Vive les mariés! (hourra for the married couple)

We had the chance to design a wedding cake and pastries buffet for a wonderful couple recently, and are so glad of the result : they loved the cake, we were delighted with the adventure and we have beautiful pictures of the process, made by the blogger Stephanie (check her great blog about food in NYC!).

Conclusion #1 : pears-vanilla cake-chocolate feuilletine-pistachio are now a combination that we love.

Conclusion #2 : we discovered that yes, we can work with flowers decoration.

Conclusion #3 : we want to make more wedding cakes!


picture by Stephanie (


picture by Stephanie (


picture by Stephanie (

We love you, New Amsterdam Market!


Our second time at the New Amsterdam Market (1) was wonderful! People were curious and delighted with the pastries, our vendors neighbors were great and inspiring, and we almost sold out our production (made with efforts : we only slept two hours the night before). You have to come at the next market : October 27th. See you there!

(1) South Street between Beekman Street and Peck Slip, Sundays from 11am to 5pm. The Market takes place at Newmarket Square, fronting the New Market Building of the old Fulton Fish Market. This unique structure is the last Riverfront Market House constructed in the City of New York, dedicated to public service by Mayor LaGuardia in 1939.

The spirit of chocolate

It took us a week to come back here and tell about the Afternoon of Chocolate and Cocktails at Astor Wines. Let’s say we were recovering for a joy hangover!

First, what was the story behind the event? We contacted Astor Wines to offer them to collaborate on their tasting classes. And their immediate answer was to offer us to be part of their event during the Manhattan Cocktail Classic show : they were just recruiting pastry chefs. That day, we felt held by Miss Luck herself : “Boum, a gift for you, girls!”

The deal was presented like this in the email :

” 10 pastry chefs, 10 spirits brands, 5 bartenders, and 1 chocolate producer for a celebration of chocolate and spirits in a walk-around tasting of 10 different creations developed by pastry chefs to pair with one of the spirits as well as 10 signature cocktails”


And then started the process of creation of the the Saint-Trop’, a mini Saint-Honoré, made of a chou garnished with pineapple crémeux, sitting on top of Dulcey blond chocolate cream, diuja and a little shortbread.


Some stress preceded the event. But that day was amazing : we met great pastry chefs (1), tasted lovely desserts and pastries (we found inspiration in some of them), and delicious cocktails of course. A perfect way to celebrate our first anniversary!

Now, the pictures:





And more pictures of the rest of the event here by The Wandering Eater!

(1) Some of the pastry chefs were Stephanie Kopyta, Perilla & Kin Shop, Emily Wallendjack, Kingswood, Christina Lee, Recette, Peter Endriss, Runner & Stone, Francois Payard, FP Patisserie, Dorie & Joshua Greenspan, Beurre & Sel and Mark Sopchak, Whimsy & Spice.



Ladies and gentlemen, here comes the gourmet show! 

Pistache will be participating in the great Manhattan Cocktail Classic show this Sunday (May 19th) at Astor Wine for an “Afternoon of chocolate and cocktails”. Among 10 pastry chefs, chocolatiers and 10 mixologists (aka cocktails artists), we will serve a creation that we are now preparing at l’Atelier (our lab…). We can already tell that rum is one of the ingredients…




And on top of that great piece of news : this Sunday will be Pistache’s one year anniversary (yes a year ago, we were behind a stand showing our pastries to the public for the first time! Souvenirs here).

So put on your Daisy Buchanan’s dress and your Gatsby’s tuxedo and come cheers with us this Sunday at Astor wines!

All the details  :

Quiches for all!

Because thanks to Sandy, the New Yorkers could bake at home, we heard. So did we (at least until the power went out for me, Noémie, in the East Village). Perfect time to make hearty, comforting quiches. To add some fun, I decided to play with sizes. I started with circles. Here is the result :


(big is mushrooms-gorgonzola, small is lorraine, tiny is goat-cheese-figs).

And by the way, last wednesday, the “Dining” issue of the New York times wrote about quiche, how the pie was making an apparition in locals’s ovens and plates.

Great! We are happy to make quiches for you, New York!

Chou Tropical

During last weekend’s French Gastronomy Day (Fête de la Gastronomie, September 22) at Dekalb Market in Brooklyn, Pistache participated in the French/No French Dinner held by Omnivore.
That Saturday, Pistache gave the finishing touch of dessert to the delicate, delicious dishes prepared by talented chefs Alexandre Couillon and Dominique Crenn.
We came up with a “chou tropical” for dessert: a chou stuffed with a pineapple/banana pastry cream, and a vanilla/lemon confit chantilly on top.
On the plate, a little compotée of pineapple roasted in punch coco (the beloved French-Caribbean apéritif of Martinique and Guadeloupe islands) completed our sweet tour to the Tropics.