Gelato fans take notice: DC's resident gelato experts at Dolcezza are moving into a massive new headquarters/tasting center just behind Union Market.
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Aggie Chin loves fall flavors. The pastry chef at Palena lets us in on where to indulge, plus more of her favorite sweets, in Washington, D.C.
We popped into the Red Apron Butchery at Union Market to see Tiffany MacIsaac take a blowtorch to some marshmallows and make some awesome soft serve.
Doughnut mania in DC continues. With a number of doughnut and fried chicken operations popping up, the next doughnut-plus iteration was never far off, which, obviously, is the doughnut ice cream sandwich.
You don't make the Twinknut (that'd be a doughnut that plays homage to the Twinkie) without having a sweet tooth, so it's no surprise that Chef Jason Gehring of Astro Doughnuts and Fried Chicken knows a thing or two about sweets in town.
Since the beginning of May, chef Carlos Delgado and CreamCycle have been peddling (and pedaling) ice cream sandwiches all over DC. The current executive chef of Boveda and his partners have crafted five custom, freezer equipped tricycles (as well as a number of static kiosks in shops like Smucker Farms) to patrol the District with Delgado's particular brand of locally sourced, gourmet ice cream sandwiches.
For some inexplicable reason, cocktails and desserts pairings are not already a ubiquitous after dinner offering. Here to fix that are mixologist Jon Harris and chef de cuisine Todd Wiss at the Dupont Circle mainstay, Firefly. Launching one of the first dessert menus of its kind, each dessert is is paired with specially made cocktail to create a seamless flavor profile.
Tiffany MacIsaac, a two time James Beard semi-finalist for Outstanding Pastry Chef, has her hand in pastries all over D.C. Despite the breadth of her repertoire, Birch & Barley is home base for MacIsaac. There, MacIsaac has the freedom to experiment with innovative desserts and more artful presentation than at her other restaurants, including this Opera Terrine, which we got to see in the making.
From a cookie truck to an all-vegan bakery, Washington D.C. offers a rich chocolate chip cookie scene. Here are seven especially worth checking out.
This past Saturday, Brightest Young Things held their first annual DC Donut Fest. Held at Penn Social, the sold out event featured all you can eat doughnuts (while they lasted) from all the major doughnut purveyors in the area including Astro Doughnuts and Fried Chicken, GBD and Poste. Take a look at the doughnut feeding frenzy and some of BYT's characteristic oddities (like a solitary, vaguely androgynous dancer on stage clutching a giant inflatable doughnut).
In addition to frequent power lunches and elegant dining rooms, another thing you'll find at The Oval Room is pastry chef Cicely Austin's selection of artfully prepared desserts inspired by familiar childhood treats. We went behind the scenes to see how a few of these sweets are made.
Co-owned by former Washington Capital and current New York Ranger Jeff Halpern and childhood friend Elliot Spaisman, Astro is the product of a mutually shared childhood love of doughnuts. We took a sneak peek at the sweet lineup.
When Fiola owners Fabio Trabocchi and wife, Maria, returned from their annual summer vacation to Mallorca this year, they brought a little something back with them: the large, flaky pastry known as ensamaida. Thankfully, they also added it to the menu, too.
If you're in need of a pie to bring to Thanksgiving dinner or just a quick fix, Pie Sisters and Dangerously Delicious Pies have you covered.
These days, bacon appears a lot of places it probably shouldn't. Not so with the Flap Jack cupcake from Baked and Wired. It's one bacon augmentation that doesn't feel forced.
To say that Washington, DC's dessert scene has been subject to the encroaching influences of alternative dessert fads, like froyo or cupcakes, is an understatement. That said, ice cream will never be dethroned as the reigning summer treat of choice and DC has no shortage of spots to grab a scoop, sandwich, or sundae. Ranging from small neighborhood shops to upscale parlors, check out the slideshow to see our favorite places to get your ice cream fix in the District.
Bayou Bakery is a New Orleans style cafe in Arlington that specializes in coffee, breakfast biscuits, and, most importantly, beignets.
Sugar Magnolia, a new ice cream sandwich shop by the owners of Ripple, opened its doors in D.C. We dropped in to see what's in the freezer.
Pitango's brioche con gelato, an Italian lunch and dessert staple, is served on an oblong brioche roll and can be paired with any of their 20+ flavors of gelato and sorbet. The traditional is nocciola (hazelnut), but their pistachio and spicy chocolate are crowd favorites. The brioche is baked fresh daily and is lightly sweet and buttery. The gelato is perfectly smooth. The staff churns and stretches the gelato frequently to achieve the uniformly creamy and rich consistency that is the hallmark of great gelato.
Ask anyone in Washington D.C. about their favorite doughnut in the district (or environs) and they'll likely mention Tabard Inn or (gasp) Krispy Kreme. We took up the challenge to find a few more local shops that do a darn good job frying up dough and drizzling it with glaze or sprinkling it with sugar.