How a High-End New York Pastry Shop Sells Out of Desserts Each Day — The Experts

At NYC bakery Lysée, chef Eunji Lee specializes in creative and beautiful desserts that double as works of art. She crafts a corn dessert, a chocolate layer cake, and more.

Credits:
Producers: Pelin Keskin, Ian Stroud
Directors: Pelin Keskin, Murilo Ferreira
Camera: Murilo Ferreira, Connor Reid
Editor: Christian Moreno

Executive Producer: Stephen Pelletteri
Development Producer: Ian Stroud
Supervising Producer: Stefania Orrù
Audience Development: Terri Ciccone, Frances Dumlao, Avery Dalal
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[kameleshwarancaroopanenish]

I remember Eunji from the days of "Qui sera le meilleur patissier", a french pastry competition which was televised. I was gutted when she lost in the finals due to her lack of leadership despite her pastry being better than the other finalist. Today, I am so happy to see how far she has made it. And if I am not mistaken, the logo of Lysee is that of a dessert that she presented during the competition to 11 iconic French pastry chefs for which they could not stop praising her. It was a turning point for her and we can tell why. Good on you Eunji!!

[gracebitswithq]

She and her husband are not just excellent at what they do, but you see them radiate with joy and *gratitude* to be able to do what they do. Such a delight to watch. Gratitude I think is such an underrated element in doing things excellently and in love. Thank you for this!

[martinsantoso]

i didn't want to watch it till the end, but ended up watching the whole thing. This episode is so good and real. She's so passionate and you can see from the creation of her 'babies'

[Woozlewuzzleable]

She has so much passion for her for job and it shows in her desserts.

[RobinMarconeCassidyRN]

Not just a baker, she's an artist! Our senses dictate and influence our food choices. Any dessert can taste good but we do eat with our eyes first. Eunji is truly brilliant!

[king_ltc_]

My inspiration. I was going through a rough patch in school as I just finished my culinary class with a C and was vastly behind compared to my peers. I need to find an Esther Choi, David Chang, and a Roy Choi equivalent to the pastry world. Enter Eunji Lee. She decided at 14 that she wanted to be a pastry chef, left her native home of Korea to train in some of France’s top culinary schools and hotels, worked at Jungsik, a Michelin Star restaurant, and finally opened up her own shop. I would love to stage and have a mentorship with her. But we will see.

[theweatherisaokay]

Such an elegance desserts. It's such a pleasure to watch her making and talking about her passion.

[Chlo-ee]

Heating up the counter top to clean up chocolate is genius!

[Tiquntum]

Outstanding. This reminds me a lot about El Bulli from Spain - Creative, inspiring, challenging, lots of research, but most importantly - delicious.
When a chef gives this amount of respect on an single ingredient, you know the result is only going to be - ethereal. Beautifully done Chef Eunji Lee. 🙌🏼

[davisluong]

I’m happy that she found a passion she can share with somebody else. You can tell she takes pride in what she does. It might be pricey, but you are paying for something that tastes good and the amount of work and love that is put into it.

[elizabethshedd]

For those of us not in NYC, watching Qui Sera Le Prochain Grand Patissier is a great intro to her work! She's so creative and meticulous.

[rafaelperalta]

Videos about passionate people make me smile.

[grahamsong]

I dont even have a sweet tooth, and Im salivating at all of these!!! I love chef’s who are this passionate and meticulous for what they do. You know theyre all gonna be perfect everytime!

[fortune_roses]

Pure talent. Not just taste but also *artistry, * although *taste* is the star ☆

[msthea]

Chef Eunji is masterful when it comes to desserts. Sigh wish I could taste them all.

[takethedoughnut]

I love the artistry of these desserts. So creative.

[justanotherhappyhumanist]

This was such a sweet, uplifting video - and I’m not just talking about the desserts!

[bobgruner]

That was the most beautiful kouign-amann I've ever seen - how they got that lift! I normally prefer rolled to folded (more crispy edges), but that looked wonderful.

[gacoan_noodle]

So you've showed cooking a dessert as a choux pastry ... Many a few category pastry like a short pastry, puff, phyllo n any else .. But it's very educated instead.. Thanks for your vid presentation .. I very enjoy

[jaclynroth]

I want to try one of their desserts. So talented