DLM Classic Coffee Cakes: The DLM Difference

Sur ce doux nom, une tache de beurre! Upon his sweet name, a spot of butter!” cries out the pastry chef Ragueneau in the famous French play Cyrano de Bergerac, upon seeing children walking out of his shop with beautiful buttery pastries wrapped in torn out pages of his beloved poetry book. Butter-stained poetry, perfectly understandable to a French audience. Butter is a staple in France, showing up in everything from sauces to sandwiches to the most elegant of pastries.

coffee cakes

Paradoxically, can you believe that margarine was invented in France about 150 years ago? By the 1950s, in part due to our eagerness to adopt fashionable food trends, margarine had also become popular here, eventually overtaking butter, sold as a “healthy substitute.” And so manufactured fats, including the worst—trans fats—found their way into cookies and crackers and all sorts of baked goods. Thank goodness we’ve gotten past that. We are enjoying natural fats again, like lip-glistening, totally satisfying real butter. I don’t know about you, but I do love butter! We go through pallets of it, literally, in our bakery operations, where we use it unapologetically in everything from scones to pie shells to our famous Killer Brownie®.

Our Bakery’s latest creation is another butter-centric pleasure … DLM Classic Coffee Cakes! When you eat a slice (or two) you get that wonderful butter sensation on your palate, and it feels good in your tummy, unlike eating overly sweet treats that make you queasy and regretful. We mix a few ingredients such as local organic eggs, sugar, flour, and of course French-style butter. We then bake the cakes in classic Bundt pans to a perfectly caramelized crust with a moist, dense interior. These new coffee cakes were developed and are lovingly baked by our talented pastry chefs, headed up by Amy Brown.

To debut, we have three flavors for you: Zesty Lemon Poppy Seed, Double Chocolate, and Toasted Walnut Cinnamon (my fave). Enjoy them for breakfast with a hot cup of DLM 1948 Classic Dark Roast Coffee, a chilled glass of DLM A2 Guernsey Milk, or a latte from our DLM Coffee Bar. Have a slice with an afternoon cup of tea, or even serve for dessert. However you enjoy them, that genuine “spot of butter” flavor from our DLM Classic Coffee Cakes will have you waxing poetic.

Pour Over These Picks From Your DLM Wine Experts

The Society of Wine Educators was founded in 1977 and is internationally recognized and regarded for both its quality and relevance to the industry. One such program that they offer is the CSW or Certified Specialist of Wine. We’re proud to have several CSW graduates here at DLM.

What is this program? It’s a rigorous exam that tests a candidate’s wine knowledge and mastery of key elements within the worlds of viticulture and wine production. Some specific topics tested include: physiology of taste, wine composition & chemistry, faults, viticulture & enology, labels, laws & wine regions, wine etiquette, and service. Candidates who achieve a score of 75% or better are distinguished as CSWs, and the pass rate is only about 30%, making it a great honor for those who complete this prestigious certification.

So next time you’re looking for a great everyday dinner wine or a rare special something, feel confident in asking the team at DLM for help—we love to talk about food & wine!

Check out Recommendations From Our DLM Experts Below!

Please note that each DLM location’s wine selection is uniquely curated, so some bottles listed below are not at all locations. 

Todd Templin, CSW

VP of Wine & Beer

Throughout his 30-year career here, Todd has fostered a love and knowledge of fine wine and food not only with customers, but within the DLM culture. His passion for sharing that knowledge has given rise to our sell-out Food & Wine Show, among other community-building events. Todd, an avid outdoorsman, has traveled the world visiting vineyards and attending top industry events, gaining a valuable trove of knowledge along the way.

Best Kept Secret: Hands-down, the people. They want you to have the best experience with food and wine at any price point and they have the ability to pair wine with a dinner as an accompaniment to make both better!
Holiday Pairing Picks: For Heavenly Ham®, an Oregon Pinot Noir, like Chehalem Pinot Noir from Willamette Valley ($25). If Prime Rib is the star, Raymond Vineyards Reserve Selection Merlot Napa Valley ($30) is a
beautiful choice.
Festive Champagne Pick: Guyot Choppin Brut ($35) and Aubry Brut Premier Cru ($45), a “farmer fizz,” which means it’s made by a family that also farms the grapes.
Sparkling Wine for Brunch: More like a “frizzante,” I love La Spinetta Moscato d’Asti ($23) for brunch. Its fizzy, super lovely fruit has a touch of sweet and is low in alcohol … so it’s really perfect for continuing past brunch!
Favorite Big Red: Titus Cabernet Sauvignon Napa Valley ($50) from the Titus family. They’re making such great wine that most wineries would be charging double for.
Best Picks Under $15: Domaine de Nizas Le Clos ($10) from Languedoc in the south of France is a blend of Syrah, Grenache, and Mourvedre that’s full of bright fruit and some gumption.

 

George Punter, CSW

Wine & Beer Manager, DLM Washington Square

You can’t help but smile when you meet George because he is often smiling himself. There’s good reason, too. “This is my third career and my favorite,” says George, noting that it was his passion for wine that brought him to DLM 18 years ago. Much like the evolution of the various chapters in George’s career, his taste in wine has changed, too, over the years. “Your palate changes and so do your likes and dislikes.”

Best Kept Secret: Renzo Masi Chianti Riserva 2016 ($16).
Holiday Pairing Picks: For Heavenly Ham®, I’d recommend a dry Rosé from France. For Prime Rib, go for a big Napa Valley Cabernet Sauvignon.
Festive Champagne Picks: Pehu-Simonet Extra-Brut Champagne ($59, available at DLM WSQ & OAK) and Marc Hébrart Champagne Brut Rosé ($62, available at DLM WSQ & SPR).
Sparkling Wine for Brunch: Dibon Cava Brut ($12).
Favorite Big Red: Groth Cabernet Sauvignon Napa Valley ($60) or Darioush Cabernet Sauvignon Napa Valley ($122).
Best Picks Under $15: Benziger Cabernet Sauvignon Sonoma County ($15) and Fontaleoni Vernaccia di San Gimignano ($14), a Tuscan white wine that is both crisp and minerally without being heavy and oily. Perfect with
a cheese plate, seafood, or light fowl.

GEORGE’S UPCOMING CLASSES:

  • Alsace Region Wine Dinner with George, 6-8:30 p.m. Feb. 4. This will be a fun evening of delicious French dishes paired with fantastic wines and lively conversation. Limited seating available. REGISTER NOW
  • Wine 101, 6-8 p.m. March 10, in the DLM Culinary Center, is the perfect into to the wonderful world of wine. He’ll walk guests through the basics of tasting while you sip through a curation of six wines. Limited seating available. REGISTER NOW

Stephany Madliger, CSW

Wine & Beer Manager, DLM Oakwood

Prior to coming to DLM, Stephany performed as an opera singer, including with the Dayton Opera Chorus. After starting at DLM 21 years ago, she would read anything she could get her hands on about the wine industry to grow her knowledge. Over the years, she has relished the life experiences of touring vineyards in Portugal, Spain, and even South Africa.

Best Kept Secret: The Prisoner Wine Company Unshackled Cabernet Sauvignon 2018 ($25).
Holiday Pairing Picks: For Heavenly Ham®, J.L. Chave Mon Coeur Côtes-duRhône 2018 ($25). For Prime Rib, go for Andronicus Red Blend 2018 ($35).
Festive Champagne Pick: Château de Bligny Blanc de Blancs ($51, available at DLM WSQ & OAK).
Sparkling Wine for Brunch: Gratien & Meyer Crémant de Loire ($17).
Favorite Big Red: Jordan Cabernet Sauvignon 2016 ($65).
Best Picks Under $15: Fontaleoni Vernaccia di San Gimignano ($14) and Les Garrigues Côtes-du-Rhône 2017 ($12).

 

Elliot Spitler, CSW

Wine & Beer Manager, DLM Springboro

Elliot, a graduate from The Ohio State University and our newest Wine & Beer Manager, realized that he wanted this job after observing how so much of George’s role was relationship building with customers and distributors. “It’s very awesome that winemakers from around the world visit our stores to tell the stories about their wineries and wines, so that we can better educate and inform our customers.”

Best Kept Secret: The Fine Wine Room. Out of sight from the main pathways through the department, many customers don’t even know it exists. Temperature controlled at 55°F, there are many luxury items in there in addition to very moderately priced ones, too.
Holiday Pairing Picks: For Heavenly Ham®, Pahlmeyer Jayson Pinot Noir ($50). With Prime Rib, Turley Old Vines Zinfandel ($37).
Festive Champagne Pick: Taittinger Brut Champagne ($55).
Sparkling Wine for Brunch: Biutiful Cava Brut Nature ($12), also available in a Rosé.
Favorite Big Red: Grgich Hills Cabernet Sauvignon ($70).
Best Picks Under $15: Kalpela Vineyards Red Blend ($11) and Elizabeth Spencer Sauvignon Blanc ($15).

 

Teresa Borros-Kearney, CSW

Beer and Wine Consultant, DLM Washington Square

What started with a wine course years ago through a local restaurant, has blossomed into both a passion and second career for Teresa, a former chemist. She joined DLM 20 years ago, and loves the aspect of pairing wine with different foods. Although she finds her personal tastes gravitating toward “old world” wines, she also enjoys many domestics as well.

Best Kept Secret: We have a wide selection of cocktail ingredients, including bitters, liqueurs, and vermouths, as well as many specialty non-alcoholic mixers.
Holiday Pairing Picks: I like a riesling with Heavenly Ham® and a nice California Cabernet Sauvignon with Prime Rib.
Festive Champagne Picks: Marc Hébrart Brut Rosé ($62, available at DLM WSQ only) and the Mumm Cordon Champagne Rouge.
Sparkling Wine for Brunch: I like Cavas from Spain as they’re made in the traditional style. Biutiful Cava Brut Nature ($12) and Juvé & Camps Cava ($18) are both very nice and made in a very dry style.
Favorite Big Red: A Barolo from Piedmont, Italy, and a California Cabernet Sauvignon.
Best Picks Under $15: Hyatt Vineyards Rattlesnake Hills Cabernet Sauvignon Columbia Valley, Washington ($12), and Domaine de Pajot Les 4 Cépages White Blend Gascogne, France ($11).

TERESA’S UPCOMING CLASSES:

Virgil Clark, Aspiring CSW

Beer and Wine Consultant, DLM Washington Square

Virgil started at DLM when he was 16 years old, working in a number of roles before joining the Beer & Wine department.  “I got into the department out of an interest in craft beer but I quickly became enamored with wine and wanted to learn as much as possible, he says. “The greatest thing about working in wine is the vast amount you can learn, I found that you often aren’t just learning about wine, but you learn about a cultures cuisine and history as well.” His time in the Beer & Wine Department has also offered unique experiences, such as a trip to California where he was able to compete in a small cooking competition. “We were divided into two teams and had to compete to make a three-course meal that we had to pair with three different wines. It was the moment that my love of cooking and my love of wine intersected and I realized how the right wine with the right meal can make create a better combined experience than either on their own,” he says.

Best Kept Secret: Our selection of Amber wines from Georgia or Slovenia.
Holiday Pairing Picks: For Heavenly Ham®, try a dry sparkling wine like a Brut Champagne or Cava. For Prime Rib, I would recommend a Cabernet Sauvignon from California or a Zinfandel.
Festive Champagne Pick: Juvé & Camps Cava, Spain ($18).
Sparkling Wine for Brunch: Indigenous Prosecco Brut Italy ($15).
Favorite Big Red: Sequum Kidd Ranch Zinfandel Napa Valley ($41).
Best Picks Under $15: Cune Crianza Rioja Spain ($15), and Clos des Grands Primos Muscadet Loire Valley ($14).

 

 

DLM Difference: Heavenly Ham®, A Timeless Tradition

The thing about tradition is that it brings us comfort, even as many of our typical holiday plans are shifting. This is why at DLM, we continue to do what we do best this holiday season, which is to provide Honestly Better® food and service every time. So no matter how different your holiday looks this year, the pleasure of a good meal is a tradition to hold tight. Our Heavenly Ham® is one of those food traditions at so many households, earning it a place on our list of treasured DLM Differences for plenty of good reasons.

Not only is it dressed with our signature glaze of a sweet, rich honey and delicate spices, but it’s all sealed in with a high-heat open flame. The result is a rich caramelization that locks in the juices and enhances the natural flavor within. The hams are slowly cured and hickory smoked, making them ready to heat and serve at a moment’s notice.

We first embarked on bringing such a treat to DLM in the early 80s with the help of a good friend who taught us a thing or two. Norman Mayne tells the story best as we sought to bring our ambition to life: “We ruined so many hams, but eventually (with help) we got it right. Millions of toothpicks later and after our first holiday season… they loved it.” Before we knew it, Heavenly Ham® was one of our holiday season bestsellers, eventually expanding to also ship via shop.dorothylane.com and embraced as a corporate gift. Heavenly Ham® certainly is a tradition we’ll hold on to.

 

Bringing home a Heavenly Ham® is a smart way to fill your table for days to come. Dinner? Done. Brunch? You betcha! Or, you’ll be covered when you get that hankering for a late night sandwich. If you’re lucky to have leftovers, check out some of our favorite recipes showcasing this timeless tradition.

DLM Difference: Killer Brownie®

People often ask me where it all started when it comes to our Killer Brownie®. Sure we started selling them at DLM in the early 80s, but in some ways it began in 1953 with chocolate-covered ants. I know that sounds strange, but my father and DLM’s founder, Calvin D. Mayne, knew how to catch people’s attention and make a memorable experience. I noticed as a kid that he’d bring unique items to DLM that you couldn’t get anywhere else—and every aisle had something truly special—whether it was a goat cheese from Norway, the best selection of coffee in town, or those chocolate-covered ants. So the mentality that started with my dad was instilled into me and the DLM culture very early on. It was that “killer strategy” that resulted in the Killer Brownie® and many other signature favorites that we’ve developed over the years.

The first time I tasted that double layered brownie nestled with pecans, velvety caramel, and powdered sugar… I knew it was something special. So we very humbly baked these in the basement at DLM Oakwood. We realized that our Box Lunches wouldn’t be complete without one of these for dessert, so word started to spread and the rest is history because all it takes is just one bite. Fast forward 40 years and millions of brownies later. Thanks to hard work by plenty of good people, it’s now grown into a sister company to DLM run by my daughter Chimene and her husband Matt Ross. So although we don’t sell those chocolate-covered ants anymore, we sure do have great brownies. Thank you, Dayton, for loving them as much as we do.

 

 

It truly is the most wonderful time of the year as Peppermint Killer Brownie® is back! A generous layer of peppermint cream topped with white chocolate chips is sandwiched together with creamy caramel between two fudgy brownies. So good! Find them in the DLM Bakery or send some to someone special!