I love Chef Pichet Ong’s Desserts!

confessionsofasugarholic:

i am going to let you all in on one of my favorite little cafes that is tucked away on a quiet side street in the west village.  the cozy Bosie Tea Parlor has been open for around eight months now, and their 20 something seats are almost always taken up by daters, folks on macbooks, or intimate friends.  once you step inside, brace yourself to be transported, as you bite into a heavenly macaron or sip one of their interesting teas, such as pastry chef damien herrgott’s favorite long island strawberry.  herrgott is a third generation baker from france who has previously worked at laduree and bouley in nyc.  though a self-admitted coffee fan himself - just like me - herrgott partnered with tea sommelier kiley holliday at this shop.  he churns out everything from gourmet high tea (or champagne) services to hearty soups to french-style macarons that are my favorites in city.  while french desserts are his specialty, life in the states has begun to influence him.  he has come to discover the culinary mash-up trend in america and now incorporates savory ingredients into his pastries as well.  his macarons have gone from mainstays like lavender to symbols of his inherited culture with varieties such as bacon maple and peanut butter and jelly.  he has even expanded upon the country’s cupcake craze with a pumpkin pie that resembles that light-hearted dessert with its mountain of buttery, gourd-infused frosting. 

all of the pastries at bosie are lovely, but my new favorite is the lemon meringue tart - flakey crust filled with tart lemon curd and clouded with sweet, ethereal meringue.  i love the signature isphahan - from his pierre herme days - two big crackly raspberry macaron halves stuffed with lychee, rose buttercream, and fresh raspberries.  this cookie sandwich is moist, decadent, and sinfully delicious. 

as many of you know, i find myself between major pastry gigs at the moment, which occasionally gives me a sense of loss and confusion.  so, I love to spend a quiet evening surrounded by flavorful desserts, great music, and the camaraderie of a fellow pastry chef.  whether I am entertaining a friend over a tableful of pastries, or spending time in the kitchen with damien, I always feel at home here.  chef herrgott and i are currently working on a collaborative line of sweet and savory treats that will soon be available on Gilt Taste.  i will keep you posted on those details, but for now, join me for a delightful cup of tea and a fulfillment of your sweet tooth at Bosie Tea Parlor.

by the way, the picture i’m posting here is the canale, a specialty from bordeaux france.  except this one is flavored with whiskey.