Sometimes in life it's nice to have someone make the important decisions for you, like choosing the toppings for your ice cream or gelato. Épicerie Boulud does just that with four seasonal Coupe Glacées.
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Looking for a Valentine's treat? This one is meant for two...but we won't judge if you devour it yourself. After all, the Queen of Hearts ($19) has plenty going for it.
You won't find these petite cakes behind the glass pastry case at Épicerie Boulud. Look for them towards the front of the shop, alongside packaged madeleines and jars of jam.
There are many palmiers in this city, but the ones from Épicerie Boulud ($3) are among the best.
The holiday season brings with it all sorts of rich tastes and smells: eggnog and warm apple cider; the scent of baking cookies and gingerbread; cozy spices of cinnamon and nutmeg. But then there's peppermint, and the million different ways restaurants, bakeries and coffee shops in this city incorporate it into desserts. From housemade peppermint patties to candy cane ice cream, deciding where to start is the hardest part. Check our ten of our favorites.
The yeasty heart of the Daniel Boulud empire is hidden at the end of an East Village alley, through an unmarked door, and down a long, brightly-lit corridor. There, amid a phalanx of stainless steel ovens, mixers, and other machines, genial master baker Mark Fiorentino and his team of assistants turn out a dizzying array of breads for Boulud's half dozen restaurants.
When Robyn Lee first wrote about macarons in 2007, there were some, but not many macaron shops in New York; but fast forward to 2011 and they're all over the place. But which macarons are the best in the city? We tasted hundreds to find out.
Last night in our review of the savory delights at Epicerie Boulud we promised to post about the mostly remarkable pastries to be found there—so here we go.
With Epicerie Boulud, Daniel Boulud and his crew have raised the bar for sandwich-pastry shops in New York. It's a genre that was already improved by Thomas Keller's Bouchon Bakery, a mere long baguette's length away in the Time-Warner Building—but the sheer breadth, depth and astoundingly consistent quality of the offerings at Epicerie Boulud will make it the envy of Keller and every other world-class chef who attempts to scale the sandwich shop-bakery mountain.
Boulud Sud, the newest restaurant from esteemed French chef Daniel Boulud, may be getting a great deal of critical attention these days, but I've been finding the attached cafe-boulangerie-patisserie—Epicerie Boulud—just as fascinating. Daniel and crew are doing so much and on so many fronts that I can't fit all my thoughts in one post. So stay tuned for a full review later tonight. Right now? Let's talk about their pastries.
Daniel Boulud's latest project is Epicerie Boulud, just next to Bar Boulud; it's both eat-in cafe and take-out market, with morning pastries, lunchtime sandwiches, and all-day meats and cheeses (the charcuterie cured in-house; the cheeses curated by Saxelby Cheesemongers).
Imagine a glorious apricot number with halved vanilla beans tucked into the jar, apples scented with cinnamon, plums with red wine, and a picture-perfect classic jam made with strawberries from Alsace, all equally addictive.