Haute Sweets Patisserie is the bakery people turn to when they’re feeding more than themselves. Birthdays, showers, office parties, holidays—this is where Dallas hosts go when dessert needs to look good, taste better, and work for a crowd.
What sets Haute Sweets apart is range. This is not a one-note pastry case. You can build an entire dessert spread here, mixing textures, flavors, and styles so there’s something for everyone without it feeling chaotic.
Continue readingFiled under Steven Doyle
by Steven Doyle
What is made up of butter, flour, water and eggs, piped into several shapes for a variety of uses, and made most famous by our friends at Cafe du Monde in New Orleans? It is, of course, this special dough which brings us delicious pastries, both sweet and savory, such as eclairs, cream puffs, profiteroles, croquembouches, French crullers, and Indonesian kue sus, dumplings. In the case of Cafe du Monde, choux is also responsible for the beignet, that wonderful little bit of fried dough that we typically dump a crazy amount of confectioner’s sugar onto and devour without remorse alongside a steaming cup of coffee.
There are more than a few versions of the beignet in Dallas, and bring you some of the best. Continue reading
Filed under Steven Doyle
by Sander Wolf
There are a lot of amazing things going on in the world of artisan chocolate this Valentine’s Day. So, ditch those chalky hearts and get your true love some truly lovely chocolate. Check out our list below for some amazing offerings and special Valentine’s Day deals from some of the best chocolate makers and chocolatiers in the world. Continue reading
Filed under Crave, Sander Wolf
by Steven Doyle
The golden child of our modern pastry chef is the venerable macaron. This is the delicious tiny bite of amazing flavor that has a slight snap that gently relents to a bit of gooey blast of jamminess in its lush interior. The macaron is the toast of Paris and celebrated in tea salons delivering a taste sensation without all the fuss of things like “fat” and “calories”. The macaron is poised with elegance, sophistication, and a thing of beauty in its seemingly effortless brilliance. The macaron.
The macaron has its birthright from Italy, brought into this world by Catherine de Medicis in 1533 at the time of her marriage to the Duc d’Orleans who became king of France in 1547 as Henry II. The very name macaron has the same origin as that the word macaroni, meaning fine dough. Continue reading
Filed under Steven Doyle
Chef Gianni Santin and Chef Tida Pichakron teamed up to form Haute Sweets Patisserie. Now located in Old Lake Highlands, Haute Sweets Patisserie provides high-end desserts, French Macarons, wedding cakes, and specialty cakes for the DFW Metroplex. They use only the freshest and finest ingredients to make some of the most amazing treats, including Paleo and Gluten-free desserts.
Between the two, they have been featured on TLC’s Fabulous Cakes, competed on Food Network Challenge Sugar Inventions and Extreme Pirate Cakes, and Food Network Sugar Dome. They are excited to be a part of the evolution of Dallas becoming an international culinary destination. Continue reading
Filed under Steven Doyle
