b. patisserie's Dessert Holiday Pop-Up at Flour + Water, Plus Their Long Term Plans
Pastry genius Belinda Leong of b. patisserie is a machine! She left Manresa in October, had a short vacation in November, and is back with a vengeance for the month of December. Right now she's selling five days a week at Four Barrel, but come January, she'll be up to seven days a week. And from there? Leong's not sure yet, but she's taking it one day at a time. She says, "I'm still very small. I want to find a boutique, but you never know how long that's going to take, a year or two, or right away -- I'm hoping for sooner rather than later."
Until then, she'll continue her successful morning pop-ups at Flour + Water. The next being Sunday, December 11, from 9 a.m. to noon, where she'll team up with Four Barrel. They're making the coffee, and she's selling all sorts of sweet holiday goodness.
Leong's pastry background is heavily French, and her list of goodies for sale strongly reflects that. She'll have much of what she's known for, including the Holiday Bûche de Noël, Cinnamon Apple Kouign Aman, Citrus Hazelnut Bostock, Chocolate Salted Hazelnut Caramel Tart, Speculoos-filled Macrons, and much more. She says, "This pop-up is holiday inspired so basically we're capturing the flavors of the holiday, and very dessert driven. It's introducing my boutique, more dessert-y stuff than you'll see at coffee shops."
Tentative plans for the pop-up include a raffle or a fundraiser with macaron tree topiaries that Leong and crew are working on. Exact details to come, but don't start drooling yet, it's not an entire tree of edible macarons, this thing is strictly for admiring, as it's decorated with gold, ribbons, and other uneatables.
If you can't make it to the pop-up and are interested in ordering a Holiday Bûche de Noël, you can contact Leong directly via email. Now, let's admire some of the b. patisserie's finest work, and wish we were currently stuffing them down our gullets.