Georgia’s, Reborn in a Bundt!


Last week, my American “uncle-in-love” from New Jersey ordered a pound cake (along with red-velvet and chocolate cakes) from Pistache.

His late grandma Georgia (the great-grandma of my husband) left behind a treasured recipe for a pound cake that everyone wanted to taste again for Thanksgiving dessert. Pistache was charged with the duty of allowing enjoying to enjoy grandma Georgia’s “madeleine.”

The task was pas de problème: Pistache just loves simple cakes made with very good ingredients. We use organic products as much as we can (with European-style butter), and, of course, the Pistache method…et voilà!

A very long baking (90 minutes) in our special Bundt pan allowed a perfect cooking and delivered this great, beautifully moisturized pound cake with a crispy crust.

And so Georgia’s is (re)born!

Happy Thanksgiving!


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!

Le Pistache’s lunch


It is a cultural cliché to consider that French people spend two hours having lunch on a regular working day. Everybody imagine them leaving office to go sit down in a restaurant, napkin around the neck, getting a full menu (appetizer, entrée, cheese, dessert, coffee, mignardises), laughing and pouring wine to their collegues…


When American workers would have a sandwich on the corner of their desk.

None of this is true. At least, French people take one hour only, and don’t really have cheese AND dessert for lunch anymore. On the other hand, New Yorkers can now switch to quiche, vegetable tarts, and a tray of desserts that would make the Parisians jealous.

See : Pistache recently catered a lunch for the Blogcademy, a week-end long workshop for bloggers who wanted to upgrade their online activity. A fun and working mood, serious and friendly (we could have stayed for the “class”) : great to observe and to be a part of.

On the menu that day : quiches lorraines, quiches fig-goat cheese, autumn tarts (with our handmade puff pastry) served with a salad, then myriads of sweets : petits fours (chou Brest, chocolate cake on the rocks, cheesecake blueberry-pistachio, raspberry bouchée) and macarons (coconut-lime, caramel-banana). Enough to have a long lunch break without noticing it. Easy.




Contact us for more informations, if you want us to cater your lunch. We also gather breakfast baskets and brunch menus! 

We are back!

It has been a long time, a long silence. A long summer, busy on a side, restful on the other.

And now we are back, Pistache is back. A lot of things happened during that time, especially during last weeks.

Most recently, we participated to the great Omnivore World Tour food festival. Providing two desserts : a chou tropical for their dinner at the Dekalb Market (previously presented here), and a pistachio cheesecake for their closing party the day after.

The opportunity for us to meet wonderful Michelin starred chef, French from France and San Francisco : Alexandre Couillon, Dominique Crenn and Christophe Dufau.

Their work is very impressive and inspiring. And during the dinner, we were surely in “our little shoes” (french for “to feel five inch tall”) when waiting for our time to send the desserts. But what an excitement (let’s say : some adrenaline in our legs, arms, hands and fingers) when our time came to plate 50 (60? we don’t even remember!) choux tropicaux with their pineapple and pistachio garnish in less than 5 (10?) minutes!


the chou tropical, served at Omnivorious’s dinner last week-end

The day after was the one of the cheesecake : 80 little bites of a pistachio-blueberry cake delivered for the public of the festival’s closing party. The guests, cool crowd, sun and blue sky, good music were delighted/delightful. And we kind of liked the idea of making people happy with a creamcheese’s pastry a few steps away from the landmark of the landmarks : Junior’s…


Photo Nadia Chaudhury

Merci Omnivore for trusting us! As a bonus, a little video summing up the event :

And a mention on the events magazine Biz Bash, houra!


And before that Omnivore’s week-end came an other huge challenge. We catered a birthday’s party, Upstate New York. A dreamlike site, a demanding task, fine palates guests.

A stunning barn in the Catskills as a set for our catered dinner.

Our mission : to provide hors d’oeuvres, vegetable sides during dinner and, of course, desserts for 65 persons. To make a long story short : a lot of stress the day before, a maybe mindless shopping journey ending with a car overload with food, a long -but fun- trip to the countryside in the aforsaid car, then a previous night of prepping, cooking, rolling, baking, tasting, chopping, bowling, cutting, folding, sleeping (wait! no, not sleeping), and the biggest rush ever, a few hours before the dinner. The evening went on ultra fast, of course. The menu?

Buffet of cheese plate and hors d’oeuvres :
shrimps wrapped in kadaif shreds  + roe whipped cream
assortment of clothpins attached hors d’oeuvres (beets garnished with trout-cucumber-hazelnut tartare, apple with almond-coriander-cilantro, daikon radish with goat cheese and cumin)

Watermelon-ginger-lime chilled soup

Sides for a roasted lamb and a smoked salmon :
Iranian rice with herbs
zucchini tagliatelles with garlic chips, parmesan and preserved lemon
stuffed onions
mushrooms papillottes (parcels).
In the Mason jars :  pickled mustard seeds, pickled corn, plum chutney, pistachio relish
“Trou normand”, as a palate cleanser : rosé wine and strawberry syrup granita.

Then finally, as a cherry-bonus : three Pistache’s Red Velvet Cakes. They were definitely the kind of desserts that make your eyes open wide and your mouth craving for a slice. The guests loved them. A sweet closing for our tough night.



The red velvet cakes, one more time!

And above all, two wonderful waiters, Flore and Robert, who were the pillars of a non-easy service.

Thank you so much, Flore and Robert

Conclusion : a lot of lessons for the future, a night that was like a debutantes’s ball wearing tight shoes (again). But the feeling that we will love to do it  again, so be ready to see more of these stories on this blog.

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.

Our quiches next door, every day! (almost)


Since almost two months now, our individual quiches are sold at the Ange Noir Café in Bushwick, Brooklyn (one block away from Roberta’s, so, hum, grab a quiche lorraine or a ratatouille + feta cheese one before you wait on line to get a table there. Quiche will open your appetite…).

A very nice place where you can also get good coffee, salads, other French pastries, and attend a concert by local artists at night. The owners are French and recently took over the coffeeshop, having great ambitions and projects. We are happy to be a part of it!

Ange Noir Café
247 Varet Street, Bushwick (718) 710 1188. Train : L to Morgan Avenue. Open from 7am to 10 pm.

Vive la France ! Vive New York!

We made it!


Heureuses ! (picture taken by Elizabeth T. J.)

Last July 15th, for Bastille Day celebration with the FIAF, we had baked a lot of pastries and quiches, and were a little bit nervous. Indeed, we were playing with the big guys that day : our stand neighbors were famous New York pastry places as Paillard, Financier, Mille Feuilles…

But nevertheless, it was a great success for the little Pistache. A huge success. Kouign amann, zezettes de Sète, gâteaux basques, canelés, quiches or pissaladières vanished in less than three hours. Yes, we sold out, being sorry not to satisfy the customers who came back for another bite of the pastry they had liked the most.

We ended that day, tired, extremely, but so happy. And thankful for all the good answers and curiosity from the public, but above all thankful to our two wonderful friends, Flore and Laure, who were with us behind the stand. We would never have been able to manage that day without them. Mille merci, les filles.

Here are some images…










The stand, eventually empty…


See you next year, definitely!

Let’s go, children of the Pat(isse)rie!*


Dear Pistache friends,

the time has come to show us your support! We will celebrate Bastille Day on Sunday July 15th organized by the FIAF (French Institute Alliance Française) on 60th street, between 5th avenue and Lexington avenue, and we want you to come visit us, with family, friends, neighbors!

Bastille Day (the date is actually July 14th on the calendar, but the tradition in New York calls for a Sunday festival) celebrates the French Revolution in 1789, when people of France kicked out King, Queen and nobility from Versailles and send everybody to the Bastille’s jail (to make a long story short).

Every year since then, July 14th is always a day of fun : street fairs, concerts, fireworks, a great ball in every city and village to end the night with a the love of the Republic.

Next Sunday, our expatriates’s patriotic feeling will be expressed with a tribute to traditional French pastries. Expect macarons, canelés, kouign amann, tartes, amandines, quiches, bien sûr! But also some surprises on the table, sweet as much as savories.

All along the week until sunday, we will try to keep you posted about our preparations. But be sure that we can not wait to meet you there!

Bastille Day with the FIAF, open to the public :
Sunday July 15th, from 12 pm to 5 pm. 60th Street between Fifth and Lexington Avenues (map)
Subway: 456 to 59th & Lexington; NR to 59th & 5th Ave.; E to 53rd St.; F to 63rd St.
Bus: M1M2M3M4 or Q31 to 59th St. Or M5 to 58th St.

* “Allons enfants de la Patrie!” (let’s go children of the homeland) is the first line of the French national anthem, written during the French Revolution.

Pistache loves traditional American pastries (and enjoys baking them too!)

The first time I (Christine) ever saw a red velvet cake, my eyes almost popped out.

Why would a cake be this color if there’s no red fruit in it? What was the point?

I tasted it with my lips curled in skepticism, and was not impressed.

A few years later, I found myself facing this devil cake for the second time at a sweet little angel’s first birthday party, and I finally understood what it takes for red velvet cakes to be delicious: moistness and a very good frosting.

This is what Pistache offers–a beautiful, soft and tasty red velvet cake (with a little French secret pinch to it) and voilà!

Pistache’s red velvet cake…

There is another typical American cake which (this time) I fell in love with at first taste: the famous New York cheesecake!

I first tried one at Junior’s, and wanted more and more and…

Pistache is baking a fabulous cheesecake with a pastry-crisp crust, enhanced with the amazing taste of Muscovado sugar.

We are pleased to tell you that you can order these wonderful cakes ; click here for further details.


… and Pistache’s cheesecake!

We are back at the Dekalb Market

Happy 4th of July!

Our french national celebration is coming soon as well (July 14th) and Pistache will celebrate it “en grandes pompes”* as we say back there. We will let you know everything about it very soon.

Before that, another important date to note : we loved it last time, so here we are again, at the Dekalb Market in Brooklyn, this Saturday July 7th. Come again, bring or send some friends, share the news around! We will welcome you with our amandines, kouign amann, canelés, a TON of chouquettes, quiches now served with fattoush salad, and some new delights : flaky palmiers (“elephant ears”, we were told…), strawberry jam, and summery crumble tarts (apricots, raspberries and almonds : hourra!).


New this saturday : a seasonal raspberries, apricots and almond crumble tartelette…

So, happy birthday America, and see you on Saturday!

The Dekalb Market is located at 38 Willoughby Street (@Flatbush Ave), Brooklyn, NY 11201.
Trains : B, Q, R to Dekalb Ave, A, C, F & R to Jay St. Metrotech. We will be there from 11 am to 7 pm.

* With great pomp