I've now been lucky enough to have four cakes from Crixa Cakes, though I still haven't been there yet. Today I sampled (hah-pigged out on) a remarkable ginger cake--it really was a cake because it was so much lighter in texture than gingerbread, but it was very dark and flavorful, lots of fresh ginger, not dried. And we also had a flourless chocolate cake that was like a fallen souffle, all uneven on top, and it was not too dense, not too airy, altogether unimpeachable. These cakes were unfrosted, and we served them with whipped cream and were very happy.
I've also had a buche de noel from Crixa, which was decorated simply with a couple of meringue mushrooms and featured good ganache, vanilla cake roll, raspberry and whipped-cream filling, and also an excellent coconut cake. These have all been like homemade cakes made by some especially wonderful baking friend. They have no mass-produced quality to them at all, and no highfalutin showstopping decoration either. But they taste fresh and terrific... and they are inexpensive too, something like $20 for a nine-inch cake.
From what I gather, they sell 9-inch cakes, 6-inch cakes, and have a little cafe area where you can buy by the slice. (When you go in to order a big cake, they'll give you a taste--how nice is that?) I am told they have some kind of tiramisu cake that is a big seller, an amaretto cake, apple cake, and individual Boston cream pies, and maybe other things. No breads, no pastries. But I am a convert now, and I look forward to other people enjoying Crixa's delicious handiwork.
2748 Adeline Street, near Ward