Five Finds on Friday: Rachel De Jong

by Charlottesville29

Today’s Five Finds on Friday come from Rachel De Jong of Cou Cou Rachou, set to open soon on Preston Avenue in the onetime home of Outback Lodge. Those who have tried De Jong’s pastries at The Workshop know how talented the pastry chef is who has worked at acclaimed restaurants like The Inn at Little Washington and Petit Trois. Now, her breads and pastries will be available at her own bakery right here in Charlottesville. Cou Cou Rachou plans a June opening. Meanwhile, follow along on Instagram and Facebook. De Jong’s picks:

1) Huaraches from La Sabrosita in Waynesboro. “I know, it’s outside Charlottesville proper, but it’s my partner and I’s favorite day off lunch. It’s such a fun escape and the food is always wonderful.”

2) Patois Cider from Market Street Wine. “This is a double duty answer. I went to pastry school in Paris and, on a baker/student budget, crepes and cider were without a doubt one of my most frequent meals. Patrick’s cider is the best I’ve had this side of the Atlantic and I’m very excited about what he is creating and cultivating in the area – Virginia apples need this kind of love. Market Street Wine is definitely my happy place. Siân and Thad are wonderful humans who are also doing tremendous things for their industry and community, and I am very thankful to have a place I can go where I know the recommendations and knowledge of the product will be impeccable.”

3) Thai Tea Gelato and Honey, Goat Cheese, and Fig Gelato from Splendora’s. “PK is making such fun, wonderful, interesting things and I am so happy that we can still get her gelato in town. She’s one of the many reasons I’m delighted to be back in the Charlottesville food community.”

4) Korean Cabbage Kimchi from Sussex Farm. “In my fridge always. My favorite day-off breakfast and anytime addition to brighten up a meal.”

5) Hot and Numbing Shredded Tofu Skins from Peter Chang. “Ordered this so much throughout the quarantine takeout era. One of my go-to standbys, and I would eat it every day if that were a reasonable thing to do.”