For All Of You Wondering Where We Have Been

Sweet Amelie

Sweet Amelie

My wife and I just had our second child 2 months ago. In order to support our family, I had to take a chef job at a local restaurant and have been working 70 to 100 hour weeks for the last 8 months. Saturday was my last day working at the restaurant.

We have begun to bake again !! STAY ON THE LOOK OUT FOR NEW PASTRIES THAT WE ARE WORKING ON!!!

Lya at 36 weeks of Pregnancy

Lya at 36 weeks of Pregnancy

7 HOURS TO GO !!!!

Kouign Amann: Croissant's infamous cousin so seductive with contrast of crispy salty caramel outside and mouthwateringly gooey interior

Kouign Amann: Croissant’s infamous cousin so seductive with contrast of crispy salty caramel outside and mouthwateringly gooey interior

Thank you to all of our fans for making our Kickstarter the most popular Food Project today! There is still time if you would like join us on this amazing journey. Buy some divine pastries and get a little sneak peak of what we have in store for New Orleans in the near future. http://www.kickstarter.com/projects/1900262614/pastry-of-the-year-food-and-wine-magazine-2012
IT IS ALMOST TIME FOR US TO START BAKING……………
The Dough And Butter Ready to Be Laminated.

The Dough And Butter Ready to Be Laminated.

3 Days of Folding and Resting

3 Days of Folding and Resting

Can't You Just Smell, Fresh Heavenly Baked Pastries and the Salty Crispy Caramel

Can’t You Just Smell, Fresh Heavenly Baked Pastries and the Salty Crispy Caramel

 

ONLY HOURS LEFT !!

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 me, it’s not too late.

http://www.kickstarter.com/projects/1900262614/pastry-of-the-year-food-and-wine-magazine-2012

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Chocolate Silk Cake

 

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.

Our uniquely deep, rich, & dark blackout chocolate cake made with Dos Rios from Amano. Giving it dark berry notes that cut through the luscious layers of chocolate pudding, moist chocolate cake, & velvety smooth icing. And don't forget the crunchy chocolate pearls!!!!!

Our uniquely deep, rich, & dark blackout chocolate cake made with Dos Rios from Amano. Giving it dark berry notes that cut through the luscious layers of chocolate pudding, moist chocolate cake, & velvety smooth icing. And don’t forget the crunchy chocolate pearls!!!!!

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!

The cake is a super moist dark rich chocolate sponge cake, filled with a delicately light yet insanely creamy chocolate pastry cream, and draped with an icing of chocolate buttercream that just melts in your mouth.

The cake is a super moist dark rich chocolate sponge cake, filled with a delicately light yet insanely creamy chocolate pastry cream, and draped with an icing of chocolate buttercream that just melts in your mouth.

 

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/

 

 

Friends our local small business NEEDS YOUR HELP getting traction and coming into existence

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!!!!
http://www.kickstarter.com/projects/1900262614/pastry-of-the-year-food-and-wine-magazine-2012

NOLA EATER & FOX 8 NEWS ALL ON THE SAME DAY !!!

We are 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 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
http://nola.eater.com/archives/2013/07/24/new-pastry-venture-nears-its-smelltastic-kickstarter-goal.php#reader_comments

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Our KICKSTARTER Project Passed 60% in 9 Days!!!

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

S'mores