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loose goose

edan leshnick

pastry & viennoiserie chef

edan@loosegoosebake.com

Super light fromage blanc bite with almonds, vanilla, citrus and apricot. Topped with an olive oil and maple granola.

Luna chocolate croissant with water based Arriba 72% chocolate cream. 📷 by @ying_a_ting

Celebrating the wealth of chocolate @chocolateacademynyc. Sharing our thoughts and approaches. Thanks @nicollnotter and @chocolateacademynyc for having us! Combined fleur de cao 70%, cacao pulp and pink peppercorn, all wrapped with croissant dough an

Jungle 2.0 - croissant shell with “fossilized” herbs…pecan praline, roasted pecan sponge, lightened fromage blanc cream and Tahitian vanilla, basil, mint and tarragon gel, fresh peppery herbs- micro wasabi, arugula, oregano, sorrel

The hands behind the scenes. To the ones who make it happen every day. Roasted tomatoes, tomato jam, super flakey puff dough, mustard seeds, fresh zaatar from @farm.one

Our pastry and coffee spot will bring together the vibrant energy of a fresh, bustling market with the elegance and precision of a croissant-focused pastry shop. We’ll be offering a selection of pastries that will highlight the seasonal, market-available produce, paired with artisanal coffee and drinks.

Every element of our pastry and coffee spot is rooted in this relationship between raw beauty and refined craft. A daily ritual where our customers can choose from a selection of hand-crafted pastries and drinks - much like picking the freshest fruits and vegetables from a seasonal garden.

A daily harvest of pastry!