Does the queen eat mango scones? She would if she visited The Wired Whisk Bakehouse, a bakery that “creates swanky pastries from scratch.” Owner/chef Christine Nordstrom, a graduate of
It’s no secret that
Let’s be clear. Frangipani is a flower that grows in the Pacific. Frangipane is a custard filling usually made from almonds—the kind you’ll find in the mouth-watering frangipane pear tarts at Morton’s Market. Each tart presents almond-flavored frangipane, flaky pastry crust and poached pears in a pinwheel design. The tarts come in many tempting varieties—including apricot, French apple, and chocolate pecan and walnut. Relish this rich, intoxicating treat either warm from the oven or chilled.
Chef/owner Debbie Geiger of Debbie Appleseed learned the ABCs of traditional Amish pie baking as a child—and has taken those time-tested basics to an exciting new level. She offers nearly 20 varieties of pies, but Dutch Apple pie is her signature, transforming this most pedestrian staple into an edible ode to the apple. Her secret? Less sugar, sweeter apples and more butter for a crispier, flakier crust. Ask about her pie-of-the-month club. (941) 713-7300; www.debbieappleseed.net.
Dylan Elhajoui, pastry chef at Pastry Art, takes classic Charlotte Russe for a walk on the wild side with his decadent
Chef Larry Barrett of Simply Gourmet isn’t humble about his cookies. “They’re the best in town,” he says. They may also be the largest. The Big Kahuna is probably the biggest, baddest chocolate chip cookie out there. Barrett packs these 3.5-ounce behemoths with chocolate, nuts and other insanely tasty goodies. Why does Barrett, famed for his gourmet catering, spend time turning out such homey treats? “Inside, I’m just a kid who loves cookies,” he says. Aren’t we all? Simply Gourmet,
You don’t have to be from
Truffle cake is no trifle at Peterbrooke Chocolatier. These accomplished chocolatologists have concocted a deliciously decadent dessert recipe—a tasty (and flourless) combination of Peterbrooke’s signature dark chocolate and espresso bean powder. You can have your cake and take it with you ready-made—or you can make your own with Peterbrooke’s Truffle Cake Kit. Some assembly required, but who cares? You’ll wind up with a Peterbrooke classic and a food memory to last a lifetime. Peterbrooke Chocolatier, 3800 S. Tamiami Trail,
What could be more essentiel than bread and chocolate? The French combine the two in pain au chocolat, a chocolate-filled croissant that’s typically eaten at breakfast or as a late-afternoon snack. C’est La Vie offers a light and buttery version with layers of flaky dough wrapped around a hearty dose of rich dark chocolate. This treat will melt in your mouth, especially if you’re lucky enough to get there when it just pops out of the oven. C’est La Vie,