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August 28, 2012
Remember CookieBar? Well the sweet pop-ups that I did with The Kid are, like The Kid, all grown up. CookieBar is now Beurre & Sel, named for two of my favorite ingredients and two that make good cookies great: Butter & Salt. And Joshua and I now have a partner, Daniel Seehoff. And – ta-dah, ta-dah: We’re about to become real, as in bricks-and-mortar real. We’re going to have a roof over our heads, actually two, a kitchen and boutique at La Marqueta in East Harlem, and an adorable boutique in the (very cool) Essex St. Market, on the Lower East Side. I can’t help thinking of them as homes. And if we’ve got a couple of homes, then we’ve got a couple of house parties and of course you’re invited.
Here’s the scoop…
That we’re opening is hardly a secret. The New York Times, New York Magazine and TimeOut New York have all made us feel really welcome by telling the town that we’re headed into the world.
Our website is up, but not finished yet. But our Twitter and Facebook accounts are up and running.
And our menu is almost set.
We’re going to have our big beautiful buy-one-or-buy-a-bushel cookies, the ones that are baked in rings. And we’ll have our signature flavors, like Jammers, Coconut-Lime, Espresso-Chocolate, Chunkers (with chocolate, chocolate, chocolate, cherries and cashews), French Vanilla Sables and World Peace Cookies, of course. But we’re also going to have some specials, which I’m dying to tell you about, but which Joshua said I should keep as a surprise. (I wish when he was a kid that he’d listened to me the same way I listen to him :))
And we’ll have our cocktail cookies, the little salty-sweet cookies meant to be nibbled with Champagne, wine and, yes, cocktails. They’re packaged in neat stacks and, once we get the website in order, they’ll be available online.
And we’re debuting a new line of cookies, smaller versions of our classics (World Peace included) packed in our great-looking stacks. They’ll also be available online.
Soon I’ll have pictures to show you, but for now we’ve been so busy building, baking and running between Harlem and the Lower East Side that we only just realized that we hadn’t taken photos.
Something else to put on the pre-opening list.
PS: The beautiful picture of our cookies was taken by Mete Ozeren for New York Magazine.
Tags: Beurre & Sel
, Daniel Seehoff
, Essex Street Market
, Joshua Greenspan
, La Marqueta
, Mete Ozeren
, New York City
, World Peace Cookies
Beurre & Sel
Markets & Shops
Fork and Whisk
| August 28, 2012 11:47 PM
Hope to visit NY soon, would love to try those cocktail cookies. Best of luck with your opening.
| August 29, 2012 5:54 AM
FÃ©licitations! This is wonderful, exciting news. I can't wait to taste the cocktail cookies -- they sound delightful and original!
replied to comment from Ann Mah
| August 29, 2012 7:36 AM
Ann, merci. I would be so happy to see you again and it would be lovely to visit over cookies.
replied to comment from Fork and Whisk
| August 29, 2012 7:38 AM
Fork and Whisk, Thanks for the good wishes. I hope that when you get to NYC you'll come see us. As soon as we move into our new homes and settle down, we'll start shipping cookies, so stay tuned.
| August 29, 2012 5:47 PM
Felicitations/, Dorie and Kid! I'm so excited for you (and just a wee bit jealous). Hubby and I will likely be in NYC in a few weeks, and will be sure to stop by.
replied to comment from RuthWells
| August 29, 2012 5:49 PM
Hi Ruth, Merci and please, please come visit when you come to New York. It'll be great to see you
| August 29, 2012 9:58 PM
Sounds amazing. I am wondering if you will ship to Canada? I may not make it to NYC until end of October.
| August 30, 2012 11:59 AM
Bag, Beurre, and Sel - bring a big bag because they'll have a lot.
replied to comment from niche
| August 30, 2012 7:46 PM
Niche- We will be shipping to Canada and we appreciate your excitement and enthusiasm!
replied to comment from Tags
| August 30, 2012 7:47 PM
:) We are getting excited to open. Thanks for your comment!
| September 3, 2012 10:37 AM
Congratulations. My husband said it's a good thing it's not on the way to Penn Station or we would have to seriously increase our cookie budget.
| September 6, 2012 2:45 AM
Congrats Dorie, so excited to hear the news. I'm all the way in Singapore now but hope to visit New York in the future to see your store!
| September 8, 2012 2:07 AM
Oh, if only you were opening on West 115th St, not East...
| September 11, 2012 9:49 AM
Hi Dorie, Best of luck with your new cookie shop -- I can't wait to stop by when I am in NYC in the spring....
I just returned from Paris and wanted to make Boeuf Bourguignon and wondering if it is similar to the go to beef daube recipe in your French Table cookbook?
| September 11, 2012 6:19 PM
How exciting...can't wait to visit New York to try some of these cookies...good luck with the opening! xv
Martha in KS
| September 12, 2012 6:42 AM
Great pix in NY Times - this should create some buzz! Josh is a cutie. Hope all prep is going well with prep for openings.
| September 12, 2012 7:06 AM
Well, sitting here at my computer in North Carolina, I just saw the NYT photograph of Very-Happy You, your son, and your business partner.
Quite sincerely?.....an elderly, very smart, longtime friend of mine once (in reference to a mutal friend in Charlottesville, Virginia) said "Oh...she just has a capacity for joy....you can SEE it...some people have that, you know."
That picture of you, your son, and Daniel reminded me of that line, about fifteen minutes ago when I read the NYT's article on beurre&sel.
Best of obviously-deserved luck,