What's new!

Thank you for visiting our table
​@ Dobbs Ferry Festa, SAT. OCT. 14th 2017.
Cedar St & Main St, Dobbs Ferry, NY 10522

Diana's Portrait by Maya Menon:
​Thank you Maya!!!

Westchester Woman:

"Diana Scott-Sho of The Lucious Little Dessert Company will Turn Up the Heat at YWCA White Plains & Central Westchester‘s by-the-bite fundraiser..."
​October 7, 2015

Sweet Potato Pie Eating Contest. 
​Thank you for your participation!!!

Sweet Potato Pie Eating Contest at New Rochelle’s Grand Market, sponsored by Luscious Little Dessert Company. Saturday, October 8th, 2016​
Featuring Big Ma’s Sweet Potato Pie: Sweet potatoes are oven roasted to caramelize the natural sugars and then mixed with brown sugar, spices, eggs and cream to make custard filling for the sweet butter crust.
http://newrochellegrandmarket.com/

House Magazine - Chef's Corner:
​Baking with Love and Memories

Long Island's premier design architecture & lifestyle magazine
June 15, 2016
Georgia Peach Pound Cake
http://www.house-magazine.net/chefscorner/

​Business Innovators Magazine:

​Baker and Founder of Luscious Little Dessert Company
APRIL 23, 2016 BY ERICLERICHE
​Diana Scott Sho - Baker and Founder of Luscious Little Dessert Company. ​April 2016

Thank you so much for your interest and supporting us and “Great American Food Finds”.

"... Join brothers Adam and Andrew Erace as they find a taste of the south in Yonkers, N.Y., with a heavenly sweet potato pound cake..." Read more at: Great American Food Finds on food network, Greet and Meet. If you missed, the episode is also available on  YouTube from $1.99.

Re-post on New York Times Cooking.

by Melissa Clark, Blueberry Pie With a Cornmeal Crust. ".... This recipe came to The Times from Diana Scott-Sho of the Luscious Little Dessert Company in Yonkers. A picture of this pie prompted many an email from readers asking where they could get the recipe. What sets this pie apart from the usual summer berry is twofold. First, there’s the nubby cornmeal crust, nearly as sweet as a cookie but still flaky. Second, there is the blueberry syrup drizzled on the top. This was a genius move on Ms. Scott-Sho’s part. Rather than just letting the overflowing sugary juice fossilize on the baking sheet, she spoons it while still bubbling hot over the top of the pie. Not only does this make cleanup slightly easier, it adds a completely different textural experience. You get the jammy, juicy fruit, the crisp crust and then the syrup, which thickens into something akin to soft fruit leather, and far tastier. ..."  New York Times Cooking
That Photogenic Blueberry Pie, New York Times, Restaurant Takeaway, JULY 29, 2013
With Pies, Beauty Is More Than Crust Deep, New York Times, Dining & Wine. JUNE 27, 2013.

Come Meet Us, Market information: