Beard Papa's - Finally, in America
Published July 04, 2004
Beard Papa's, maker of a proprietary recipe cream-puff, has 240 outlets in Japan and over 40 franchises elsewhere in Asia, after seven years in business.
It racked up $138 million in sales just last year.
In April of this year, the company opened its first U.S. store, at 2167 Broadway (at 76th Street) in New York City (212-799-3770).
They're already selling over 5,000 cream puffs a day, at $1.25 a pop.
The cream puffs themselves consist of a two-layer shell: the inner shell is choux pastry, and the outer is a piecrust.
The company says this specially-structured, proprietary shell is what makes its cream puffs so delectable.
The filling, a whipped-cream custard, takes two hours to prepare, and fresh batches are made in the store 4-6 times a day.
The custard and whipped cream are combined just before the cream puffs are filled and served, another reason the company believes its cream puffs are superior to all others.
The custard filling contains tiny black flecks, which are bits of the freshly-opened, hand-picked Madagascar vanilla beans used in its recipe.
Because the cream puffs contain no preservatives, it's recommended they be eaten the day purchased.
I don't know about you, but if I lived in Manhattan, I know where I'd be heading later this morning.
Man, do I want one. Or four.
- Beard Papa's - Finally, in America
- Published: July 04, 2004
- Type:
- Section: Culture
- Writer: bookofjoe
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Comments on this articleComments
BEARD PAPA will be celebrating its GRAND OPENING in
San Francisco, CA on May 12, 2006. Their fresh and natural cream puffs will be served at 99 Yerba Buena
Lane on the corner of Mission St. between 3rd and 4th
Street. We look forward to seeing you there!
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hurray for the people in america! here in singapore, we've had the franchise for about a year or two, and those wicked things are gone within 2 seconds of you putting it in your mouth. they don't really come cheap at S$2 for one (around the same US$1 price over there), but the lines have been going on for as far as the eye can see...