Taste this: Pain aux abricot: $3.75
Published: August 8, 2012
Don't let the figure-eight shape of this apricot delight fool you — this is no Danish, but a French puff paste wonder, a mille feuille pastry made with beaucoup butter, hand-rolled, and topped with a honey glaze. The two fruit dollops are made from dried apricots reconstituted with brandy. Made by Quarry Farmers and Ranchers Market faves Anne Ng and Jeremy Mandrell of Bakery Lorraine (who are soon to open a retail shop on Grayson Street), we found our treat at Local Coffee's Broadway store, where it pairs nicely with the house cafe au lait.
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