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Archive for March, 2012

Bouchon bakery Irish soda bread

St Patrick’s day is long past but I had a really nice Irish soda bread from Bouchon in the Time Warner Center 2 weeks ago and felt it was worth a mention (I doubt it’s even still available).  The single serving bread was served like a muffin wrapped in wax paper.  The bread had a nice aroma and was not sweet as an Irish soda bread should be.  Read the interesting history of Irish Soda bread  here.


Shawn Gawle's "Vol au Vent" dessert

Corton’s Shawn Gawle has been on quite a run lately. In September he received the 2011 Rising Star Award from In February he was named among Food and Wine‘s Best New Pastry Chefs and his “Birch & Chocolate” dessert was called out by Grub Street as one of America’s “most crazy-awesome new desserts“.   Hopefully, all this media attention prepared him for the kind of fame that results from a feature in DessertBuzz… (more…)

"Birch" dessert from Corton- Gawle's signature dish?

The DessetBuzz copy editors are on strike until I increase their macaron stipend–so it’s going to be one more day until we look at Corton’s desserts. Until then here’s some older content that was popular:

Yannis Janssens Foret Noire: Manjari, Kirsch Chantilly and Griottines

(This post is from June 2010. Check back tomorrow for new DessertBuzz content)

Last night I had the pleasure to attend the awards for the Top 10 Pastry Chefs in America presented by Dessert Professional Magazine at The Institute of Culinary Education. I was truly blown away by the quality of each and every dish – there was not one weak dessert. Even though each chef and their team had to prepare over 300 servings it didn’t seem to deter them from making really involved creations with many components (see home made chocolate covered pop rocks). Without exception, these were some of the most spectacular desserts I have ever eaten. Over the next few days (weeks?) I’ll be posting some video and going into more depth about some of the desserts. The first wave of pictures are below. Enjoy.


NYC Desserts go green for St. Patrick’s Day:

Posted by Niko on March 15th, 2012

Green Tea-ramisu & a Green Tea Macaroon pairing

St. Patrick’s Day is not a holiday that one typically associates with desserts.  But here at DessertBuzz things are a little different.  Think of us as an alternate, “Bizzarro” world for NYC holiday celebrations.  Sure, you can find green bagels pretty easily but what about green macarons?  Ok–so that’s easy too.  What about clover shaped, SHAMROCK macarons?  How about green tea-ramisu?  Read on if you like your desserts as green as your beer on St Patty’s Day. (more…)

Blossom's orange currant scone

Blossom Restaurant (and Cafe Blossom) recently opened up a vegan bakery right next door to their popular take-out shop on Ninth Avenue in Chelsea.  This is pretty big deal.  Besides Baby Cakes, I’m not aware of any other vegan bakeries in NYC that exclusively offer pastry and bakery items.  Peace Foods Cafe and Whole Earth Bakery and a few others, offer lunch and savory items in addition to their vegan bakeries. (more…)

A nice "triple" of minis

After the arrival of Dominique Ansel Bakery last September, Dessertbuzz has been rediscovering French pastry.  So we thought it would be fun–and a service to our readers–to do a deep-dive review of Epicerie Boulud, owned by Ansel’s former employer. (more…)