Subject:

Susan Molzan

  • Dining

    February 7, 2013

    Eating Our Hearts Out

    100 Favorite dishes in the Bayou City

  • Blogs

    May 14, 2012

    100 Favorite Dishes: No. 98, Custard at Petite Sweets

    This year leading up to our annual Best of HoustonĀ® issue, we're counting down our 100 favorite dishes in Houston. This list comprises our favorite dishes from the last year, dishes that are essential to Houston's cultural landscape and/or dishes that any visitor (or resident) should try at least o ... More >>

  • Blogs

    October 19, 2011

    Petite Sweets and The Queen Vic: A Perfect Pair

    Macarons, mini cupcake and a dipped cone at Petite Sweets.​There are desserts at The Queen Vic Pub & Kitchen -- the subject of this week's cafe review. And those desserts are very good -- especially the pineapple-carrot cake that's made from Chef Shiva Patel's own mother's recipe. But for some ... More >>

  • Blogs

    October 14, 2011

    Chef Chat, Part 3: Susan Molzan and Liz Walsh of Petite Sweets

    Photo by Mandy OaklanderAssorted happiness on a plate.​My personal circle of life is made out of sugar, and Petite Sweets -- helmed by Susan Molzan and Liz Walsh from chef chats 1 and 2 -- seems to agree. Clockwise from the lime green circle, here's a pistachio macaron, lemon cake ball, peanut ... More >>

  • Blogs

    October 13, 2011

    Chef Chat, Part 2: Susan Molzan and Liz Walsh of Petite Sweets

    Photo by Mandy OaklanderLiz Walsh arranges a tray of red velvet macarons.​Today, we continue our chat with Susan Molzan and Liz Walsh, the sugar queen chefs behind Petite Sweets. EOW: So, is it better to bake or be baked for? LW: I think it's better when you bake it yourself and then eat it ... More >>

  • Blogs

    October 12, 2011

    Chef Chat, Part 1: Susan Molzan and Liz Walsh of Petite Sweets

    Photo by Mandy OaklanderSusan Molzan tends to a hot pot of fudge.​Susan Molzan stirs a bowl of thick chocolate cooking over low heat in the back of Petite Sweets, a new bakery in Upper Kirby. Co-chef Liz Walsh sorts a tray of red velvet macarons. Like everything else at this miniature-minded b ... More >>

  • Dining

    February 11, 1999
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