Think maritime, think cozy, think sunny and clean. That's the atmosphere when you walk into
Saltie, a cute bakery & sandwich treat spot on Metropolitan Avenue in Williamsburg. I ordered their recommendation for a dessert. Eying the options in the display, I knew I couldn't be disappointed: cranberry honey corn muffins, squash pockets and pumpkin oatmeal caraway cookies (pictured below). The server at the front jumped to the mousse immediately: a specialty of the chef standing nearby. "I'm so glad you ordered it," the chef noted, serving a dollop of rich chocolate into a white bowl, "cause I get to lick the spoon." On top she sprinkled a touch of coarse sea salt and a drizzle of, you'll never guess...olive oil. It is fantastic. Rich and flavorful, sweet with the bite of salt and a surprise of olive smoothness. The flavors accompany the chocolate in an unexpected medley of flavor and texture.
The owners and co-authors of the cookbook,
Saltie, blend their various flavor comfort foods to invent recipes. Italian-American, Scandinavian-American and British-American: the combinations are inspiring. They use anise, rose, dried lavender flowers, currants and olive oil (and much more). Overall Saltie is an inspired collaboration; particularly for your taste buds. #Mmm.
The owners and co-authors of the cookbook, Saltie, blend their various flavor comfort foods to invent recipes. Italian-American, Scandinavian-American and British-American: the combinations are inspiring. They use anise, rose, dried lavender flowers, currants and olive oil (and much more). Overall Saltie is an inspired collaboration; particularly for your taste buds. #Mmm. 
I'm converted. Along with a warm bubble tea (that's right, she makes warm steamed milk teas with tapioca for the winter), I can't get enough of these macaroons! The thin wafer crust melts into the creamy center, forming a blend of texture and flavor that unfolds as you chew. My favorite, the lavender macaroon, has all the decadence of a cupcake without any of the weight. It's soft to palatte and rich in nuanced flavor. All the macaroons are made on site in Jessie's adorable shop and soon she will feature more experimental flavors. "I want to make spicy cookies" she said, "something like tom yum flavor and a tropical longan fruit flavor." Jessie is Thai and says her grandfather has a longan tree back in Thailand. "I hope I can find longan good enough here to get the flavor!" I hope so to! And, tom yum!? I can't wait to try it! 
