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It’s hard to miss another cute place that’s beaming white with shelves full of bread and pastries. Mig and I finally stopped by Nic’s Gourmet Desserts on the way home from a Saturday lunch. Though there were a ton of different kinds of bars, cookies, breads, cakes, and muffins, we just want to try some stuff, too see if we should be ordering even more next time.

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Brownie walnut cluster (P85) reminded me of something my best friend Ana would crave for on a normal day (she’s a chocoholic). The brownie was so soft and moist that you had to move it around your mouth before you can actually chew it. It had such a velvety mouthfeel that it could be served cold or warm. The caramel and walnuts were just added richness and texture but ultimately, I loved this freshly baked feel in my mouth. What a treat! Sweetness is on a good level and it didn’t give me an acidic taste in my mouth after everything I ate.

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New York cheesecake (P120) had a nice cheesey tartness. The crust was made of a butter graham mix. The top was something like a light whipped cream. The cheesecake was nice and smooth without grit. But I should’ve gone with my instincts and went for the Blueberry Cheesecake. I think I will do that next time. I do like fruit and syrup on my cheesecake…

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We got a nice treat of a free tasting of their sans rival: this funny looking layered meringue and buttercream. Sweetness is pretty good and I seem to have bitten into a caramel nut. The meringue is crisp although I don’t really know what to say about their butter cream…I guess I am so used to our butter cream that it didn’t really leave much of an impression. I saw a Bruun Butter cake though (for a kid from the 80’s when Bruun Butter was a huge “deli” product)…I will go back to see how that is. But since it was a big loaf, I would come back another day.

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