We are amazed of the response by the number of our new fans who without knowing us are backing our project on Kickstarter.
If you’d still like to be a part of this project with us, it’s not too late.
I am sure that everyone has noticed that our Kickstarter project has pretty much hijacked our two blog pages for 45 days. In 8 days we will go back to having normal stories and having a normal pastry blog (La Petite Sophie Patisserie) and normal food blog (Le Nomade Food).
But before we get back to the Kickstarter, I wanted to share with you guys a recipe that we have been working on and the story behind it.
We have been producing a Chocolate Blackout Cake ever since we were making our pastries in Salt Lake City for a European Specialty Food Market & Deli. They carry the largest selection of gourmet chocolates in that part of the country and chocolate is one of their things. Because of that the Blackout Cake had to have an intensely strong flavor of the specific chocolate that we were using. The only possible way to have the cake taste like the uniquely fruity Dos Rios from Amano, is to use a insane amount of chocolate. Of course when you use a large amount of a pretty expensive chocolate, you end up with a pretty expensive cake.
At the end of the day, the only people that truly enjoy the cake, could identify the type of chocolate we were using, and appreciated the cake for it, was is a true Gourmet Chocolate Connoisseur. Don’t get me wrong the cake was a really, really good cake! But a true Chocolate Connoisseurs is only a very small percentage of our clientele. If someone wants that type of cake we will gladly make the Blackout Cake for them as a special order.
Just last week we had a customer request a Chocolate Cake for a special occasion. Instead of doing the Chocolate Blackout Cake, we decided that something else would be more fitting for this occasion. So Lya decided to create a whole new chocolate cake recipe that was a little different than the cakes that we have done before. After one bite she just blew me away with what she created! (For any of you that know me you know that doing so is not a very easy feat and that I am notoriously very tough on myself with my cooking) Immediately I knew what the name had to be, Valrhona Chocolate Silk Cake!
Thank all of you friends, family, followers, & fans for your support and interest in what we do. Don’t forget we have less than 8 days left on our Kickstarter project, there is still time if you want to buy some of our pastries and become a crucial part of our patisserie. We cannot bring something truly special and unique to New Orleans without your help. http://www.kickstarter.com/projects/1900262614/pastry-of-the-year-food-and-wine-magazine-2012
- Everyone please check out the local New Orleans TV show Steppin Out on WYES this Friday night 8/23/2013 . Our friend and fan, New Orleans Food Personality, Poppy Tooker will be talking about us and what we do. (at the very beginning of the show). http://www.wyes.org/local/steppin-out/
- Also, please keep your eyes peeled for an article that I wrote appearing in the online food magazine, Zester Daily (In the Soapbox section). http://zesterdaily.com/category/opinion/soapbox/
We are trying to bring into New Orleans some new blood and ideas into the pastry and dessert field. It would be an honor to have you as an integral part of La Petite Sophie Patisserie. Check out our Kickstarter, buy some amazing pastries, like it, and share it with your friends. We can not do it without you!!!!
For all of you that didn’t see us on live today, here is a link to see what you missed.
I am so blown away by the interest that we have received from the media thus far!!! We just walked in from the Fox 8 New Orleans Noon News Show, everyone there was so nice. We hope they enjoyed our pastries. Liz Reyes & Gerry V rock!!!!
Check out what NOLA EATER just wrote about us
We are so blown away and pumped about all of the support from you, our La Petite Sophie community. We never expected to reach 60% of our goal so fast!!! Please keep the messages and comments coming, we love hearing from you.
WE ADDED A NEW REWARD TO THANK YOU & CELEBRATE!!!
TOMORROW WE ARE GOING TO BE ON TV!!!
FOX 8 NEW ORLEANS NOON SHOW
Anyone who pledges $49 or more will now also get a Pack of S’mores, along with the rest of their reward. All previous backers of $49 or more will get this too 🙂
Just look at our gooey soft fluffy scratch made marshmallows, melted to golden brown perfection over a camp fire. Sandwiched between 2 of our homemade deep molasses flavored graham crackers, and just dripping with melted rich dark Chocolate. Don’t you want one? http://www.kickstarter.com/projects/1900262614/pastry-of-the-year-food-and-wine-magazine-2012
NEW ORLEANS, FOX 8 NOON SHOW
FRIDAY JULY 26th
TUNE IN SEE OUR COOKING DEMONSTRATION
& KOUIGN AMANN WILL BE THERE TOO
Bringing the “Pastry of the Year” (Food & Wine Magazine 2012), Kouign Amann to NOLA
I just got back to the city I love, am making a comeback, & aim to enhance the pastry business in Nola. We have plans to do Gelatos, Tiramisu, French pastries, & our own versions of Nola classics (King Cake, Shoe sole, modern interpretation of the beignet, the best pecan pie you have never had, etc…) just to name a few.
In the 8 years that I was away, I spent time in Europe & America working in many restaurants. They include The French Laundry in Napa Valley, California, Guy Savoy in Las Vegas, The Capital Hotel in London, England (under Chef Eric Chavot), Maestro, Tyson’s Corner, VA (under Chef Fabbio Trabocchi), & The Spielweg Romantik Hotel in the Black Forest, Germany. I am a (CIA) Culinary Institute of America Graduate & before Katrina I spent time in Commander’s Palace, Stella, & working for Chefs like John Besh, Michael Sichel, & Tom Wolfe.
My wife, Lya is a pastry chef trained in Europe & a Le Cordon Bleu (London) graduate. We had our first child a year ago in Salt Lake City. During that time, I had to do pastries out of necessity to take over for Lya & have been at it for the last year and a half there. Now that we are back in New Orleans, we will be opening a pastry shop named La Petite Sophie Patisserie, after our little girl, Sophie.
Please look at our pages, help us get our kickstarter project seen by as many people as possible, & make our dream a reality. We are trying to raise a modest sum with goals towards being self-employed in a field where we have the training, experience and passion to succeed. We invite you to become an integral part of La Petite Sophie Patisserie. Join all of the generous friends, family, & supporters helping us get a foothold in the extremely competitive food arena that exists here.