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The soft, sweet side of Bruno

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You've seen the little chocolate medallions adorning absolutely irresistible pastries, pies and cakes around town (at Ba Le, for example), the ones imprinted with the name "Bruno's Gourmet Kitchen." They've always been a sign to me that, if nothing else, dessert was going to be a something special.

Fortunately for all of us sugar addicts -- ones with taste, of course -- Bruno Ponsot has opened his doors in Sanford (2533 S. Laurel Ave., 407-323-9300) to the salivating public. Ponsot has trained with legendary chefs Paul Bocuse, Alain Ducasse and Gaston Lenotre, and has served as head chef locally at Le Coq au Vin and Le Provence.

The man knows pastry. From his Bavarian Charlotte cake, filled with Bavarian cream, fresh berries and Chambord liqueur, to miniature éclairs and fruit tarts, this is a world-class patisserie that's worth the trip from anywhere.


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