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La Patisserie

Filed under Restaurant by on March 10, 2011 at 12:17 pm {no comments}

Macarons are the new cupcake.  Not the American macaroons made with coconut but the French macaron made with egg whites and ground almonds.  Like cupcakes, the flavor possibilities are endless and they make a beautiful presentation.  These macarons are from the new bakery La Patisserie from the pastry genius behind the Kitchen Space and Luxe Sweets, Soraiya Nagree.

The building is located at 602 W Annie and they are open Tuesday-Friday, 8am-4pm; Saturday-Sunday, 9am-5pm.  Their menu is straight out of Paris with croissants, madelines, palmiers, financier, tarte tatin, opera cake, the list goes on and on.  They are even adding sandwiches on fresh baguettes to the line up including brie and apple, prosciutto and gruyere, and Nicoise.
The true stars of the pastry case are the gorgeously hued macarons.  With flavors like caramel fleur de sel, cardamom honey orange, and strawberry champagne you are sure to find something that will transport you from Bouldin Creek to the Left Bank.

Galaxy Cupcakes

Filed under Restaurant by on May 10, 2010 at 12:12 pm {one comment}
TLC is airing a new 6 part series narrated by John Goodman called “Best Food Ever.”  Central Texas is represented in each episode!  Tonight is Bodacious Bakeries including Georgetown’s Galaxy Cupcakes, featured for their “moist cocktail cupcakes.”

As a pastry chef, I am VERY picky about baked goods.  The recent soar in cupcake popularity has led to a surge in beautiful but tasteless cupcakes.  I am happy to say this is not the case with Galaxy.  I tried all four of the chocolate cupcakes available the day I was in Georgetown and found them all moist and made from scratch.  The chocolate and mocha were good but the outstanding ones were the mint and ruby port which both also had a delicious, chocolaty ganache in addition to the buttercream frosting.  What can I say, I am an icing girl!

Most of the time I find the mint flavor overpowering but in this case a delicate hint of mint went well with the dark chocolate ganache enrobing the top of the cupcake.  My favorite was the pretty in pink ruby port made from the port produced at the Georgetown winery.  Again, subtle in flavor, the port adds a warmth and depth to the icing instead of boozy and cloying as I feared.

The ladies at the bakery were a delight and very helpful as well.  I will be making a return trip soon!

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