Sweet tooth or not, it’s hard to say no to a perfectly baked, soft and chewy cookie. This summer, the humble cookie gets a seriously fine upgrade thanks to local bakery Choc & Talk Patisserie.
The Instagram pop-up shop, run by 19-year-old UPenn sustainability and business student Sabrina Chann, crafts (sizeable) decadent and gooey cookies, which aren’t only tasty but beautiful to look at. Each cookie is topped with an elegant edible flower from local aquaponics farm, Full Nature Farms. The miniature blooms are organic, pesticide free and packed with anti-inflammatory anthocyanins.
Besides that, Chann also takes the unconventional approach when it comes to her cookie-making process. To make a batch of Choc & Talk cookies, it takes an extraordinary seven days just to create the cookie dough, to develop the texture and flavour. Best-selling cookies include the original 70% chocolate, spicy cinnamon toffee and black sesame mochi.
Chann, who has a keen eye for elegant plating and a knack for creative flavours, started experimenting in the kitchen when she was just 13-years-old. At age 16, she further honed the art of baking by shadowing a patissier in the countryside of Normandy, a region in Northern France.
To order, contact Choc & Talk Patisserie on Instagram @choc_and_talk
Editor
Sheena KhemaneyCredit
Lead image: Natalie Dunn
