Petite Sweets

Laurann Claridge
July 29, 2011

Keys to the Door: Owners Lee Ellis, pastry chef Susan Molzan, Carl Eaves, Lance Fegen and Steve Rodgers.
What’s Baking: Skipping dessert? Bite your tongue! For those who love to read a menu backwards, surveying the sweet endings first, the name Susan Molzan is quite familiar. This grand pastry dame (of Ruggles fame), who first brought Houston marvelously rich, moist, towering layer cakes and comforting white chocolate macadamia nut bread pudding, has been playing around with sweets of a more diminutive size lately. Working with concepteur Lee Ellis and the gang, she debuts her dessert shop, Petite Sweets, early this month. Molzan has been baking away in this sliver of a space on West Alabama (formerly Blueberry Hill Yogurt), whipping up cake balls, whoopie pies, sophisticated French macaroons, cupcakes, cookie-jar favorites and portable sweets. Want to relive those bygone days of chasing down the Good Humor ice cream truck and road-tripping to Dairy Queen? Molzan and her team will also offer unctuous soft-serve, frozen custard with her own upscale version of homemade Belgium chocolate dipped cones, as well as espresso and cappuccino. The invitingly cool space, gleaming with high-gloss white counters edged with exposed birch wood and touches of marble and stainless steel, allows you to sit and rest for a few moments or take your guilty pleasures with you. 2700 W. Alabama, 713.520.7007;

Image: Photo by Jack Thompson.