'pastries' on Serious Eats
The cream-stuffed desserts are my personal favorites at Cannelle Patisserie, but this Pear Tart ($2.50) gives them a run for their money. Because the pastry base isn't really a tart crust—it's shortbread.
Bouchon Bakery's kouign amann gives midtown its own taste of the French pastry wonder.
The seasonal danishes at Bien Cuit are always worth ordering.
"We wanted it to have the same vibe as the Bien Cuit in Brooklyn, even if it's in Manhattan," said head baker Zachary Golper of his second location, which just opened on Christopher Street.
You can count on Mille-Feuille Bakery for traditional croissants and this nuttier version.
If I had it my way, pumpkin, apple, pecan, and all those warming, autumn-inspired treats would appear on the menu of bakeries and sweet shops all year long. But since that isn't happening anytime soon, I'll take what I can get for the next few months. That means caramel-laced pumpkin scones, pecan tarts with a spicy gingerbread crust, cranberry and apple cobblers topped with chantilly cream, and pumpkin custards. And that's just the beginning.
With over 80 locations of Maison Kayser around the world, it was only a matter of time before Parisian master baker Eric Kayser arrived on American shores. His first New York boulangerie/patisserie/cafe opened last week on the Upper East Side, and on day two was already packed with crowds, black-and-white-striped waiters shuttling sandwiches and pastries to tables, and of course many, many baguettes. We got a peek of the menu and kitchen, and learned about Kayser's plans for NYC expansion.
Meet Petrossian's Chocolate Miam ($3.50). Miam as in "miam-miam," the French saying for yummy. You'll hear it most commonly from children, but we'll have to make an exception here.
At Petrossian, the best part of this Apple Turnover ($3.75) is the crust. Neat little crimps, crisp to the bite, line the edges; it's a perfect triangle fold dusted in sugar and puffiest at the center.
With Epicerie Boulud, Daniel Boulud and his crew have raised the bar for sandwich-pastry shops in New York. It's a genre that was already improved by Thomas Keller's Bouchon Bakery, a mere long baguette's length away in the Time-Warner Building—but the sheer breadth, depth and astoundingly consistent quality of the offerings at Epicerie Boulud will make it the envy of Keller and every other world-class chef who attempts to scale the sandwich shop-bakery mountain.
Boulud Sud, the newest restaurant from esteemed French chef Daniel Boulud, may be getting a great deal of critical attention these days, but I've been finding the attached cafe-boulangerie-patisserie—Epicerie Boulud—just as fascinating. Daniel and crew are doing so much and on so many fronts that I can't fit all my thoughts in one post. So stay tuned for a full review later tonight. Right now? Let's talk about their pastries.
Walking into Bien Cuit Bakery, which just opened a couple weeks ago on Smith Street in Boerum Hill, you get that overstimulated-in-a-bakery feeling. Rustic bread loaves the size of Jeep tires in baskets next to long baguettes. Dainty tarts piled with plump cherries and wet, juicy peaches behind the glass case. You're also a little intoxicated by the warm, yeasty baking aroma from the ovens (and want to bottle it up for later).
Luckily, its brushes with stardom haven't deterred it from being one of the best uptown spots for late-night treats. Lalo could easily find itself in the pages of fellow SE:NY columns Date Night and Sugar Rush—it guns hard for European quaintness with its Christmas-lit trees and numerous Leonetto Cappiello posters and over 100 different cakes, 29 cheesecakes, and numerous fresh fruit tarts.
Maybe this endless winter is kicking our morning carb cravings into overdrive; or maybe we've just had so many early meetings, we've grabbed breakfast treats from all over. Either way, life at Serious Eats of late has been one great muffin after another. Here are some of the best muffins in NYC we've had recently; what are your favorites in the city?
There is no graceful way to eat pastries from Poseidon Bakery. Honey gets all over one's fingers and flakes of dough fall on the table and the floor.
[Photo: Maggie Hoffman] While plenty of bakeries have orange-and-black cupcakes or ghost-shaped cookies this time of year, no one does deliciously whimsical holiday goodies quite like Bouchon Bakery. But no matter how cute they are, these treats are pretty...
[Photo: Carey Jones] I enjoyed a superior pastry at Joyce Bakeshop this weekend—a sticky bun, made with a flaky croissant dough and a dark, just-shy-of-scorched sugary swirl so caramelized it'd essentially become a candy shell. But though I loved...
[Photo: Kathy YL Chan] For lunch at the new François Payard Bakery on Houston Street, I'd recommend you eat light on the savory side and save plenty of room for François Payard's sweets. Pre-packaged salads and sandwiches are ordinary...
[Photo: Kathy YL Chan] Whipped in the sweet cheese batter of the Danish ($4.50) at Grandaisy Bakery are raisins and little bits of pistachio, with scant shavings of candied orange to finish. The whole concoction is nestled tight in...