Chef Jean-Pierre Duqueroix
Google
Visited the location on 8th Avenue in Manhattan and it’s quite inviting and has a few details that are great conversation over cake and coffee concept…but let’s get into the details:
I ordered a red velvet cake and coffee with cream and no sugar. The flavor of the cake was delicious (although they didn’t make it truly southern with the addition of walnuts)
The cake appearance has a hard outer white chocolate coating (possibly to preserve the moisture of the cake longer in the fridge) and when cut appears to be an injection of frosting inside the cake.
The flavor of the cake was delicious, maybe 4 out of 10 to compare with say, Sylvia’s, but the hard outer white chocolate disrespects the culture of the red velvet cake—cream cheese frosting is a must, it’s required, every pastry chef and baker knows it, it’s the law.
Next is the presentation—absolutely horrible. The chocolate was unevenly distributed and in the thin spaces of chocolate there was dry cake, unpleasant to eat. Also there’s the weird injection of buttercream filling that when forked destroys the experience of eating red velvet cake.
Picture it for a moment, hard chocolate icing, crumbling through semi tough cake and butter cream that when you eat it the chocolate is crunchy, the cake is chewy, and you have this buttercream when combined in the mouth leaves the customer thinking—what the heck is that?
I would not recommend the red velvet cake until the recipe and presentation changes to something like a layered cake with a clean floating center (not injection) and an outer cream cheese frosting (and loose the cheap cake sprinkles and perhaps use edible leaf garnish.
The coffee was nicely balanced when eaten to cleanse the cake taste from the your tongues however, on its own, the coffee is NOT purchasing at all.
The experience was not up to my expectation Empire who has a reputation for making good cakes. With the price of your products you can’t afford to cut corners in production, presentation, or service.