Chambre de Sucre: Small Touches that Make a Big Difference

A morning cup. Serendipitea's Obama blend of Kenyan black tea, apples, mango and cinnamon. Bright, cheerful. Evokes how Friday afternoons ought to feel.

Hey, what's peeking out from under there?

Is that? Could it be? Sugar I see?!

Only the best, Chambre de Sucre. Like the ones we saw at Lady Mendl's but more thoughtful, intricate. Soft pastels. These are each handmade in Nagoya, Japan from a 270 year old company, and outfitted with French names. Sucre Pierre! (cubes with rough edges, which Pierre loved of course ;) Sucre Carré! Sucre Rond! It all rolls off the tongue and dissolves into hot tea with graceful ease.

There are even coffee bean sugars and coffee balls sugars if you're so inclined...

...but I can't get over the picture perfect rounds and cubes with flowers of pink and blue. Fairytale. Whimsy. All essential elements to afternoon tea.

Since we're on playful note, it would only be right to have sides of Peanut Butter & Jelly Macarons ordered from Bosie Tea Parlor. Silky peanut butter buttercream (is that rich enough for your taste buds?) with a jelly gelée tucked in the center, ahaha! Same idea as Mitzy's chocolate and foie gras macarons, which were inspired by Pierre Hermé. Kitchen Musings takes you through a pictorial step-by-step process of making the macarons, foie gras gelée included.

Chambre de Sucre
Sugars can be ordered online

SerendipiTea
73 Plandome Road
Manhasset, NY 11030
(516) 365-7711

Bosie Tea Parlor
10 Morton Street
New York, NY 10014
(212) 352-9900