A traditionally Polish neighborhood in North Brooklyn, Greenpoint is quickly becoming a mecca for new and interesting food establishments. Agatha Kulaga and Erin Patinkin, the dynamic duo behind Ovenly, have played a large part in the neighborhood's boom, with their salty-sweet baked goods and snacks. After two years of renting out kitchens in Brooklyn (including space from Greenpoint's own Paulie Gee's), Ovenly's brick and mortar location opened its doors at 31 Greenpoint Avenue in May 2012.
Both Erin and Agatha live in Greenpoint and have Polish roots, so setting up shop there was a no brainer. "We feel strong ties to the community," says Agatha. "Our first kitchen was here, our business pretty much started here, and the support of local customers and other businesses is invaluable." Here are some of their favorite places to satisfy a sweet tooth in North Brooklyn.
View Ovenly's Guide to Greenpoint Sweets in a larger map
Erin and Agatha's Picks
Nights and Weekends: Nights and Weekendshas a brunch menu that will make anyone happy. If you're hungry and a little impatient like I am, order the buttery Cinnamon Toast to hold you over. It's just that, but so much better. If you're feeling decadent, ask for a side of guava butter to slather it up even more. I like to enjoy mine with an extra spicy Bloody Maria.—Agatha
Glasserie: The Buckwheat Cake with Wine-Soaked Figs, Candied Pistachios, and Cardamom Semifreddo from Greenpoint newcomer,Glasserie shows an understanding of flavor and texture. The earthy, warm buckwheat cake pairs perfectly well with the deeply cardamom semifreddo, the boozy, sweet and tender figs, and the crunchy pistachios. Playing on flavors of the Mediterranean, this meal finisher is complex without being complicated. Hands down one of the best desserts I've had in years. Plus the place is gorgeous.—Erin
Peter Pan Donuts: The glazed bow tie donut from Peter Pan blows my mind every single time. While many of their donuts are delicious, this one is a sweet pillow of perfection. The donut feels like it melts in your mouth at every bite. Grabbing a seat at the counter is definitely the way to go. It's a way to beat the line when you're ready for that shameless second serving.— Agatha
Pie Corps: Pie Corps makes everyone's campfire favorite even better by turning it into a pie. The smooth, chocolatey center of the S'mores Pie is reminiscent of a French silk, and is nicely bittersweet. The graham cracker crust is buttery with the right hint of salt. The torched, marshmallow topping is gooey yet a bit smokey. Why go through the hassle of building a bonfire when you can eat this whenever you want?—Erin
Zenkichi: The Frozen Black Sesame Mousse from Zenkichi is my dream dessert. It's simple yet flavorful, but is not overly sweet. The savory nuttiness from the black sesame balances the chocolate perfectly. It's a cold and creamy delicious dessert, without tasting too rich (even it if it actually is). The best part is you can enjoy it in your own private little dining den.—Agatha
Van Leeuwen: My go-to sweet item is always some sort of frozen treat, but when I'm really craving sugar, I go for a hot fudge sundae. Van Leeuwen's creamy ice cream packs in a ton of vanilla flavor (the real stuff, no extracts), and their hot fudge is gooey and sweet without being cloying. Get it in a cup, take it to McCarren Park, find a spot under a tree and enjoy. In my book, that's a perfect summer afternoon.—Erin
About the author: Stef Shapira is is a Texan living in Brooklyn. A food writer and researcher with a master's in food studies, some of Stef's favorite things include cornichons, snow pea leaves, and root beer. Check out her blog or follow her on twitter @stefontoast