Each cup of coffee at Le Benh Patisserie is made by the slow drip method and the bakery’s owner, Kim Wood, wouldn’t have it any other way. “With a machine you can make more money, but then you don’t specialize,” Wood said, of the Vietnamese coffee. Wood’s snickerdoodle cookies are covered in cinnamon and sugar, but the base is a buttery French cookie.Read More
A pastry chef draws customers from across CT. And her coffee may be ‘best drink’ ever: one says
