charms pastry delights inc.

24 e main st.
webster, new york 14580

NYS Entity Status
ACTIVE

NYS Filing Date
APRIL 22, 2013

NYS DOS ID#
4391942

County
MONROE

Jurisdiction
NEW YORK

Registered Agent
NONE

NYS Entity Type
DOMESTIC BUSINESS CORPORATION

Name History
2013 - CHARMS PASTRY DELIGHTS INC.









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  • AROUND THE WEB

  • View From the River Café: 40 Years of Feasts and Firsts
    By BRYAN MILLER - Monday Jul 31, 2017

    This special-occasion restaurant on the East River in Brooklyn was in many ways a pioneer, yet its understated charm and elegant owner still thrive.

    Source: NYT > Home Page
  • Cancer drug research moving fast in immunotherapy field
    By Michelle Fay Cortez - Tuesday Sep 5, 2017

    The last few weeks have been historic in the fight against cancer. Novartis got approval for the first treatment in a revolutionary new class of drugs, shortly after Gilead Sciences Inc. spent $11.9 billion on a biotech company working in the field. Neither can rest on its laurels. Research in the field is moving so fast that today’s breakthroughs can easily become tomorrow’s has-beens. “I can’t think of any other therapies in oncology that have seen such rapid development,” said Rachel Webster, senior director of oncology at Decision Resources Group, a health care research and consulting firm in London.

    Source: SFGATE.com: Business and Technology News
  • Steve Webster leads Made In Denmark tournament; Pieters misses cut
    By Associated Press - Friday Aug 25, 2017

    FARSO, Denmark — Defending champion Thomas Pieters missed the cut at the Made In Denmark tournament, as Steve Webster took a one-shot lead (...)

    Source: Golf Week
  • Which movies to watch this weekend, June 30
    By Mick LaSalle and David Lewis - Thursday Jun 29, 2017

    Which movies to watch this weekend, June 30Baby Driver:Edgar Wright’s action movie, starring Ansel Elgort as a talented young getaway driver, is propulsive and fun, full of surprises and delights.The gimmick of a very pervasive soundtrack wears a bit, but this is an entertaining genre movie.In this riveting, masterfully executed drama, bad karma pays a visit to a family — and overstays its welcome.In Japanese with English subtitles.Based on the Daphne du Maurier novel, this is the story of a young man who becomes obsessed and baffled by his guardian’s widow, a charming but mysterious woman (played by Rachel Weisz).Wonder Woman:Co-starring Chris Pine and directed by Patty Jenkins (“Monster”).

    Source: SFGATE.com: Mick LaSalle
  • Rick Steves: Room for more than the Queen at Windsor
    By Rick Steves - Thursday Aug 31, 2017

    British royalty has been calling Windsor Castle home since the days of William the Conqueror — almost a thousand years ago — and it’s still a favored castle of the current Queen Elizabeth. While commoners can’t stay at her digs, the town that lies just outside its walls does make for a cozy stay. I find it to be an especially good spot for a peaceful and charming last night in England before flying out from London. Even though it lies just under the landing path of planes coming into London’s Heathrow Airport, Windsor is a delightful town at night — and its B&Bs are far less expensive than London’s hotels.

    Source: SFGATE.com: Travel
  • Taste of Antigua: Mayan influence drives rising food scene
    By Margo Pfeiff - Thursday Jul 13, 2017

    The morning sun has barely peeked up, but Antigua’s Mayan farmers’ market is already swarming with action, a chaotic kaleidoscope of vendors in vivid traditional clothing selling their produce. Guiding me through the Technicolor maze, chef Kenny Aldana points out neon-orange cashew fruit; avocados, mangoes and melons of all sizes and shapes; edible flowers; fresh fish; and meats including bizarre displays of dried iguanas. Bags filled, we return to the El Convento boutique hotel where Aldana holds court in the kitchen. At noon he delivers a market-sourced gourmet feast — chicken bathed in a luscious sauce of pepitoria (traditional roasted and ground squash seeds) with local izote flowers, baby zucchinis and a slice of jicama-like ichuntal lightly battered and fried, perched in a puddle of tomato puree with mild chile. Antigua, with its 18th century cobblestone streets and colonial Spanish architecture that earned it UNESCO World Heritage stature, has long been a cultural destination, charming and walkable with courtyards tucked off main avenues opening into lavish gardens, restaurants, bars and small hotels. “Guatemala is very diverse culturally, and cooks are starting to gain a sense of pride about it,” says New York and Argentina-trained local chef Rodrigo Aguilar, who specializes in pop up restaurants. Recently, a wave of younger cooks is showing our roots in a more globalized way, embracing change but respecting tradition by exploring the richness of our ingredients. The 5,029-foot altitude provides consistent temperatures between 76 and 82 degrees, an idyllic climate the early Spanish dubbed “eternal spring”, perfect for growing just about anything. After an insightful two-hour tour of the mountainside facilities, I sip the premium roast on the sunny dining terrace with a lively group of international caffeine enthusiasts. En route, church bells ring and horse-drawn carriages clatter across cobblestones beneath blossoming jacaranda trees raining mauve petals onto the sidewalk. Exotic hot pink and purple bursts of bougainvillea clamber over stone walls, and the air is filled with the smells of coffee, warm chocolate, tortillas, fresh bread and pastries. Frequent roof-rattling earthquakes that eventually persuaded the Spanish to move their capital to more stable Guatemala City have left picturesque remnants of convents, monasteries, churches, a prison and villas now repurposed as settings for pop-up restaurants, live music concerts, souvenir markets and movie screenings. Earthquakes are the growling side effect of three enormous steep-sided, often-active volcanoes that form the city’s backdrop. “The minerals in volcanic soil are responsible for our intensely flavorful produce,” explains Karin Rudberg of Caoba Farm, an organic farm/shop/learning center and cafe 20 minutes by foot from Antigua’s main square. Caoba also supplies many of Antigua’s best dining spots, and they are a diverse lot, from gourmet delis with innovative lunches like Epicure to traditional Guatemalan and European restaurants or those experimenting with various degrees of fusion. Sabe Rico — “tastes good” — is a welcoming warren of enterprise that includes a local deli, an on-site chocolateria, and a restaurant where fresh, healthy and often vegetarian takes on traditional dishes from enchiladas to chili rellenos are served amid a tropical garden. “I researched food vendors for six months, because I knew people wanted to try street food, but were afraid to get sick,” she says. Street food is actually illegal in Guatemala, but she guides guests to hole-in-the-wall mom-and-pop treasures and through the farmers’ market, where she whips out her Swiss Army knife for tasting bites. Prowling the shop-lined streets, I come across a chocolate museum and the remarkable Dulceria Doña María Gordillo, a landmark 1872 store decorated in religious relics and famous throughout Guatemala for its vast selection of artisan sweets made exactly as nuns did in the city for centuries to raise money. There are macaroons and marzipan, fig delights and candied squash in exquisite forms, but the addictive classic convent candy that will forever haunt me and many expat Guatemalans is canillitas de leche — literally “legs of milk” that melt in your mouth. Fat Cat lists a dozen ways you can have your coffee created, from French press and AeroPress to siphon and Chemex, along with an equally long list of local plantations from which beans are sourced. The coffee is so fresh and smooth that one day I couldn’t resist hitting three cafes, including La Parada and the Refuge, before heading to the rooftop Antigua Brewing Company bar for a craft beer to calm my caffeinated nerves with skyline views of volatile volcanoes. “Pour a little cusha on the floor for the dead,” Jose Mario Aguirre of La Cantina instructs me as a local crowd of hipsters settles into his funky, barn-board bar that, in the afternoon, morphs into an offbeat mixology workshop. The Mayan Drinks and Spirits School introduces keen liquor enthusiasts to cusha, a traditional and largely clandestine Mayan drink distilled from corn and fruit. “Usually we make pepian, tortillas, Guatemalan rice, a plantain desert and a corn flower drink called atol blanco,” says manager Anna Lena Hofmann. There are also frequent daily two-hour tours of the coffee plantations, processing facilities, roasters and including a tasting: $20. Garden cafe features farm-to-table cuisine for lunch and occasional dinners, often with live music.

    Source: SFGATE.com: Travel
charms pastry delights inc webster ny