My idea for S’more Bakery came from somewhere ethereal, not from a dream about marshmallow clouds or a town with houses and buildings made of chocolate and grahams, but from fond, nostalgic memories I have of eating them as a kid in front of my grandmother’s Fourth of July fire pit, in tents and under covers at sleep away camp and slumber parties, then later as a bourgeoning adult in college, assembling and devouring them almost fiendishly after nights out.
When I took time off from a master’s program in English to head to pastry school, it struck me that the beloved s’more—a quintessentially American sweet, made into even more of a pop culture phenomenon in one of my favorite childhood movies, The Sandlot—didn’t have a place for itself on the New York City food scene. So, with the help of my boyfriend, Mike, and now co-owner of S’more Bakery, we’ve set to work to bring the s’more into the culinary spotlight, to transform it into a carefully crafted, handmade, grownup version of its former store bought self.
How do you get your hands on these s’mores, you say? That’s an easy one. Feel free to order a package for delivery anywhere in the country, to invite the team and me to your next event (where Mike will whip out a small kitchen blow torch and toast mallows to-order), or come visit us at Smorgasburg and the Brooklyn Flea in Brooklyn.
Here’s to savoring the mess.