Wednesday, January 28, 2009

Sullivan sweet bakery

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


Violette Crumble said...

That second photo is making me jones for some NYC style French pastries. They don't know how to make them in Texas.

P.S. Have you gone out to Villabate yet? It's in Bensonhurst and well worth the trip. Check their website for your eyeballs to fall out.

chou said...

Yum! I'll have to try this--can't wait to see where else I need to visit.