New Cookies Join Beaucoup Bakery’s Impeccable Dessert Lineup

A few years ago, on a hunt for Vancouver’s “best cookie”, two sweet-toothed friends and I rounded up 35 promising contenders. After a full sampling, only one earned the elusive perfect score:  Beaucoup Bakery’s Salted Chocolate Rosemary Cookie (runner-up: Cadeaux’s White Chocolate Orange Cookie earning 29.5/30).

Beaucoup’s owner and Paris-trained pastry chef, Jackie Kai Ellis, has added two new creations to her cookie menu…

Read the full article at metronews.ca and scroll down for a cookie related interview with Jackie.

AN INTERVIEW WITH JACKIE ELLIS, OWNER OF BEAUCOUP BAKERY

Q: What was the inspiration behind the new cookies?

Jackie says: I’ve been really loving the unique, nutty flavour of buckwheat this past year. We’ve played with it in other desserts such as buckwheat & cocoa nib florentines for a special event. I’ve been sprinkling toasted buckwheat on gelato and fresh fruits for texture and crunch. It’s really a lovely ingredient! This cookie was a sort of “accident” as we were trying to create a blueberry yogurt dessert with buckwheat streusel and while the dessert didn’t wow me, the buckwheat cookie used in the dessert was phenomenal and I knew we had something! The browned butter kinako shortbread was inspired by the asian mochi desserts that are covered in roasted soybean powder. It sounds strange but the nutty, savoury notes in the kinako create an umami-sweet shortbread with an inexplicably addictive quality! This one was created for the true adventurous foodie that wants their palate stretched a little but once people do try it, it’s a crowd-pleaser.

Q: ANY “SECRET” PREPARATION METHODS YOU CAN SHARE WITH US?

Jackie says: I often see people over-bake their cookies and wonder why they don’t get cookies that are crisp on the exterior and chewy on the inside. Try baking a pan one minute less than you normally would and see the difference!

Q: ANY FUNNY STORIES SURROUNDING THE CREATION OF THE NEW COOKIES?

Jackie says: My team and I have creative meetings and tastings whenever we develop recipes. It’s structured much like a design team as that is my background. However, when they present the creations at tasting, everyone holds their breath and I can sense the tension build. I think I may be difficult to wow and have been known to make eight rounds of revisions on the level of salt alone. I’m a bit obsessive. It’s a hard process but rewarding when we hit it out of the park like with these new cookies!

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