by The Culinistas
NYC Digest: Desserts
We scream for ice cream. Have your cake and eat it, too. Having a party in the city and want to pick up a special sweet treat to accompany your Culinistas dinner? Check out these bakeries, ice creameries, and dessert shops for a wide array of options to sate any sweet tooth.
It’s a strange East Village “dessert bar” with a silly name but this is the best place to find one of those fanciful thousands of layers of crepe cakes. Here, find it in vanilla but also find it in green tea-yuzu and black sesame varieties.
Ample Hills was named after the Walt Whitman poem Crossing Brooklyn Ferry, but that’s about as far as traditional goes at Ample Hills Creamery. Call any of their locations to place an order for ice cream cakes like their Midwesterner (ooey gooey butter cake flavor and dark chocolate). If you decide to stop into a shop instead, you’ll have your choice of in-store flavors such as Chocolate Milk & Cookies, Pistachio Squared, The King of Mangoes.
Located in the West Village, Patisserie Claude serves traditional French pastry and desserts. Place an order for a special pear tart, chestnut cake, or chocolate torte for your party by phone, or, better yet, stop in to say hello to Pablo in person (he trained with Claude for decades before taking over the bakery himself) and snack on brioche or pain au chocolat and an espresso.
Your next backyard bbq, Thanksgiving dinner, or celebration centred around a pie-lover should incorporate Four & Twenty Blackbirds. Established in 2010, this Brooklyn-based shop dishes out pies galore. Place an order by phone for in store pick up. Our favs? Salty Honey, Brown Butter Apple Streusel, Chocolate Chess, and Black Bottom Oat.
Find the best macarons at La Maison du Macaron on 23rd street. A macaron cookie should be chewy and full, not brittle nor hollow. The filling should be soft and pliable; it should not slide out with the first bite. Each bite should have a little filling. This is the only bakery that understands this in Manhattan.
The canelé at Dominique Ansel have been overshadowed by the DKA and Cronut in the past few years but these difficult and decadent copper-baked custards will elevate any event. Serve them like a platter of cookies, with coffee, after dinner.