Page 100 - Las Vegas Golf and Leisure Spring 2015
P. 100
Carlo’s Bakery Carlo’s Bakery Freed’s Bakery
Carlo’s Bakery Signature cupcakes have become so
popular that the competition to develop
Carlo’s Bakery new and unique flavors is never ending.
One of the top contenders is Freed’s Bakery.
98 LV G &L S P R I N G 2 0 1 5 Currently run by Max Jacobson-Fried, the
third generation family member to run the
business, who presents a noteworthy list of
cupcake flavors.
Not only will you find chocolate peanut
butter morsels, but pineapple coconut, cook-
ies and cream and the universally popular red
velvet are also highlights.
This is also one of the only bakeries in the
valley where you can enjoy a traditional bran
muffin. The flavorful creations are infused
with honey and just the right number of
raisins. The slight crunch at first bite ensures
a fine experience.
Freed’s has earned national exposure on
the Food Network, $40 a Day with Rachel Ray
and Bon Appetit Magazine.
FREED’S BAKERY
9815 S. Eastern Ave., Las Vegas
702-456-7762
www.freedsbakery.com
German Bread Bakery
Building a perfect raisin roll can be
daunting but not at German Bread Bakery.
Not only is it huge, it also includes a memo-
rable combination of dough, raisins and
almond past.
Owners Jean and Ramona feature a large
variety of breads. Their sourdough loaves
are made with natural leavening agents for a
pure flavor. They prepare not only tradition-
al selections but are always experimenting
with new versions as well.
When it comes to cakes you can do no
wrong by choosing the Black Forest offering.
During holiday time the list of sea-
sonal cookies, gingerbread and pumpkin
seed bread are just a few of the items that
continue to be popular. They also import a
large number of German food products like
knackwurst and frankfurters.
Spirited community outreach is another
constant.
GERMAN BREAD BAKERY
2237 N. Rampart Blvd., Las Vegas
702-233-2733
9255 S. Eastern Ave., Las Vegas
702-648-0077
www.germanbreadbakerylasvegas.com
LASVEGASGOLFANDLEISURE.COM
Carlo’s Bakery Signature cupcakes have become so
popular that the competition to develop
Carlo’s Bakery new and unique flavors is never ending.
One of the top contenders is Freed’s Bakery.
98 LV G &L S P R I N G 2 0 1 5 Currently run by Max Jacobson-Fried, the
third generation family member to run the
business, who presents a noteworthy list of
cupcake flavors.
Not only will you find chocolate peanut
butter morsels, but pineapple coconut, cook-
ies and cream and the universally popular red
velvet are also highlights.
This is also one of the only bakeries in the
valley where you can enjoy a traditional bran
muffin. The flavorful creations are infused
with honey and just the right number of
raisins. The slight crunch at first bite ensures
a fine experience.
Freed’s has earned national exposure on
the Food Network, $40 a Day with Rachel Ray
and Bon Appetit Magazine.
FREED’S BAKERY
9815 S. Eastern Ave., Las Vegas
702-456-7762
www.freedsbakery.com
German Bread Bakery
Building a perfect raisin roll can be
daunting but not at German Bread Bakery.
Not only is it huge, it also includes a memo-
rable combination of dough, raisins and
almond past.
Owners Jean and Ramona feature a large
variety of breads. Their sourdough loaves
are made with natural leavening agents for a
pure flavor. They prepare not only tradition-
al selections but are always experimenting
with new versions as well.
When it comes to cakes you can do no
wrong by choosing the Black Forest offering.
During holiday time the list of sea-
sonal cookies, gingerbread and pumpkin
seed bread are just a few of the items that
continue to be popular. They also import a
large number of German food products like
knackwurst and frankfurters.
Spirited community outreach is another
constant.
GERMAN BREAD BAKERY
2237 N. Rampart Blvd., Las Vegas
702-233-2733
9255 S. Eastern Ave., Las Vegas
702-648-0077
www.germanbreadbakerylasvegas.com
LASVEGASGOLFANDLEISURE.COM
