Follow the Ohio River east and you’ll eventually stumble into the small hamlet of New Richmond. Located on Front Street and looking directly out over the river, Peacock Pastry is a gem of a sweet shop owned and operated by sisters Chelsea Brinkman and Jill McDonough. While neither has any professional baking experience (Brinkman has worked in retail and McDonough is a behavioral scientist), they share a passion for creating perfect confections.
Peacock puts its stamp on classic bakery staples, from the Blonde Bombshell (blondies with caramel and white chocolate ganache) to Tati’s Orange Pound Cake (served with the house strawberry orange sauce). And they give humble oatmeal the royal treatment in two cookie incarnations: The Corrine adds dark chocolate and just a touch of almond extract while the Mad Martigan combines white chocolate, cinnamon, and nutmeg. Peacock’s scones are light as a feather, and we are fans of both the orange and cranberry varieties. Their iced cinnamon roll (generous enough to split) sports a sturdy glaze coating a buttery and deeply spiced interior that stays moist long into the next day. But Peacock’s sticky bun is the real stunner: yeasty perfection shot through with ribbons of cinnamon and butter, smothered in salty caramel and topped with a generous sprinkle of toasted pecan pieces.
Peacock Pastry, 206 Front St., New Richmond, (513) 553-4222, peacockpastry.com. Open seven days.
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