One & Only: Edelweiss German Bakery and Cafe
“I think the cherry Danish is the best,” says the bubbly blonde behind the counter when I ask which non-chocolate pastry I should try as a breakfast first timer.
Her coworker disagrees. He suggests I try a jelly-filled donut. Both smiling associates seem eager to recommend delectable treats for my virgin taste buds. I notice everything on the menu is surprisingly inexpensive. Looking through the glass display cases, I am unsure which sugary, buttery delight has the greatest hold over my gluttonous eyes, but I decide on the cherry-vanilla Danish, only because I feel like eating a donut at a German specialty bakery would cheat my experience.
Humbly nestled among popular downtown bars and restaurants, the unobtrusive German bakery and café, Edelweiss, is a hidden gem in Tuscaloosa. Today I give Edelweiss a visit to discover what I feel many people in Tuscaloosa overlook: a quaint and authentic eatery, a rarity in the city. In prior years I have stopped at Edelweiss a time or two for a cappuccino and a sandwich at lunchtime, but never have I partaken in the goodies made fresh daily at 5 a.m. before opening hours for those early morning risers with a sweet tooth. I decide to take my pastry outside to sit and eat on the patio in the warm summer morning air.
The Danish melts in my mouth. Warm and flaky, I could eat the baked dough on its own, but the cherry compote and vanilla cream cheese make it all the more heavenly. Each bite boasts a lot of flavor. It’s not too sweet, not too heavy, and suddenly I wish I could make cherry-vanilla Danishes at home. Somehow I know I cannot replicate the pastry, despite the efforts I will probably make in the future. I think there must be too much love and tradition baked into each item here at Edelweiss, giving everything a one-of-a-kind taste that cannot be duplicated.
Be sure to check out the one and only Edelweiss at 2324 4th Street, Tuscaloosa, AL 35401. Hours are Monday through Saturday 6:30 a.m. to 5 p.m. and Sunday from 8 a.m. to 2 p.m.
Written by: Karley Fernandez, TTS Public Relations Intern