If you’ve seen the buzz about the Pix-O-Matic vending machine at Pix Pâtisserie, then you already know it’s one of Portland’s most fun mini-excursions right now. Every week owner Cheryl Wakerhauser stocks the machine with her gorgeous Pix Pâtisserie desserts, plus fun swag like Ruth Bader Ginsberg masks and pocket copies of the Constitution. A disco ball, strobe lights and music complete the party atmosphere! To meet demand, Cheryl just added a second machine, and a fun social media photo booth so you can post pics of your Pix!
Next week, in honor of Cheryl’s new cookbook “Petit Pâtisserie” she’s stocking the Pix-O-Matic compartments with miniature edibles all created from recipes in the book. (See more below about the cookbook). If there was ever a time to go check out the vending machines, this is it!
Dates: Tuesday, Aug. 25th to Tuesday, Aug. 31st
Location: Pix Pâtisserie, 2225 E. Burnside, Portland
Hours: 24/7. Literally. But for you night owls, all Pix-O-Matic items are 20% off during Pix’s late night Happy Hour, midnight – 4 a.m.
The photo booth lets you snap a picture or make a GIF of you and your masked friends, your tasty purchases, flossing with the family…whatever (just keep it clean). Tag @pixpatisserie on Facebook, Instagram or Twitter for your chance to win a free dessert!
About the Petite Pâtisserie cookbook
Petite Pâtisserie – Petits Fours, Macarons, Bon Bons and Other Whimsical Bite-Sized Treats
Literally translated to “little ovens,” French petits fours are small pastries that can be eaten in two to three bites. Petite Pâtisserie skips the commonplace, white fondant covered cake squares and, instead, introduces you to petit pastry in a new, exciting array of flavors, shapes, textures and colors.
Cheryl Wakerhauser, owner of the award-winning Pix Pâtisserie and author of Modern French Pastry, provides detailed step-by-step instruction in her books. She is not only a pastry chef extraordinaire but a teacher as well, offering the how’s and why’s to each recipe. Petite Pâtisserie shares recipes and expertise for a wide range of skill sets, making this the perfect book for avid bakers, pastry chefs in the field and anyone who loves to entertain with their kitchen prowess.
Cheryl trained in southern France with the prestigious pâtissier MOF Philippe URRACA. She has been featured in Thuriès Gastronomie, Vogue, Le Journal du Pâtissier, World of Fine Wine, NYT Magazine, Food Network Magazine, Oprah Magazine, The Wall Street Journal, USA Today and Bon Appétit.