Josef Bogosian began working in pastry shops just out of high school. He opened his own little storefront bakery in 1971, turning out fine pies, cookies, cakes, mousse torts, roll cakes, fruit flans, almond tea rings, and other goodies. He sells only what he likes, “though I don’t really eat pastries” (just enough to check out the competition). Cakes can be prepared any way you’d like them — he’s sculpted cakes into birds, cars, pickles, flowers and mayonnaise jars. Josef’s favorite is his chocolate cake with chocolate frosting. The secret? Extra cocoa.
This article appears in Sep 18-24, 2002.
