[Photo: Kathy Chan] An afternoon pick-up coupling chocolate and espresso into one dark fudgy square with a crackly top. Far too sweet for my taste buds, but hard to refuse when shared with a friend and accompanied by a...
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Ed has been on a little turnover kick lately. Some apple ones found their way into the office, and then along came a cherry from Duane Park Patisserie. There's really nothing bad to say about this one. It has...
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A good apple turnover, like a good man, is hard to find. We're talking seriously good here: flaky, moist, buttery pastry, just firm enough, not too sweet, apples that have been cooked and carmelized before fill the pastry, and-this...
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Why do most birthcake cakes suck? I'd really like to know. While everybody else is singing "Happy Birthday," I'm thinking about how that first forkful of cake is going to be dry, virtually tasteless, and inedibly sweet, with grainy icing....
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A great turnover is a rare and wonderful thing. And in New York, there is only one truly great turnover, made by Madeline Lanciani in her easy to miss Tribeca neighborhood bakery, Duane Park Patisserie (179 Duane St. bet. Hudson...
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