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…
I was happy to hear that Andrea Jarosh, one of my favorite young pastry chefs was going to be bringing her skills to the 2011 New York Food and Wine Sweet event. Andrea is a native New Yorker so it was no surprise that she decided…
When I asked Junoon’s Pastry Chef, who started in September 2010, whether she had to get approval from Executive Chef Vikas Khanna to add a new dessert to the menu, she responded blithely “not really, he trusts me”. This anecdote speaks to the way Jenny…
