Even though Pearl & Ash just celebrated their one-year anniversary last month, they’re already a big name in the New York City food scene. Those looking for a hip spot for a small plate and a glass of wine need to look no further than this Nolita enclave. The highlight of the Pearl & Ash menu comes from the basement, in the pastry kitchen.
Executive pastry chef Serena Chow runs the whole operation. She’s been at Pearl & Ash since its inception, starting there after her tenure at Eleven Madison Park. Her career began making cupcakes and coffee in the West Village for morning commuters. From there, she decided to really commit to pastry and attended the French Culinary Institute in the pastry program.
“It was the job that first really opened my eyes to the ‘oohs’ and ‘ahhs’ of how simple pastries can brighten someone's day or make a celebration that much more special,” she says. “I love working in pastry because it's that last bite — the last indulgence — that friends enjoy with each other while spending time in each other's company.”
It’s this love of pastry that quickly escalated her from Quality Meats, to Eleven Madison Park, to running her own kitchen at Pearl & Ash, a spot known for delicious and creative desserts.
Jane Bruce is the Photo Editor at The Daily Meal. Follow her on Twitter @janeebruce.