of a single dish to get the "right" one. 

But, the big question is: 'What is the purpose of this?" It took me awhile to figure that out, but then it hit me. It isn't the plate, or the perfect picture, or the IG post. The reason we were all doing that, was because someone created something unique, that we wanted to admire and preserve. Someone, a chef, a cook, a baker, a barista, a pitmaster, made something amazing. We wanted to memorialize it, absorb it, and enjoy it. But do we need the pomp and circumstance?

That is what this blog, these photos, these stories, will focus on, but in a subtle way (see what I did there). I want to tell the stories of those creators and memorialize their hard work and dedication in a way that doesn't require the frivolity, but rather appreciates the fact that the work itself is decoration enough. 

Of course, I'll still post the well-crafted, meticulously detailed, natural lit, edited food photos.. but I want to understand the stories as well, and I hope you'll enjoy that. I can't wait to have the conversations with you all, and learn what makes those creators tick. 

Anthony aka SubtleFoodie