So what the heck is an entremet?
It's a Frenchy word for a mousse cake with many layers and textures in it. The possibilities are pretty much endless as long as all the components complement each other. Take a look at the above image for an example. Looks simple but it's not, which makes it even more tasty.
Note to backers at $1k: you get the opportunity to be creative and name some of the menu items. I tried to be clever by calling the entremet above "Tropical Chocolate" but I bet you can come up with something more awesome!
What's the story?
One day it occurred to me that the corporate world was not working out so I flew off to Paris to study pastry arts at Le Cordon Bleu (you know, the same school that Julia Child attended at one point). During that time, I developed an insane amount of admiration for French pastries. When I came back, I landed in the kitchen of a Michelin starred restaurant owned by Danny Meyer in Manhattan. Has anyone been to The Modern? It's a great place for classy French cuisine. They nurtured me tremendously in my growth in the kitchen.
That brings us to today and my evolution in this culinary journey. I want to share with everyone the type of desserts that had brought me meaning in life. I want to share my love of pastries with the rest of you and bring a smile to your face as it had to mine.
This is the sole purpose of Honeybee Pâtisserie. It will be a laid back shop offering incredibly rich and flavorful desserts (translates to fruity and chocolate-y) using French techniques. Some menu items will have a twist to them by incorporating flavors such as matcha, lychee, jasmine, and sesame. Yes, macarons are included on the menu.
To cater to those who think macs are too sweet yet want something small to nibble on, how about some sablés? (I'm building up your French vocab) They're round, crumbly, really buttery biscuits that go hand in hand with a cup of coffee or tea, which will also be on our menu. We'll be brewing imported teas alongside coffee and espresso based beverages made from beans of local roasters.
Here are some more photos. These always explain better than words do.
What is the funding for?
Construction costs took a huge stab and beat me to a pulp. I sometimes wonder how much it would've been if it weren't NYC! But hey, at least we'll have a nice space ready for you guys to sit down and enjoy your cakes. As a result of construction costs eating up all my budget, the funding will be going toward purchasing small equipment and supplies.
Here is the breakdown of our costs so far:
- Engineer and Architect Fees; DoB/DEP Filing Fees: $24k
- Contractor Labor and Materials: $200k
- Equipment and Supplies: $70k
- Permits, Licenses, Certificates: $4k
With your help, we can secure this long list of things here:
- Sheet trays (lots of them: full size, half size, quarter size...)
- Sheet tray racks
- Storage racks for dry ingredients and for the walk-in cooler
- Ingredient bins, food grade containers and lids
- Knives (chef, serrated, paring)
- Cutting boards
- Rolling pins
- Flexipan molds made of fiberglass + silicone (that's what gives some entremets its cute shape), tart rings, and cake rings
- Stainless steel work tables
- Stainless steel mixing bowls
- Pans and pots (for custards, pastry cream, sautéed fruits)
- Commercial grade food processor
- Commercial grade immersion blender
- Commercial grade 1000w microwave
- Commercial grade coffee brewer and thermal dispensers
- Commercial grade compact ice maker
- Upright freezer and 2-door chest freezer
- Indoor walk-in cooler
- Coffee/Tea cups, plates, utensils
(There's actually a longer list so any additional funds that surpasses the goal will go towards the rest of the equipment.)
If you've reached this far, thanks for taking the time to check our project out. Come hang out with us, indulge in some sweets, and take a sip of fragrant tea.
We look forward to pouring our hearts out to you (pun intended) through desserts and coffees so please pledge to get this up and going. Let's try to hit that minimum! (Otherwise, I get nothing and we'll have to eat cakes off the table instead of on plates.)
By the way, here's our easy to read rewards in picture format (I spent hours drawing this)
*Please note that we will be mailing out tickets for in-store redemption. If there are backers who are out of town (not locals) and would like something mailed to them, I can create a separate series of pledge rewards!
Update 07/23/14: So turned out that there were requests for out of state rewards! We added two levels so hope that works out for everyone!
Risks and challenges
We have a location locked down in place and are still working out the kinks between the architect, contractors, and engineers. The schedule for when the work will be signed off for completion will have a huge affect on when I can begin making the goodies for you guys. Rewards such as stickers, postcards, handcrafted cards, and towels will not be affected by the schedule.
I am projecting the delivery date to be December 2014, which should be enough time for them to complete the work and for me to clean and sanitize the space for use. Any other potential issues would be obtaining permits, licensing, and passing inspections. All of these challenges would only lead to delays but I plan on updating you all with the progress throughout.
So here's to hoping that there won't be any changes to the schedule!
Under circumstances that there IS one... I'll make it up to you all with a handcrafted Christmas/New Year card (blank inside) for you to give to your loved one. I mean who doesn't like receiving homemade greetings in the mail, right?Learn about accountability on Kickstarter
- (30 days)