“To this day, I still haven’t,” says the owner of the from-scratch bakery Baked By Susan, which she opened in 2010. Growing up, Susan O’Keefe ( above) never had a Twinkie - or a Ring Ding or any other uber-processed snack cake. Customers here love the viennoiserie (croissants, pastries, and pain au chocolat) that deliver the perfect mix of crisp outer layers giving way to buttery ones inside. They’re not even in my oatmeal cookies.”ĭon’t Miss: Chocolate Chunk Cookies, Ice Cream Sandwiches, Blondie-Ate-A-Brownie La Renaissance Patisserie Française 9 Harwood Ct, Scarsdaleĩ14.472.0702 Scarsdale’s narrow side streets feel just European enough to be home to La Renaissance Patisserie Française. One thing that doesn’t fascinate her: raisins. “I’m fascinated by the creative process for other artists,” she says. “It opened my eyes to how different food affects the body.” This newfound curiosity eventually led to diplomas in pastry arts at the French Culinary Institute (now ICC) and restaurant management at the Institute of Culinary Education.īlockinger regularly invites artists and artisans in the worlds of music, writing, fine art, and food as part of her SB Studio Sessions series. “My interest in the culinary arts took hold at Purdue University after I took a nutrition class,” says the Katonah resident, who opened her eponymous dessert shop in September 2012. There are no extensive “I grew up baking with Grandma stories” for Sherry Blockinger, the chef/owner, just the occasional rainy-day activity of making chocolate chip cookies with her mother. Stuffed brownies, a magnificent peanut butter–chocolate cookie, and a cooler devoted to house-made ice creams and ice cream sandwiches (we like the Birthday Cake and Fluffernutter) are treats to sample. Sherry b dessert studio 65 King St, Chappaquaĩ14.238.8300 Marble countertops and slate floors eschew the typical homey bakery design aesthetic at sherry b dessert studio, where artisan ingredients such as hand-chopped Belgian chocolate, European-style butter, and Battenkill Valley cream and milk go into French technique-boosted versions of familiar American sweets.
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