Photo: Layne Mosler
Since she opened Little Oven last week, chef-owner Anna-Marie Farrier has spent a lot of time explaining to passersby why she doesn’t do cupcakes. But she doesn’t mind describing the virtues of French macarons, which she’s been selling online under the Little Oven moniker since late 2009. Not only does Farrier use “more chocolate and less buttercream and jam” than is common in Paris, the ICE- and Escoffier-trained chef works with top-tier ingredients — Valhrona chocolate, California almond flour — to create a rotating selection of flavors like caramel fleur de sel (her best-selling variety), Earl Grey, pistachio, and dairy-free passion fruit and kumquat.
Besides the rotating selection of ten to twelve macarons (see the current lineup here
), Little Oven offers a handful of desserts that change daily, including a signature cherry blossom gateau — with layers of cherry, pistachio, white chocolate mousse, sponge cake, and Japanese cherry blossoms suspended in cherry blossom liqueur. Madeleines may become a menu fixture. Beverages are designed to complement the subtleties of the macarons: There’s no espresso here, but you will find house-made raspberry lychee soda, French-press Sumatra, and loose leaf teas from Mariage Frères in France and Lupicia in Japan. Hours are 7 a.m. to 7 p.m. during the week (the shop is closed Wednesdays), and 9 a.m. to 5 p.m. on weekends. If the 7 train isn’t running, Little Oven still sends macarons online
to all 50 states — and the shop delivers all over New York.
Little Oven, 12-07 Jackson Ave., Long Island City; 718-440-9438