About Just Enough of a (very) Good Thing
About Noel Labat-Comess
It’s a movement. My wife’s question – “Why can’t I get those wonderful little desserts I had growing up in Europe here in the United States?” – got it started. Now we’re bringing restaurant-quality chef-created chilled desserts to your supermarket for the first time. Using only the best real ingredients, we put the soul of your favorite desserts into elegant, perfectly portioned glass cups that you can serve to your guests, friends, or just yourself – anytime, right from the fridge.
I started my culinary career young jumping straight from playdough to real dough. Banana bread was an early hit followed by croissants (more of a miss) and a huge Danish bread baked in a bucket for my highschool sweetheart. During college I worked part-time for a Swiss pastry chef and chocolate maker and cooked dinner parties for my friends. After graduation I headed straight into the kitchen of Chicago’s famed Gordon Restaurant.
A lucky meeting with Rich Melman, the Chicago restaurateur, led to an apprenticeship in New York’s preeminent restaurant at the time, the four-star Quilted Giraffe, where I worked my way up to Chef de Cuisine. The poor quality bread available to restaurants was a sore spot for me, so in 1987 I left the Quilted Giraffe to found Tom Cat Bakery, a seminal artisan bakery that introduced millions of New York diners to breads as good as those found in the finest European bakeries.
I sold the bakery in 2008, took some much-needed time off to spend with my family, and then set about creating these “dessert cups for grown-ups”. My wife is quite happy with them. We hope you will be too.