When you just don't know what to do with that stuff

Archive for the ‘Bakery’ Category

Dominique Ansel Kitchen

with one comment

After taking the world by storm with his cronut, have been hearing the name Dominique Ansel attached to every single delectable pastry on the internet – in particular, instagram; anytime somebody has a Dominique Ansel-related post on IG, guaranteed it makes one want to eat their phone.

On this trip to New York City, finally, an opportunity to visit one of his locations became a priority. Especially after catching an episode of “Unique Sweets” where a review of several of his pastries at Dominique Ansel Kitchen were featured. After meeting a friend for lunch in New Jersey, the first stop back in the city was Dominique Ansel Kitchen.

Just walking by the façade, was a bit thrown being eye-level with a pair of legs, the interior seating includes risers with pillows where diners could go about three steps up as they enjoy their pastries. Upon entering, turned to the left and saw piles of pastries, a large display case, and a hanging menu with pictures of each dish – as put on Facebook, “the hardest decisions ever made in life.”

One of the first things on the ‘must try’ list is the 48-hour Tea-rimisu. One of the treats featured on “Unique Sweets,” as the name suggests, it’s not the typical tiramisu and even just basing it on looks, it was an eye-catcher. The ‘ladyfingers’ are actually homemade biscuits that are soaked in black tea and lemon syrup for two days – hence, the name “48-hours.” The tea-rimisu layers are topped with cocoa powder and a stripe of black tea leaves, digging your spoon in to take in each flavor, it is a mix of floral and sweet, adding in the soaked biscuits – it’s an incredible experience.


Of course, it couldn’t just be one dessert – but even just ordering two items, it was an overwhelming in flavors and deliciousness. Also picked up an Ultimate S’more, as described on Twitter, “this is how a little kid feels eating a standard-sized smore.” It was huge. Started with a fork, picked at the marshmallow, ganache, and chocolate shards and consumed it breaking off pieces of the speculoos cookie “crackers” – amazing. After tackling a corner, was able to actually pick it up and eat it normally – with hands – and that is where the feeling of a child kicked in – the s’more NEEDED two hands, crumbs falling all over the plate, and stickiness galore – it was absolutely the feeling of a child at joy.

Ultimate Smore

Also discovered, with the holiday season upon us, there is nothing that lets the holiday spirit kick in than perky Christmas music playing as one digs into a giant s’more.


Written by Paulo Loreto

December 5, 2015 at 7:35 AM

Emperor’s Puffs

leave a comment »

Located in Sydney’s Chinatown, across from Paddy’s Market, Emperor’s Puffs is, literally, a hole-in-the-wall stand that sells fresh cream puffs. You can get them for 30¢ each, or what appears to be the standard order, four for $1.

The puffs are served warm and fresh out of their oven, which is basically a conveyer belt of pods, each pod cooking puffs individually. Served at a fairly rapid pace, there is always a line.

A hidden gem that is a must if in Sydney.

A hidden gem that is a must if in Sydney.

Written by Paulo Loreto

July 24, 2013 at 8:54 AM

Magnolia Bakery

leave a comment »

With locations in New York City, Los Angeles, Chicago, and Dubai, Magnolia Bakery has become known as one of the best bakeries. According to their website:

“Magnolia Bakery specializes in hand crafted classic American desserts. We make everything fresh from scratch in small batches throughout the day using only the finest ingredients. We bake the old-fashioned way without the use of preservatives or stabilizers so our desserts are meant to be enjoyed fresh from the oven.”

Made red with cocoa, a little vanilla and a lot of southern mystery -- with its own special whipped vanilla icing.

Written by Paulo Loreto

January 12, 2012 at 9:29 PM