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Co-Owner Modern Pastry
Bobby: But wait, this isn't Europe! This coffeehouse is smack-dab in the middle of Dixie!
Bobby: Since then, the coffe houses have been a way of life for millions all across Europe!
Bobby: It's believed that the first coffee house in Europe opened in 1645 on St. Marks Square in Venice!
Bobby: Patron City Cappuchino, and eating beautiful Pastries!
Bobby: The sound of Expresso Machines and Classical Music!
Bobby: There's nothing quite like the obions of a European Cafe!
Bobby: Ok, there's interesting, but there's also, huh?
Bobby: One of the strangest was, get this, The Ketchup Flavored Macaroon?
Bobby: Pastry Chefs in Paris are having an on-going competition to see who can create the most interesting flavor for The Macaroon!
Bobby: Traeshiqe, Trae-delicous!
Bobby: So the next time when you plan a little party, candles and flowers are nice, but why not impress your friends with a centerpiece that looks fabulous, and tastes even better!
Bobby: This French tradition is starting to catch on with some of New York City's fancy fares too.
Bobby: In Paris, Macaroon Towers are often found in High Brow Dinners, bubbling as a center piece, and a desert!
Francoise: If you have that in the center of the table, it looks really pretty. People love it.
Francoise: We start with a certain number on the bottom, and you have to shrink little by little as much as you can, starting to get smaller.
Bobby: Today's flavors, Chocolate, Coffee, Coconut, Pistachio, and Rasberry will all be used to build this impresive 3-foot Monument to Macaroons!
Bobby: Then attaches a styrofoam cone, that's also been frosted with this Vanilla Sugary Glaze.
Bobby: The chef begins with a styrofoam base, frosting and decorating it like a cake.
Bobby: To build this tower, Chef Payard needs almost 200 of these perfect macaroons!
Bobby: They are then sandwiched togheter using different flavors for the filling.
Bobby: The key ingredient for these Macaroons are Almond Flour and Egg Whites!
Bobby: But it wouldn't be as colorful or elegant as this Macaroon Tower!
Bobby: Hey, a chocolate chip cookie tower doesn't sound too bad either!
Francoise: I think it's a Macaroon for us, you know, the Persian Macaroon is more like a Chocolate Chip Cookie for the Americans.
Bobby: Most Americans can appreciate a good Macaroon, but to the French, Macaroons are a good way of life!
Bobby: Ok, correction. It's a tower made from Macaroons!
Francoise: I can make 2 cookies, and 1 macaroon at a time. It's not a cookie.
Francoise: Excuse me, a Macaroon is 2 different things.
Bobby: But this is not a tower you climb, this is one that you eat, because it is made out of cookies!
Bobby: Here at NYC's Traysheet, Payard's Patisserie, a French bistro and a bakery, you'll find a specialty that resembles a Paris Landmark you might recognize!
Bobby: And for Perisians in particular, they are an art form!
Bobby: But to the French, the Macaroon is a sweet and a sophisticated confection!
Bobby: Gold and brown and delicous!
Bobby: Most Americans know the Macaroon as a moist, chewy coconut cookie!
Bobby: And sometimes, they do it on a deluctantly grand scale too!
Bobby: But the best pastry chefs, and bakeries, combine baking science, with true Artistry!
Bobby: Forgetting a single ingredient, can mean the difference between a Chocolate Mousse, and a Chocolate Mess!
Bobby: While chefs have some freedom to experiment, for Pastry Chefs, it's all about precision!
Bobby: In the world of Culinary Arts, there are chefs, and then there are pastry chefs!
Bobby: So lets countdown the Top 5 Bakery Blockbusters! Ooo!
Bobby: And today, we've found some bakery bananzas that are not only delicously uniqe, but are more bigger than your average bear claws!
Bobby: Americans spend about 13 billion dollars a year on them! Wow, talk about dollars to donuts!
Bobby: You know, when it comes to food, it just doesn't get any better when it comes to those 2 words, 'Bake Goods' !
Bobby: And what's the best cookie to use for building a tower?
Bobby: Any clue what Midwestern specialty that's skimmed from Scandanavia?
Bobby: Can you guess what Primo Bakery is found in Boston that's named after a seafood?
Bobby: Well, as great as that sounds, we've got some pastries lined up that you won't find at just any bakery!
Bobby: And what small town fantasy would be complete but a small town corner bakery!
Bobby: And where a trip to the post office or grocery store isn't just running errands, it's dropping in on old friends!
Bobby: Ah, the perfect american small town! The place where everyone knows everyone!
#1: Designer Tarts
#2: The Kringle
#3: The Lobster Tail
#4: Cafe Intermezzo
#5: The Macaroon Tower
Trivia Question Answer:
Which of these personalities associated with baking was a food writer?
The world's largest bakery is the Nabisco bakery in Chicago at 1.8 million square feet.
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