Chicago's Donut Vault

{Images from http://thedoughnutvault.tumblr.com/}

Share

Finally! Ladurée Coming to New York

This rumour has been floating around for years but after opening boutiques across the globe Laudree, the famed Parisian patisserie, is finally coming to New York City. Word is the macaron mecca will open this summer (possibly July) at 845 Madison Avenue. Sugar addicted Upper East Side girls rejoice!

 

Share

Chill Out to this Brownie

Not only is the Trading Post Cafe one of Taos' coolest restaurants (it was a beloved hangout of longtime Taos resident Dennis Hopper), it also boasts what is perhaps the best Hot Fudge Brownie Sundae in all of New Mexico. This double-decker brownie possesses the perfect balance of density and moistness, and is paired with two creamy scoops of vanilla ice cream, an almost bittersweet hot fudge sauce, and fresh whipped cream. There's nothing more relaxing than sitting in the gorgeous back garden of this restaurant under the shade of hanging plants and devouring this dessert...slowly.

Share

No Love at First Bite

The macarons at Payard looked lovely under the sparkling glass display case, so I ordered a couple to accompany my organic peach iced tea. I took one bite of the yellow passionfruit macaron, and a look came over my face. "Heavenly?" my friend asked.

"Er. No. More like inedible," came my surprised response.

It was a hard, chewy, lumpen bit of uninspired flavor. I put down the passionfruit and reached for the classic chocolate macaron, hoping that the passionfruit was just a fluke. But the chocolate was, if you can imagine, even worse. It had the consistency of a brownie that had been left on the table for several days. It's hard to believe that a patisserie as celebrated as Payard can whip up such lovely dessert confections, and yet have "macarons" that in all honesty should don't deserve the honor of the name.

Share

Good Morning Chocolate

The acclaimed Chelsea, New York restaurant El Quinto Pino just introduced a new morning menu featuring Ensaimadas, which are described as "larded sweet rolls" that originate from Mallorca. Even more intriguing is something called Submarino de Chocovic, which consists of hot milk poured over a Spanish chocolate bar. Um, I think I know where I'll be tomorrow morning.

{Photo from New York magazine}

Share

La Chocolaterie de Jacques Genin

{Images from here; More on Jacques Genin} 

Share

Addicted to Pain

The first batch of pain au chocolats at Patisserie Claude in New York's Greenwich Village usually sell out by 10:00am every morning. That's how good they are. Last week, I got there too late to catch the first batch, but decided to wait twenty minutes for the second batch and had the distinct pleasure of eating the pain au chocolat you see above just minutes after it came out of the oven. It was pure unadulterated heaven, with just the perfect proportion of rich, dark chocolate melting into buttery, flakey pastry. More importantly, it reconfirmed my opinion that even after the legendary Claude retired last year and his longtime apprentice Pablo took over, this place still makes the best pain au chocolat in the city.

Share

Godiva Flagship Store (Yes, Godiva!), Harajuku, Japan

Does your local Godiva look like this? I didn't think so. Created by the Japanese design firm Wonderwall, this new two-storey shop breaks free of the brand’s traditional mold with a sleek and surrealistic interior where chocolate seems to drip from the ceiling.

{Images by Kozo Takayma}

--Jennifer

Share

Chocolate Oasis on Lexington Avenue

Payard's Francois Chocolate Bar in New York City.

Share