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Macarons from Bosie Damien Hergatt of the tea Parlor

I visited the Bosie Tea Parlor last week to see what Top 10 Pastry Chef honoree Damien Hergott was up to and was reminded again just how good this guy is.  Bosie  only keeps a small stock of pastry on hand but each and every creation is absolutely perfect down the to smallest detail.  I had a two scones (a chocolate and a blueberry) and two fantastic canele that were still warm at 10:00 a.m. when I arrived.  I’ll have to go back with some hungry friends and try some of his more involved desserts.  Continue for more pictures.

Like a giant macaron but with perfect raspberries inside

How long did Hergott take sifting through these raspberries to find the perfect ones?

A nice looking take on a shortcake called a "fraisier"

These look like made-to-order plated desserts instead of pastry  from a pastry case!

Light and fresh blueberry scone

I had one blueberry and one chocolate scone but could have eaten about a dozen more.  Slightly flakey on the outside and moist and airy on the inside with a perfect pool of real blueberry on top.  The chocolate was just as good.

A fantastic canele

I thought that Dominique Ansel had the best canele in New York City but I have to say this one was right up there.  This was also slightly warm when I arrived. Look for a full NYC Canele roundup coming soon.

Bosie Tea Parlor is located at  10 Morton Street.  Their website is here.  Follow DessertBuzz on Twitter.

One Response to “Some snaps of Damien Hergott’s pastry from Bosie Tea Parlor”

[…] few weeks ago I ran a post with some of the great pastry from Damien Herrgott at Bosie Tea Parlor.  Since then I’ve had […]

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