Latest news with #Sartzetakis
Vancouver Sun
4 days ago
- Business
- Vancouver Sun
New dessert bar makes special halo-halo and spicy slushies in the ByWard Market
42 Byward Market Square, Price: $8 to $10 for savoury snacks, frozen drinks and desserts Accessibility: Two stairs up into the main dessert bar with a small table at the end. There is also a sidewalk-level serving window with seating out front. Sweet Puspin calls to mind a candy shop. The new dessert bar, which opened on June 6 in the ByWard Market , serves Filipino and Latin American fusion drinks and snacks in a playful, pastel-coloured setting . Mango slushes are swirled with spicy orange chamoy and topped with tamarind ribbons behind the counter. Ube halo-halo is scooped to order, purple yam ice cream piled on shaved ice over red bean jam, jackfruit and coconut jelly, finished with a crown of cornflakes and striped wafer. Discover the best of B.C.'s recipes, restaurants and wine. By signing up you consent to receive the above newsletter from Postmedia Network Inc. A welcome email is on its way. If you don't see it, please check your junk folder. The next issue of West Coast Table will soon be in your inbox. Please try again Interested in more newsletters? Browse here. 'It's like a milkshake-sundae hybrid. You're supposed to mix it all up,' explained owner Michelle Sartzetakis. The traditional Filipino dessert is refreshing, each bite a surprise, and makes for a particular delight on a hot day. Sweet Puspin offers a classic ube option and a unique pandan version of Sartzetakis' creation. The ube is bright violet and cakelike; the pandan, vibrant green and refreshing. 'I call it the new vanilla,' she said of the latter, a tropical leaf common in Southeast Asian cooking. It tastes like rice pudding when prepared as pandan jelly sago, a mint-coloured treat made from sweetened milk, coconut jelly and tapioca pearls — my personal favourite item on the menu. Many of the ingredients at Sweet Puspin are made from scratch by Sartzetakis. The condensed milk and sticky sauces take a full day to prepare. 'We're closed on Tuesdays because I have to have that day to cook,' she said. Her homemade Tajín-style sauce features in the best-selling chamoyadas. The iced mango slush drink is reminiscent of mango on a stick, dusted with chili powder and lime. 'It's nostalgic for people who grew up with that,' she said. In the first three days of opening, Sweet Puspin had already gone through its first month's stock of the popular chamoy-based drink. 'Don't worry, more is on the way,' said Sartzetakis. In the meantime, 'equally delicious' watermelon and pineapple slush will fill the gap, she said. Siopao, a Filipino stuffed bun, anchors the savoury side of the menu. Traditionally steamed, the buns at Sweet Puspin are baked — a decision that has opened the door to heartier fillings. 'You can only do so much when it's steamed,' said Sartzetakis's husband, Chris, who handles the rotating flavours. 'The second we started baking it, I realized how much fusion I'm able to actually put into it.' The baked dough has a gentle chew and light sweetness. The result is closer to a pizza pocket than a bao, though softer and fresher. It's light enough to eat one-handed but satisfying enough to count as lunch. Hungrier customers might opt for the three-for-$10 special. Chicken and pork adobo make regular appearances, along with pizza-inspired siopao that make a familiar starting point for newer palates. Vegetarian options rotate in and out, and there are plans to bring in jackfruit barbecue and other Filipino staples down the line. 'I still feel like I'm going to wake up and this was just all a dream,' said Sartzetakis, whose visits to family in the Philippines inspired the shop. On a recent trip, she rescued a street cat and plans to donate part of her profits to the rescue that provided care to her pet. A glowing neon cat behind the counter and a feline shape hidden in the logo allude to the shop's name, pronounced 'puss-pin,' short for pusang Pinoy, a Filipino term for street cats. Sartzetakis began selling her desserts out of a home kitchen in March, before moving to a pop-up in Universal Grocery last month until a space unexpectedly opened up in the Market — formerly Maverick's Donuts, next to La Pointe. Her shop is an especially welcome addition downtown after the closure of Tamis Café last year. For Filipino customers, the flavours will likely recall childhood snacks. Others may point at things they've never tried before and walk out with a new favourite. The space evoked a childlike curiosity in me, wanting to try the colourful concoctions behind the glass. 'Every spoonful lets you take that moment to escape adulthood,' said Chris, who offers samples to anyone unsure what to order. Sartzetakis said she's making a point to keep prices accessible, between $6 and $11, so more people can afford a sweet pause in their day. 'You shouldn't have to break the bank to treat yourself,' she said. smisenheimer@ For more smart picks and offbeat stories from around the city, subscribe to Out of Office , our weekly newsletter on local arts, food and things to do.
Calgary Herald
4 days ago
- Business
- Calgary Herald
New dessert bar makes special halo-halo and spicy slushies in the ByWard Market
Article content Article content Siopao, a Filipino stuffed bun, anchors the savoury side of the menu. Traditionally steamed, the buns at Sweet Puspin are baked — a decision that has opened the door to heartier fillings. Article content 'When it's steamed, you can only do so much,' said Sartzetakis's husband, Chris, who handles the rotating flavours. 'The second we started baking it, I realized how much fusion I'm able to actually put into it.' Article content The baked dough has a gentle chew and light sweetness. The result is closer to a pizza pocket than a bao — though softer and fresher. It's light enough to eat one-handed but satisfying enough to count as lunch. Hungrier customers might opt for the three-for-$10 special. Article content Chicken and pork adobo make regular appearances, along with pizza-inspired siopao that make a familiar starting point for newer palates. Vegetarian options rotate in and out, and there are plans to bring in jackfruit barbecue and other Filipino staples down the line. Article content Article content Article content 'I still feel like I'm going to wake up and this was just all a dream,' said Sartzetakis. Article content In May, Sartzetakis was selling her desserts out of a pop-up in Universal Grocery when a nearby space unexpectedly opened up — formerly Maverick's Donuts, next to the La Pointe in the Market. Article content The shop is an especially welcome addition downtown after the closure of Tamis Café last year. Article content For Filipino customers, the flavours will likely recall childhood snacks. Others may point at things they've never tried before and walk out with a new favourite. Article content The space evoked a childlike curiosity in me, wanting whatever colourful concoction looked interesting behind the glass. As Chris puts it, 'every spoonful lets you take that moment to escape adulthood.'
Ottawa Citizen
4 days ago
- Business
- Ottawa Citizen
New dessert bar makes special halo-halo and spicy slushies in the ByWard Market
Article content Article content Siopao, a Filipino stuffed bun, anchors the savoury side of the menu. Traditionally steamed, the buns at Sweet Puspin are baked — a decision that has opened the door to heartier fillings. Article content 'When it's steamed, you can only do so much,' said Sartzetakis's husband, Chris, who handles the rotating flavours. 'The second we started baking it, I realized how much fusion I'm able to actually put into it.' Article content The baked dough has a gentle chew and light sweetness. The result is closer to a pizza pocket than a bao — though softer and fresher. It's light enough to eat one-handed but satisfying enough to count as lunch. Hungrier customers might opt for the three-for-$10 special. Article content Chicken and pork adobo make regular appearances, along with pizza-inspired siopao that make a familiar starting point for newer palates. Vegetarian options rotate in and out, and there are plans to bring in jackfruit barbecue and other Filipino staples down the line. Article content Article content 'I still feel like I'm going to wake up and this was just all a dream,' said Sartzetakis. Article content In May, Sartzetakis was selling her desserts out of a pop-up in Universal Grocery when a nearby space unexpectedly opened up — formerly Maverick's Donuts, next to the La Pointe in the Market. Article content The shop is an especially welcome addition downtown after the closure of Tamis Café last year. Article content For Filipino customers, the flavours will likely recall childhood snacks. Others may point at things they've never tried before and walk out with a new favourite. Article content The space evoked a childlike curiosity in me, wanting whatever colourful concoction looked interesting behind the glass. As Chris puts it, 'every spoonful lets you take that moment to escape adulthood.'
