Posts tagged ‘pastries’

February 19, 2012

French Crush | Pâtisserie Lallier

I have a new pastry crush.

It’s on Michelle from Pâtisserie Lallier.  She is a French-taught (Le Cordon Bleu, natch) pastry chef that has an almost mystical way about guimauves (that’s marshmallows to you and me).  Her Crème de Violette ones are particularly swoon-worthy.  The chocolate ones already have a loyal following.

And wouldn’t you know, she is lovely in every way else, too.  I met her recently when she and I judged at Taste of OSU, and after that I just seemed to keep bumping into her.  She is bright, kind and amazingly hard-working (she’s a full-time banker) all the while making marshmallows and pâtisseries and all manner of laminated doughs practically in the middle of the night for her Pâtisserie.  She also has a penchant for local ingredients, even making pawpaw Madelines each September.  She’s a girl after my heart.

She is debating a jump to full-time Pâtisserie work because it’s what’s in her heart and

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November 13, 2010

Dine Originals Week | Pistacia Vera

Why don’t I live in German Village again?  Seriously.  I think I’ll just move there to be closer to Pistacia Vera.  I will, of course, gain 35 pounds over the course of a week or two because I would be there every. day. Three times a day.

I knew the pastries were good.  I’ve had them before.  The coffee is hot and strong and delicious from Cafe Brioso.  And the shop is so lovely and light and minimalist.  I know all these things.  But today, there was something magical about the perfectly arranged platter of six (!!) lovingly crafted sweets, my tasty Americano and a November day when it’s almost 70 and you can sit in the pretty little side courtyard and close your eyes and imagine you’re in Paris.  I close my eyes and imagine that Cherub is behaving herself, too.  But, alas, I’m a dreamer at heart.

The $10 menu, specially designed for Dine Originals Week included left row, bottom to top: fruit pates (black currant champagne and orange ginger), a mocha praline jaconde, and a mouth-watering cashew caramel.  On the right, two of their famous Parisian macarons (a pumpkin and a maple walnut), their Florentine and the pear ginger frangipan.  I swooned over the cashew caramel.  This has risen to the tip-top of my holiday gift list.  People would kiss you if you sent them a box of these babies.  Which you can

The true beauty of Pistacia Vera is that you can get these creative and inspiring bites, along with tremendous coffee for the same price as your typical afternoon chain coffee stop.  So get thee to German Village for an unpretentious little break.  And when you do, make sure to invite me along.  You know I’m game.

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