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  • Farewell

    Dear all,

    It is with much gratitude after 6 years of amazing love & support from our clients, customers, family and friends that we announce the official closing of Pastry Babies. It has been a real honor and privilege to have had this tremendous opportunity to bake the world a better place for all of you.

    Thank you for bringing joy into our lives and inspiring us to dream big and be brave. Please continue to let us know about the great new adventures in your lives …

    With love,

    Dale & Erica
    Pastry Babies LLC

  • TN Flavors 2017

    Pastry Babies was proud to be a vendor at the 2017 TN Flavors event. Hosted by Nashville State Community College, proceeds from the event provides support for the culinary students of Nashville State.

    The event was held on Tuesday March 7, 2017.

    See the press page for more about the event.

     

     

  • Online Store is Live

    Woo Hoo! The online store is live.

    We’ve been working on getting shopping cart, PayPal, our UPS account, and ShipStation all talking to one another and we believe we have worked out all the kinks. So kick the tires and place some orders. We’ll have some tasty treats coming right to your door or ship them to your friends and relatives just in time for the holidays.

    Thank you for all your patience.

  • Wine Pairing

    Erica, the baking sorceress in the kitchen, discovered her baked goods paired excellently with wines from the beginning. She began consulting with local wine experts to help her develop a product line of biscotti that were specifically designed to pair well with the flavor notes of wines.

    Wine pairing is more of an art than a science. What tastes good to you, may not the be the pairing for someone else. In general, a wine should compliment the prevailing taste of the food – not fight it. For that reason, pastries, which are predominately sweet, should be matched with a sweeter wine. Too sweet, it will overwhelm the pastry. Too acidic or dry, it will contrast too strongly. Following are some general suggestions when pairing wines with our products. The references section has links to several wonderful online articles on the topic.

    Biscotti

    Our biscotti are made with organic flours, fruits, chocolate and nuts. Our couverature is made with E. Guittard chocolate.

    Biscotti – Wine Pairings
    Biscotti Flavor Recommended Wine
    Bittersweet or Semi-sweet Chocolates Bordeaux, Cabernet Sauvigon, Cognac/Armagnac, Merlot, Orange Muscat, Twany Port Ruby Port, Shiraz, Zinfandel
    Milk Chocolate Hungarian Tokaji, Mas Amiel Rouge & V Blanc, Muscat/Moscato, Twany Port
    White Chocolate Champagne, Gewurtztraminer, Mas Amiel Vintage B, Muscat/Moscato, Reisling
    Fruit Banuyels, Cabernet Sauvigon, Madiera, Merlot, Ruby Port
    Nuts Brachetto D’Acqui, Cabernet Sauvigon, Mas Amiel Rouge & V Blanc, Sherry, Tawny PortNote: Pistachio pairs with Sauternes
    Key Lime Sauvignon Blanc, Riesling, Muscat, Chardonnay, Bordeaux, tequila, margaritas, Sancerre

    Rumours East Wine Bar

    At our Wine/Biscotti Pairing Event at Nashville’s own Rumours East Wine Bar in hip 5-points area of East Nashville, the following pairing was created by Adam Binder (Rumours East Mgr, Bartender)

    Biscotti – Wine Pairings at Rumours East
    Biscotti Flavor Recommended Wine
    Blueberry Pistachio Raza Dolce Torrontes
    Chocolate Almond Tramin Pinot Bianco
    Cherry Spice Parallele 45
    Hazelnut Cockburn’s 10yr Port

    References

    1. Wine and Food Matching. Wikipedia. http://en.wikipedia.org/wiki/Wine_and_food_matching
    2. Food and Wine Pairing. http://www.foodandwinepairing.org/
    3. Pairing Chocolates and Wines. The Nibble. http://www.thenibble.com/reviews/main/chocolate/pairing-wine2.asp
    4. Pastry Babies, Rumours East Wine/Biscotti Pairing Event, http://www.rumourseast.com/
    5. Great database of wine pairing with any food. WinedIn. http://www.winedin.com/pair_food_wine.php