2014 Year in Review of NYC's Dessert Offerings

The new year is in full swing and so my bakery reviews of local confections is due as well. I have to say in looking it over I hadn't ventured to as many places. Maybe I was eating "healthier" or maybe I was baking at home more. But that doesn't mean that sweets weren't had and I wouldn't take the time to tell you the good, bad, and the unfortunate.

Here goes...

Ivy Bakery - Formally a storefront in SoHo Daniellan now offers her wonderful desserts in Brooklyn at Root Hill Cafe.

Highlights: Everything gooie! The red velvet gooie has a blood red color and good texture just like a bar. The butter gooie is still my fave of the batch. The green tea pie is quite good as Daniellan's crusts are fantastically flaky and tasty. Dunno if she uses high-class butter or lard but whatever it is keep doing it Daniellan!

Dominique Ansel - I tried Ansel's stuff before the whole rat debacle happened. So I feel somewhat comfortable noting what I did enjoy.

Highlights: The magic souffle. The orange in the brioche "shell" had a nice tang but the chocolate mousse inside is the star of the show. The mousse was wet like an undercooked bread pudding it holds semi-firm and is dense and delicious and not too chocolatey or dark chocolate flavored. However it's pretty costly (and small) at $7. Also finally tried the Cronut (Milk & Honey edition)! The FauxNuts have NOTHING on this one. Perfect consistency with the interior being very much like a nice chewy croissant and the exterior perfectly fried like a doughnut so it has a nice crunch. And the cream inside was tasty, sweet, and drizzly through the flaky layers. The inside of the cream was a bit oily so it ran, but it was good. However, I dunno if this is wait in line for hours good.

Red Rooster - Marcus Samuelsson's restaurant was a place I visited on several occasions this year for restaurant week and press dinners. Usually the desserts do not blow me away, however...

Highlights: ... the sweet potato filled doughnuts were perfection. Screw munchkins, get these light and lightly sugared tasty rounds coupled with a nice frothy sweet potato cream that oozes out when squishing your doughnut so it fills your mouth with tastiness. A sweet cream was served as a dollop on the side.

Silk Cakes - Ever since Silk Cakes opened up in Forest Hills (not far from my place in Queens) I have made a point to go on walks with a friend just to stop by their bakery and reward myself post-walk with milk cakes and/or cupcakes!

Highlights: Yuzu cake (kind of citrusy with lemony/limey) with green tea buttercream and green tea truffle in the middle. The cake was solid texture, nice subtle green tea flavors in the truffle and frosting. And the frosting was perfect, super smooth, best when room temperature (not when cold) and is like velvety perfection but filling (hence the name Silk Cakes). Can I say it again? I LOVE the frosting. I also tried the chocolate cupcake with semi-sweet chocolate truffle inside and green tea icing on top. I am addicted to this icing. So good and smooth.

Another addiction? Their milk cakes! The cinnamon milk cake which was reminiscent of a cinnamon roll. It's on the light and airy inside with the right amount of a sweet brown sugar/cinnamon swirl. Much better than a dense Cinnabon roll I tell you. By years end I had tried ALL the milk cakes from the cinnamon to banana, to green tea w/ blueberries and adore them all fantastic with tea. And again, a nice post-walk treat for yourself.

Trois Pommes - This patisserie is now closed.

Lowlights: A friend said she enjoyed their red velvet twinkie and it was fine. It had a solidred velvet balance and taste and the filling is nice, not too much could actually use more on the chocolate/red velvet side since there's so much cake and is light in cream cheese taste.

Cafe Glechik - The owners have Ukranian ancestry and displayed some of their hometown food at Village Voice's annual Choice Eats event last year.

Highlights: I pretty much repeatedly passed this booth for their Napoleon Cake. It was one of those eyes are bigger than your stomach scenarios. I wish I could've eaten more of that massive phyllo & vanilla cream layered goodness. Light, yet filling. Sweet yet not overwhelming. Fantastic.

Hill Country BBQ - I go for the brisket and the green bean casserole but Hill Country is known for their award-winning desserts.

Highlights: A friend shared some banana pudding and chocolate nut pudding. When having the pudding you must have it with the cookies that goes with them. The chocolate comes with chocolate wafers and the banana with Nilla wafers. If you're a fan of banana then the banana chunks in the pudding will be nice and creamy. However, this has to be eaten relatively quickly as the banana tends to lose water and this makes the overall pudding consistency a bit less solid so that you'll be dealing with chunky bits versus watery surroundings. The chocolate was HEAVY but delicious with the nuts, milk chocolate pudding and the cookies inside. Would recommend sharing the chocolate, the banana I could eat alone.

Old Fashioned Doughnuts - While their storefront has closed down this place popped up at the LIC and/or Astoria Fleas over the summer.

Highlights: Joining in on the FauxNut craze OFD's version was the Cream Croughnut. To me it was one of the better fake Cronuts I have had. It's more croissant like on the interior and is baked not fried. It's not dry like the Crumbnut and not too hard yet sweet unlike Trois Pommes version. It is quite soft and there's a lot of cream so it can get messy with the powdered sugar on top. But a very good find if you don't want something fried.

Sweet Muse - This is a new pop up available for purchase online. They specialize in brownies and I got to partake at LIC Flea last summer.

Highlights: I tried their cashew and caramel fudge brownie. It's a large brownie and the caramel had hardened but was still gooey and worked well with the overall brownie. You know I am all about the texture for brownies/blondies and this one had that dense quality I enjoy. Owner Laura Siner offers a wide range of flavors to choose from. There are also inspirational messages packed with the brownie in a mini ziplock.

Two Little Red Hens - This place may be known for their pies but their cupcakes are also very, very good.

Highlights: The chocolate and peanut butter cupcake, chocolate cake that was perfectly moist reminding me of a homemade Duncan Hines texture with peanut butter inside as filling and a fantastically smooth and creamy icing of chocolate and PB swirl.

That is not to be out shined by the pumpkin spice cupcake with pumpkin apricot spice frosting. Wonderful! Red Hens cupcakes can give Sugar Sweet Sunshine a run for the money in terms of the quality of the cake. The frosting was nice, not too thick or buttercream like and I like the added sweetness alternative from the apricot in the spice frosting. Well done. Large size, wish they had a more "regular sized cupcake." But very good.

Kicky's Kitchen - Is the cupcake dead? Not in NYC apparently. New pop up I tried at Madison Square Eats last summer.

Highlights: The pina colada caketail (cupcake with alcohol). Kicky's thing is making cupcakes out of cocktails! And this entails a cake with pineapple and coconut liquer (and some shredded coconut), and buttercream with a rum floater. It is not heavily alcoholic and you'll enjoy the tropical taste. It was fluffy and a reasonable sized cupcake. The cake itself was springy and the buttercream thick and sweet. I tried a taste of the car bomb (had chocolate stout in the cake) which tasted way more alcoholic than the pina colada.

Macaron Parlour - This place is one of my favorite bakeries and makes the best range of French macarons that I've had as far as I'm concerned. But I am open for others trying to persuade me otherwise.

Highlights: I retasted the Giggity macaron, which is a chocolate macaron with chocolate, caramel and peanut filling. Kinda reminiscent of a Snickers in macaron form. Fan-tastic. But would I expect anything less from Macaron Parlour? I think not.

Molly's Cupcakes & Milk & Cookies Bakery - See my May 26th cupcake crawl post for info on these. They were by far the best things on the crawl.

Chloe Doughy - While this isn't a bakery Chloe Doughy does warrant noting. I won a sample of this dough from the NYC Bake Sale raffle. Basically you sign up for Chloe Doughy and get two doughs (one new flavor for the month and the staple of chocolate chip). I'd recommend this as a cool gift to someone who enjoys baking. Like moi!

Highlights: The chocolate chip was divine. While the process of making it is reminiscent of Duncan Hines it is also distinct in the taste, quality of chocolate, and the fantastic smell. It's a standard chocolate chip that stands out as well and the dough held up well after 2 weeks in the fridge.

The lemon lavendar seemed to dry out a bit after two weeks and this may be because it's more a shortbread type cookie. Instructions say to add sparkling sugar and whipped lemon icing. The dough is fragrant like sorbet and the lemon in the cookie is quite light which is why the lemon icing may be necessary for taste. And to me the subtlety of the shortbread alone was enough to have me wanting more.

Sprinkles - You may know them as the place where you can get cupcakes via ATM. They have branched out form California to the fancy areas of Manhattan.

Highlights: Had the mini lemon cupcake with lemon icing and an unnecessary candy disk on top of the cupcake. The lemon flavor comes through mainly in the whipped icing, nice and frothy, and is subtle in the cake itself but definitely there. I'd get again, but a bit pricey for the mini size at $2. Would prefer it to be $1.50 at most, but then again I was in the UES.

La Toulousaine - I don't have a lot in terms of bakeries in Morningside Heights. I had stumbled upon this place and decided, what the heck?

Lowlights: I tried the pistachio and regular "madeleine's." (Notice the quotes.) They were massive and taste less like a traditional madeleine than a kind of pound cake in madeleine form. Mind you madeleine's are buttery cake but this was not the same. The pistachio was not that pistachio. Not bad but not like the formal madeleine. This is definitely not your typical patisserie. For that I'd suggest going elsewhere.

Le Maison du Macaron - I've been here before and being in the Chelsea area they don't only have French macarons but many freshly made goodies available every day.

Highlights: The key Lime Pie macaron definitely has the essence of key lime pie down. Key lime in the filling, green cookie with graham cracker crumble sprinkled on it. Good stuff. Had it twice. 

Vendome Macaron Bar - I'll admit to being a bit biased because the second time I went to their booth (or tent) at Smorgasburg the vendor got a bit testy. Could've been the heat but still...customer service.

Highlights/Lowlights: Their Reese's peanut butter macaron does taste like a Reese's peanut butter cup. Win! The claim to fame for Vendome is dying their macarons and the orange cookie captures the peanut butter and the chocolate ganache filling is tasty. I later had the salted caramel (light blue cookie) good but this one was not memorable. Their nutella macaron was okay as well. I had to freeze it after it was melting so may not have gotten the best of it as the nutella overwhelmed in the chilled/hardened filling.

Treat House - This place is known for varied rice krispy treats. And that's pretty much it.

Lowlights: For me a rice krispy treat is pretty darn simple to make. Add some more bits into it and it may not be spectacular but fine. I had a chocolate pretzel rice krispy treat that was very chocolatey with a chocolate frosting and flavorless pretzel. Chocolate chips were included in the rice krispy and it was aight. I also had the salted caramel which was fine but I'm also a rice krispy purist. And for $2 each they are small for what you get (and could easily make at home) but service is nice and they keep well.

Levain Bakery - This is the big a** cookie place. Cookies the size of your head I tell you!

Highlights: On a splurge I got the pumpkin loaf, deliciously cinnamony, moist. The perfect quality for bread with a nice crisp crust. I am also quite happy because they gave me the "butt" of the loaf so I got a hefty piece. :-)

Kitchenette Uptown - I used to go here more since it's near my job but the lack of scones in the morning (they make 6 a day) and the increasing prices for watered down cider have me going less and less.

Lowlights: Their cakes and desserts are said to be made fresh everyday. I had their red velvet cupcake and I am sorry to say people that it is not true red velvet! While it's a moist cake with creamy icing (that is also not cream cheese). The red velvet has no chocolate flavor, is closer to pink than red in color. So save your pennies if you have a red velvet fix and get something else. Now their big-as-your-hand cookies, namely PB was very good.

Epicerie Boulud - The director of my company brought two pies in from this fancy place. That means she loves us.

Highlights/Lowlights: The chocolate pecan pie was dense, super sweet, and very good. It's definitely a sinful and good dessert. The dark chocolate is so rich and wonderful...

The apple crumb pie however was dry. If you want some good apple crumb I suggest Little Pie Company's sour cream apple. Boulud's apple crumbs were a bit on the dry side and apple inside is fine and cinnamony but nothing overly special.

If I did a Cupcake/Dessert Crawl in NYC, this is how it'd go...

Back in May I wrote about a cupcake crawl my friend Kim and I went on that was ... lackluster, let me be honest, it was lackluster. I kind of had a field day on Twitter in October when people keep suggesting Magnolia Bakery in terms of the must go to bakery in NYC. As in this is the "must" bakery to get for friends outside of the city. It has the "best' cupcakes. That is when I shook my head and tsk tsk tsk'd, my friends. There is so much more to NYC than Magnolia, but thanks for that Sex in the City. 

I'm not saying Magnolia is bad. Food, like art, is a subjective thing. What I am saying is that there's a whole lot out there, especially in a place as large and populous as NYC. So I'd suggest broadening your horizons in terms of the cupcake offerings here and what you may have heard is the "best" when in fact there are hidden gems throughout NYC. Many I have yet to try myself and many I have had the pleasure of consuming. So, if I did a cupcake/dessert crawl here's where I'd lead my group. And also, you're welcome.

• First Stop: Silk Cakes (Queens, LES): I adore the Asian-inspired cupcakes and delectables offered at this bakery. The yuzu cupcake with green tea truffle and smooth as silk (see what I did there?) icing is my favorite thing there along with the new limited edition pumpkin roll and their variety of milk cakes. It's such a treat to have them available in Queens.
• Next up, Fay Da Bakery (Queens, Chinatown): I'm a fan of sponge cakes, there's a pillow-like quality to them that is really good but also pretty dangerous because it means you can consume them like crazy. Fay Da offers not only cupcakes, but cake rolls, strawberry shortcake with whipped cream, and some savory items as well as every day bread along with tea. They're a solid chain and you can rest up, eat up, and simply relax.
• After that is, Sugar Sweet Sunshine (LES): They have the pumpkin cupcake year-round so that was my biggest positive with Triple S. But there's also the friendly staff, the steady good taste of their cupcakes, along with their offering of puddings and trifles that adds to the sugar overload. And perhaps because it's a one -off with no other locations makes it even more of a treat because you know there's only one Triple S.
• And then, Lady M Confections (UES, Midtown West): This is the high-roller stop for some light and creamy crepe cake! This is also the place to feel pretty darn fancy whilst hoarding your dollars to have cake and drink tea with a pinky up.
• Penultimate stop, Ivy Bakery (now available at Root Hill Cafe in Brooklyn): Cupcakes, scones, and butter gooies? Yes, please. Daniellan's homemade goods have a new home in Brooklyn, which is great because I missed her SoHo location. So now there's a sit-down place to get your cupcakes and gooies and some coffee in a warm spot this winter and beyond.
• All aboard, last stop! Butter & Scotch (Brooklyn): I'm so glad Allison and Keavy are opening up their dessert/cocktail location next year. I can get my alcohol and my pies in one spot. Fantastic! I'm sure the spot, once open to the public, will be a cool, comfortable place for you to enjoy your sweets and lounge around over drinks post-dinner, lunch, or just cause.

So there you have it. Some you may have heard of, some not. But all are delicious and this is from a name you can trust. :-)

@IvyBakery Closing March 9th, Bake Out Event March 7th-9th

Sadly, one of my favorite bakeries in NYC Ivy Bakery will be closing its doors on Sunday, March 9th. However, you can still get the delicious goodies (savory and sweet) that owner and baker Daniellan Louie makes via private catering or personal orders. I interviewed Daniellan last fall for Ivy Bakery's 13th anniversary and learned more about the what items Daniellan would like Ivy Bakery to be remembered for (buttermilk pie) and the vast menu she makes (includes paleo desserts and dinners with the baker!). I'm saddened that another great business in NYC is closing but I am glad that Daniellan's goods will still be available, feel free to contact her at ivybakery (at) gmail.

As Ivy Bakery sets to close there'll be all-day Bake Outs on March 7th, 8th, and 9th where visitors can get their hands on the goods Ivy Bakery is known for or should be known for. Daniellan's Bake Out will be just that, baking until she's all out of ingredients so definitely get there while you can if you have any preferences for goods. There'll be live music and on Saturday, March 8th the monthly Bakery Lockdown will happen starting at 8pm where you can get all-you-can-eat goods for a flat fee of $20. And I'm sure there'll be many goodies available on the last day as well.

I hope you'll come out in droves to send Daniellan off in style and get to enjoy the laid back atmosphere that Ivy Bakery has offered for the last several years.

2013 Year in Review of NYC’s Dessert Offerings (2 of 2)

Fairytale Brownies: Brownies sent via mail? Yeah, I'd be suspect too, especially individually packaged and mass distributed but these brownies were amazingly good and like getting some freshly made. Chewy not so much fudgy, chocolatey, and a variety of flavors in bite-sized morsels (to be consumed in a speedy manner) are a treat for those who receive them. An author sent a bunch of these minis to an editor at my office and after one I had to get a couple more, for posterity. I sampled the caramel which had a line of caramel in the middle and the walnut. These brownie bites literally melted in my mouth upon eating. I would purchase dozens of these for myself and friends, but mainly for myself. (Minis come in a variety of flavors such as chocolate chip, raspberry swirl, peanut butter, expresso, and cream cheese as well as others. They also sell blondies and cookies.)

Ivy Bakery: Another interviewed vendor. Daniellan was nice enough to answer questions right around her 13th anniversary celebration. The standout item are the butter gooies and this summer Daniellan had cinnamon butter gooies. In general the butter gooie is a bar with butter and buttermilk, add in some cinnamon and it has a nice taste that ramps it up a notch in terms of reminding you of cake or coffee cake to be more precise. On a savory note: the vegan items available at Ivy Bakery are fantastic! Daniellan's crust on the spinach & cheese quiche was superior to any I've had and certainly any I have made making it the standout part of that dish. And the vegan mac n' cheese?! Yes, vegan mac n' cheese has me a convert for something that delicious that doesn't quite remind you of old school baked mac n' cheese but something a bit tangier with some kick to it and the addition of soy meat, whoa on all levels.

Pain D'Avignon: Another Smorgasburg find! The bread pudding with creme anglaise. I was eyeing this and kept, purposely, walking by the booth. It looked like it was made in a gigantic loaf pan since it holds the shape of a long loaf of bread, yet, and yet, it had the perfect bread pudding consistency and holds up well outdoors. It was solid but moist like bread pudding should be, had chunks of apples in it that were a tad tart so guessing granny smiths. There was also a lemony zing from either juice or zest but not too heavy. A great creaminess to it and heavy stuff so it's filling as a meal in itself and the portions (for $4) were wonderful. Love it!

Trois Pommes Patisserie: A co-worker shared another Cronut knockoff from this bakery in Brooklyn. Trois Pommes was filled with a creamy (kind of pudding-like) chocolate and had a harder shell and soft yet dense interior. This faux Cronut had more of a croissant flavor compared to the Crumbs doughnut flavored Crumbnut. Trois Pommes version was not very sweet which is why the chocolate ratcheted it up and the chocolate was in spades! Lots of it in the middle and between a couple layers. I prefer the Crumbs bavarian cream since it's sweeter but this is good for people who like less sweet items.

Tonnie's Minis: I like visiting the bakeries in and around Harlem and so had to make time to go to Tonnies. I purchased the sweet potato cupcake, which was adequate. Like Red Rooster the cream cheese icing was fabulous but there was a tad bit too much spice in the cupcake, perhaps too much clove? There was a slightly moist, crumbly texture which was okay but not amazing and the cupcake did contain bits of sweet potato. Perhaps their minis, not regular sized cupcakes, contain moisture better in the cake? A find cupcake but not the best NYC has to offer.

Chokolat: Again, a patisserie. However, this was a very disappointing experience for me. I got their brownie, which was huge for $2, but lackluster. What did it have? A chocolatey taste. It had the look of a dense brownie. But it did not have the goods of a good brownie. Texture makes huge difference when it comes to brownies and the texture was way too cakey for me which leads to a kind of dry tasting feel to the overall confection, meaning you need liquids to even get the darn thing down. There's another Chokolat a few blocks south of the one I got it from (closer to 125th Street) and perhaps that place makes it fresher so that I wouldn't get day-old goods.

Macaron Parlour: Like with Butter & Scotch I kinda went to town when Macaron Parlour popped up at Grub Street and Madison Square Eats last summer. And so the list goes:

• The 'Elvis' (peanut butter & caramelized bananas) macaron. Amazing! They have yet to let me down in terms of the balance of flavors in their macarons and this one is just phenomenal with the exterior crisp to the cookie and internal softness and that interior to the sandwich of the French macaron that imbues the flavor desired. I tasted the bananas and peanut butter in this one for sure, which has come to define the late King.
• The caramel apple was PHENOMENAL. (caps intended) This French macaron had sweet apples in the macaron so it was like an apple pie. I don't know how they do it but they really capture their flavors so that tastes natural. God, they're good.
• The s'mores macaron had dark chocolate and marshmallow inside the filling with a brown sugar cookie and honey cookie sandwiched together. It was fine but not my fave because of flavor combo, not necessarily the execution. The brown sugar is somewhat intense in this one from the cookie.
• The Giggity which also had marshmallow inside with chocolate but different taste from the s'more, again not a stand out for me.
• The red velvet which I still and will presumably always love. That cream cheese filling and the cookie are just divine reminding me of a good red velvet. I should bring these to my grandma and hear her verdict on them.

Levain Bakery: What defines Levain? Big ass cookies, that's what. At first I thought I was staring at scones until I realized these were the cookies (at $4 a pop). I got my cookies right out the oven so the chocolate chip walnut cookie (trademark) was melty and gooey. Even the next day the crispy exterior was no force for the chewy interior of the cookie cooled down. Delicious and very filling. A nice splurge but nothing orgasmic in terms of pricing. I may still go to old reliable Insomnia which is cheaper and closer, but Levain is worth a look-see and a once-in-awhile splurge for that cookie.

Fruition Chocolate: Their toasted white chocolate and milk chocolate are delectable. Fruition even placed in the International Chocolate Awards for their white chocolate. Their confections melt in your mouth, without the granular texture of processed chocolate, and the white chocolate has a slight dulce de leche taste to it. Milk chocolate is just fan-freaking tastic. So good. And I have to thank Jackie for introducing me to Fruition at Chocabaret.

Bibingka-esk.com: This is a Filipino dessert and I wonder what type of flour is used because the texture reminded me of a financier, which is made with almond flour. It is a homegrown business and these are quite tasty with a good consistency. I tried the minis with coconut (such a great combo) and chocolate chips. The chocolate chips overwhelmed lots of the flavor so I'd suggest some of the more subtle ones without chocolate.

Thumbs Cookies: Another new business at Grub Street. I tried the thumbs pie (two cookies put together with frosting). These are cute size, small like your thumb hence the name, and is basically a sugar covered shortbread that has a nice, buttery flavor. The filling got lost in the rest of the cookie which may be a good thing but this is a homemade dessert that definitely has that taste to it.

Eric Kayser Artisan Boulanger: And we have, yet another patisserie people. This one opened up in midtown right across from Bryant Park and is in good company with Lady M, Pain Quotidien and other sweeteries. On a walk one morning I decided to stop in and try their financiers (plain, chocolate, and pistachio). The pistachio was my fave for the nice flavor, and usually I'm not digging pistachio but the melding of flavors here was good. Just like Financier's financier there's a good balance of sugar, almond flour, and butter in small, one bite quantities. It's a nice little nubbin' of a treat. The chocolate was too chocolatey and rich for me. I like my financiers with less flavors taking away from the butter. Their plain was fine but I kind of prefer Financier's plain because of the softer quality to the cake. In addition, because I can't just get one thing at a French bakery, I got a brioche de cannelle which has cinnamon and apple. The brioche de cannelle was quite tasty but should have more bread & apple filling than crumb topping. It's a nice dessert or even brunch time treat with the brioche, cinnamon, and apples working together like a lighter fritter with the crumb topping that isn't too sweet but sorta thick. Very small in size too for the $4 price tag but delectable nonetheless.

Hot Bread Kitchen: Many of these may not be desserts but they are baked and delicious and they need to be mentioned! As you saw in my Tour of HBK I was lucky to try their freshly baked bread and more and more and more! Since then I've been addicted to their stuff since venturing during my lunch hour downtown just to get some filled m'smen and pain de muertos and Nan-E-Barbari! Cause I need this bread with my tea, people. If you want a breakdown see my tour but good God also hit up their store in East Harlem or visit them at the green markets they're at during the week. And get yourself some filled m'smen (it has kale and butter!).

Vosges Haut Chocolate: If you like Godiva then Vosges may give it a run for the money. One of the fancier flavors at Vosges is the Milk Chocolate Bacon bar. Yup, bacon is all the rage these days. But a friend introduced me to Vosges because of my love for the combo of chocolate and peanut butter in their Organic Peanut Butter BonBon Bar (which is a big seller). Vosges is luxury chocolate and you definitely taste it as the back of the packaging of any bar encourages you to invoke all your senses to the sensuality of this particular (and somewhat pricey at $8-9/bar) chocolate. The PB BonBon lives up to the hype. In one weekend I had Reese's and then the BonBon and kept going back to the BonBon bar because it had a richer/deep milk chocolate (45% cacao) taste and the PB is within the bar itself, not a slather of PB in or atop the bar. Decadent, y'all! I also had the Bapchi's Caramel Toffee Bar which is good but I may not be the biggest toffee fan when it comes to my chocolate. And I also recently had the Barcelona Bar with hickory smoked almonds and sea salt and lordy I think this is a new fave. The crunch of the almonds with the tinge of smoke to it and the sea salt with this chocolate was dinner for me one night. A $9 chocolate bar dinner that I will not soon forget. Indulge on this, y'all. At least once if you can.

Crumbs: With many places in the U.S. let alone NYC going into the Cronut craze why wouldn't Crumbs through their dough in the ring? Theirs is named the Crumbnut and I would recommend the one with bavarian cream. The cream in particular had a nice vanilla-y taste to it. Even with the flaky layers added in the Crumbnut tasted more doughnut than croissant but still very tasty and soft once you chewed it. Though it's somewhat hard to cut. The plain Crumbnut with powdered sugar is good as well but the bavarian cream makes the other Crumbnut. The plain Crumbnut tasted a bit dry without the cream in comparison.

Interview with @IvyBakery (Celebrating 13 years of butter gooies, cupcakes, and a growing menu for a great bakery in lower Manhattan.)

I got my first taste of Ivy Bakery from my Pie Party a couple years ago. Someone brought the buttermilk pie, which I had heard tons about. When I tasted it it was creamy deliciousness and I added Ivy Bakery to my list of "must try" bakeries. I started following Daniellan Louie on social media and had heard about her anniversary event last year, unable to attend I was all ears for the next event. But a few weeks later Hurricane Sandy landed with a vengeance and many businesses were hit, especially those in lower Manhattan. I kept updated with anything Daniellan may need and was glad to hear of the patronage and aid from those in the community and throughout NYC. I also brought some canned pumpkin her way since it was unavailable and couldn't help but indulge in her butter gooies and pumpkin goods while there. Daniellan was so sweet and she puts a lot of effort to expand Ivy Bakery's menu and atmosphere to be a welcomed spot for everyone. There are games along with sweet & savory treats for purchase, so you can just lounge and absorb the homey atmosphere as well as the lovely aromas coming from each and every homemade good Daniellan presents. Ivy Bakery is one of those NYC gems that I hope you've already discovered or will.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

What inspired Ivy Bakery and the items you make? On your website you say “(an) experience at Ivy Bakery is a journey back home, when things were less complicated, less processed, and just tasted real and good.” Many of the bakers I’ve spoken to mentioned a deep connection to home, family, and comfort when it came to their decision to focus on baking full-time and this seems to be the aim when customers taste your goods as well.

I really just like to cook/bake, feed people, and always wanted to create a place where people felt comfortable, safe, and relaxed. You could come in your pj's or in a suit and feel at ease. Walking into my shop should feel like walking into your past when the smell of fresh baked cookies put a smile on your face. I'm not looking to force those ideas of home, family, and comfort on people, it just seems to arise when people experience my desserts.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

You are a baking Super Woman with a capital ‘S’. Whenever I see your Facebook posts it seems like you’re a one-woman baking/business machine. There’s private and group baking sessions, custom orders, paleo dinners, parties, Saturday lockdown, and so much that you do for Ivy Bakery. How does it all work out for you in terms of the events, baking, publicity, etc.?

Thanks. Yes I do a lot because I want to offer a lot. There are days where it's great and a buzz is generated and our classes are filled. And there are other days when not a soul walks in or signs up. I don't think Ivy Bakery has gotten to that point even after 13 years where we're a city name. [We're] still a hidden gem in the concrete jungle and if you're lucky you'll come across it. Personally though, I am exhausted but I enjoy what I do. Other than traveling, eating, and learning new skills, there's nothing more I would rather do than be in a kitchen.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Happy Anniversary! I can’t wait for the party this Saturday! Thirteen years is a huge achievement for any business. Ivy Bakery started out in your kitchen, moved to Bay Ridge, and is now in SoHo. Did you imagine you’d end up in Manhattan when you started Ivy Bakery? What changes do you have in store for Ivy in terms of savory & sweet items as well as continuing to branch out in NYC and perhaps the tri-state area?

Thanks, again! I can't wait either, it's tomorrow and there's still a lot of work to be done. I'm a tad discouraged only because it happens to be a holiday and in general a bad weekend where most people already have plans. However if it's a light show, I'll still be okay as I would hope that those that do attend have a great time and eat well. My annual cupcake contest is still in the air as not enough people have signed up. We MAY have to post pone it and hold it during our Halloween Party.

I always knew I would return to Manhattan, that is after all where I started it. I've always envisioned [Ivy Bakery] in Manhattan but at 18, with every realtor looking at you like a joke, there was no way I was going to be able to get or afford a space. So I opened the first store front in Brooklyn. We're working on more dietary selections such as vegan and paleo options. We already have a great line of gluten-free items that can be custom ordered. Definitely try my gluten-free honey cake, cookies, and rainbow cookies, OMG! The 600+ menu is on constant rotation so do note that flavors may come and go, but you can always order for special events or parties.

I will also be focusing on more events and dinner parties, or parties in general as I prefer to host a gathering. Perhaps meetups could take place in the space, that would be pretty awesome. My ultimate goal though or my new dream is to get myself in a position where I can travel, teach, bake, cook, learn, and of course eat. However, it seems difficult without selling yourself out to some overly dramatic reality TV show. I'm not about that, though I have been invited many times. I'll find a different way. Perhaps my own show on YouTube, hah!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Hurricane Sandy was a big hit for many, especially for local businesses (particularly ones in lower Manhattan and parts of Brooklyn, Staten Island, Long Island, and Queens.) What pushed you to persevere during this time? There seemed to be support from locals in the area and Ivy Bakery fans.

Hurricane Sandy... what can I say, it put me in a really bad position, it was my first true holiday season at the new space in SoHo, we had a huge Halloween party planned with food trucks, sponsors, etc, the works! And all of it got cancelled as well as being closed without power for over a week and spoilage of all finished products and inventory. Not a dime back from any emergency loans or insurance. I was denied everything. As much as the media would have liked to say the city helped small businesses, it absolutely did not for myself or many other business owners I know. You and I, and small neighborhood organizations are the ones who should get any credit for really trying to generate business back into the community. I had some amazing customers who volunteered to drive me to the shop when the bridges reopened to check on the damages. I also had some customers who brought in eggs and canned goods to help restock the shop when everyone was fighting at the markets to replenish their lost inventory. They are why I persevered because I had to get back on my feet, reopen, shrug it all off, and keep going for amazing people.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

You’ve catered at many corporate and individual events and Ivy Bakery has had a presence at the NYC Wine & Food Festival. But, if someone is going to remember Ivy Bakery for one item, what would you want them to think of as  your signature? Would it be the buttermilk pie or butter gooie bars (my personal fave) or some of your savory items?

I would say the buttermilk pie as it's what I always push and should be remembered for. It's symbolic for classic traditional southern sweets which I emphasize. However, I bake comfort sweets and eats from around the world. Second would be my tres leches cups, which are my personal flavor and I think third due to current popularity would be the butter gooies.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Beyond Facebook, Twitter, and your Paleo blog are there other social media outlets that people can find out more and/or keep tabs on Ivy Bakery?

Yes, definitely Instagram if you like looking at food/dessert porn. I'll try to get back to YouTube eventually. It's a social juggling act, I try to make myself available on most, but there's just never enough time or energy to get it all done. Sorry, Pinterest. lol

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Thanks so much, Daniellan for the interview and looking forward to the big celebratory bash tomorrow (all-day).