L.A. Burdick got me going through bitter cold winters while at Harvard, frequently tripping on quaint, impossibly narrow little colonial-style cobblestone paths which were perpetually iced-over and slippery as all hell. Falling into a freezing cold puddle of dank brown slush only ruined my day in cases where I wasn’t concurrently on my way to this beautiful little gem of a boutique chocolatier. If I was, I simple brushed myself off and kept walking with an enthusiastic smile on my face.
Toasted hazelnut “dust” blended into fluffy, moist and airy flour cake, coated in gianduja (sweet chocolate mixed with hazelnut paste) and drizzled with slightly bitter, slightly sour orange-peel marmalade. A delicious accompaniment to a hot cup of afternoon coffee.
Luxembourgers (pistachio, lavender and ginger) with a shot of dark hot chocolate
I love French macarons. Two delicious almond flavored caps, light and airy from egg white in the dough wrapped around a dollop of smooth, flavored buttercream. In this case, the lavender had a fresh, soapy-clean, floral flavor while the ginger had a tart, almost bitter (but in a good way) sanitary twang. The traditional green pistachio macaron was my favorite, nutty and sweet, toasty and rich. A shot of bitter, incredibly thick and dense, dark hot chocolate to cut the sweetness of the macaroons puts me in a comfortable lull every time.
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