Tuesday, May 28, 2013

Pastry art

Why shouldn't all pastries be as beautiful as Christophe Vasseur's escargot?

Tuesday, May 07, 2013

French breakfast club at Lafayette

This is a sign that I like to see:
Because, inside, French pastries abound.
Almond croissants...
Pain au chocolat...
Plain croissants...
Frangiopane tart...

All these pastries are pitch-perfect, grace à pastry chef Jen Yee.

Ben and I met there for Breakfast Club and strategically selected our petite dejeuner pour deux.

We even let a slice of savoriness slide by. (The garden quiche. It was delicious.)

And added a butterscotch coffee éclair. For breakfast. It was insanely delicious.
But maybe my favorite thing was the pistachio pound cake.
 I swear, it was the taste that transported me back to Paris.

À la prochaine, Lafayette!

Thursday, May 02, 2013

Gooey (and Delicious) on the Inside

When I lived in Paris, one of the things I missed about American sweets was the utter absurdity. Twinkies. Magnolia cupcakes. Cornflake marshmallow chocolate chip cookies. As lovely and divine as a macaron or chocolate éclair is, sometimes you just want to sink your teeth into something over-the-top decadent.

Enter Gooey on the Inside. These cookies are like the chubby, eccentric love child of Levain and Momofuku: hefty, chockablock, slightly mad, but all kinds of delicious.

And, as you’ll soon see, their mad creator, Kafi Dublin, has just the personality to make these over-the-top cookies absolutely irresistible.

Q: Give us the skinny on Gooey on the Inside!

A: There are two things that I'm innately good at: baking and fashion. I had enough of working in the private sector around idiots with no common sense, so I said it's time to follow my passion. It was the best decision I ever made! As I am fanatical, obsessive compulsive and detailed oriented, I relentlessly worked on perfecting my recipes because failure was not option and I know how brutal NYC foodies and critics can be. And I was not going to fall prey to such criticism.

Q: Let's play a quick game of association. What's the first word that comes to mind when you hear...

Red Velvet= addicted

Peanut Butter=sticky

Birthday Cake= comforting


Creme Brulée= sophisticated

Chocolate Chip=childhood

Q: You clearly have a penchant for over-the-top flavors. Where do you get your inspiration?

A: Have you seen my closet?! People who know me, know that I am not "normal.” I embrace my eccentricities! I have never been one to follow the crowd and so there was no way due to my DNA that I could create "simple" cookies. Impossible!

Q: How often do you introduce new flavors?

A: Whenever I get inspired. Whenever I eat something that impresses my taste buds, I always think, “How can I take this item's flavor profile and convert it into a cookie?" Buffalo jerky didn't really work out; foie on the other hand... brilliant!

Q: Are there any flavors that you thought would be delicious but just didn't make the cut?  
A: Buffalo jerky, grilled cheese and green tea. Yucky!

Q: Who are some of your baking heroes? 
A: I don't really have any except for my mother. All my memories of " the best things I've ever eaten" come from my mother.

Q:  Where can people find you and your madly delicious cookies? 
A: Currently, they can be purchased on my website: www.gooeyontheinside.com
Starting May 25, until October, I will be at the Hester Street Fair. I'm hoping to open a little dessert "nook" in NYC in the near future.