December 8, 2005
LA Weekly, Counter Intelligence - Power Puff
by Jonathan Gold

My favorite alternative Japanese cream puffs are at Chantilly down in Lomita, a gorgeous Japanese bakery that resembles a high-class Tokyo tearoom. Keiko Nojima, the chef, a local South Bay girl, followed a course of study at the California Culinary Academy with a long apprenticeship in Japan, and her delicate concoctions — majestic cheesecake pyramids flavored with fresh orange peel, sesame blancmange with caramel, tiny chestnut-mousse montblancs, green-tea cakes — are marriages of Japanese flavors and Parisian structures, as beautiful as Ken Price ceramics. read entire article >

March 1, 2006
Los Angeles Times, Symphony in Black
by Betty Hallock

Black sesame seeds -- earthy and nutty, distinctively bitter, with a smoky, peppery flavor -- are appearing in tuiles and "macaroons," ice creams and eclairs, cakes and panna cottas and doughnuts. And this is no mere trendy garnish. "It's a staple," says Johnny Iuzzini, pastry chef at Jean Georges in New York. "It isn't overly sweet or cloying so it helps maintain the integrity of other ingredients in a dessert." Iuzzini uses black sesame seeds in the ganache for his chocolates. Other New York and Los Angeles chefs are using them in ice cream and crème brulee; at the new Pâtisserie Chantilly in Lomita, Keiko Nojima is featuring them in cream puffs and atop white sesame blancmange, a cooked pudding. read entire article >


© 2007 Pâtisserie Chantilly       2383 Lomita Blvd. #104, Lomita, CA 90717       (310) 257-9454 phone   (310) 257-8182 fax