Three flavors of our Pharoahs buttery pastry: Coconut Chocolate-Caramel, Almond Apricot and Cinnamon Streusel
I reinvented the pastry that originated in our family bakery in New Jersey back in the 1950’s by adding new variations of fillings and toppings to the original Cinnamon Streusel. Once the new formula was finalized I thought it needed a new name and mulled over possibilities for months framing potential candidates by its characteristic horseshoe shape, a mouth watering buttery flavor and uniquely moist texture that wins over anyone who tastes them. As a long time equestrienne I thought about giving my newly reformulated pastry a name that would serve as a tribute to the horse, given its horseshoe shape, and to all the people who care about them.
With that in mind and in the spirit of the pastry chefs who created the time honored desserts we continue to enjoy today such as the airy “Pavlova” named after the famous high leaping Russian ballerina Anna Pavlova in 1934 or “Bananas Foster” for Richard Foster, a regular patron of the famous Brennan’s restaurant in New Orleans (I could go on and on… I’m fascinated by all bakery lore as the daughter of a Master Baker) I wanted a name that would honor the horse in a memorable way.
In June 2015 while at the Belmont Stakes in Elmont, NY, still in search of a suitable name, I looked at the winning ticket in my hand and was struck by the idea to call my new pastry the Pharoah in tribute to the beautiful three year old colt “American Pharoah” that won the race and the Triple Crown and a few months later the Breeders’ Cup earning him the title of “Grand Slam” champion of the year! So “Pharoah” it is — an American pastry that I hope will serve as a delicious memento of the joy the most fabulous racehorse in recent times brought to thousands and the joy that horses bring to millions everywhere!
Congratulations American Pharoah!
A few exciting seconds from the Belmont Stakes captured by cell phone camera: