The pink shotgun style building sparkles on Collins Boulevard of the Northshore town of Covington. Stepping into this realm of creamy delights will tempt even the most diet-conscious fanatic into a zombie-like feeding frenzy.
Zoe's was founded 15 years ago by pastry chef Shane Gorringe of Surrey, England. Chef Gorringe began his career as an apprentice at the renowned Austrian pastry shop, Sweet Vienna Patisserie, located south of London, England. After a successful apprenticeship, he gained valuable experience as an assistant pastry chef at luxury hotels in England, German, Holland, Venezuela, and the Middle East. Chef Gorringe's career was further enhanced by his arrival in New Orleans where he assumed the position of pastry chef at the four star Windsor Court. After a few years in this position, he decided to strike out on his own and opened a bakery on the Northshore which he named after his beloved daughter Zoe.
You enter through the front of the building into a small room filled with two cafe tables, a few chairs, display cases, and standing room for ten or twelve drooling individuals. I was greeted by a very polite young lady who introduced me to Chef Gorringe. He was a middle-aged man with white hair, chef's apron over a fit body, and rosy-red cheeks that would have made Santa Claus envious. Chef Gorringe robustly greeted me and then proceeded to patiently describe his pastry history and his future plans to expand the customer area to allow more tables for guests to savor the delicious atmosphere, and devilishly delightful smells of baking sweets. My first taste into this house of delightful decadence was the creamy, rich chocolate mousse-filled cake, which was topped by a dark frosting that complimented its inner richness, causing my taste buds to come to attention. It was quickly followed by an exquisitely decorated chocolate cheesecake that was smoother than a southern politician raising campaign financing.
I then selected a cookie that I assumed was a simple cake concoction with a rich, creamy chocolate frosting, but was delightfully surprised that when I took a lustful bite it was actually an almond macaroon. The desire to roughly shove the entire remains of the saucer-sized delicacy into my drooling mouth was only curtailed by some deteriorating vestige of civility.
Next, a delicately designed shortcake covered in thick-white frosting with large juicy-red strawberries impassioned my tongue to new heights of lust. I've always had fond memories of the homemade strawberry shortcake my mother made during those lazy, hot midwestern summers, but after the first bite of this godly creation I realized that the past is gone and it was time to savor the taste of today. Moses led the Israelites from captivity and they were fed with manna from heaven. Chef Gorringe created a heavenly treat to lead the rest of us from the chain store bakeries into the promised land of butter and cream.
Overall, my experience at Zoe's was both welcoming and eye-opening. I look forward to their extension and hope to sit amongst this paradise of dessert with a cup of smooth, black coffee to go with the succulent delights craving to be eaten. The prices are reasonable, and every worker I encountered was both courteous and helpful. Zoe's is a place to pick up dessert when you want impress that picky mother-in-law, or put the icing on a dinner with that stingy boss to guarantee that long sought-after job promotion.
Chef Gorringe graciously jam-packed two cake boxes with a sinful assortment of his prize delicacies (some may consider this a bribe; as for me and my house, we will call it a blessing from the great flour god). The only negative aspect of my visit to this den of devilish delights, is that the sweet rush of a chocolate epiphany should be followed by the humble atonement of sweaty exercise. But, as for me, I shall waddle without shame, and enter the gates of Zoe's with the reverence of a child crossing the drawbridge to the Magic Kingdom of Disney. read more