Located along the outer ring of the market’s maze-like structure, the duo sell their $5 mooks alongside $16 basque ube mochi cheesecakes; an eight-piece serving of torched mochi glazed with homemade sugar syrup for $7; and thick, $6 Hawaiian-style butter-mochi squares that are baked like brownies before being sprinkled with coconut shavings and powdered sugar. And on weekends, a seasonal special: apple-cider cookies with a cran-apple mochi center.
The Boiis got its start in 2019 after Lasdoce returned from traveling around Asia, particularly through Japan, where he sampled different kinds of mochi and wagashi, traditional Japanese confections often served with green tea. “We’ve always loved Japanese culture and always respected it,” says Oponda, taking a break from the Boiis’ booth, dressed in a black apron flecked with wayward drops of hot chocolate.
To date, the company has sold over 50 mook flavors, but the two most popular — and the two that are featured most prominently at the holiday market — are an ube cookie with ube mochi and a matcha cookie with ube mochi. Now the duo have been working to sell out their Union Square stall seven days a week. Oponda and Lasdoce wake up every day around 7 a.m. to prepare and bake products at their commissary kitchen in Long Island City. They arrive at Union Square at 10:30 a.m. to set up for the day.
Mooks are their most labor-intensive product. The whole process can take anywhere from 24 hours to three days to complete, and everything is weighed and shaped by hand. First, they make the shortbread dough and flavor it while the mochi steams up. Then, the cookie is assembled much like a dumpling. The dough is rolled into a ball and flattened and a sphere of mochi is placed in the center. The dough is folded around it and rolled back into a ball.
Business Business Latest News, Business Business Headlines
Similar News:You can also read news stories similar to this one that we have collected from other news sources.
Source: SAReport - 🏆 252. / 63 Read more »