In a sweets-only kitchen, producing course after course of desserts that keep the diner eating and don't dull her palate with sugar is challenging, but Patisserie Tomoko in Williamsburg gets it right.
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Even with all of the over-the-top accoutrements that make dining at Ladurée's new tea salon so incredibly luxurious, it's hard to look past the pastries, which are visual stunners themselves.
At her charming bakery in the Mission, Müller Luo is giving traditional French pastries a twist using the flavors of her childhood in Taiwan.
Saint Cupcake fans, rejoice. Owner Jami Curl has taken her old store and turned it into a whimsical shop where baked goods and candies collide.
The sweets here look textbook, but in fact are the product of months of testing, trying, failing and ultimately succeeding. For not only are these desserts gluten-free, they're also dairy-free and certified kosher.
On November 26th, Allison and Matt Robicelli soft opened the first stand-alone location of their popular bakery, Robicelli's, on an unlikely block of Third Avenue in Bay Ridge. The bakery is selling the couple's popular cupcakes, but that's just the beginning.
Growing up on a farm in northwest Serbia, Miroslav Uskokovic learned to take the idea local cooking to a whole other level. Luckily that makes him the perfect choice as the new pastry chef for Gramercy Tavern.
Rhonda "Roni-Sue" Kave's new shop is more than triple the size of her original Essex Street Market stall—which means more space to make (and taste) her innovative chocolate truffles, bacon-maple lollipops, and more.
A look at Dough Loco, a tiny new bakery in East Harlem that's churning out creative takes on doughnuts.
Prior to opening her business, Karen Hansen struggled to find quality baked goods like the ones she grew up with as a child in Denmark. With her year-old bakery Copenhagen Pastry, she's bringing authentic Danish pastry to L.A.
Lori Sauer's summer desserts at George's at the Cove range from straight-forward bistro desserts (think: gloriously decadent profiteroles) for the Ocean Terrace to more complex creations (think: passionfruit fruit curd with black sesame micro cake and tahini) at California Modern.
The original Aristan Boulanger Patissier was hardly a neighborhood secret—the bakery has been featured in the media countless times, and in 2013 Chin was nominated for a James Beard Award in the category of "Outstanding Pastry Chef." But after having to relocate, it took over a year for the bakery to reopen its doors. We took a look at the new space, including new sweets from tarts to charlottes to a wide variety of croissants.
A look at Park Slope's newest gelateria and café, straight from Lombardy, Italy.
ChocoVivo is the first bean-to-bar chocolate factory in Los Angeles. In addition to producing chocolate, owner Patricia Tsai is also serving hot chocolate and doughnuts.
Cart-and-truck favorite Wafels & Dinges has gone brick-and-mortar, serving up an expanded menu of sweet and savory waffles, ice creams, and more.
At Medera, the Michelin starred restaurant at the Rosewood Sand Hill in Menlo Park, Chef Mellisa Root has started an ambitious in house chocolate program (smoked tobacco or pine cone syrup bon bons, anyone?)
Executive Pastry Chef Rachel King is taking full advantage of the summer harvest, topping desserts and dressing plates with peaches, plums, figs, and berries. Take a look at all of her new summer desserts at NINE-TEN.
We stopped in to try Pearl & Ash's two new summer desserts, titled, simply, Lemon and Blueberry. But those one-word names belie the fastidious, multi-layered complexity of pastry chef Serena Chow's creations.
Michelle Polzine's first solo venture, 20th Century Cafe, brings a little bit of old world Prague, Budapest, and Vienna to Hayes Valley.
After over 20 years of dreaming of opening his own bakery, French transplant Patrick Ascaso has finally opened Le Marais on Chestnut Street in the Marina. He and his team use traditional methods to create the breads and viennoiserie of his youth.