MORE

A Visual Guide to Roberta's Desserts from Pastry Chef Katy Peetz

Katy Peetz of Roberta's
Katy Peetz of Roberta's
Liz Barclay

When you think of Roberta's you probably think of blistered pizzas and a wood-burning oven. But here's a reminder from Fork in the Road: the desserts are complex, beautiful, and fabulous. They're the work of pastry chef Katy Peetz, who joined the Bushwick restaurant as pastry chef last February. I watched as Peetz made her cherry-hyssop semifreddo, and broke down the steps of her process. Peetz poaches the cherries in an anise-hyssop syrup, then purees them. She mixes that with blanched egg yolks and whipped cream from Maplehofe Farms in Pennsylvania. As Peetz pointed out, the tangy cherry flavor is the ideal match for the sweet and earthy anise flavor of the hyssop.

Peetz hails from a small western town called Sydney (Nebraska) and moved to New York with a business degree but quickly enrolled in culinary school at the FCI, interning at Blue Hill. A post-graduation stint in Patagonia, working at a Chilean fly-fishing lodge, taught her how to create everything from scratch and rely on whatever ingredients were available to get creative. At Roberta's, Peetz incorporates foraged foods, locally farmed ingredients, and goods from the rooftop garden. The result? Sweet, creative dishes that are like a breath of fresh air.

Peetz picks through the best of the Tristar strawberries.
Peetz picks through the best of the Tristar strawberries.
Liz Barclay
Foraged Tristar strawberries
Foraged Tristar strawberries
Liz Barclay
Strawberry shortcake with spring granita and tristar strawberries
Strawberry shortcake with spring granita and tristar strawberries
Liz Barclay

 

Peetz goes over her prep list
Peetz goes over her prep list
Liz Barclay
Peetz in the kitchen
Peetz in the kitchen
Liz Barclay
Peetz's hempseed granola, made from a mix of hulled and unhulled hemp seeds plus earthy flours like hemp and amaranth
Peetz's hempseed granola, made from a mix of hulled and unhulled hemp seeds plus earthy flours like hemp and amaranth
Liz Barclay

 

Cherry hyssop semifreddo topped with hempseed granola and pickled cherries and fresh fruit from the market or Roberta's garden.
Cherry hyssop semifreddo topped with hempseed granola and pickled cherries and fresh fruit from the market or Roberta's garden.
Liz Barclay
The rooftop garden at Roberta's
The rooftop garden at Roberta's
Liz Barclay
Chamomile gelato
Chamomile gelato
Liz Barclay

Read the most recent posts on our food blog or check our longer weekly reviews.

Use Current Location

Related Location

miles
Roberta's Pizza

261 Moore St.
Brooklyn, NY 11206

718-417-1118

www.robertaspizza.com


Sponsor Content