endoedibles (endoedibles)

Established by the Teftis family in 1971 Astoria Pastry Shop is interwoven in the history of downtown Detroit, the Greektown location still standing while those... leer más Established by the Teftis family in 1971 Astoria Pastry Shop is interwoven in the history of downtown Detroit, the Greektown location still standing while those in the suburbs can also find a similar selection of Baked Goods in Royal Oak. Advertising “over 100 fine Pastries” daily, George Teftsis’ son Tasso now in charge, Astoria Pastry Shop looks unchanged from the turn of the century, everything from Macarons to Sweet Potato Pie lined up adjacent traditional sweets such as Koulourakia and Finikia. Most famous for Balkava, several styles offered including various Nuts and even Chocolate, additional choices on this day included a nutty Apricot Tart and two Cookies, a “Shell” featuring crisp Meringue around filling half-dipped in Chocolate while the “Black White” was nothing like its deli namesake and more like Hardtack.

Located in K-Town, and formerly the site of Bourbon Street Café, Alchemist Coffee Project looks to compete with the likes of Intelligentsia, Blue Bottle and LA... leer más Located in K-Town, and formerly the site of Bourbon Street Café, Alchemist Coffee Project looks to compete with the likes of Intelligentsia, Blue Bottle and LA Mill by sourcing quality Beans from Onxy and serving them in a variety of temperatures as well as styles. Still with NOLA bones, though inhabitants couldn’t be more “Los Angeles” if they were aspiring actors working as waiters, it was after perusing Pastries and brewing apparatus that a Cold Brew was selected, $5.50 for friendly service pouring a great cup of “the Elixer” featuring light sweetness and lingering floral notes.

With perhaps a dozen storefronts speckled around Stockholm it was during a full day of eating and sightseeing that a stop was made at Fabrique, the fact that it... leer más With perhaps a dozen storefronts speckled around Stockholm it was during a full day of eating and sightseeing that a stop was made at Fabrique, the fact that it is a chain not nearly as damning as such things are in America since each Bakery employs an actual Baker to come in and prepare items from good ingredients with proper technique daily. Selecting this particular Fabrique amongst the others purely out of convenience, three additional Bageris and Konditoris found along a path culminating at Fotografiska, it was shortly after entering that a young lady emerged from the back to assist with an order, the fact that everything looks better than most “Artisan” Bakeries back home because they are, even the porcelain plates and seating options detail oriented. Focusing on traditional Fika for the most part, a few novel items additionally ordered and rarely seen across two-dozen Bakeries stretching from the Capital to Järvsö, Gavle and Åre, it was with the Cardamom Bun falling short of a world-class version at Petrus that attention switched to a similar Roll topped with Walnuts, both these and Almonds studding a dense Chocolate Brownie upgrading their base by way of Salt and subtle smokiness. Next sampling a Cookie listed as Hallon Grotta, essentially a thick Shortbread Thumbprint filled by sticky Raspberry Jam, it was once again that Chokladboll rounded things out, this one a little more ‘chalky’ than most as a result of too little Oats and Coconut, though the Chocolate was quite Dark and pleasant with a slightly fruity linger.

Born in Skåne Mikael Svensson began his career in Oslo before stints with 3* Spaniards Quique Dacosta and Martin Berasategui, a focus on organic and ethically s... leer más Born in Skåne Mikael Svensson began his career in Oslo before stints with 3* Spaniards Quique Dacosta and Martin Berasategui, a focus on organic and ethically sourced Ingredients from within Norway seeing Restaurant Kontrast show off local producers and the Animals they raise. Stating “the end result is never better than the quality of the Product you start with,” a fact frequently overlooked in today’s low-cost and convenience driven market, it is through temperatures and textures frequently found in juxtaposition that Svensson builds layered bites tied together through the use of acid, fermentation and Herbs. A fifteen-course tasting that begins in the lounge, cement floors and exposed ceilings creating an industrial feel that magnifies noise from other tables, opening bites consist of bold flavors such as Scallops with bitter Vegetables and Shrimp with Horseradish before moving on to a delicate Donut followed by a Pork Blood Croustade topped in Vinegar-splashed Cheese. Going down the street for a Sunchoke and Tim Wendelboe Coffee before taking a seat in front of the open kitchen, just five Chefs running three seatings simultaneously, a vibrant White Wine from Hungary proved adept to handling first Turnips and Sea Snails with Caviar then poignant Crab Curry imbued with Garum atop Carrots and Sour Cream. Refusing to outsource Sauces, Mikael’s XO a three-year process made on-site, Crucifers spung to life before Wild Halibut and Chicken with Mushrooms, Soy and a complex reduction featuring Yellow Wine with Sweet Corn. Slowing as the room filled up, lengthy waits between courses seeing the final four items take longer than the first eight, aged Lamb brought plenty of flavor to match Cherries plus Coffee before frozen Kraftkar Bleu Cheese and Sunflower Seed Ice Cream shocked the palate in preparation for elegantly arranged Plums followed by Mignardises.

Now with three locations including a frequently-packed space in Salt Lake City Hasen Cone’s Sweet Lake Biscuits Limeaid is nothing short of a Utah landmark, the... leer más Now with three locations including a frequently-packed space in Salt Lake City Hasen Cone’s Sweet Lake Biscuits Limeaid is nothing short of a Utah landmark, the fact that everything on the menu is made from scratch less surprising than just how good the Biscuits actually are. Begun as a Limeade stand inside the Downtown Farmer’s Market, but now the sort of spot with an hour-plus Yelp! waitlist, guests visiting Sweet Lake will be greeted by friendly staff in a sparse room where the Limeaid Bar and partially-open Kitchen are in full focus. Rumored to serve the city’s best Fried Chicken, both that and the Limeaid saved for a later date, Sunday’s order included one “Biscuit Bar” topped with peppery Tooele Valley Sausage Gravy plus Sweet Lake’s “Strawberry Tall Cake” that sees plump and buttery Biscuits Sugar-shellacked amidst Fresh Cream and locally-grown Berries. Locally sourced whenever possible, a tall glass of Coldbrew Coffee earthy with mellow notes of Cocoa, it was while waiting that Sweet Lake Biscuits Limeade’s story became all the more compelling thanks to a mission statement that pays employees real living wages while also giving back to the community through green policies.

Best known for their signature Fiocco, Pasticceria Poppella was born in Naples around 1920, and still family owned in the Rione Sanità Neighborhood it seems as... leer más Best known for their signature Fiocco, Pasticceria Poppella was born in Naples around 1920, and still family owned in the Rione Sanità Neighborhood it seems as though Ciro Poppella and Salvatore Scognamillo’s brand has rarely slowed but only become more popular following renovations that make the store stand out from crowded surroundings. Held in high regard by Neapolitans, and equally famous with tourists, it is at Via Arena della Sanita' 24 that visitors will find bright lights from 06h00 to 22h00 daily, staff the perpetually smiling sort with English fluency that makes ordering easy. A full-service eatery with al fresco seating, it is across tiered-shelves that Poppella’s good are displayed, usual suspects such as Cannoli and Tiramisu offered alongside Loaves of Bread, Entremets and Viennoiserie. Not a place for the indecisive, though fair prices and smaller-sized versions of Pastries such as Lobster Tails full of Chocolate allow guests to order a variety, it was in exchange for €10.90 that seven items were plated and served alongside Espresso, both Baba gone in two-bites and the one soaked in boozy Syrup less sweet than many. Of course serving Sfogliatella, though not warm-to-order like Napoli’s best, it was once shattering layers were separated and citrusy Ricotta consumed that Fiocco di Neve took center-stage, the “Snowflake” introduced around 2001 surprisingly light despite Fillings of Pastry Cream and Cheese in a variety of flavors from which the original Vanilla reigned supreme.

Open from 06h00 until 20h00 Thursday through Tuesday Pasticceria Giulia is a fairly basic Bar and Pastry shop on the West side of Florence, its proximity to Ame... leer más Open from 06h00 until 20h00 Thursday through Tuesday Pasticceria Giulia is a fairly basic Bar and Pastry shop on the West side of Florence, its proximity to Amerigo Vespucci Airport making it a logical first stop after long delayed flights for Coffee and Dessert. Still busy midday Sunday, though the selection appeared slightly picked over, four Pastries and a Doppio carried just €9,80 charge with the latter from Lavazza and a sweetened Croissant flecked with Poppy Seeds an excellent pairing. Less impressed by soggy Frittelle, early arrivals likely faring better, both a Custard-filled Doughnut and crunchy Millefoglie more than justified their modest prices.

Open from 06h00 until 20h00 Thursday through Tuesday Pasticceria Giulia is a fairly basic Bar and Pastry shop on the West side of Florence, its proximity to Ame... leer más Open from 06h00 until 20h00 Thursday through Tuesday Pasticceria Giulia is a fairly basic Bar and Pastry shop on the West side of Florence, its proximity to Amerigo Vespucci Airport making it a logical first stop after long delayed flights for Coffee and Dessert. Still...More

Located at Piazza Garibaldi, and known for taking classic Italian Pastries in modern directions, Sfogliatelab comes from the mind of Salvatore Ferrieri, nearly... leer más Located at Piazza Garibaldi, and known for taking classic Italian Pastries in modern directions, Sfogliatelab comes from the mind of Salvatore Ferrieri, nearly one hundred years of family history fueling a diverse selection of Napoli’s signature Confections. No doubt benefitted by an opportune location, less than 100m separating Sfogliatelab’s front door from Naples Central Station, it is from 06h00 until 23h45 that the sizable shop opens to guests, though shelves still only part-filled at 07h30 on Saturday suggest limited options at certain times. The son of a man who brought German Cuisine to Naples in the 70’s, and thus no stranger to doing things a little differently, Ferrieri’s Pastries entail unique fillings for Sfogliatelle, Baba and Cornetti, the latter on this particular day riffing on Tiramisu with runny Cream and subtle notes of Cocoa as well as Coffee. Likely baking many of the Restaurant’s Pastries a day prior, the fact that zero of three Sfogliatelle were even remotely warm just thirty seconds after being placed on shelves evidence beyond a somewhat compromised consistency, suffice it to say nearby Cuori di Sfogliatella offers a far better product if one is seeking novel flavors. Continuing with a Baba Parfait whose cold storage had led to frozen Pistachio Cream, a fact staff suggested would benefit from letting it “melt,” it was from Baristas practiced in brevity that Espresso joined Bombolini, the combination of Pastry Cream, Cherries and Sugar undeniably delicious while the texture was light and springy.

Not far from Campo de' Fiori, Pasticceria De Bellis looks a little bit French upon entry, and between time studying alongside Ferran Adrià as well as Jordi Roca... leer más Not far from Campo de' Fiori, Pasticceria De Bellis looks a little bit French upon entry, and between time studying alongside Ferran Adrià as well as Jordi Roca the Pastries from Chef Andrea De Bellis set a high standard despite Rome’s generally underwhelming Dessert scene. Closed Monday, but otherwise open from 09h00 to 20h00 daily, it is at Piazza del Paradiso 56 that guests will find the small shop, a lone server on this particular date expediting orders including Cakes, Panini and Coffee. Offering limited seating, though most Italian patrons seem to take De Bellis’ to-go with Coffee, it was after perusing a small collection that three items were selected, the Espresso stronger than most but finishing smooth and well-suited to sip with crumbly Ricotta Cake with Apples. More inviting than the likes of Roscioli Caffè, relaxing even, it was seated at a wooden table that forks pierced the shell of De Bellis’ Cannoli, the Chocolate-lining something of a textural compromise though filling is unparalleled while a “Bronte Cake” with Pistachio Cream and Raspberry is delicate, beautiful and delicious.