Retail Refugees


YOu can take the michelin star food out of the restuarant, but you cant take the michelin star out of the food!
November 20, 2008, 1:50 pm
Filed under: Stores | Tags: , , , , , , ,

Jaunted Pop Travel website reported about the New York phenomena, DessertTruck, today.   This rolling gastro-dome (truck) “has been satisfying the sweet teeth of the West Village for over a year now and more recently, those of Park Avenue office drones, too. But unlike all those trendy dessert bars that have popped up around town in the past few years, this one is based out of a truck, so they have no worries about losing their lease.

Jerome Change, a former pastry sous chef at Le Cirque, runs the kitchen at DessertTruck, churning out treats like chocolate bread pudding with bacon crème anglaise; vanilla crème brulee with freshly burned sugar; and molten chocolate cake with a liquid ganache center topped with sea salt and roasted pistachios.

At five bucks a pop, DessertTruck will set you back a little more than Mister Softee, but considering foodies have been known to plop down hundreds for a meal at Le Cirque just so they can try the legendary crème brulee, this one is quite the deal.”

This is a great example of quality and novelty being the center of focus for some trailblazing entrepreneurs/talented people, rather than pretense.  Sometimes it is nice to provide a reminder that “less is more,”  especially in a retail / b2c environment.

desserttruck-night-med-large

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