By Food Service East An ongoing series of interviews with chefs, restaurateurs and food service operators, Secrets of Success looks at the paths taken to professional recognition and acclaim. Alina Eisenhauer attributes her love of scratch cooking to her childhood home and community where it was “all I knew.” The experience elevated her palate andContinue Reading
By Barbara M. Houle CORRESPONDENT ‘Eat Ink: Recipes. Stories. Tattoos” by author Birk O’Halloran and photographer Daniel Luke Holton (Adams Media, Boston) released in November is an interesting read about 60 tattooed chefs and their personal journey into the kitchen and tattoo parlor. The stories are as diverse as the recipes. The common link isContinue Reading
By Sam Bonacci Sweet’s new location adds more space while fulfilling the vision that owner Alina Eisenhauer has always had for the restaurant and dessert bar. “People who get the soul of the business recognize that … this is what Sweet was always supposed to be,” said Eisenhauer of the move to 72 Shrewsbury Street.Continue Reading
Interesting Dessert Ideas: While we love the pies and cakes, we just discovered some interesting new dessert ideas from Alina Eisenhauer, Owner and Executive Chef at Sweet Kitchen & Bar in Worcester, MA. Not your traditional chef, Alina serves baked goods by day, and gourmet desserts and savory bites paired with wine, beer and cocktails in the evening. For theContinue Reading
A post on the Cronut history even though Sweet has been selling crossiant donuts for YEARS…it’s all in a name. If a croissant and a donut had a baby … Actually, thanks to Manhattan pastry chef Dominique Ansel, they did. And then he introduced his creation to the world on May 10, 2013, the Cronut™Continue Reading
By FOX News Magazine Since the Cronut craze began, every media outlet has run a story on Dominique Ansel and his unique doughnut-croissant hybrid, including us. But who you don’t hear much about is Chef Alina Eisenhauer, who has been serving a nearly identical dessert to the Cronut — called the “Dosant” — atContinue Reading
By Anne Dolce – Staff Writer The dosant has been a Worcester, Massachusetts, staple since 2008 A Massachusetts chef has been serving the cronut for years, but she calls it a dosant. By now, pretty much everyone knows what a cronut is. Its creation in early May by pastry chef Dominique Ansel has set offContinue Reading
GoLocalWorcester News Team In case you haven’t heard, New York City has been buzzing about the latest dessert craze to hit the streets — cronuts. The croissant-donut hybrid has been wildly popular, with throngs of New Yorkers flocking to to SoHo baker Dominique Ansel’s eatery for the flaky fried concoction. However, what many New YorkersContinue Reading
by Metro Lifestyle Food Alina Eisenhauer’s dosant, the fried croissant that apparently came long before Dominique Ansel’s cronut. A baker in Worcester, Mass. is surprised at New York City’s cronut craze. She said she’s been making fried croissants—dosants, she calls them—for years. Bad news, trendy New Yorkers: Looks like we’re not so ahead of theContinue Reading
By Jill Radsken D’OH! Sweet Bakery and Bar of Worcester has been making ‘dosants,’ chocolate-filled croissant/doughnut hybrids, for seven years, chef/owner Alina Eisenhauer says. We’ve got news for the cronut-crazed New Yorkers waiting in long lines for the $5 croissant/doughnut hybrid: We did it first. Chef Dominique Ansel started selling the pastry in May atContinue Reading