Thursday, February 14, 2013

Natasha Goellner has a new kitchen and food truck on the way

Posted By on Thu, Feb 14, 2013 at 8:30 AM

Natashas Mulberry & Motts heart is still beating.
Natasha's Mulberry & Mott is not going out of business. Pastry chef Natasha Goellner wants to make that point loudly and clearly. When the original location closed Christmas Eve last year, there was speculation that the Plaza shop would follow.

"We knew when we opened the store on the Plaza that we would be leaving Mission Farms," Goellner says. "We had an opportunity to get out of our lease early and so we took it."

As she transitioned from the wedding cake business to focus once again on French macarons, Goellner also knew that she needed a new kitchen. She recently signed a lease on the former Farm to Market space in Waldo - she expects the new kitchen to be done by the end of the month - and is actively searching for a food truck that could carry everything from cookies to ice cream.

"I have a whole separate area for making French macarons," Goellner says. "And the big garage doors from the Farm to Market space where trucks used to pull in can be the garage for the food truck. We were just out of space at Mission Farms."

She intends to have macarons on the food truck (potential names have ranged from 'Cookies' to 'Sugar Wheels'), but the actual size and shape of the vehicle will determine what else is served out the window. She's hoping to sell cookies, ice cream or ice-cream sandwiches, and Pat Bing Soo.

"It's a Korean dessert. We actually make it for somebody's birthday here," Goellner says. "It has shaved ice on the bottom, sweetened condensed milk and some sort of ice cream. There's green tea powder, rice cakes, fruit and red beans. It's loaded with stuff. They all melt down to the bottom, and then you're supposed to drink it."

While she plans the next phase for her pastry operation, Goellner is still helping with the dessert menu at the Rieger. Right now, she recommends the pecan pie, madeleine cake with grapefruit ice cream and poppy seed meringue, or the chocolate banana cheesecake with passion fruit sauce.

Goellner is looking to have the truck rolling by summer or fall. And in the interim, she's making new macaron flavors that are available at the Plaza store. One of the latest is spumoni - one pink shell with pistachios and one chocolate shell. The filling is pistachio butter cream with little pieces of maraschino cherries.

"It looks like spumoni ice cream but in a macaron shell," Goellner says.

And with macarons starting to pop up across the city (Milk & Honey's Karina Parreno was named to this week's list of Heartbreakers), Goellner is a little bit closer to supplanting cupcakes when it comes to affordable indulgence.

"I haven't been hearing as much about cupcakes anymore, which I think is fantastic" Goellner says.

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