Category Archives: Chocolate

Dina’s Guide to NYC Old World Bakeries

I love old world bakeries.  Whenever I visit a new city, I always look for old bakeries.  I don’t care if they look dirty or grungy from the outside, or if they have outdated signs out front.  Those signs are a sure “sign” that deliciousness awaits me inside. I feel good that I am supporting a family and the local economy as well as eating something that was made with pride and craft.  So if you are visiting NYC or if you live here, when you eat at most of the bakeries on this list, you are supporting local families and businesses that represent the history and culture of this diverse city.

In this list, I’ve tried to include all old world bakeries in Manhattan.  If I missed one, by all means, tell me about it because I’d love to go there.  (I’m focusing on the more “touristy” part of Manhattan.  This list doesn’t include Mexican or Dominican bakeries in Upper Manhattan, such as Bakery el Panadero, Capri, De Colores Bakery, Dyckman’s, D’Lillian’s, El Barrio, El Manantial, El Nazareno, Esmeraldo’s, Floridita, Grinis, Kenny Bakery, Las Americas, Mi Querido Mexico Lindo or Sweet Life Bakery.  It also doesn’t include kosher bakery Gideon’s, Hungarian Pastry Shop, Asian bakery In & Out or Ethiopian Injera Bakery.  Sounds like a bakery tour of Upper Manhattan is in order!)

I’ve written about Italian bakeries in Manhattan before in Dina’s Guide to NYC Italian Bakeries.  My favorite bakeries are old school and traditional German, Jewish and Italian ones.  There is only one German bakery and only one Jewish bakery left in Manhattan.  (As far as I know–please tell me if there are more.  There are other places to get German and Jewish baked goods, ex. Zabar’s, but not other old school bakeries.  East Broadway Kosher on Grand near Kossar’s closed, but I’m not sure if it reopened?  Last time I was there, it was closed.)  In this list I’m including bakeries that have sweet bakery items.  Following that is a list of specialty old world bakeries that make bread, knishes, bialys etc.  Many of these places are cash only, so go prepared.

moishes

Moishe’sLower East Side, Grand Street at East Broadway, and East Village, 2nd Avenue at 7th Street, Moishe’s is my favorite bakery in the city–the quintessential bakery.  I am addicted to Moishe’s.  The best hamentaschen, the best black and white cookies, the best rainbow cookies.  I’ve never had anything here that wasn’t delicious.  It’s no frills with graffiti on the window, but who cares?  I’m here for the cookies, not the decor.  They do have a new sign out front, but I’m keeping this photo of the old one.  I’ve sung the praises of Moishe’s many times. 

Poseidon Bakery

PoseidonHell’s Kitchen, 9th Avenue between 44th and 45th Streets, At 90 years old, Poseidon is still family owned and the only Greek bakery in Manhattan, and one of the last businesses in what used to be a Greek neighborhood.  Here, you can get delicious Greek goodies like baklava and cookies.  The handmade phyllo dough strudels are a must-get.  I’ve written about Poseidon before.

Glaser's

Glaser’s Bake ShopYorkville, Upper East Side, 1st Avenue at 87th Street, Family-owned since 1902, Glaser’s is the only German bakery in Manhattan in what used to be a German neighborhood.  It still turns out amazing crumb cake, jelly doughnuts and danishes.  However, it also makes American favorites like brownies too.  This is an old school bakery at its best.  Check out the beautiful wood interior and tile floor.  I’ve written about Glaser’s before.

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La DeliceKips Bay, 3rd Avenue at 27th Street, La Delice is an old school bakery with a variety of classic baked goods and beautiful cakes.  They have many colorful macarons.

Andre’s HungarianMidtown East, 1st Avenue at 57th Street and Upper East Side, 2nd Avenue at 85th Street, Andre’s is the place to go for traditional, handmade strudel and other Hungarian pastries and gorgeous cakes.

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FerraraLittle Italy, Grand Street at Mulberry,  Ferrara, a legendary Italian pastry shop, opened in 1892 by Enrico Scoppa and Antonio Ferrara.  The fifth-generation pastry shop gained fame when Enrico Caruso became a regular.   Ferrara’s became well-known for its cannoli and torrone.  Talk about being a kid in a candy store.  I take one look at the glass case of glistening glazed fruit atop an array of pastries in a myriad of colors, and I’m mesmerized.  The pastry case at Ferrara’s is a work of art.  When I talk to people who’ve never been to an Italian bakery, I show them pictures of Ferrara’s.  Everyone in my family will attest to Ferrara’s being the gold standard of New York Italian pastries.

Ferrara's pastries

Ferrara’s pastries

La Bella FerraraLittle Italy, Mulberry Street at Canal, is an old school bakery.  Walk in here and the waft of fresh-baked cookies fills the air.  Many are displayed in the usual bakery case but there’s also a table of cookies that reminds me of the dessert table at a family party.

Veniero's pastry

Veniero’sEast Village, East 11th Street at 1st Avenue, Veniero’s claims to be America’s oldest pastry shop, opening in 1894.  Veniero’s is also owned by Bruce Springsteen’s cousin.  It has a beautiful display of traditional Italian pastries as well as a cafe.

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Pasticceria RoccoWest Village, Bleecker Street near Carmine, is the last man standing in this old Italian neighborhood even though the pastry shop itself is not that old.  (Rocco Generoso apprenticed with the owner of a prior bakery before purchasing it and renaming it in 1974.  Now, Rocco Jr. is at the helm.)  My family came from this area, lived on Carmine Street and went to Our Lady of Pompeii Church across the street.   The big fat cookies in the window beckon you into the bakery, but get the cheesecake.  It’s the best in the city, hands down.  (Yes, better than Junior’s.)

William Greenberg DessertsUpper East Side, Madison Avenue at 82nd Street, Rugelach, black and whites, hamentaschen, rainbow cookies and Linzers…need I say more?  Oh yeah, how about black and whites in custom colors?

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Orwasher’s, Upper East Side, 78th Street at 2nd Avenue, Orwasher’s opened in 1916 and was known for its Eastern European-style bread.  The bakery got a new owner in 2007 who added other European artisanal breads, and there are still the same wonderful pastries.  Did I mention fill-to-order jelly doughnuts and the sweetest staff in NYC?

Fay Davarious locations, While I’m not an expert in Chinese baked goods, I’ve been to many bakeries in Chinatown.  Fay Da is my favorite with consistently fresh and tasty pastries.

Specialty Bakeries

Russ & DaughtersLower East Side, Houston Street at Orchard Street, Celebrating 100 years this year, Russ & Daughters is a classic NYC institution.  It is in this category because it specializes in smoked fish and also has baked goods like babka, rugelach and macaroons.  But it also serves a bit of feminist history.  As the original owner had no sons, he left his shop to his daughters, hence the name.

Kossar’sLower East Side, Grand Street at Essex Street, Kossar’s specializes in bialys.

Yonah SchimmelLower East Side, Houston Street between 1st and 2nd Avenues, Yonah Schimmel has specialized in knishes for over 100 years.

Parisi BakeryLittle Italy, two locations at Elizabeth and Mott Streets,  Family-owned for over 100 years, Parisi Bakery specializes in bread and deli sandwiches.

 

–Dina Di Maio

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Treats From Leftover Easter Candy

Do you have some leftover Easter candy and don’t know what to do with it?  Well, so did I, so I made some treats with it.  First, I had gotten two Reese’s peanut butter eggs and a Reese’s peanut butter bunny.  So I made this Easy Easter Pie from Hershey’s website.   What I did–Instead of the 20 Reese’s peanut butter cups and 50 Hershey’s Kisses, I used one of the peanut butter eggs and the peanut butter bunny and melted them in a double boiler.  I didn’t have a prepared graham cracker crust, but I did have graham cracker crumbs, so I made one.

peanut butter pie

I also made Rice Krispie Treats from leftover Peeps.  I had a pack of five pink and a rainbow stick with four multicolored Peeps.  So I added regular mashmallows and made the treats the traditional way.

rice krispie treats

They had a light pink hue to them that you can see better in the following picture.  Here’s a piece of the peanut butter pie too.

Easter treats

 

Happy Valentine’s Day

I hope everyone is able to enjoy Valentine’s Day even if plans got a little messed up with the weather.  I feel sorry for florists and chocolate shops because they may have lost a lot of business.  Luckily, my flower delivery went through and so did my chocolates!  I’m a happy girl!  I got double chocolates for Valentine’s Day.  First, I got a box from Anna Shea Chocolates in Illinois.  I always wanted a box of artistically decorated chocolates.  These are so lovely with bright colors and glitter.  Some of my favorites from this collection included the candied bacon caramel (smooth with nice smoke–who knew I’d like bacon and chocolate?), aged balsamic caramel, cinnamon swirl (just like a cinnamon roll), cherry baby, raspberry blush (I love the taste of raspberry puree and chocolate), and vadelma.

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I also got chocolates from FIKA, the Swedish coffee shop in NYC I mentioned in my Dina’s Guide to NYC Chocolate Shops.  These truffles were melt-in-your-mouth good.  Many were exceptional like the incredibly good goat cheese, macadamia nut, water sea salt caramel and hazelnut gianduja.

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Two for Tuesday: Sea Salt Dark Chocolate

I love dark chocolate and one of my favorites is sea salt dark chocolate.  In Raleigh, NC, there are two chocolate makers, Escazu Artisan Chocolates in Mordecai on Blount Street and Videri Chocolate Factory on West Davie Street in the Warehouse District.  Escazu’s sea salt dark chocolate bar is 65% cocoa; Videri’s, 60%.

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I decided to do a taste test involving three other people.  We tasted both of these (they blind, me knowing) and it was 50/50 split of which is best.  Two tasters thought Videri was too bitter and preferred the flavor of Escazu’s chocolate.  (Escazu’s chocolate also has vanilla in it.)  Two tasters thought Escazu’s was too salty while the other two thought Videri’s was too salty.  Go figure.  The taste and texture of both chocolate bars is different.  For a taste test yourself, visit both shops.  For $5, you can tour Videri’s factory.

6 Christmas Cookie Trends

Here are 6 cookie trends this holiday season that I’ve noticed from perusing the web.

1.  Chocolate and orange.  What a great combination and they come together perfectly in this cookie, Candied Orange Peel & Chocolate Chunk Cookies by Goodies a Volonte.

photo used with permission

photo used with permission of Goodies a Volonte

2.  Jazzed-up snickerdoodles. Snickerdoodles are a classic cookie, but this season they are being jazzed-up with brown butter, sea salt and caramel.  Try this delicious version–Toffee Speckled Snickerdoodles by Very Culinary.

photo used with permission

photo used with permission of Very Culinary

3.  Oreos. Another Christmas trend is using Oreo cookies to create another yummy cookie like these Chocolate Peppermint & Oreo Cookies by Mandy’s Recipe Box.

photo used with permission

photo used with permission of Mandy’s Recipe Box

4.  Peanut butter.  Classic peanut butter cookies get a holiday twist with Peanut Butter Molasses Cookies by Chocolate Moosey.

photo used with permission

photo used with permission of Chocolate Moosey

5.  Creative cutouts like these Highland Christmas Cookies from Outlander Kitchen.

photo used with permission

photo used with permission of Outlander Kitchen

6.  Meringues–Adorable shapes with meringue like these Christmas Tree Meringues from Crumbs + Corkscrews.

photo used with permission

photo used with permission of Crumbs + Corkscrews

Two for Tuesday: Halloween Foodie Items

Halloween is not a gift-giving holiday, but it can be if you want to give a gift to someone special or to yourself!  I found some cool Halloween- and fall-related gift items.

The first is this adorable pumpkin-shaped cookbook of pumpkin recipes I saw at Kinokuniya, a Japanese bookstore in Manhattan.  (They even have ones on potatoes, eggs and pasta too.)

pumpkin book

If you want something a little more eerie, opt for the chocolate skull at Fika, a Scandinavian coffee shop in Manhattan.

chocolate skull

Delish is Delish

With all the buzz surrounding the Celebrity Apprentice ice cream created by Trace Adkins and Penn Jillette for the Good & Delish brand at Walgreens, magic swirtle and maple macadamia mash-up, I thought I’d try some other Good & Delish products.  I got them at Duane Reade in Manhattan, but you can find them at Walgreens too.  (If you are looking for the Celebrity Apprentice ice ceams, I saw them this week at Duane Reade.)  Good & Delish products are not your average store brand products.  They are creative treats like these milk chocolate cornflake clusters and this tropical fruit white chocolate bar.

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These were delish. The cornflake clusters are kind of like chocolate with crispy rice in it, only the cornflakes are a bit crunchier and almost burst a little like Pop Rocks. I really liked these. The white chocolate had a nice burst of fruit.

I also tried these caramel apple caramels, sea salt caramel granola chips, cinnamon apple chips and dark chocolate with crispy rice puffs.  Guess what? Delish!  My favorite is the sea salt caramel granola chips.  They are addictive.  I also like the dark chocolate with crispy rice.  I’m thinking they would go well on top of vanilla ice cream.

Delish products
My exploration of Good & Delish didn’t stop there. I tried these red velvet caramels and milk chocolate and marshmallow smores. Have to admit, red velvets were not favorites of mine and the smores were just OK.

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These blackberry sorbet chocolate bars more than made up for the lackluster former two treats. OMG, these are more than delish.

chocolate sorbet bars

Finally, if you were a fan of raspberry cream Peek Freans, then you’ll like Good & Delish raspberry cream cookies.  I also love the cinnamon granola chips.

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So I definitely recommend the Good & Delish products, especially the milk chocolate cornflake clusters, sea salt caramel and cinnamon granola chips, blackberry sorbet bars dipped in chocolate, tropical white chocolate bar and dark Belgian chocolate thins with crispy rice.  Yum!  I mean, delish!