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Move Over, Cupcakes: The Religieuse Has Arrived

Want to open a bakery in New York? If you want to be successful, you’d better have cupcakes on hand (or, at least, that’s what everybody says). Crumbs, Sprinkles, Butter Lane – ever since the gals of Sex and the City stepped foot in Magnolia, it was as if the cupcake had come to determine dessert shop success. So when French pastry chef Dominique Ansel – formerly of gastro-mecca Daniel – decided to open a patisserie last year, he was, naturally, advised to give cupcakes some thought. And he did…sort of. He liked the possibility they offered; their ability to chameleon into the star spot on any pastry shelf. They were adaptable: add some color, adorn with tschotskes, and – voilà! – your [insert holiday here] treat is served.

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Strumming Along With Musician Andrew Bird 

Once upon a time (the mid 90s) in a gloriously music-laden land (Chicago), a lanky, sharp-witted, sharp-featured tenderfoot (Andrew Bird) graduated from Northwestern’s acclaimed music conservatory and dove into the sea of indie rock. Inhabited by hard-edged musicians who took pride in their lack of skill and almost-affected amateurishness, it was about passion – forget technique. Live shows were supposed to be truly live, and in-concert mistakes were nothing less than standard. “Experience the sound in its raw, unadulterated form,” they’d say. And Bird – despite his “super-trained” background – fit right in, rolling with the sonic tides to the eventual mid-ocean calm of celebrated musician status. 

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