A scratch from bake shop!


Welcome to Davis Bakery & Cafe!

At Davis Bakery & Cafe, we offer crave-able bakery classics, desserts, catering, and renowned quick service but great tasting breakfast and lunch items. Whether you stop in for our bacon, egg, and cheese on a New York bagel, our jalapeno salsa quiche, our Nutella crepes’ with fresh strawberries and bananas, our homemade chicken pot pies, or our home-cured corned beef on marbled rye, you will quickly realize Davis Bakery and Cafe is a special place!

So special that we have been recognized by the Orlando Sentinel for our complete dining experience (click here to read reviews). But don’t stop after your savory experience because we also offer the finest cakes, pies, breakfast pastries, sweet breakfast bread, cannolis and more.

We are proud to stand apart from our larger competitors, offering products baked in small batches with a truly compulsive degree of care. We use natural ingredients like sweet cream butter, fresh blueberries, strawberries, blackberries, bananas, and natural citrus zests, as often as possible. Come indulge with a seat on our patio overlooking the fountains on the lake in the heart of Avalon Park!

Characteristics of a Good Baking School

Are you planning to open your own baking school? Want to make it successful?

Starting a baking school might seem easy but in order to make it successful and reputable, you have to put in a lot of effort and time. Nowadays, a lot of people have started choosing baking as a career and often look for good baking schools to further their culinary education. So, if you want to attract students to your school then you have to deliver the best and make sure that you provide them with the best facilities and services.

Don’t worry, we have listed down a few things features that you have to keep in mind in order to make your baking school famous and well-recognized.

Offers Highly-Trained Teachers

One of the top things that an individual looks for in a good baking school is the teachers. A trained culinary teacher who is expert in his/her field is likely to make a better impact on the students than a novice baker. This is why you need to make sure that your baking school employs teachers which have the necessary training and qualification to teach baking and also know how to manage the students.

Provides Best Tools and Equipment

Another important feature that every good baking school possesses is the high-quality baking tools and facilities which will be used by the students. Trust me, no one would like to enroll in a school which won’t provide them with proper hands-on sessions and an ability to use good baking equipment for practice and assignments. Keeping separate cooking stations and baking equipment like stand mixers, mixing bowls, baking pans, etc. will help in better teaching which will result in a better reputation of your school.

Offers a Flexible Course System

Every good baking school offers its students with an ability to choose their own program duration and structure. So, if you offer people with full-time and half-time courses and a variety of certification, diploma, etc. programs then you are likely to become more successful. This way you can cater to the needs of working individuals, students, housewives, and so on and give them a chance to enroll in your culinary courses and improve their baking career.

Supportive and Promotes Creativity

One of the most important characteristics of any baking institute is that it inspires the students and the staff members to be creative and innovative. A good school will welcome new ideas and implement them if they are beneficial for the school and the students. So, make sure that you carry out events or meetings where you discuss new ideas with your faculty and students and allow them to put their creative idea forward.

Offers a Comfortable Environment to Students

A good and comfortable environment can help in retaining students and will also make your baking school more popular among the masses. If your baking school offers good teachers and baking equipment but doesn’t provide a good learning environment then you are likely to lose the people. So, make sure that the kitchen layout in your school and other areas are not suffocating and offer enough space for the students and faculty to move around and go about their work.

Exposure to Good Job Opportunities

Most importantly, make sure that you are associated with good restaurant and hotel chains which will employ your students once they complete their programs. If your baking school offers more exposure and career opportunities to the students then it is likely to be approached by more people. Always remember that a good baking school not only imparts adequate knowledge to the students but also gives them a fair chance and opportunity to make something out of this acquired knowledge.

Cardamom Easter Bread

If you tried our Hardy Oatmeal Bread and want more variation of the bread that you can serve to your guest this easter, today I will share with you a bit difficult but tasty cardamom easter bread recipe.


  • 1 uncooked egg in the shell, tinted red
  • 1 package dry yeast
  • 1/4 cup warm water (105 to 115 degrees F)
  • 1/4 cup (1/2 stick) butter (room temperature)
  • 1/3 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup hot milk
  • 2 teaspoons ground cardamom
  • About 3 1/2 cups all-purpose flour
  • 1 egg (room temperature)


  • 1/4 cup milk
  • A Teaspoon of sugar
  • Baking Sheet
  • One baking sheet, greased or Teflon.


Color the egg with regular Easter egg dye (don’t use ordinary food coloring that may run off the egg and discolor the loaf).

In a small bowl or cup, dissolve yeast in water. Whip with a metal whisk or fork to hasten the action.

In a large mixing bowl, put sugar, butter, and salt. Pour milk over it. Stir until butter is soft and milk has cooled to lukewarm. Add cardamom. Blend in 1 cup flour with 25 strong strokes with a wooden spoon. Stir in the egg (not the colored one) and yeast. Add remaining flour, a half cup at a time, first with the spoon and then by hand, until a rough ball is formed and the dough pulls away from the sides of the bowl.


Turn the ball of dough onto a floured work surface, a countertop or breadboard, and knead with a rhythmic push-turn-fold motion. (If dough hook on the mixer is used, knead for 6 minutes.) The dough will be well kneaded until it is sticky.

First Rising

Place the ball of dough in a greased bowl cover tightly with plastic wrap and put that into warm draft-free place (80 to 85 degrees F) until it has doubled in bulk, about 1 1/4 hours.

Second Rising

Turn back the plastic wrap, punch down the dough and replace the coverlet rise until almost doubled again (about 1 hour).


Turn the dough out onto a lightly floured work surface, knead for 60 seconds or until the bubbles have risen through the dough. Then divide that dough into three equal parts. Cover them with a towel or wax paper and let them rest for about 10 minutes.

Roll each part under the heel of the hands so that it forms a strand about 16-inches long, with slightly tapered ends. Line them up parallel on the greased baking sheet and braid them loosely without stretching. Begin in the middle and work toward either end. Pinch the strands together at the ends. Carefully fashion a nest for the tinted egg under the strands in the middle of the loaf. (It is important that the egg is tucked deep under the braids so it will not be pushed out when the dough rises.)

Third Rising

Cover the braid with wax paper and return to the warm place until it has almost doubled in size (about 45 minutes).


  1. Preheat oven to 375 degrees F. Brush the loaf with milk and sprinkle with sugar.
  2. Place in the oven for about 40 minutes.
  3. When the loaf is golden brown  in colour and tapping the bottom crust yields a hard, hollow sound, the bread is baked.
  4. If not, return to the oven for an additional 10 minutes.
  5. Midway through the baking period, shift the loaf turn it halfway around so it is exposed equally to temperature variations in the oven.Remove bread from the oven.
  6. A braided bread while hot from the oven is fragile, so handle it carefully when removing to a metal cooling rack. It can be sliced while still warm or served cold or toasted.
  7. Remove the egg before that part of the bread is sliced.