Tuesday, October 23, 2012

Breakfast at Cookshop

When two fellow Sweet Freaks invite you to meet for a pastry breakfast at which the talented pastry chef will be present, what do you do?


Needless to say, I was all too thrilled to join Niko and Kathy recently for a casual breakfast at Cookshop, at which Chef Amanda Cook talked to us about the development of the restaurant’s breakfast and pastry services. Since April, they’ve been serving up fresh baked muffins, scones, cakes and other pastries—including the most divine pain au chocolat I’ve had since Paris.

Much more chocolaty than anything you’d find là-bas, but with about the same amount of butter (that is, a lot), it was nothing short of heavenly. And Chef Cook graciously offered to start serving them with Kleenex as I told her it made me want to weep.

On the American front, she’s just as adept. A butternut squash chocolate chip muffin?? Genius.
Deliciously moist and spongy, it’s her favorite baked good with good reason.
And though I too loved it, and the blueberry muffin and Have a Nice Day muffin...

... I was especially crazy for the cookies.
Chocolate chip cookies that are gritty with sugar and butter and wonderfully laden with boulders of chocolate. And the peanut butter cookies: also magically moist, both savory and sugary.
The daily offerings, which come out of the oven right before the restaurant opens at 7:30 and are served supremely fresh until 11, change daily. So I think Niko, Kathy and I are going to have to return to sample some more.

156 10th Avenue


Kathy YL Chan said...

So much fun!! We need to plan outings like this more often ^_^

Sweet Freak said...


Jaimie Lee Moore said...

I'm intrigued by the butternut squash chocolate chip muffins... Also those chocolate chip cookies look like the best in the world.

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