Pink macaron Empire (3)

Nicolas Blouin 2For our December cover story, we toured some of our neighborhood’s artisan food shops for tips on what to bring to a holiday party, including a stop at Empire Baking Company.

Although it’s known mostly for its fresh breads, next week the bakery offers up a menu of sweet pastries from chef Nicolas Blouin, the pastry chef at Rosewood Mansion on Turtle Creek. The pop-up pastry event is 10 a.m.-2 p.m. (or until sold out) Nov. 8 at the Lovers Lane shop. One hundred percent of the sale’s proceeds will go to Scottish Rite Hospital for Children.

The menu includes pink macaroons with fresh raspberries, pumpkin panna cotta, fruit tarts and even lollipops (flavors include vanilla moon pie and chocolate bonbon). See the full menu here.

This is Empire’s third pop-up pastry sale for charity. Each year features sweets from a different chef, who chooses the charity. Empire provides the venue and production costs.

Blouin began his career at 15 years old in his hometown of Toulouse, France, and trained at Pastry School of Muret. Before he came to the Mansion in 2011, he worked at Walt Disney World Swan and Dolphin resort and hotel under two-time world champion pastry chef, Laurent Branlard.


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