Mixing bowl: Gustaf Mabrouk

Swedish pastry chef Gustaf Mabrouk gets mad props for being tapped to helm the new Chocolate Bar in the Willage (not to be confused with the East Village branch that came and went all-too-quickly) and bringing some international style to the game. But some of his Mixing Bowl answers are rather revealing. No snacking at the movies? But why else do you go sit in the dark for two hours??

Growing up, my favorite sweet was:
Licorice shoestrings

My favorite sweet now is:
Peanut M&M’s

My personal Chocolate Bar favorite:
The Espice truffle, made with cinnamon, dry ginger, cloves and almonds.

What I love about the West Village is:
That Chocolate Bar is BACK! Good coffee, great service and excellent chocolate...

Truffles or pralines:
Truffles

White, milk or dark:
Can’t discriminate.

Caramel, ganache or cream:
Ganache

The perfect pairing:
Pigs in blanket and Heinz ketchup.

I'd love to create a flavor for:
There are so many people I would love to create flavors for, but if I were to pick one it would be Antoni Gaudi. What an artist! Classic and daring at the same time...way ahead of his time. I would love to pick his brain.

Kitchen essentials:
Hands

Style essentials:
Style is so personal...No essentials.

Chocolatiers I admire:
More pastry chefs: Oriol Balaguer, Frederic Bau, Ramon Morato, Stefan Johnson-Petersen.

I'm most inspired when:
I can sit down after a long day and think back on the creations I made that make people happy; that the effort and love put into the decadent treats will pay off!

How much is too much?
Never enough.

Favorite movie snack:
I don’t snack in the movies.

Guilty pleasure:
Domino’s pizza and Cool Ranch Doritos.

Other favorites:
Everything that Curtis Mayfield recorded—I love funk…any cookbook over 400 pages!! And I love Stockholm, admire Barcelona and respect New York.

The mixing bowl: Rachel Zoe Insler

The first time I bit into a Bespoke truffle, I was instantly smitten. But the first time I met Rachel Zoe Insler, I was wowed. She's got the smarts and talent of a chocolatier trained in London, but the cool down-to-earth vibe of someone who's passionate about the city and can cop to loving Tasti-D-Lite.

Growing up, my favorite sweet was:
Honestly, I think I've always been a salty girl, but a quick call to my mother indicates that I had a serious thing for Baskin Robbins' bubble gum ice cream, which I received whenever she and I went to the laundromat together.

My favorite sweet now is:
A mini coffee eclair purchased from a Parisian patisserie. It's one of the few sweet things I actually crave.

My personal Bespoke favorite:
The Southampton tea truffle. I give the credit to the tea, which is so wonderfully aromatic. The good folks at Amai introduced me to it, and I've been using it ever since!

What I love about the East Village is:
How dynamic my neighborhood is...which is 100% due to the people who live here and have set up small businesses here. Since I both live and work here, there are full weeks where I don't leave the East Village but want for literally nothing in terms of fun, food, drinks, entertainment or people-watching. Plus, it's close to Brooklyn, where so many of my friends have migrated!

Truffles or pralines:
Truffles to make....pralines to eat!

White, milk or dark:
Dark

Caramel, ganache or cream:
Caramel....salted, if possible. Plus, sugar is so fascinating to the latent scientist in me.

The perfect pairing:
A night off with my fiancé and a bottle of red wine.

I'd love to create a flavor for:
My mom. She doesn't really like chocolate, but I think if I make something with enough nuts and salt, I'll win her over!

Kitchen essentials:
Spatula, ladle, palette knife and scraper. Induction burner and chocolate melter are non-essential but SO helpful!

Style essentials:
I usually work in yoga pants and clogs, so I'm not all that stylish, but I have been loving my lavender bandanna from Montana Knox, my new neighbor on Extra Place. It's nice to cover my hair in style when I'm in the kitchen.

Chocolatiers I admire:
My mentor, Keith Hurdman, and Kee Ling Tong, who is my one-woman-chocolate-shop-pioneer inspiration.

I'm most inspired when:
I'm spending time with my amazing friends and family.

How much is too much?
When the mail carrier you've never met tells you look exhausted....it's too much.

Favorite movie snack:
Popcorn with copious amounts of salt and a "small" diet Coke that is about 36 oz.

Guilty pleasure:
Tasti-D-Lite and Diet Coke. I try to eat only real food....but Tasti-D and DC are so fake and yet SO GOOD.

Other favorites:
Music: Jack Johnson on a day off...nothing says "relaxation" like that; Gnocchi, eaten preferably in Italy; New York, Paris and Montalcino; the movies, Clueless & Clue.

The mixing bowl: Amy Scherber

Not only do I feel an affinity for Amy Scherber because of our shared name—which is also the name of her bakery, which is the first reason I went years ago, but now I just go for the great, big baked goods—but also because she builds her travel itineraries around finding the best sweets in town.

Growing up, my favorite sweet was:
Lemon meringue pie

My favorite sweet now is:
A fabulous lemon curd tart, or devil’s food cake with chocolate frosting and vanilla ice cream, or a hot fudge sundae.

My personal Amy's Bread favorite:
Definitely Devil’s Food with Chocolate Silk Frosting

What I love about Hell's Kitchen is:
It is our “original” location and it has a fabulous old New York wood bay window. It feels like a place from another era. The neighborhood is very modern now, and busy, so it is fun to have that “old place” in the area that everyone knows about.

Truffles or pralines:
Truffles are my favorite.

White, milk or dark:
Dark chocolate, for sure!

Caramel, ganache or cream:
Salty caramel, or ganache are both wonderful.

The perfect pairing:
A tender, not too sweet shortcake biscuit with fresh, local strawberries and unsweetened whipped cream; gingerbread cake with lemon sauce and unsweetened whipped cream; sweet and tart, or rich plus salty.

I'd love to create a flavor for:
A new muffin for President Obama.

Kitchen essentials:
I just love tongs and use them for everything—and my digital gram scale. I also can’t live without my super sharp, Japanese serrated bread knife.

Style essentials:
If I am wearing a beautiful pair of boots, a decent pair of jeans, a stylish, fitted top, and interesting artist-made jewelry, I am happy.

Pastry chefs I admire:
I admire almost all the pastry chefs I meet because training and managing a staff of people on a sugar high is a huge challenge and takes great talent, not to mention being good at making pastry.

I'm most inspired when:
I try delicious food while I am on vacation. I can taste it better then.

How much is too much?
It’s more fun to try lots of small tastes than a huge meal. A giant steak with gigantic side dishes is too much.

Favorite movie snack:
Popcorn shared with my 4-year-old son. He holds the container.

Guilty pleasure:
A chocolate hazelnut biscotti with a well made single espresso at 4 p.m.

Other favorites:
Traveling abroad; visiting bakeries around the world; visiting playgrounds in foreign cities and observing “kid culture” with my 4-year-old son; running in Central Park in the spring; dining in Japan.

The mixing bowl: Katherine Thompson

Katherine Thompson is a lucky woman. Not only is she married to dell'anima and L'Artusi executive chef Gabe Thompson, she's the pastry chef for both of these divine restaurants. She clearly has a privileged palate and shares her love for coconut, cream, olive oil cake and more.

Growing up, my favorite sweet was:
Growing up my mom's friend was a pastry chef and made the most amazing thick, dark and dense chocolate pate. I was obsessed with it. I've tried to recreate it, but my versions don't do it justice.

My favorite sweet now is:
Banana split at Blue Ribbon. No frills. Exactly as it should be.

Favorite dessert:
The olive oil cake at L'Artusi. Gabe convinced me to put it on the menu. At first no one ordered it, and then it took off. It is simple and tasty too.

Favorite thing about the West Village:
The people that live in the neighborhood. Gabe and I have met so many wonderful people here that have welcomed us into their lives. It feels like home here.

Truffles or pralines:
Pralines. Love the crunch.

White, milk or dark:
Dark with lots of salt.

Caramel, ganache or cream:
Love them all. Cream is probably my favorite. I love the contrast of unsweetened whipped cream with a sweet dessert.

The perfect pairing:
Sour cream coffee cake with coffee.

I'd love to create new flavors for:
Coconut. After hating coconut for my entire life, I realized that I now am completely obsessed with coconut. I can't get enough.

Kitchen essentials:
My sous chef, Jenny Lee. She rocks!

Style essentials:
Keep it simple.

Pastry chefs I admire:
Tai Chopping. She taught me everything.

I'm most inspired when:
My mom and I talk about food. She is a pastry chef too and always has good ideas.

How much is too much?
Sugar can be overdone. I'm not a fan of overly sweet desserts.

Favorite movie snack:
Popcorn with tons of fake butter and M&M's mixed into the bag.

Guilty pleasure:
Freshly spun ice cream or gelato. There is nothing better.

Other favorites:
Celebrity gossip

The mixing bowl: Baked

Anyone with eyeballs and a sweet tooth know that Matt Lewis and Renato Poliafito of Red Hook’s adorable bakery, Baked, have crazy talent and taste. But now we see their style and senses of humor are pretty delicious, too.

Growing up, my favorite sweet was:
Matt: Easily, hands down, Entenmann's chocolate chip cookies (hey, I didn't know).
Nato: My eyes used to roll into the back of my head when I ate Nutella. It was exotic at the time and I would only be able to eat it when someone brought it back from Italy.

My favorite sweet now is:
Matt: I am a sucker for our brownies with vanilla ice cream.
Nato: Most forms of anything chocolate.

My personal Baked favorite:
Matt: If I am feeling cake, it will always be the Sweet and Salty Cake.
Nato: The chocolate chip cookie is a perennial fave.

What I love about Red Hook is:
Matt: It still has a neighborhood feel and the water views of the city are mesmerizing
Nato: I like our regulars a lot. They are friendly, funny and sometimes I wish I weren't so busy so I could chat with them some more!

Truffles or pralines:
Matt: Truffles all the way. I like pralines, but they are usually too sweet.
Nato: Truffles, hands-down.

White, milk or dark:
Matt: Dark, dark, dark.
Nato: Milk, milk, milk!

Caramel, ganache or cream:
Matt: I am rather ganache crazy.
NATO: You know? I’d have to say caramel. My sweet tooth is very sweet.

The perfect pairing:
Matt: Red wine, Ambien, bath tub.
Nato: Cheese and burger.

I'd love to create a flavor for:
Matt: McDonald's. They mastered the french fry; I will fix their dismal dessert menu.
Nato: Top Pot Doughnuts. I just recently fell in love with them.

Kitchen essentials:
Matt: KitchenAid mixer, whisks, commercial baking sheets.
Nato: I really get a lot of mileage out of my toaster oven, surprisingly. Also, a really good chef’s knife. And lastly, a coffee maker and some really great coffee.

Style essentials:
Matt: I am a minimalist. Nothing too fancy.
Nato: Simple is usually the hardest to do, but always turns out the best.

Pastry chefs I admire:
Matt: I fell in love with one of Nicole Kaplan's desserts....I fell hard.
Nato: Hmmm… tough one. I think Wendy Kromer is pretty amazing as a decorator... I’m very easy to please when it comes to desserts. I even fawn over the Great Wall of Chocolate at P.F. Chang’s.

I'm most inspired when:
Matt: I am a terrible sleeper. I usually start thinking hard around 1 a.m.
Nato: When I have time to stop, step out of the situation and think. If I keep going, I lose steam pretty quickly and have a hard time coming to solutions.

How much is too much?
Matt: I always err on the side of it is always too much.
Nato: I don't like clutter, in my mind or with my physical surroundings. I get too distracted, so I would say too much is the point where things start to look or get too confusing. Keep it simple.

Favorite movie snack:
Matt: M&Ms.
Nato: Those little chocolate covered pretzel balls — Flipz? I don't even know the name, but man, are they good.

Guilty pleasure:
Matt: Day off of work.
Nato: Spending a whole day doing absolutely nothing. Hasn't happened much these days, though.

Other favorites:
Matt: I love me some Las Vegas, Paris, and most books.
Nato: Folksy, pop-y, electronic-y sounding tunes: Iron and Wine, Sufjan Stevens, Tracey Thorn, The Ting Tings, Beirut, Yelle, Adele, Jose Gonzales, and a little old Fleetwood Mac thrown in for good measure. Food: Italian, Mexican, comfort (in that order). Books: My Life in France, and David Sedaris always makes me laugh. 30 Rock. Brilliance. Paris, Amsterdam and, most recently, Portland, Oregon.

The Mixing Bowl: Jerome Chang

Most Sweet Freaks know the Dessert Truck makes a mercilessly rich and deliciously spongy chocolate bread pudding. But here, Jerome Chang tips us off to a new mobile must-eat—figs with lavender syrup and marscarpone (omg!)—and shares his tools for making the magic happen.

Growing up, my favorite sweet was:
Trix cereal. They were round when I was growing up, and they bummed me out when they switched to the fruit shapes. But I think they’re round again.

My favorite sweet now is:
The figs from our chef Bill’s yard in New Jersey, with lavender syrup and mascarpone.

My personal Dessert Truck favorite:
See above

What I love about being mobile is:
Driving the truck on the wide, open highway with everything rumbling around inside… just like a video game.

Truffles or pralines:
Truffles for long conversations. Pralines for quick snacking.

White, milk or dark:
I won’t choose. Milk and dark chocolate can work amazingly in concert. White chocolate can be awesome with certain fruit flavors.

Caramel, ganache or cream:
Cream can be essential to both.

I'd love to create a flavor for:
My girlfriend

Kitchen essentials:
Immersion blender, Vitamix blender, scales.

Style essentials:
Shower daily.

Pastry chefs I admire:
Any whose egos don’t get in the way of putting good flavors on the plate.

I'm most inspired when:
Autumn rolls around.

How much is too much?
When you start getting an ulcer.

Favorite movie snack:
Junior Mints

Guilty pleasure:
Eating a boatload of soup dumplings.

Other favorites:
I love Philly & most of Spain.

The mixing bowl: Benjamin Van Leeuwen

Let's hear it for principles! The only thing that makes sweets better is when smart, compassionate people that you actually want to sit around the kitchen table with create them. Like Ben Van Leeuwen—who sometimes caves in to Heinz ketchup, but is otherwise devoted to purely unmolested products.


Growing up, my favorite sweet was:
Chocolate croissant

My favorite sweet now is:
Hot fudge sundae

My personal Van Leeuwen flavor:
Chocolate

What I love about being mobile is:
Not paying rent and being able to put the savings into the best ingredients and earth-friendly packaging.

Truffles or pralines:
Truffles

White, milk or dark:
Milk, actually.

Caramel, ganache or cream:
Caramel

The perfect pairing:
Espresso ice cream, fudge and cocoa nibs.

Kitchen essentials:
Real balsamic vinegar, grape-seed oil, shallots, 2-3 artisan cloth bound cheddars, 1 English cheddar for grilled cheese, mushrooms, ginger.

Pastry chefs I admire:
Not exactly a pastry chef, but Michael London, from Saratoga Springs.

I'm most inspired when:
I taste incredible food.

Favorite movie snack:
Popcorn

Guilty pleasure:
Enjoying Heinz ketchup with french fries, even though it has high fructose corn syrup.

The mixing bowl: Francois Payard

Simply put, Francois Payard is one of the world’s best, most celebrated pastry chefs. After growing up in Nice with a grandfather and father who were also pastry chefs, he conquered Paris and then came to New York nearly two decades ago. Somewhere between creating his sublime éclairs, madeleines and cakes (and opening restaurants around the world), he finds time to travel, publish cookbooks and get a high-speed adrenaline rush.

Growing up, my favorite sweet was:
Candy bars. I even had an account at the local grocery store and I would buy them on “credit.”

My favorite sweet now is:
Ice cream and sorbet. I love it plain, with fruit or whipped cream. After a heavy meal, it makes the perfect ending.

My personal favorite from Payard Patisserie is:
The Candy Bar because it reminds me of the candy bars I used to love to eat as a child.

What I love about the Upper East Side is:
The quiet and discreet location. It’s a perfect location for Payard Patisserie & Bistro. I especially love the townhouses on the side streets because they remind me of Europe.

Truffles or pralines:
I like pralines better; even if they are more old fashioned. With an open mind, they can be very versatile. They can be made with sesame, peanuts, orange, almond or hazelnut. The possibilities are endless.

White, milk or dark:
I love dark chocolate. I also especially like bittersweet chocolate because it has a bit of acidity and a beautiful finish. Quality chocolate will never have a sandy texture like a cheap chocolate would.

Caramel, ganache or cream:
Caramel. I love that it can be chewy like a Carambar, soft and gluey like a Mars bar, or creamy like the ganache I make in the patisserie. I always add a pinch of salt because it brings out a beautiful flavor to the caramel.

One thing I always tell people is that caramel is not just water and sugar; it's a distinct flavor like coffee. Caramel has to be perfectly cooked, not burnt, to get the perfect flavor and the right balance.

The perfect pairing:
Dark chocolate and berries, or the sweetness of milk chocolate and the acidity of passion fruit. I also love caramel and salt, vanilla and pistachio, and fresh raspberry coulis. I could just keep going.

I'd love to create new flavors for:
Milk chocolate, almond and pistachio, lychee, rosewater, raspberry and meringue, dark chocolate, tea and lemon bergamot.

Some of these flavors can be complicated, but can also be adventurous for people who want to sample something different. I love a challenge and am always thinking about the next perfect creation.

Kitchen essentials:
A scale, knife, KitchenAid standing mixer and a Thermomix. All of these small tools are perfect, especially when you want to test recipes for small quantities.

Style essentials:
A stylish watch (not necessarily expensive), a Lacoste shirt, jeans and Gucci loafers. Not just for the brand, but because they are well made and very comfortable; chefs spend a lot of time on their feet.

Pastry chefs I admire:
My father, Guy Payard, and Pierre Hermé, the most creative and realistic pastry chef out there.

I'm most inspired when:
I’m traveling, seeing new things and tasting new ingredients. Afterwards, I try to remember that taste and incorporate them into new creations.

How much is too much?
I have no limits, so it is never too much. I only feel limited by others.

Favorite movie snack:
Always popcorn

Guilty pleasure:
Cognac and cigars

Other favorites:
I love speed sports, action movies and motorcycles. I ride mine to work every morning. I just recently went skydiving this summer.

Payard talks

I'm partial to my Mixing Bowl questions, but Nick Fox has a nice Q & A chat with Francois Payard in the Times today. Of special note are his references to Pierre Hermé, Pop Rocks and crunchy worms.

The mixing bowl: Kelli Bernard

Amai Tea & Bake House landed in my neighborhood last fall. Which is a good and bad thing. It's good because Kelli Bernard and her crew are super friendly and talented... which is bad because it's way too tempting to stop by for a morning croissant, afternoon cupcake or anytime brownie.

Growing up, my favorite sweet was:
Brownies. Rich, dense, chewy chocolate. It can’t get any better than that as a kid.

My favorite sweet now is:
Anything that someone else makes for me. And brownies.

My personal Amai favorite:
In the morning, it is our chocolate and walnut scone. In the afternoon, it’s our matcha (green tea) cupcake. Many people think that the green tea cupcake has chocolate and/or food coloring in it, which isn’t true. The cake and buttercream are flavored entirely with a really nice matcha.

What I love about Gramercy is:
The people. Everyone is so down to earth and friendly, and they really appreciate quality. It has a very neighborhood feeling to it. Many residents have lived in the area for 10+ years, and there is a wide range of ages and types of people that come in the store. The East and West Villages get a lot of attention, which draws tourists, but Gramercy is for the locals.

Truffles or pralines:
Truffles

White, milk or dark:
Dark

Caramel, ganache or cream:
Ganache

The perfect pairing:
Malty assam tea and a plum almond tart.

I'd love to create a flavor for:
Kids. Most Amai customers are adults, and it would be fun to spend some time making all-natural sweets for children.

Kitchen essentials:
Bowl and bench scrapers and, of course, a Kitchen Aid (6qt+).

Style essentials:
Simplicity. Clean lines and smooth edges. Natural materials.

Pastry chefs I admire:
All pastry chefs who start their own business.

I'm most inspired when:
I have slept a full 8 hours.

How much is too much?
Always leave wanting more.

Favorite movie snack:
Kettle corn. I love sweet and salty.

Guilty pleasure:
Chikalicious Dessert Club’s S'mores cupcake. It is one of the best I’ve ever had!

Other favorites:
My favorite city is Lucerne, Switzerland. Lakes, hills, charming streets...it’s so relaxing.

The mixing bowl: Alison Nelson

I've been a fan of Alison Nelson's chocolates since I tasted her peanut butter caramel Retro Bar. Dee-lish. But now that she's moved the original Chocolate Bar from the West Village to my 'hood, the East Village, there's some fresh sampling to be had.

Growing up, my favorite sweet was:
Charleston Chew

My favorite sweet now is:
PBJ Truffle

My personal favorite from Chocolate Bar:
Spicy brownie with vanilla gelato.

What I love about the East Village is:
It’s still funky and a little bit edgy.

Truffles or pralines:
Pralines, if done well.

White, milk or dark:
Dark

Caramel, ganache or cream:
Ganache

The perfect pairing:
An americano with salted caramel truffles.

I'd love to create a flavor for:
Dolce & Gabbana. I own nothing of theirs and would never qualify to wear anything of theirs. But I love their style, the risks they take and their overall brand.

Kitchen essentials:
Whisk, scale, measuring cup & spoons, and a saucepan.

Style essentials:
Great-fitting jeans, wife beaters and ballet flats.

Chocolatiers I admire:
Gustaf Mabrouk, Ilene Shane, Andrew Shotts.

I'm most inspired when:
I walk my dog in Chelsea early morning or late night. My brain clears out and just goes into dream/creative mode.

How much is too much?
Cheese only belongs with chocolate if it’s chocolate cheesecake.

Favorite movie snack:
Junior Mints

Guilty pleasure:
Guinness with peanut butter and dark chocolate on toast.

Other favorites:
Right now, loving the Flobots and the new Cold Play CD. Elliot Smith and Cake are my all time favorites though. Can’t live without pasta, hot pastrami on rye, or cheese. Favorite books are The Great Gatsby by Fitzgerald and Ham on Rye by Bukowski. Favorite movie is Breakfast at Tiffany’s. And I am totally guilty of watching America’s Next Top Model with my kids (ages 5 and 2).

The mixing bowl: Keavy MacPherson Landreth

Keavy MacPherson Landreth makes mini cupcakes, but she's going big. Way big. All you have to do is taste one of her Strawberries & Crème or Black & White cupcakes, any flavor for that matter, to know I speak the truth.

Growing up, my favorite sweet was:
This flourless chocolate cake drizzled with raspberry sauce from Cucina Cucina in Seattle. My parents would take me every couple weeks (I loved it because I could draw on the tables), and my favorite part was always dessert. I would order it every time, and (at less than 60 pounds), devour the whole thing without even blinking.

My favorite sweet now is:
This Caramel Nut Tart I make from time to time that is absolutely killer. Think walnuts, almond cream and caramel baked together in a flaky pie crust. Mmmm. It's amazing.

My personal Kumquat favorite:
Chocolate Pistachio, definitely.

What I love about Brooklyn Flea is:
The people I've met there.

Truffles or pralines:
As much of a chocolate freak as I am, truffles have always been something I could take or leave, so I'm going to have to go with Pralines. Chocolate, nuts, and caramel...psshh, no competition.

White, milk or dark:
Oh how I love them all, but the king of chocolate has to be dark.

Caramel, ganache or cream:
Can I put them all together to create a caramel ganache and call it a day?

The perfect pairing:
A crostini topped with olive oil, goat cheese and caramelized rhubarb, accompanied by a glass of crisp white wine is my idea of a lovely summer evening.

Kitchen essentials:
A large coffee maker and KitchenAid. After that, I'm down for improvisation.

Style essentials:
On me? Racer back tank tops in the summer, and a good fitting, slightly worn hoodie in the winter. On cupcakes? Simple, yet elegant frosting design, good use of its natural colors.

Pastry chefs I admire:
All the ones here in Brooklyn who have gone through, or are going through, a similar process as me to start their own business. Whimsy & Spice, One Girl Cookies, Mast Brothers Chocolate, Amai Tea & Bake House, etc.

I'm most inspired when:
I'm hanging out with the people mentioned in the above question.

How much is too much?
When you over-spice a recipe. A hint of cinnamon or nutmeg can make a recipe a winner. But if it's all you can taste, you've ruined the dessert. Piling candy on top of a dessert ruins it for me as well. Get those gummy bears, M&M's and sprinkles away from my ice cream — they just don't belong.

Favorite movie snack:
Homemade popcorn, made with just olive oil and salt.... I could eat it for dinner.

Guilty pleasure:
Diet Coke. Once a week I head over to the tiny pizza place around the corner from me and get the biggest fountain diet coke they have. I know it's full of chemicals, but something about it is so comforting I can't seem to give it up.

Other favorites:
Music to bake to: Ratatat & Girl Talk, Diner in Brooklyn, painting & dancing for the mirror, Harry Potter, Food & Wine Magazine, Arrested Development.

The mixing bowl: Three Tarts

The tarts at Chelsea's Three Tarts are pretty awesome. And we're talking about Marina and Marla, and pastry chefs Sandra and Kiyomi. That these ladies call themselves tarts to begin with shows that their personalities are as lovely as their minature treats made with ingredients like wildflower and yuzu.

Growing up, my favorite sweet was:
Sandra: Chocolate brooms (marshmallows coated in chocolate on a stick).
Kiyomi: Strawberry shortcake.

My favorite sweet now is:
S: At home, ice cream; from a dessert menu, anything with fruit.
K: Anything with almonds.

My personal favorite from Three Tarts:
S: Salt and pepper biscotti; rosemary marshmallow.
K: Yuzu marshmallow.

What I love about Chelsea is:
S: My seven-minute walk to work.
K: The strong sense of community.

Truffles or pralines:
S & K: Pralines

White, milk or dark:
S: We have a number of truffles that are 1/2 dark, 1/2 milk that I love, but for plain chocolate, always dark.
K: Dark

Caramel, ganache or cream:
S: Cream
K: Caramel

The perfect pairing:
S: Berries & sabayon
K: Salty & sweet

We'd love to create a flavor for:
S & K: Adventurous eaters.

Kitchen essentials:
S: Calculator, clogs and a sense of humor.
K: We have these plastic guides for rolling dough that we got in Chinatown.

Style essentials:
S: Clean, classic, unfussy.
K: Flats and sunscreen. Comfort first.

Pastry chefs I admire:
S: In town: Deborah Racicot, Michelle Tampakis. Out of town: Lincoln Carson, Bill Corbett.
K: I am most inspired by a line cook or an intern who is working hard and determined to become a chef. It reminds me why I am doing this.

I'm most inspired when:
S: Collaborating with Kiyomi.
K: I am in the company of the people I love.

How much is too much?
S: There is nothing more unappetizing to me than a giant dessert.

Favorite movie snack:
S: Popcorn and peanut M&M's
K: Nachos

Guilty pleasure:
S: Potato chips — plain or salt and vinegar
K: McDonald's french fries

Other favorites:
S: Aimee Mann, The Roots, Yorkshire pudding with gravy, The Spirit Catches You and You Fall Down by Anne Fadiman, anything by Paul Auster, Hannah and Her Sisters, Wings of Desire.
K: Hip-Hop, rice, any documentary, vacationing alone to exotic locations.

The mixing bowl: Rhonda Kave

Rhonda Kave has been churning out bonbons for over 20 years, but it was only last winter that she started selling her imaginative truffles and now her latest, Pig Candy — chocolate-covered bacon — from her downtown shop. Though buttercrunch is her trademark, coconut is her favorite.

Growing up, my favorite sweet was:
Coconut candy strips, watermelon slices or Tastykake butterscotch krimpets.

My favorite sweet now is:
Still anything coconut — cake, candies, etc.

My personal favorite from Roni-Sue:
Fresh coconut truffle, buttercrunch or whatever I'm currently working on.

What I love about the Lower East Side is:
The cultural mix & that there's always something going on, day or night.

Truffles or pralines:
Truffles

White, milk or dark:
Mostly dark

Caramel, ganache or cream:
Caramel

The perfect pairing:
A glass of sherry or port, some nice cheese and my Portly Fig truffle.

I'd love to create a flavor for:
My son Corwin's restaurant (when he's ready to open his own!).

Kitchen essentials:
Salad spinner, whisk, espresso pot, KitchenAid mixer & food processor.

Style essentials:
My collection (vintage & non) of hats, handbags & jewelry.

Pastry chefs I admire:
There are so many — all those who cook from the heart! I do love Carole Walter for her dedication to all things pie related.

I'm most inspired when:
I'm in the shower — or when I discover a new & unusual ingredient.

How much is too much?
Who knows? Keep pushing the envelope!

Favorite movie snack:
Popcorn, no butter & Jr. Mints.

Guilty pleasure:
Chile rellenos @ Shopsin's & the occasional bag of cheddar cheese/pretzel Combos.

Other favorites:
Jazz, Mexican food, science fiction, Harold & Maude, Paris, and community organizing/social justice work.

The mixing bowl: Pichet Ong

The master maestro of unconventional pairings and absurdly delicious desserts and baked goods, Pichet Ong makes New Yorkers proud. Here's a taste of what he loves best.

Growing up, my favorite sweet was:
Marmalades of any kind. I always start off every morning with a spoonful of fruit jam. I'm particularly fond of strawberry. However if you don't consider that to be a sweet, then I'd have to say chocolate chip cookie.

My favorite sweet now is:
Chocolate chip cookie still. Always have a batch in the freezer ready to be baked, at home, and at Batch! And ice cream — rum raisin.

My personal favorite from Batch:
My favorite changes day to day depending on whatever is the newest thing in the case, today it's the apricot filled chocolate cupcake with green tea frosting.

What I love about the West Village is:
The charm of neighborhood, the culture of its residents, the style of architecture, the street names, the chaos of how the streets converge, the easy access to Chinatown, Soho, meatpacking, and Chelsea, the boutiques on Bleecker, and of course, all the chefs who have restaurants in West Village.

Truffles or pralines:
Truffles

White, milk or dark:
Very often milk, but also very often dark.

Caramel, ganache or cream:
Cream

The perfect pairing:
Strawberries and cream, peaches and cream, passionfruit and chocolate, sugar & salt.

I'd love to create a flavor for:
A universal palate.

Kitchen essentials:
Whisk, offfset spatula, rubber spatula, and spoons.

Style essentials:
Expensive jeans, old t-shirts from high school (amazingly still fit!), designer underwear, comfortable shoes, a supersized man bag, and diamond rings.

Pastry chefs I admire:
Too many to mention.

I'm most inspired when:
There is beauty.

How much is too much?
Never too much.

Favorite movie snack:
Popcorn and chocolate, sparking water.

Guilty pleasure:
Foie gras

Other favorites:
Chinese, Japanese, & Italian foods; haute Chinese cuisine; autobiographies; urban culture; Scandinavian design; road trips, cruises, big cities/country; electronica/dance music, Madonna.