A few weeks ago one of the members of our small, unofficial, dessert club suggested Locanda Verde for our second outing. The suggestion was probably the easiest restaurant “sell” in history given that the three of us are such big fans of Karen Demasco’s baker-centric…
How to make coffee, tea or expresso a 4-star experience at your party: The very best restaurants are always looking for ways to differentiate themselves and generally show off their fabulousness. Sometimes, just a small detail, such as serving artisanal decorative sugars with coffee or…
One of my favorite chocolate offerings from the New York Chocolate Show was from Comptoir du Cacao, a French, family-owned small batch chocolate factory. The good news is Zabars is going to be carrying their chocolate going forward. And to kick things off, they…
One of my favorite books of 2011 was NYC-based author Susan Hochbaum’s PastryParis: In Paris Everything Looks like Dessert. This great book explores, through beautiful images, the connection between the pastries of Paris and Parisian industrial designs. A perfect gift for any pastry connoisseur or…
Today we continue to go through the sweet side of the menu of Dominique Ansel Bakery. Go here for part I. Paris-New York: Mr Ansel’s take on Paris-Brest features a split ring of choux pastry filled with chocolate ganache, peanut butter ganache, peanut butter cream, and caramel….
The recent trend in New York City restaurants and bakeries is to offer one thing and (hopefully) do it really well. See Puddin’ on St. Marks. But what if a bakery opens up and kills it in multiple categories? Well, after my third visit I…
