Right away, I have to say that I love the playful box. It kept my delicate treats safe all the way home from the Bastille Day NYC celebration on 60th street. The macarons came pre-selected, 4 to a box, for $5 per box. This seemed pretty affordable.

“Tiny Treats” they definitely are! I would describe them as an amuse-bouche dessert. I managed to eat them in two bites, but that was not without missing a crumb or two of the shell. They have the flavor of classic French macarons, but a little bit smaller.

The flavors that I was happy to enjoy were raspberry, apricot, chocolate and coffee. At first glance, these macarons did not appear to have very much filling. But after taking a bite, I found them to be bursting with flavor! While the actual amount is not plentiful, any more filling would actually end up overwhelming the cookie. Well done! The shells were all delicate and crackled upon the first bite. The cookies, or biscuits, were fantastically soft and fresh.

I thought that they two fruit flavors were very good. It was actually my first time tasting a coffee macaron and I enjoyed it. As for the chocolate, I found it to be so chocolaty and smooth for such a small bite. This one was my favorite. Because I also love to eat chocolate, I am sometimes disappointed by chocolate macarons, but this one did not disappoint!
Tony Treats

tinytreats box
Tony Treats

Who should go here: Great for anyone trying a variety of flavors, someone new to macarons, a person watching their waist but wanting the delicious treat, to accompany other desserts either in their cafe or at home (remember, they travel well in that box!).

I’ll definitely be stopping by the shop to try: Lemon, Vanilla and Pistachio
Although, I’m not 100% that their shop is officially open yet.

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Georgia Stamoulis closed Georgia’s Café and Bakery, her Upper West Side cafe, three years ago after it was destroyed by a fire. Now, Ms. Stamoulis, the petite but feisty entrepreneur, who just turned 80, is back. She has partnered with the baker Aliou Hane, who studied pastry in Paris and worked at her old cafe, to open Tiny Treats Café nearby. Mr. Hane had his own mail-order macaron company, Tiny Treats, and their new cafe combines the macaron business with items that were popular at Georgia’s, like cookies, muffins, financiers and excellent croissants:

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georgias
Georgia’s old location succumbed to a fire in December 2011.
Fans of Georgia’s Cafe & Bakery have been hoping for two years that the neighborhood spot would reopen, and they’re about to get their wish.
Real estate broker David Chkheidze said that he helped Georgia’s owner Georgia Stamoulis rent a new spot on Amsterdam Avenue between 89th and 90th streets. That’s just a block from its former location at 89th and Broadway, which suffered serious damage in a fire about two years ago, forcing the cafe to close for good. The old spot is now occupied by restaurant Cibo E Vino.
amadeusGeorgia’s new spot at 616 Amsterdam Avenue was formerly the home of Famous Amadeus pizza.
Georgia’s was a local favorite, with a wide selection of comfort foods like quiche and roasted chicken, along with pastries and drinks. They also used to have live music once a week.
Stamoulis is aiming to open by May 1, and hopefully before that, Chkheidze says.


Georgia’s Bake Shop

More and more pastry shops are morphing into cafés and restaurants. This bright number has recently expanded into the space next door, allowing for a roomy dining area. Executive pastry chef Aliou Hane, a Fauchon alum, churns out French style raspberry mousse, chocolate éclair and fresh Viennoiserie. The Greek salad is particularly authentic. And why not? Georgia Stamoulis, a partner at the Silver Moon Bakery, is the owner here. Naturally the bread comes from Silver Moon, a real plus.
2418 Broadway between 88th and 89th Streets. 212 362-2000

georgia apricot tart
Apricot tart at Georgia’s balances fruit, nuts and crunchy dough. Photo: Sylvie Bigar

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When Georgia’s Bake Shop opened last week at 2418 Broadway (89th Street), Basil Pologianis, an owner and a pastry chef, had trouble keeping up with the opening-day demand. The neighborhood, which had been watching and waiting for weeks, could at last buy the shop’s earthy breads and corn muffins with corn kernels and glazed tops. There are also delicate buttery croissants and other French pastries, and tarts including Earl Grey ganache, citrus, lattice pear and macadamia nut. Most of the pastries are $2.50 to $4.50. Mr. Pologianis’s partner is Georgia Stamoulis, who is also an owner of Silver Moon uptown. Alain Roudiere, who was at the Castle at Tarrytown, N.Y., creates the pastries.

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The upper West Side feels a bit more like the Left Bank these days. Last week, Georgia’s Bake Shop, a very Parisian patisserie, opened on Broadway and 89th St., and the neighborhood has been quick to discover its croissants ($1.75), chaussons/apple turnovers ($2.50) and chocolate brioches ($1.85). The bakery – with its red-and-white striped awning, tiny tables with wrought iron cafe chairs and French doors – is the brainchild of Georgia Stamoulis (also a partner in Silver Moon bakery on 105th St.) and Basil Pologianis, a graduate of the French Culinary Institute. Pologianis, who apprenticed at Payard and Jacques Torres’ Chocolate Factory, is an actor in his spare time, but he’s had little time to spare since Georgia’s opened – for which he is grateful. He’s still tweaking the recipes for his French boules and baguettes. If you want something a little more down-home, he also makes light-as-air chocolate muffins ($2) and dense and delicious oatmeal-chocolate-chip-walnut cookies ($2.75). Georgia’s Bake Shop. 2418 Broadway. (212) 362-2000.

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