Had tried a few varieties of puffs in India.
When in New York I was recommended this place by a friend.
I was amazed by the quality and taste the puffs had. I couldn't carry sweets to India but i took sweetness along with me.
Sweet memories.
I think this place has been on my list either when I got the Not For Tourist’s NYC guide or a Zagat guide, or I sat at this nice place in Soho for desserts which listed other great New York City’s bites. //embedr.flickr.com/assets/client-code.js. Finally, the Sunday before last, after an early dinner that wrapped up before 6, we walked to Beard Papa’s to try their cream puffs. They were out of most of their options, but thankfully had the classic and the chocolate. We got one of each, and the molten chocolate cake.
The Restaurant Fairy
+3.5
Beard Papa’s has perfected the art of mass-producing fabulous cream puffs without comprising on taste and quality. The Beard Papa’s empire began in Osaka, Japan in 1999 and has since expanded to over fifteen countries worldwide.
All their cooking is done right on the premises. They bake up crisp choux pastry shells, which have a filling of your choice, just as you order them.
They use all natural ingredients and no preservatives. That’s is why – the best time to eat a Beard Papa’s cream puff is the minute you get it.
They generally offer fillings like vanilla, chocolate and green tea and throw in special flavors of the day or month.
They have now added different options to the kinds of shells and fillings you can have. They have mini- puffs, éclairs, puff panniers and so on.
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