With the threat of sticking to New Year's resolutions safely behind me, I can once again indulge in pastries for breakfast. This thought was inspired by a trip to Sullivan St Bakery.
This place used to be a favorite standby for lunch (hel-lo, potato slice). So how is it that I don't remember their amazing selection of sweets? They caused me a good seven minutes of private but fierce deliberation: Should I get an apple turnover? Persimmon cake? A naughty bombolini?? Should I change it up with a rice pudding tartlet? Or how about - sigh - a long slice of banana bread pudding cake? (I still don't know how I passed that up.)
I finally settled on the sweet brioche.
In the center of this square pastry is a crater that's chockablock with cherries, raisins, walnuts and, just to make sure it's especially delicious, one of my all-time favorites: mascarpone.
It's a beautiful melding of flavors and textures: mostly doughy and chewy, but a little crunchy from the walnuts. And sweet, sweet, sweet, but a titch hearty, too, from the syrupy medley of fruit and nuts. Just the way I like it.
533 West 47th Street between Tenth & Eleventh