mariaspastry

MARIA'S PASTRY SHOP (C)

Carly: "This might be my favorite one so far. The filling is a little runny, but it tastes like the best incarnation of a cannoli. This is starting to feel like Goldilocks and the three bears."

Jackie: "It does taste good. While the filling was a little shiny and that threw me off a bit, it didn't impact the taste at all."

Thomas: "The crust is really good. It's actually pretty good — it's sweet, but it's not too sweet. And I do think the crust is best on this one."

S.I.: "I don't like the look of this one . . . the filling is a little shiny. It should be more matte, shouldn't it? But there's actually a really nice subtle taste here that isn't too sugary. . . . I do feel like the filling is a little too watery."

thinkingcup

THINKING CUP (D)

Carly: "I feel like they get points for going against the grain and being like, 'No, we're going Fugazi on you and not using powdered sugar,' but I think ultimately you gotta have it."

Jackie: "These definitely look more delicate. This is certainly the outlier. . . . I'm having a diminishing-returns scenario I think. The filling is definitely good though. I think I liked the crust on some of the others a little better. No powdered sugar hurts its presentation points a little."

Thomas: "I like the texture on this one best, but the taste on C better. This one feels texturally correct to me."

S.I.: "This is definitely my favorite one. The crust is nice and crunchy, and the filling doesn't taste like frosting. It definitely retains more of that ricotta taste. It's got a nice firm consistency. Feels like someone made this by hand instead of out of a tube."

THE WINNER: MARIA'S PASTRY SHOP

Carly: "A was pretty good, but it was also the first one we tried, so it has an unfair advantage. It definitely wasn't B for me; B was the one that kind of fell out. I'm going to go with C."

Jackie: "This is so difficult! All I know is that it's not B. I think I have to say A."

Thomas: "If I had to eat them every day, it would definitely be C for me."

S.I.: "I still like D best. It definitely had a great crust."

*NOTE FROM OUR 100 PERCENT ITALIAN INTERN:"THE FILLING IS MOST AUTHENTIC [IN B], IN TASTE ANDCONSISTENCY."

>>CLANDRY@PHX.COM:: @EATDRINKWRITE

< prev  1  |  2  | 
| More


Most Popular
ARTICLES BY CASSANDRA LANDRY
Share this entry with Delicious
  •   DIY DRINKING: HOUSE-MADE INGREDIENTS ARE RAISING THE BAR  |  March 12, 2013
    "When I moved to Boston," UpStairs on the Square bar manager Augusto Lino explains, "it was uncommon for bars to have anything house-made beyond a large container of vodka filled with pineapple on the back bar."
  •   FRESH BLOOD: MEET BOSTON’S NEW CULINARY MUSCLE  |  February 21, 2013
    Whether behind the line of a critically acclaimed kitchen, holed up in a basement pumping out some of the best nosh in the city, or braving Boston’s pothole-filled roads to bring you ass-kicking bites, these chefs are fast becoming ones to watch.  
  •   THE STEEP ASCENT OF TEA CUVÉE  |  February 13, 2013
    We've all been told that once upon a time, angry Bostonians dumped three shiploads of English tea in the harbor to protest taxes, but let's be real here — it was probably just really shitty tea, and they were doing what any of us would do when continually plied with subpar beverage choices.
  •   BEE’S KNEES TAKES FLIGHT: CHEF JASON OWENS READIES HIS GOURMET GROCERY  |  February 04, 2013
    "There was a bit of a setback with the wood for the floors," Jason Owens says, a facemask hanging from his neck and a trucker hat perched on his head, his easygoing Nashville drawl rising above the sound of electric saws.
  •   THE CHALLENGE? TURN VALENTINE’S CANDY INTO HAUTE CUISINE — NO DESSERTS ALLOWED  |  February 04, 2013
    As adults, we find ourselves missing those halcyon years when Valentine's Day was just a Halloween knock-off with no pressure and lots of processed sugar.

 See all articles by: CASSANDRA LANDRY