Valrhona: Hot Chocolate Festival

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Last night the hubby and I, along with my dear friend (and talented pastry chef) Kimberly Barrett, attended the Valrhona Hot Chocolate Festival in Dumbo, Brooklyn.

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The event was hosted at L’École Valrhona Du Grand Chocolat located on Water Street in the super trendy Brooklyn neighborhood at the base of the Brooklyn Bridge, and just 5 minutes from Manhattan. The facility boasted state of the art equipment, and a very modern, clean, and polished aesthetic. The school offers a place where the public can take basic classes such as Intro to Chocolate and professional chefs can brush up on their Plated Desserts and Chocoart.

The event was full of chefs, media, and chocolate fanatics. There were seven booths set up for each company to showcase their product.

Marie Belle NY had a sweet and salty caramel hot chocolate. It was the first one I tried. It had a really nice flavor, and the kick of salt helped it from being overly sweet.

One of my all time favorite chocolatiers and brands is FIKA. FIKA is a chocolate brand from Sweden with bold flavors and some of the most delicious truffles I have ever had the pleasure to eat. At the showcase, FIKA made a hot chocolate with ancho chile and served a truffle with chile powder and lingonberry. It was beyond delicious and just the right amount of spice and sweetness.

Ladurée was there in full force. Armed with delicate patisserie and a luscious orange scented hot chocolate. Their offering was by far my favorite of the night. Delicate, complex, yet luscious – they transcended me right back to Ladurée in Paris. Je t’aime Ladurèe.

The best part of the event was catching up with my dear friend and talented Chef, Diane Stopford and drinking way too much decadent hot chocolate and sharing laughs with my husband and friend Kim.

To learn more about Valrhona’s new products and initiatives head over to Valrhona-chocolate.com and be sure to check out L’École Valrhona Du Grand Chocolat to be in the know about the latest happenings in the chocolate world.

Cheers

Chef Sean Patrick Gallagher

Chefseanparickgallagher.com

Effortless Baking: French Apple Tart

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When I was in Paris I had this apple dessert, similar to a cheese danish. It was beyond delicious, and I haven’t stopped thinking about since. I couldn’t remember exactly what made it so special, except that it had crème fraîche in it.

So I set out over New Years weekend to make something similar that would bring me back to my time in France.

 

Rustic French Apple Tart

1 package puff pastry

4 granny smith apples, peeled, cored, and sliced 1/2 inch thick

1/2 cup crème fraîche

Frangipane: 6 ounces Almond Paste, 1/4 cup sugar, 1 egg, 1/2 stick salted butter

Egg wash: 1 egg, beaten with 1 tablespoon water

Demerara sugar, for sprinkling

Crust:

  • Take one sheet of puff pastry and gentry roll in out to fit a 9×9 french tart pan
  • Cut any remaining pastry off the tops to make an even, flat base for the dessert.

Frangipane:

  • In a food processor, add almond paste and butter. Whip for a few minutes until combined, light and fluffy.
  • Add sugar, and whip for 1 minute.
  • Add egg, and let whip for another minute until combined and smooth.

Apples:

  • Peel, core, and slice apples about 1/2 an inch thick. If you want to do them ahead, toss them in 1 tablespoon of lemon juice to keep from oxidizing. If you will make tart right away, you don’t need to do this step. image2

Assembly:

  • Take your tart pan with pastry already laid into it.
  • Spoon frangipane over the dough evenly.
  • On top of the frangipane layer, spoon the crème fraîche. Smooth it evenly over the top not to combine layers.
  • Next, lay the apples into the crème fraîche, evening in rows of three. They should overlap each other just a little.
  • Brush the top with your egg wash lightly, not to put too much or it will pool over the dessert.
  • Sprinkle the demerara sugar over the top of the dessert evenly.
  • Bake in a preheated oven at 400 degrees for 40-45 minutes, rotating 2 times.image1(3)

The tart will be done when it is golden brown, the crust has puffed and is cooked all the way through, the apples are soft, and the sugar has caramelized on top.

Allow to cool 10 minutes before removing from the tart pan.

Place on a cooling rack another 10 minutes and serve either warm or room temperature.

This tart takes a small amount of time to assemble, but is super impressive to guests, and absolutely delicious. The flavors of rich almond and tart apple go so well together and when the crème fraîche bakes, it becomes a creamy, almost cheese-like layer in this dessert, making something completely unique and memorable.

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I hope you try this dessert out, and more of my recipes available here on Homegrownmeals.com

Bon Appetit!

 

Sean Patrick Gallagher

Hazlenut Chia Seed Pudding with Berries, Apples, and PALEOKRUNCH Grainless Granola

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Hazelnut Chia Seed Pudding

                                                         Hazelnut Chia Seed Pudding (Photo Credit Jack O’brien)

 

Hazelnut Chia Seed Pudding

1/2 Cup Chia Seeds

2 Cups Hazelnut Milk

2 Tablespoons Honey or Agave

1/2 Teaspoon ground Cinnamon

1 Granny smith apple, diced

1/2 pint Strawberries, sliced

1/2 cup PALEO KRUNCH Grainless Granola

  • Blend together hazelnut milk, honey, and cinnamon with a pinch of salt
  • Whisk in chia seeds until combined
  • Place in the fridge and let the chia seeds absorb all the liquid
  • Let sit at least 1 hour, and it can easily be made the night before.
  • Top with diced fruit and Paleo Krunch Grainless Granola

 

Paleo Krunch is a gluten free product that I use for breakfast or as a snack. It’s a great alternative and works perfect in this Paleo/Gluten-free/Dairy-free breakfast or dessert dish.

 

 

 

Happy Eating!

 

-Chef Sean Patrick Gallagher

Farm Style Apple Pie with Streusel Topping

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Apple pie goodness

Apple pie goodness

Farm Style Apple Pie with Streusel topping 

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Apple Pie Filling

  • 8-12 farm fresh apples, peeled and sliced. I used a mix of sweet and tart apples. Gala, Macoun, Granny Smith, Empire, and Jonagold Gold apples.
  • 1/2 cup packed dark brown sugar
  • 1/4 cup granulated white sugar
  • 1 tablespoon freshly squeezed lemon juice
  • 1/4 cup AP flour
  • 2 tablespoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • Pinch kosher salt
  • Peel and core apples, slice the apples and place in a bowl with the lemon juice
  • Add the rest of the ingredients to the apples, toss to combine.
  • Allow to sit for 30 minutes for flavors combine.

Streusel Topping

  • 1 cup powdered sugar
  • 1/2 cup dark brown sugar
  • 1 1/2 cups AP flour
  • 1/2 cup chopped walnuts
  • 1 teaspoon ground cinnamon
  • 1 1/2 sticks butter
  • Pinch kosher salt
  • Pulse walnuts, sugars, flour, salt, and cinnamon in a food processor.
  • Add butter, and pulse until a crumbly shaggy mess with crumbles.
  • Keep chilled until place on top of the pie.

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Flaky Pie Crust

  •  1 1/2 sticks very cold butter, cubed
  • 1/2 cups AP flour
  • 1/2 teaspoon kosher salt
  • 1 Tablespoon white granulated sugar
  • 3-6 tablespoons ice cold water
  • Dice the butter and keep cold.
  • Combine flour, salt, and sugar in a bowl
  • Add ice cold butter and pulse until the mixture is the size of peas.
  • Pour the ice water in one tablespoon at a time, pulsing, until the dough begins to form a ball.
  • Wrap the dough ball in  plastic wrap and refrigerate for 30 minutes.
  • Once chilled roll a a floured surface until 1/4 inch thick.
  • Cut to fit your pie  dish, and place on the pie dish.
  • Use your fingers to crimp the edges to finish the crust.

Dump the apples into the pie crust, dot with pats of butter, lightly pack the crumb topping on top.

Bake at 350 for an hour, if the topping starts to get too dark, cover with foil and continue to bake.

Cook pie until the apples are soft but still have texture, and the crumb topping is golden brown and delicious.

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Strawberry-Rhubarb Oat Tartlets

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Strawberry Rhubarb Oat Tartlet with Whipped Cream and Oat crumbles

Strawberry Rhubarb Oat Tartlet with Whipped Cream and Oat crumbles

 

We always bought these strawberry-rhubarb pies from a local farm when I was growing up. I remember the beautiful balance of sweet and sour. In Connecticut as a kid, my neighbor grew rhubarb and I would pick it with her and make strawberry-rhubarb jellies.

Right now is primetime for rhubarb, and when I saw it at the Amish market I had to grab some up. It is truly versatile. You can add it to savory dishes to add a sour element or balance the sweetness is dessert applications. I made a delish strawberry rhubarb filling to put inside some tart shells. You could use the same filling on waffles, french toast, biscuits, ice cream, pudding, or yogurt.

Here’s what I made and  how I did it.

Strawberry Rhubarb Oat Tartlets

Prep time: 20 minutes

Cook time: 30 minutes

Tart shells before being baked off

Tart shells before being baked off

Oat crust –

8 tartlets

3/4 cup quick cooking oats

3/4 cup all purpose flour

1/2 cup brown sugar

1/2 t cinnamon

1/8 t ground ginger

pinch salt

1 stick butter, softened

1 T water

  • Pulse the oats in a food processor until fine meal.
  • Add in your flour, sugar, salt, cinnamon, and ginger. Pulse to combine.
  • Add in your softened butter, and pulse to combine.
  • Add in 1 T water to make it form into a loose dough.
  • Press the dough down hard into tart shells, making a thin firm shell.
  • Bake at 350 for 10-15 minutes. When the shells come out, press them down while still hot with a towel. Let them cool, then take them out of the molds. Should be crisp and golden brown.
  • Take excess oat crust dough and crumble it on a silpat, bake off until golden brown and save for garnish.

Filling

1 cup granulated sugar

1/4 cup water

1 2 inch piece orange peel

1 pint strawberries, quartered

1 cup small dice rhubarb

1 vanilla bean, scraped

2 T orange juice

1 cinnamon stick

1 t cornstarch, dissolved in the orange juice

1 T fresh lemon juice

  • Add your sugar and water to a pot, bring to a boil to make a simple syrup.
  • Add your orange peel, cinnamon stick, and vanilla bean. Cook for 2-3 minutes to start flavor base.
  • Add your rhubarb and cook until soft. Add your strawberries and cook on low until fruit is soft.
  • Mix your orange juice with the cornstarch. Make sure there are no lumps with your fingers.
  • Bring mix up to a bubble, add in your cornstarch slurry, whisk to combine.
  • Cook on low for 5 minutes to cook out cornstarch, stirring constantly to not scorch.
  • Finish with a T fresh lemon juice to balance flavor. ( I think it makes the dish!)
  • At this point remove the orange peel, vanilla bean, and cinnamon stick. When I cut the peel off the orange, I didn’t get any white pith (which is bitter) so when I removed the peel and saw it was very soft and edible, I finely minced it and added it into the filling. It gave a very pleasant flavor.
  • Move to a shallow dish to cool in the fridge. Will be served chilled.

Whipped Cream

1/2 cup heavy cream

1 T confectionary sugar

1/8 t vanilla extract

  • Whip cream on medium until peaks start to form, add sugar and vanilla, whip on high until firm but not over whipped into butter. Should only take a few minutes.
Easy plated dessert to make at home

Easy plated dessert to make at home

Plating – Take an oat tart and fill it with 2 T of strawberry-rhubarb filling, top with a tablespoon of whipped cream, garnish the top with oat crumbles.

 

 

This dessert is honestly one of the best things i’ve ever made. I highly recommend trying to make them, you can make all different sizes depending on your molds. I made little 3 in tarts in molds. They would be great as a plated dessert, on a brunch buffet, or dessert bar, or just make them for a romantic dinner at home for two.

 

Enjoy!

Delish

Delish

Cheers

 

Sean Patrick Gallagher

Caramelized Papaya and Toasted Coconut Cupcakes

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Caramelized Papaya and Toasted Coconut Cupcakes

Caramelized Papaya and Toasted Coconut Cupcakes

 

I hate lugging groceries from the store, it’s one of the inevitable tasks you must do every week. Fortunately companies like Fresh Direct exist and can deliver whatever you need to your home with the click of a button. Browsing through their online lists, I saw papaya and thought back to Dean & DeLuca where I would eat the the scraps from the papaya for fruit salad and platters. Delish. I ordered two, because generally they are pretty small. What was delivered was larger than a football and no matter how much I love them, after eating several pounds of fresh papaya you get sick of it.

Huge fresh papaya - skin peeled off, seeds removed, cut in half

Huge fresh papaya – skin peeled off, seeds removed, cut in half

So I decided to challenge myself and make two recipes with papaya. I remember hearing of a papaya cake before, so I looked it up and there is a Bahamian Rum Papaya cake that looked to die for. I played off that one by adding coconut and caramelizing the papaya. As I was making the cake I decided I wanted to add more coconut flavor, so I added half a can of coconut milk. I think it made a really moist delish cake.

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The frosting is a light coconut flavored buttercream with large toasted coconut curls.

 

Here’s how I did it. 🙂

 

Caramelized Papaya Cupcakes with Toasted Coconut

2 cups AP flour

1 cup light brown sugar, packed

1/4 cup granulated sugar

1/8 t baking soda

pinch salt

2 eggs

1 stick softened butter

2 T dark rum

1/2 can coconut milk

1 T orange zest

1/2 cup shredded coconut (unsweetened/chipped)

1.5 cups caramelized papaya (Recipe follows)

  • Whip softened butter until light and fluffy, add both sugars and whip until creamed together.
  • Add one egg at a time until they are both combined.
  • Add in coconut milk, rum, zest, and coconut milk.
  • Sieve all dry ingredients together.
  • Add in dry ingredients until combined, do not over mix.
  • Add in cooled, caramelized papaya. Fold in by hand.
  • Scoop into cupcake liners, I used a portion scoop so they are all even.
  • Bake at 350 for 15-20 minutes until set. Mine took about 16 minutes. Rotating in between.
  • When they are completely cool, ice and top with toasted coconut.

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Caramelized Papaya

1 large papaya, diced

2 T brown sugar

2 T butter

  • Melt butter, add sugar, allow to caramelize.
  • Add in papaya, cook in caramel on low heat until fruit is tender and caramel is thick.
Caramelized papaya cooled and add to batter

Caramelized papaya cooled and added to batter

Coconut Buttercream

1 stick softened unsalted butter

1/8 t ground ginger

2 cups confectionary sugar

1/2 coconut milk

1/8 t good vanilla extract

 

  • Whip softened butter until light and fluffy.
  • Add coconut milk whip to combine.
  • Add powdered sugar, vanilla, ground ginger.
  • Whip until all is combined and light and fluffy. Add more confectionary sugar if needed.

 

This recipe produces a cupcake that is a little denser more like a teacake. It is honestly one of the best things I have ever made up! Absolutely delish, you are not going to be able to stop eating the coconut buttercream.

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I hope you try this one! Enjoy!

 
Cheers,
Sean Patrick Gallagher

Farm to Table: Quality vs. Convenience

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In my profession, I have the luxury of seeing into the lives of others. I get to sip the champagne, shine the silver, and line the tables with the finest linens and china. Although it isn’t every little boys dream, it has always been mine. I recently had the pleasure of spending the day on a client’s farm, picking, preparing, and serving some of the most beautiful vegetables I have ever had the pleasure to work with. There is something about walking through rows lined with bright-rainbow chard, picture perfect onions, and tiffany blue berries that makes my heart flutter.

This affair took place on the farmstead estate of my clients. A grand property with rolling hills along the Connecticut countryside. We strolled through the garden together pulling onions, garlic, and beets by their roots from the ground. We snipped chard, romaine, merlot greens, parsley, tarragon, and nasturtiums.  With a cart filled, we rolled into the pristine white kitchen and made a mess. Cleaning greens and filling the porcelain farm sinks with mud.

An hour later all the vegetables were prepped, and my delightful client left me to my own devices in the kitchen. For a Chef… I don’t know if it gets any better than this. Cutting onions that I handpicked only moments later. Peeling a russian breed of garlic; cloves the size of golfballs! Embracing the farm to table style, I crafted a menu around fresh-seasonal vegetables.

Over the next 5 hours I rushed around and prepared a fantastic feast. Here’s what I served:

Farm Dinner

Cheese Board

Hor d’ourves

Citrus marinated shrimp with herbed creme fraiche

Avocado chicken salad on corn tortilla rounds

 

Farm greens

 Fresh peas, merlot greens, roasted beets, feta, pancetta crisp, lemon dill dressing

Grilled Beef

New York Strip, au jus, roast fingerlings, zucchini gratin, smothered chard

 

Banana Tarte Tatin

Caramelized banana, pastry, vanilla gelato, cashew

 Banana Tarte Tatin

2 sheets frozen puff pastry

1 bunch bananas

1 cup dark brown sugar

1 cup white sugar

1/4 cup water

1/4 cup dark rum

1 stick butter

1/8 t vanilla extract

1/8 t ground cinnamon

1: In a small saucepan, add sugars and water. Bring to a boil, and cook until dark amber color stirring constantly.

2: Add butter in small pats, whisking in to combine.

3: Add rum, cinnamon, and vanilla.

4. Peel all bananas, slice in half longways. In a large rectangle baking dish, lay bananas down.

5: Pour caramel over the bananas evenly.

6: Place sheets of puff pastry over the top and press down tightly.

7: Bake in a 375º oven for 30 minutes, or until golden brown.

8: Let cool for 20 minutes, invert the pan so the bananas are on top.

10: Serve warm with whipped cream or ice cream.

This dessert is so simple, and absolutely delicious.

All in all it was a beautiful experience and definitely a life lesson for me. Living in New York City has taught me to sometimes choose a more convenient option, but there are far more quality options out there.. just takes a little more time to achieve. In the end, it is worth it.

Cheers!

Sean

Effortless Sticky Buns

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I am not a baker, that is for sure. I do however love to have guests over, and to entertain. This last weekend we had some friends visiting us in Philadelphia from New York City and I wanted them to have a sweet treat in the morning. Not sure what to make, and I scoured the fridge and freezer. I like to keep a package of puff pastry in the freezer, I use it for all types of appetizers and entrees, and desserts as well. I decided to make a breakfast treat with puff pastry.

Sticky buns are traditionally made with a yeast dough, and take a good amount of time to prepare. Using puff pastry, I get a very similar effect with about a fourth of the work.

Try this recipe out, its super simple and satisfying!

Effortless Sticky Buns

Makes 8

1 package of puff pastry

1 cup brown sugar

1/2 cup white sugar

splash vanilla

1 stick butter

2 T cinnamon

sprinkle salt

1 cup toasted cashews finely chopped

1: In a small bowl mix together the two sugars. Take half the sugar mixture and mix with one stick softened butter. Add the vanilla, and 1 T cinnamon.

2: Take the other half of the sugar mixture and add the other T of cinnamon.

3: In a small baking dish, smear the butter mixture evenly across the bottom.

4: Take your finely chopped cashews and distribute them evenly over the butter mixture, patting them in.

5: Now unwrap your puff pastry, there ill be two sheets. Place them on a flat surface, and place one down and then the other sheet overlapping the edge by half an inch. Press firmly on the edge to make one long sheet of pastry.

6: Sprinkle the entire amount of sugar and cinnamon mixture across the pastry dough, covering it entirely.

7: Gently start rolling the bottom of the dough; roll very tightly to keep all the sugar in and get the classic cinnamon bun look.

8: Keep rolling until the whole sheet is rolled tightly into a cylinder.

9: Cut the cylinder into 8 equal portions.

10: Place the rolls into the baking dish, spaced 1 1/2 inches apart.

11: Gently press them down into the butter mixture.

12: Place into a 375° oven for about 45 -50 minutes, you want to check after 30 minutes to make sure that they are browning evenly, rotate them if need be.

13: Make sure that the dough is completely cooked through, if still doughy cook for an additional 10 minutes.

14: Let cool for 20 minutes, and then turn the dish over to reveal the chewy caramel on the other side of the buns.

This recipe is delicious and can be make in advance or morning of. They are great for breakfast or as a dessert.

Thank you for reading, I hope you try these out!

Cheers,
Sean Patrick Gallagher

Miel Patisserie

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Miel Patisserie: A delightful Parision experience in the heart of Philadelphia

Photo Credit - Mielpatisserie.com

Stumbling upon Miel Patisserie was happenstance for me. Enroute to Vetri, which is several blocks from my hotel (basically to review the menu and plot a visit) I realized that my hunger wasn’t going to wait. I stopped, looked around and noticed the beautiful stain glass windows of the patisserie, and their quaint oversize bumble bee door handles. I opened the door and was instantly surprised. There were people buzzing loudly, chatting and sipping lattes, poking away at petite pastries and nibbling on flaky-buttery croissants. The chalkboard behind the counter listed several sandwich options, some hot pressed and other cold items. I approached the counter, chatted with a lovely barista who sold me on a sandwich and a latte; I couldn’t resist a madeline as well.

I sat down at a small round table, in a parisian style-thatched chair and dipped the caramelized pastry into the luscious foam of my latte. The milk was frothed perfectly and the coffee, La Colombe, was rich and balanced. The madeline had great texture and chew to it and tasted fresh. The sandwich was the house special, The Meil. It consisted of grilled-marinated chicken, asparagus, brie, a hint of dijon mustard, and fresh tomatoes. The bread was nice and crunchy, the chicken was moist, the cheese was melted and hot. It was a winner.

The Miel

To finish this experience I ordered several macaroons, (which they actually make themselves!) they were all decadent and delicious.

Pina Colada and Coconut-Chocolate Macaroons

I am such a fan of Miel I have been here 4 times in the last two weeks. It is a tiny shop in the heart of Center City; they’re putting out high quality food with great service at a really good price point. For me, there is nothing better.

Pistachio, Fluer de Sel Caramel, Cranberry, and Pomegranate Macaroons

I hope you check it out!

 

Cheers,

Chef Sean

Philadelphia

mielpatisserie.com

204 South 17th Street, Philadelphia, PA 19103

Tel: 856-424-MIEL      Fax: 856-424-6721

Tel: 215-731-9191      Fax: 215-731-0778

Butter Lane Cupcakes<3

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Elvis Cupcake. SO GOOD!

Today was one of those day’s that you just never forget. Started out simply enough. Strolled around St. Marks with my beau, shopped a bit, stopped to get coffee. It was absolutely beautiful today and this evening was warm and the sun set late.

St. Marks is an experience. On the Lower East Side of Manhattan, it’s like crossing into another dimension from where I live in Astoria. People are hip. Hip? Yes hip. Hip in many ways. They present themselves in any way they want. I love it. Be who you are, or who you want to be.. as long as your happy at the end of the day with your blue hair and your ripped leggings, so be it!

Regardless, the people here have their own way about them. Unpretentious, fun, and laid back. The atmosphere is just the same. Small niche restaurants, bars, and cafes stud the streets. Intersected by tattoo parlors, soap shops, and frozen yogurt galore. It is definitely a different Manhattan, and I can see why there is so much appeal. Just people being human and enjoying so much of what this quirky area has to offer.

So to get down to what sparked this post… and made my day… Butter Lane Cupcakes!

*To me the best example of what this area has to offer.

Butter Lane Cupcakes Storefront

Okay I know what you’re thinking. You’re fat. I GET IT! But there is just something about light, fluffy cake.. topped with velvety frosting that just does it for me. OKAY?! 😀

Butter Lane Cupcakes do it right. They source natural ingredients and make cupcakes with the finest and freshest stuff they can find. This place is a true gem. Absolutely delightful staff, DELICIOUS products, and the cutest storefront around.

You pick your cake and your frosting

Jamaal and I had the pleasure of tasting 3 different cupcakes. I will make you jealous now.

Chocolate Peanut Butter – Rich, moist chocolate cake with subtle peanut frosting

The “Elvis” – Delicious banana cake with notes of cinnamon, paired with peanut butter frosting and topped with marshmallows… a KNOCKOUT.

Strawberry Cheesecake – Light vanilla cake with strawberry filling, and cream cheese icing.. yum

Strawberry Cheesecake Cupcake

After we indulged in Caracas, an amazing arepas spot on the same street..(I will revisit this place as well to tell you all about it :D) We walked around the lovely Tompkin’s Square Park.. and then we finished our evening with Butter Lane Cupcakes. This was a foodies dream and I challenge all of you to make your way down to St. Marks and indulge!

They know what they’re doing here. Hope you all try it out.. well worth the trip to this great hotspot in St. Marks.

Butter Lane Cupcakes

Things you should know:

*They cater weddings, private events, and offer cupcake classes.

Butter Lane: The Better Cupcake

“Butter Lane is devoted to making you the perfect cupcake. With a focus on pure ingredients like real vanilla beans, pure cocoa and dark chocolate, we’re giving foodies something to sink their teeth into besides straight sugar (although we have some of that, too!).”

http://www.butterlane.com/

Address: 123 East Seventh Street

New York, NY 10009

212.677.2880

Email me with any questions at Chef.Seangallagher@gmail.com

Best,
Sean Gallagher