If you've eaten a slice of bread, a bun or a po'boy in a Nashville restaurant, then chances are you've tasted the handiwork of Charpier's Bakery--whether you knew it or not. Housed in a nondescript warehouse in the mixed-use neighborhood north of Charlotte Pike, Charpier's stealthily has been baking breads, buns, baps and a few desserts for a distinguished roster of restaurants, including Houston's, Bricktop's, J. Alexander's, Sportsman's Grille, Jackson's, Pancake Pantry and Gabby's Burgers and Fries for more than two decades.
This fall, owner David Mosow finally put the brand (his mother's maiden name was Charpier) on a couple of confections and placed them in the bakery section of Harris Teeter on Highway 100.
Named for his grandchildren Jonah and Zoe, Charpier's cheesecake and flourless chocolate cake are decadently simple, made with straightforward ingredients you probably have in your refrigerator right now: eggs, cream, sugar, butter, chocolate, sour cream, cream cheese....Nothing weird, creepy or overly polysyllabic.
For that reason, I've applied a Bill Cosby-style logic to these delicious, rich desserts, serving Charpier's flourless chocolate cake and cheesecake for breakfast, lunch and dinner for the past week. No one has yet broken into verses of "Mom is great, gives us chocolate cake," but I'm holding out hope. They're some awfully good cakes.
And while I admit that perhaps Charpier's cakes shouldn't necessarily replace breakfast at my house, there's an argument to made for never baking again when there's a locally made store-bought option this good available for under 20 bucks.
Weighing in at 3 pounds, Jonah's Favorite Cheesecake is $19.50, and Zoe's Flourless Chocolate Cake is $15.50.