Gluten-free, vegan tea cakes at The Rose Establishment hit the spot
When you can’t find that perfect spot to connect over tea or pastries, you create one. At least that is what the owner of The Rose Establishment, Erica O’Brien, did in 2010. Not having any restaurant experience did not scare her away—O’Brien was a photographer by trade—she grew up with entrepreneurial parents who guided her in both balancing the books and the building remodel.
“I just wanted a place I could go that was super inspiring, felt really comfortable and safe and had really great tea and coffee,” O’Brien says. “My dad and I searched for a building in Salt Lake, and it needed to be a cool vintage space that we could restore together.”
O’Brien has several personal dietary restrictions, so offering gluten-free and vegan options was important to her. She understands the need to feel comfortable eating out.
“We didn’t set out to be a vegan, gluten-free or a local-centric restaurant,” says Shaylee Syme, general manager. “We just do what feels right and listen to what our community tells us. We have gluten-free tea cakes, cookies, and muffins on a rotating basis, [and] our entire brunch menu can very easily be made gluten free. We have a power-duo in the bakery, Casey Van Portfleet, and Devin Lindley, balancing boundless creativity and perfect execution.”
The Rose Establishment recently received its beer and wine liquor license. The bakers are creating an evening pastry menu so patrons can continue to purchase drinks after the kitchen closes.
Chamomile Tea Cake
¾ cup butter, room temperature
6 tablespoons cream cheese
Zest of 1 lemon
½ cup + 2 tablespoons sugar
¾ cup honey
5 eggs, at room temperature
¼ cup milk
2 cups gluten-free flour
1 teaspoon baking powder
½ teaspoon salt
½ cup + 2 tablespoons dried chamomile
(ground in a blender or spice grinder)
1 tablespoon chamomile
Juice of 1 lemon
5 dashes Crybaby Bay Leaf Bitters
Butter a 9×4 loaf pan and line the bottom with a sheet of parchment paper. Preheat oven to 350 degrees.
In a mixer, cream the butter, cream cheese, lemon zest, sugar and honey together until completely smooth and fluffy. Scrape sides of mixing bowl and add eggs, one at a time, scraping sides as needed. Add milk and mix until combined.
Whisk the flour, baking powder, salt, and chamomile together. Add the dry ingredients to the mixer and mix until just combined.
Scrape batter into prepared pan. Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean. Cool on a baking rack before removing from the pan and glazing.
For the glaze, add chamomile to 1 cup of hot water and steep for at least 10 minutes. Combine tea with lemon juice and bitters and whisk in powdered sugar until you have your desired consistency. Pour glaze over tea cake and spread evenly with spoon or spatula.
The Rose Establishment
235 S. 400 West, SLC