EAT & DRINK

Originally published on Wednesday, 10 September 2008

What's for Supper

 

Eating New York: Sweets

New Yorkers love a good sugar fix and there are countless bakeries and pastry shops in which to indulge. The current phase of retro cupcakes and refrigerator cakes shows no sign of abating but if you like your pastry more highbrow and traditional there are some wonderful bakeries in the city to explore.

 

Batch

This bakery is owned by my personal hero, Pichet Ong who is one of the most creative pastry chefs in the city. If you want a high-quality sugar fix, look no further. I sat outside their bakery enjoying one of their baby carrot cakes with salted caramel frosting and saw no less than 10 people eye up my dessert and head straight into the bakery to buy their own. Buy a copy of Pichet Ong’s cookbook ‘The Sweet Spot’ and ask him to sign it if he’s not busy in his restaurant ‘P*ong’ next door.

150B W 10th St
www.batchnyc.com

 

Babycakes

A gluten and dairy free bakery is probably the last place I would have expected to enjoy, but the spelt cupcakes with coconut oil frosting here really are delicious and some of the best in the city. Also available are cupcake tops and $1 frosting shots for those who want to obtain their sugar high with style.

248 Broome St
http://www.babycakesnyc.comm

 
 
 

Doughnut Plant

A visit to New York doesn’t feel complete without a visit to Doughnut Plant. The owner Mark found his grandfather’s old doughnut recipes when he was cleaning out his attic and decided to start his own doughnut business. Working first out of a basement and delivering the doughnuts to coffee shops by bicycle, eventually Mark saved enough money to open his own Doughnut shop: Doughnut Plant. The huge yeast and cake doughnuts come in a variety of glazes including white peach, vanilla bean and Valrhona chocolate.

379 Grand St
www.doughnutplant.com

More New York eats:

 Small Plates Grazing

 

 Village Hangouts

 

 Splurge and Blowout

Small Plates Grazing  Village Hangouts
 Splurge and Blowout

 Ethnic Foods

 

 Sweets

 

  Off Piste Adventures

Ethnic Food  Sweets  Off Piste Adventures

 

 

Jennifer Klinec from Eat Drink Talk has kindly agreed to provide Urban Junkies readers with mouthwatering recipes and foodtips.

To learn more, classes at Eat Drink Talk are held in Jennifer's beautiful loft in Clerkenwell, packed with information and useful tips, and you'll get to sample all of the delicious dishes prepared during class.

by JK

In collaboration with Eat Drink Talk

What's for Supper: Archive

Comments:

Only registered users can write comments!

Copyright (C) 2007 Alain Georgette / Copyright (C) 2006 Frantisek Hliva. All rights reserved.

 
Send this feature to a friend Back to Eat & Drink homepage

ALSO IN EAT & DRINK

  • New Kid on the Butcher’s Block

    Now, when I was a sprog, deli’s were rare and homely joints. Yet, when Fernandez and Wells rocked up, the homely deli-style collided at full pelt with the foam-perfect café and female-friendly wine-bar, all wrapped in a modern shabby-chic wrapper. And we lapped it up. And now the Salt Yard guys are getting in on the scene too.

     

  • Bringing Homely Back

    Give most restaurant critics or discerning foodies an undressed wooden table, a tumbler of wine and a hunk of something well-hung and you're laughing. Forget Michelin stars: on the food scene, ‘rustic’ is back.

  • Wasabi and Roast Garlic Mash

    This mash recipe comes from my Asian Fusion class which I teach a few times a year. We serve it with racks of lamb that have been rubbed with a Chinese-inspired honey and sesame marinade and the combination is incredibly delicious.

     

  • Chorizo and Parsley Mash

    I tend to think of this recipe as ‘guy mash’. Brightly coloured with big flecks of chorizo and parsley, this is the antithesis of those smooth, wimpy purees. I like to serve this with a nice piece of roast halibut but it is also delicious just eaten straight out of the bowl - preferably while watching football and wearing mismatched socks.

  • Buttermilk Mashed Potatoes

    I love buttermilk and am always looking for ways to use it. It has a delicious tangy flavour and adds a light and fluffy quality to just about everything you add it to.

SUBSCRIBE

get your daily fix

FORUM

Post your stuff on the new UJ Forum. Log in here