Does the beautiful, speckled passion fruit specimen look familiar?
It should. Bosie Tea Parlor’s pastry chef, Damien Herrgott, worked at Pierre Hermé for four years. And you can sample his masterful baking skills in our fair city.
While Herrgott has been in New York for seven years, Bosie’s only been open for about eight months. A peek inside their pastry display, and you’d swear you were back in Paris.
Éclairs and the mighty Ispahan…
Darjeeling tartes and citron tartes…
Pear walnut tartes and, voila, the Paris Brest.
I finally got a taste of Bosie when I had lunch and sweets with one of my favorite pastry chefs, Pichet Ong.
Pichet let me pick, so of course I got two of the richest desserts available.
The eclipse: a heavenly mix of chocolate sabayon, chocolate ganache and salted white chocolate atop a dark chocolate cookie with fleur de sel.
And the Paris Brest: choux pastry piped full of thick, rich hazelnut cream.
Some days are just more heavenly than others.