Bakery Cuisines
Café Sabarsky
Herring, soft pretzels and sausages may not immediately scream Christmas to us, but there’s no denying that Austrians know a thing or two when it comes to making scrumptious holiday pastries. Thankfully, there’s no need to hop on a plane for a taste of Linzertorte, currently served at Café Sabarsky, an authentic Viennese café inside the Neue Galerie. A traditional Christmas confection, the lattice-topped tart is filled with raspberry jam and hazelnuts, and sprinkled with sliced pistachios, almonds, and powdered...
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Sugar Sweet Sunshine’s Pumpkin Eggnog Pudding
We’ve been fans of this teeny Lower East Side bakery and its pies, cakes and cupcakes for years. We love the story of these two ladies, Peg and Deb, who met while performing in The Music Man, living parallel lives of auditioning and working together at Magnolia Bakery. They launched this itty bitty bakery over nine years ago and we think it gets better every year. Come October, they roll out their moist and surprisingly light Pumpkin Cake. But the best card they’re holding is the Pumpkin Eggnog Pudding Cake, a mildly spiced trifle layered with moist Pumpkin Cake and a thick and luscious Eggnog Pudding....
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Four and Twenty Blackbirds’ Apple Rose Pie
Four and Twenty Blackbirds is a favorite among curious customers who aren’t afraid to try something new. The menu changes daily, allowing for ample experimentation in the kitchen from Melissa and Emily Elsen, a team of sisters. With only one oven in a small rustic looking pie shop, Melissa and Emily pump out each pie by hand every day for one customer at a time.
Read MoreFirst Prize Pies’ Apple Cider Cream Pie
Ever since Allison Kave won the 1st Annual Brooklyn Pie-Off back in 2009, her pies have been getting tons of attention from New Yorkers. It’s not just the quality of the pies that makes us love this place, but the innovative offerings on their menu. Kave dreams up everything from Greek Honey pie, with a consistency somewhere between custard and cheesecake, to Mexican Chocolate Cream pie dusted with a kick of cayenne and chile, and Apple Brandy. Even her apple pies are different, like Apple Brandy or Apple Cheddar. Still, there’s something about her Sweet Potato Pie that soothes our comfort food cravings like nothing else. It’s the combination of luscious sweet potato, maple syrup, molasses and rum. Though they don’t have a shop yet, you can pick up orders from Roni-Sue’s Chocolates on the Lower East...
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Momofuku Milk Bar’s Crack Pie
Momofuku Milk Bar Pastry Chef Christina Tosi’s Crack Pie is the ultimate holy grail of pies. Many have tried to replicate this pie (especially now that Milk Bar has a cookbook out) to no avail. Why is it called the Crack Pie? Well, it’s so good that it’s the only fitting description is that it’s “as good as crack.”
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Bubby’s Sour Cherry Pie
Stuffed to the brim with four pounds of sour Michigan cherries and flavored with a hint of almond and lemon, just thinking about a slice of this could bring a smile to anyone’s face, but particularly to those cherry pie connoisseurs.
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The Doughnut Plant
As if Crème Brulée and doughnuts were not extravagant enough on their own, The Doughnut Plant has fused the two in one of their most popular creations: the Crème Brulée Doughnut.
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