RIGHT AROUND LUNCHTIME, pastry chef Kir Jensen pulls a tray or two of sweet, golden chocolate chip cookies from the oven in her 8-foot-by-12-foot mobile bakery cart. Yes, these are the kind Mom used to make: a little thin, but perfectly chewy, with each chocolate chip spaced just the right number of millimeters from the next one. Shortly after the cookies emerge, Jensen serves them to her customers with a tall glass of milk. Now, we aren’t the kind to deny ourselves such decadence, so no sooner have we started thinking about lunch than we’re following that oh-so-familiar scent out the door, up the street, and to the window of Jensen’s cart, so that we can be there when the cookies are fresh. The first batch disappears quickly, unfortunately—and there’s nothing worse than being denied a chocolate chip cookie once its heavenly perfume has already tempted your nose. Closed Sat, Sun.
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