Anyone who still has room in their belly at the end of a meal at Burlington’s Hen of the Wood knows that the pastries from pastry chef Andrew LeStourgeon are swoonworthy. The pull of his molten brownie topped with scorched pine merengue is so strong that I’ve gorged on it twice.
Which is why today was a happy day, especially for 7Dayzers who work a few steps away from Maglianero. HOTW’s pastry arm, Little Sweets, made its first delivery of petite croissants, doughnuts, buns, muffins, cookies and scones to the café this morning, including crunchy-on-the-outside glazed chocolate donuts ($2 each), chewy, intensely flavored coconut macaroons ($2 each) and caramelized caneles de Bourdeaux ($3.25 each). Most of them were gone by mid-afternoon.
“I really wanted our pastries to be more in line with what we’re doing with the coffee,” says Corey Goldsmith, Maglianero’s manager, who seems passionate that first-rate pastry should be an integral part of the Maglianero experience. “I wanted to work with people who are really dedicated to their craft.”
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