This buttery, flaky pastry holds a cozy pocket of smooth chocolate filling. Yes, we're having chocolate for breakfast, people! (We also think this flavor is where Megpies earned the title "Little Pockets of Joy"...)
When Meghan Ritchie introduced these retro treats at Brooklyn food market Smorgasburg, they quickly became a hot ticket. They've got such a following they're even listed as one of the Village Voice's top 100 dishes!
Tip of the Tongue
We ship these treats frozen and mostly they defrost on the way. Store at room temperature and when you're ready to enjoy, just reheat them in an oven or toaster oven at 250° for five minutes. The pastries stay fresh for over a week, but those west of the Mississippi should eat these within a couple of days of receiving them for the freshest tasting pastries. If you make it more than 24 hours, you deserve some kind of prize.
Chef Marc Murphy says...
Unbleached enriched wheat flour (niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), butter, sugar, salt, semi-sweet chocolate (cocoa mass, sugar, cocoa butter, emulsifier, soy lecithin, natural vanilla), cream, cocoa powder, canola oil, natural vanilla extract. Contains dairy, soy, and wheat. Each package contains one 2.7 oz tart. NOTE: Produced in a facility that handles peanuts and tree nuts.
- Contains dairy.
- Contains eggs.
- Contains soy.
- Contains wheat.