Many know that I have a daughter who wants to go to Yale and open a bakery. And while G and I ponder how those two things will work together, we continue to enjoy her experiments in baking.
The cookbook that started this welcome obsession was Sweet Melissa’s Baking Book. So a few months ago (maybe about 10 months to be exact), I took the little baker on her birthday to the source of all things Melissa – the Brooklyn patisserie itself.
We arrived an hour late due to traffic, but Melissa was gracious enough to wait for us at her charming shop to show us around the kitchen. She even signed K’s book and wrote her a note, including her cell phone number if K ever had any recipe emergencies.
After Melissa left to tend to business at her other store, the little baker and I got down to business ourselves and ordered a light lunch, knowing we’d need room for desserts.
After lunch, we ordered a brownie sundae, which came topped with a candle and crammed with enough brownies and chocolate to serve a football team. The brownie induced a kind of wild-eyed chocolate panic, which you can see as K had her first taste and grabbed her spoon to make sure she had her fair share.
And THEN, these little treats arrived, unsolicited. Just Melissa’s way of showing her love. Sugar never fails.
After we rolled out of the dining room, we ventured into the bakery storefront to bring home some goodies. It was a tough choice.
But ultimately, we chose the Bee Stings, a recipe that K had been contemplating from the baking book. We were not disappointed.
We figured three would be more than enough for the six of us to split.
We were so wrong.