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caption:

PRINCETON PATISSERIE: Pastry chef Edwige "Pouchon" Fils-Aime, owner of The Little Chef on South Tulane Street, stands in front of a display case filled to the brim with a variety of scrumptious goodies.end of caption

An Array of Mouthwatering Pastries Is Being Offered at The Little Chef

Edwige Fils-Aime goes to work at 6:30 a.m. to start baking. An experienced pastry chef, trained in Paris, he creates his irresistible confections from the freshest ingredients, often using his own recipes.

"I specialize in desserts. I really know how to make them," he says, smiling. "I'm experienced and with a background in pastries. I have worked as a pastry chef in this area at other places, but it has always been my hope to have my own pastry shop. It was my goal, my dream. I like to make the decisions and create my own special desserts."

Born and brought up in Haiti, Mr. Fils-Aime, known as Pouchon, came to the U.S. in 1986, settling first in New York. He worked there as a pastry chef, and three years later, he came to the Princeton area, where he continued to demonstrate his skills.

His dream of establishing his own pastry shop came true in August, when The Little Chef opened at 8 South Tulane Street.

"I thought I was filling a need here," he points out. "There is no other pastry shop like this in Princeton. I offer only pastries. Everything is made on the premises, and I have special recipes, some that I have developed myself. I use all fresh, high-quality ingredients, and I enjoy making delicious desserts for the customers.

"I've had a lot of support," he adds. "People really wanted a pastry shop like mine here. We are already getting repeat customers, including a lot of international people. This is a good location, very near the University, and we get a lot of walk-in traffic. People are coming by after work to take a dessert home, or stopping in for a pastry and coffee to take out throughout the day."

Sweet Tooth

The cozy little shop certainly provides a selection guaranteed to delight anyone's sweet tooth. Custard-filled chocolate and coffee eclairs, cream puffs, Napoleons, fruit tarts of all kinds, and a variety of cakes are all very popular, as are the cookies, brownies, and Madeleines.

Brioche, croissants, Danish, and scones are favorites in the morning, and many people stop in for one or more of these and coffee on their way to work. Coffee, cappuccino, and tea are available.

Custom cakes are a specialty, adds Pouchon, and he makes them to order for weddings, birthdays, anniversaries, christenings, and other special events.

Favorite cakes include Passion, with two layers of passion fruit mousse between two layers of vanilla sponge cake; Triplets Chocolate, with a layer of white, milk and dark chocolate mousse in chocolate sponge cake; Elegance, including white cake, hazelnut mousse layered between almond meringue, and feutitinne; Opera, with hazelnut biscuit, coffee butter cream, and double ganache; and Flourless =8B a rich, dark chocolate flourless cake.

Special Dessert

The cakes are beautiful to look at as well as delicious to eat, and Pouchon prides himself on his presentations.

"I also enjoy giving advice to people about appropriate cakes or other desserts for their parties," he adds. "I hope to become a real part of the community, and I want people to come here when they want a special dessert."

Prices cover a range, including $0.75 for large cookies, $2.50 for eclairs and $4.50 for a 3-inch tart. Brioche and croissants are $2.

Pouchon is very encouraged with the response so far, and looks forward to adding to his staff, which includes manager Loulette Wolfson and other experienced personnel.

"I really want to keep doing what I'm doing, build the staff, and also to say thank you to everyone in Princeton for their support and encouragement," says Pouchon. "I enjoy serving customers, helping them, and giving them what they want. When you think of pastries, please come here for 'Desserts By Pouchon'!"

The Little Chef is open seven days, 7 a.m. to 11 p.m. Hours will be adjusted as customers' needs are determined. 924-5335.

 

 
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