Sweet times restaurant11/11/2023 Next time.īut the tasting didn't stop there. I wished I had a chance to meet him-but it was a pretty busy day. The secret? Butter and love.Īpparently, the pastry chef, Antoine, has been doing the pastries (and doing them right) since day one. Have I ever graced my mouth with a more beautiful croissant than this? These perfect pastry crescents shatter in the mouth, not the hand. This brioche was light and fluffy and extremely delicious. Raspberry chocolate jam? Yes please.īut (here, I will say it), even better than the jam was the delicious Petrossian brioche which they brought for us to sample the sweet stuff on. Well, the French secretive way is fine with me as long as it continues to involve chocolate. They included seasonal flavors by a jam-maker who keeps her recipes and methods super-secret, but apparently they are done in "the French way". They're made specifically for Petrossian, in Florida. Overall, more poundcake than muffinlike, and with a sticky coating of something that made it even tastier. Not being a "muffin person", I would nonetheless file the lemon-thyme muffin under "very pleasant", very bright and lemony and with a perfect thyme kick to temper the zestiness. Are you ready to talk pastry yet?įirst, there were (of course) the new items: the sweet-meets-savory shortbreads and the new muffin. But lacking a few spare million dollars, I'm content to eat pastries nearby. It's really more like a sculpture than a building. I was very excited because Petrossian is located in a building I love in New York City: Alwyn Court. Regarding Petrossian, here's the really awesome part: we rescheduled, and I got a private tasting of basically every delicious thing there, along with their awesome public relations agent, Cynthia. Kind of a cool reason to not be able to attend, don't you think? By the way, did I tell you I met the Dough Boy there?īut I digress. Sounded fun, but alas-I was attending the Pillsbury Bake-Off. On the roster? A creative new slew of cookies, including rosemary and fennel-parmesan shortbread, and lemon-thyme muffins. A few weeks ago, Petrossian, the bakery accompaniment to the fancy-pants restaurant of the same name (they're mega-famous for their caviar), invited me for a delicous tea party where they were debuting their new line of baked goods.
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