Monday, November 30, 2009

Birdbath Opens Third Location

Via New York Magazine.

160 Prince St

Birdbath is a 'green' bakery created by The City Bakery. Their newest location is within the sacred spot of former bakery Vesuvio. Maury Rubin who launched Birdbath plans to leave the outside as is, saying “It’s an heirloom, it’s a treasure, it means the world...That I have a chance to have my bakery be in it is a gift".

Their planning to open Saturday.

Other locations:
223 First Ave.
145 Seventh Ave. South

Original photo can be found here.

Friday, November 27, 2009

Cupcake Crawl December 13th

What: Walking Tours Manhattan Cupcake Crawl

When: Sunday, December 13th, 11am

Where: Big Booty Bread Co, 261 West 23rd St.

The tour only costs $5, the money goes to "fight hunger", and you buy the cupcakes you want.

The New York Times talks Cupcakes

In their article, The Latest Entrepreneurial Fantasy Is Selling Cupcakes, the New York Times looks at the explosion of specialty cupcake bakeries, and whether or not these new businesses will survive the boom.

They ask readers what they think in Are Cupcakes a Viable Business?

Some comments that stuck out to me:

Two words:
Krispy Kreme.
Get it?
— William Brody

I’m not paying $3.00 for a cupcake……….obviously only for those of which “money is no object”. How selfish.
— Julie Gallo

I find it bizarre in a health-crazed environment that we all live in, how cupcakes became all the rage. Its a fad and like the pet rock, velcro shoes and mad cow disease before it, the cupcake craze too shall see its demise.
-Don't Get It

Cupcakes are a gimmicky, over-priced comfection, appealing to those sugar addicts who think that they can cheat the fat and calories by a portion-controlled item.

Aren’t we done talking about cupcakes yet? This article might have been relevant about 3 or 4 years ago, but the NYT loves to takes topics that have been beaten to death and make them seems new and hip.
- Ashley

Oh Ashley, I think I love you.

Original photo can be found here.

Recipe Review Update: Sweet Potato Pie

In October I made my first sweet potato pie and it came out fantastic (link at the bottom). So my roommate came to me with a request for Thanksgiving- could I make three pies? Sure! I think.

I used the same filling recipe as before from The Magnolia Bakery Cookbook, but this time I also used their crust:

Recipe for Magnolia's Sweet Potato Pie Crust:
1 1/2 cups all purpose flour
1 tablespoon sugar
1/4 teaspoon salt
1 stick cold unsalted butter, cut into small pieces
2-4 tablespoons ice water

Pre-heat oven to 400 degrees.
In a large bowl, place the flour, the sugar and the salt, and using a pastry blender (I cut in the butter with two knives- not an easy task, especially when repeated three times in a row), cut in the butter until pieces are pea-size. Sprinkle the ice water by tablespoons over the flour mix, tossing with a fork till all the dough is moistened. Form dough into a ball. On a lightly floured surface roll out the dough to fit a 9-inch glass pie plate (I roll mine out to 10-12 inches). Fold the edges under all around the rim and crimp.
Cover the shell with foil (I also coat the foil with a small amount of butter) and line the foil with pie weights (I used two or three measuring cups filled with raw rice, which can be reused). Bake for 10 minutes. Remove from oven and carefully take out the weights and the foil. Cool on wire rack. Turn oven down to 350 degrees.

There were two issues: I only have two pie plates, and I only have enough fresh sweet potatoes for two pies. The pie for me & my roommate is going to be the experimental one, I used a cake pan and two cans of sweet potatoes instead of fresh ones (which the recipe actually says you can do- just be sure to drain them!). I also used 1 1/4 teaspoon of cinnamon for all the pies.

The verdict:
There doesn't seem to be any difference between the two pie crusts I used, Magnolia's might just be a wee bit harder to roll out thin.
However, canned sweet potatoes do not work well in this recipe. Or at least, not as well. You notice in a difference in color before and after baking. Even the texture is off, its a touch more moist. The taste is slightly sweeter, but its missing that goodness that reaches inside of you to stroke your soul- I don't know how else to explain it.

Related post: Recipe Review: Sweet Potato Pie

Thursday, November 26, 2009

Turkish Bakery and Cafe Opens

Via The New York Times.

982 Second Avenue
(212) 813-0500


1985 Coney Island Ave.
Brooklyn, NY 11223
(718) 645-1822

The Istanbul based company has "12+ types of baklava", including pistachio, and double pistachio. Pistachio is actually listed in six kinds! I love pistachio so much.

Original photo can be found here.

Tuesday, November 24, 2009

Cookie Takedown at Bell House in Brooklyn

What: Cookie Takedown

When: December 20th, 5pm

Bell House
149 7th street, Brooklyn, 11219
(718) 643-6510

How much: $10

Tickets should be available soon.

Gingerbread House display at Le Parker Meridian

Via Grub Street New York.

Le Parker Meridian
118 W 57th St
New York
, NY 10019

The display featuring the best of the best gingerbread houses, will be up from December 1st into January,
in the atrium of the hotel. $1 gets you a ticket and a vote, the money goes to City Harvest.

Review: Tiramisu from Cavaleri's Pizza Market

41-27 162nd Street
Flushing, NY 11358
(718) 321-0303

Cost: $3.95

Rating out of 5:

Here's the thing: I don't like coffee. So when I do have tiramisu I enjoy I know its probably not very good. This had a subtle yet strong flavor, with a dusting of cocoa powder. Extremely fresh. Considering this came from a pizzeria, I think its probably fairly good, but my taste buds just can't appreciate it.

Bluebird Coffee Shop Opens in the East Village

Via Eater New York.

Bluebird Coffee Shop
72 East 1st Street

"Soft" opening is this week (possibly today), grand opening next week.

Friday, November 20, 2009

Brooklyn Pie Bake-Off Benefit this Sunday

Brooklyn Pie Bake-Off Benefit

Sunday, November 22 from 1-4pm

355 Bedford Avenue
Brooklyn, NY 11211

Cost: $10 or free admission if you bring a pie

A portion of the proceeds will go to Brooklyn based non-profit Bags for the People, that provides a sustainable alternative to plastic bags.

From their website: There are only two rules for the Brooklyn Annual Pie Festival. Rule One is that all pie crust must be homemade. Rule Two is that at least one ingredient must be local (our “local” is defined as being grown or produced within a 200 mile radius of Brooklyn).
**All entries, along with an ingredients list (for allergy concerns) must be submitted by November 21st.** To enter email your name and pie to Be sure to point out your local ingredient!

Review: apple donuts from Dunkin Donuts

Dunkin Donuts

Items ordered: apple crumb donut, apple spice donut

Rating out of 5:

Its obvious I'm short on funds when I'm reviewing Dunkin Donuts. Anyway, I wasn't expecting much, and I wasn't surprised. The apple crumb donut isn't too bad on the surface- its got some kind of crumbs stuck into place with sweet vanilla frosting. That is where the goodness ends. The filling is almost exactly like that of those fruit pies you buy for 50cents in bodegas- not a good thing at all. As you can see though, I was hungry and ate half anyway.

The apple spice was no better. The outside was dry with a dusting of cinnamon, and inside was the exact same pie filling.


Thursday, November 19, 2009

Hot Chocolate Cook-off at the Greenpoint Food Market

What: Hot Chocolate Cook-off to benefit Greenpoint Food Kitchen

When: Saturday, November 21st, noon-5pm


Besides the contest, the event will feature lots of vendors with goodies like chocolate, pie, and cookies.

See their website for more details.

Another Red Mango Location has Closed

Via Grub Street New York.

The Red Mango at 723 8th Ave (between 45th St & 46th St), has closed. Its the second Red Mango location to close within the month.

Related blog: Three Different Frogurt Locations Shut their Doors.

Wednesday, November 18, 2009

Beard Papa's is Seized by Marshal

Via Fork in the Road.

The Beard Papa's at 740 Broadway, known for its cream puffs, has been seized by the city marshal.

They still have two other locations on the Upper West Side & the East Village:

2167 Broadway
New York, NY 10024
(212) 799-3770

5 Carmine St.
New York, NY 10014
(212) 255-4675

Tuesday, November 17, 2009

Whole Earth Bakery and Kitchen Re-opens

Via EV Grieve.

Whole Earth Bakery & Kitchen

130 St. Mark's Place # 1009
New York, NY 10009-5843
(212) 677-7597

The shop closed for renovations in mid August and just re-opened over the weekend.

Original photo can be found here.

Make Chocolate Bark at Pure Dark

Via Serious Eats NY.

Pure Dark
350 Bleecker St.

$20 gets you 8 ounces of dark chocolate (and only dark chocolate) with your choice of unlimited toppings which include things like nuts and dried fruit. In about 20 minutes you've got totally customized bark!

Next Big Small-Brand Contest

The Next Big Small-Brand Contest for Culinary Genius is a contest to help aspiring culinary business-folk break into the NYC food industry with free design and planning services (Prize is limited to design services only, costs for printing, web hosting or other production costs are not included.)

From their website:
The Rooster Design Group wants chefs, home cooks, restaurateurs, entrepreneurs and all-around culinary geniuses to inspire us with your artisanal food product or food concept. You could win Rooster’s design services to help launch your brand onto the NY food scene.

All entries must be submitted by November 30, 2009!

On January 12, 2010 a panel of judges will select the winner. See the website for guidelines and more information.

Snack Review: Welch's Fruit Snacks

Welch's Fruit Snacks

Cost: 75cents - $2.00

Rating out of 5:

They are fat free. They have real fruit in them. But they are gummies, and they are delicious, and one of my favorite things.

My roommate says they taste just like 'regular' gummies, but I think he's crazy. They have this light sweet coating that other gummies just don't have. Plus a shitton of vitamins.

They come in the following flavors: Mixed Fruit (my favorite), White Grape Peach, Strawberry, White Grape Raspberry, Concord Grape, Fruit Punch, and Berries ‘N Cherries. The last two flavors are terrible but all the others are winners.

The only issue I have is that they are impossible to find, and when you do find them they are in the most random locations. Blockbuster, a general store in Bayside, a general store by St. Johns, the gift shop at Cornell Presbyterian on York. It just doesn't make sense. You can find small boxes that contain teensy bags at some supermarkets, but its usually not worth the money. I used to order them in bulk online, till they were back ordered for months and months. Its ridiculous how hard these things are to find!

From the Mixed Fruit bag: Peaches, strawberries, grapes, oranges and some other variety of red berry ;)

Update: Dan does these gummies justice- read about how they transport him to a lavish place full of sensual women and tigers!

Godiva's New Ad Campaign

Via The New York Times.

Godiva wants YOU to experience joy in these trying times. That's why its hired a new ad agency to design a new campaign with beautiful people enjoying pieces of their chocolates in what they like to call "the golden moment". Some quotes from the article:

“Godiva is consumed around moments of elation, seduction, love,” he adds. “All moments should be golden.”

“And for $5 or $25 to $30, you could have that moment, that incredibly emotional moment with family, with friends,” he adds. “You’re not talking about crazy money; you’re talking about true joy.”

The ads will be seen along the streets of Manhattan, JFK, and LA. Print ads will be running in magazines like Glamour, Elle, Vanity Fair, Vogue and others.

I grew up in a home where Godiva was given for every major holiday- it was serious chocolate. Each piece was an experience. Then...the $25 box got less and less worth the money. The quality of the chocolate went down so noticeably. It took me a couple of years, but finally I told everyone not to bother spending their money- I was finished with Godiva. Not to mention they got rid of my favorite piece, that ivory shell occupying the center of the back row in the picture.

But every now and then I am still tempted. Someone once suggested I try buying individual peices from the stores themselves, but with so much less demanding goodness out there I never seem to get around to it.

And then of course, there is this:

Has your experience with Godiva been noticeably different over the years?

First original photo can be found here.
Second original photo can be found here.

Time to go out and buy a cupcake!

Via Cupcakes Take the Cake.

That's right, there's another anti-cupcake article, this time in Vanity Fair. OK, so its not directed only at cupcakes, but at all things 'cute'. Cupcakes are mentioned on page 3 of the 5 page monster.

Here is a partial list of some of the terms the article lists as either symptoms or causes of our nations chronic cuteness problem:
Youtube, Facebook, DNA, celebrity's baby photos, Jon & Kate, small cars, Twitter, Google, Geico, The Bush years, Barack Obama, candy, suicide, Japan's postwar culture of the 1940s and 1950s, anime, modern technology and World War II.

World War II is no more responsible for cute culture than feminism is. Oh yeah, but saying that would alienate your mostly female reader base, now wouldn't it? Nice job of throwing in every other feasible or not so feasible keyword though.

There is so much I want to say in response to this article. Instead I'll keep it short and super sweet: its Crap. And by Crap I mean Shit.

So go out and buy a cupcake ASAP.

And maybe punch someone in the face afterwords. Just to show your balanced.

Related posts: Cupcakes Blamed for Gentrification.
Original photo can be found here.

Pinkberry Adds Chocolate to the Menu

Pinkberry will be replacing their Passionfruit flavor with Chocolate Pinkberry, which has already debuted at their Dallas location. The chocolate flavor will reach NY on November 27th.

Original photo can be found here.

Shake Shack iPhone App

Via Serious Eats.

The new app allows you to view Shake Shack's monthly custard flavors, menus, as well as the line at the Madison Square Park location (updated every six seconds).

The Shake Shack also has new munchkin-like doughnuts (from Doughnut Plant) with hot apple cider (from Minard Farms) for $3.75. Take a look at The Feed.

Original photo can be found here.

Monday, November 16, 2009

Chocolate World Expo in Westchester


What: Chocolate World Expo

Where: Westchester County Center
198 Central Ave
White Plains, NY 10606-1102
(914) 995-4050

When: Sunday, December 6th, 2009

How much: Tickets range from $15-7

The Chocolate World Expo will have products to sample and buy. Besides chocolate items (chocolate beer!) they will also have wines and cheeses. There will be vegan, dairy-free, sugar-free, fair-trade, raw, organic, kosher, and
low-glycemic chocolates. 'One of the best' Beatles tribute bands will also be there, Ob-La-Di, Bla-Da.

Sunday, November 15, 2009

Chocolate Shop Opens in the Diamond District

Via Crain's New York.

The French chocolatier's new location is supposed to open in two weeks, at 580 Fifth Ave, inside the Worldwide Diamond Tower.

Current location:
Chocolat Michel Cluizel
ABC Carpet & Home
888 Broadway

Friday, November 13, 2009

L. A. Burdick opens

L. A. Burdick
5 East 20th Street, between 5th Avenue and Broadway

The chocolatier has been open for a few weeks, but they are still working on a new pastry and wine menu.

Spot Dessert Bar opens in the East Village

Via Eater New York.

13 St. Mark's Place

Spot is the most recent business venture of Pichet Ong, whose bakeries P*ong and Batch both shut down. This new place aims to be a "REAL" Asian dessert bar.

Spot is set to open Tuesday.

I can't help it- every time I hear 'Spot' I think 'Place'.

Fundraiser for Hot Bread Kitchen

Via Serious Eats New York.

Hot Bread Kitchen
Offices located at:
232 Third Street, #A108
Brooklyn, NY 11215

Original photo can be found here.

Hot Bread Kitchen is a non-profit that encourages immigrant women to share their native recipes with the city. They came out with a documentary.

The fundraiser will be Sunday, November 16 from 6pm-9pm, at Chelsea Market , 75 Ninth Avenue. Tickets are either $50, $75. or $150. Along with bread, there will also be wine from female winemakers. And something about a corn riding bicycle :)

If you can't attend but would still like to donate, you can do so here.

Cookies at Bonnie Slotnick Cookbooks

Via Eating in Translation.

Bonnie Slotnick Cookbooks
163 West Tenth Street
New York, New York 10014-3116
(hours vary, call ahead)

Original photo can be found here.

I love old cookbooks. I'm always keeping an eye out for them as garage sales and thrift stores, so it makes me pretty happy to find one woman who specializes in them.

To celebrate New York City's first Independent Bookstore Week (November 15th- 21st), Bonnie's will be giving out what I believe are free cookies to customers! The cookies will be baked by Katherine Yang of Prune, a new cookie will be offered each day. Make sure to call ahead for store hours and cookie availability.

Review: Riesterer Bakery's linzer tart

Riesterer's Bakery
282 Hempstead Ave
West Hempstead, NY 11552
(516) 481-7636
96 7th St
Garden City, NY 11530
(516) 741-0030

Items: linzer tart

Overall rating out of 5:

I stopped by my neighbors house earlier in the week, and his girlfriend offered me a linzer tart! Free pastry? You don't have to ask me twice. I'm not crazy about jam though, so I had never tried a linzer tart.

The tart was very fresh, and thoroughly covered with confectioners (powdered) sugar. There was too much jam for my taste, and it was too bitter for me to really enjoy, though I think the bitterness would be a good balance to the intense sweetness for most people. I enjoyed what I insisted on calling 'the cookie part' so much that I just scraped off a lot of the jam with a knife, leaving a fine layer behind. Once I did that I thought the taste was perfect. Sophisticated I am not.

Thursday, November 12, 2009

Recipe: Lucy's Apple Pie

This is my recipe, at least the filling is. Its actually a 'family' recipe, passed on to me.

This was my first time making a lattice crust. Its not nearly as hard as it looks! I printed out directions from Simply Recipes. The crust came from "Good Housekeeping Best-Loved Desserts".

Lucy's Apple Pie Filling:
4 Gala apples (or 2 Gala & 2 Golden Delicious for a slightly less sweet taste)
1 3/4 cups sugar
1/4 cup flour
1 teaspoon nutmeg
1 teaspoon cinnamon (you can substitute cinnamon sugar if you like)
dash of salt
In a large bowl mix dry ingredients. Peel and core apples, slice each slice in half (the long way) and then chop those two slices across three times (this way you get 6 pieces from each cored section-I like my apple pieces small so adjust for your own tastes). Add the apples to the dry mix and coat them well with your hands (about 1 minute). Put the apples in a strainer and let them sit for 1 hour.

2 1/4 cups flour
1/2 teaspoon salt
1 stick cold butter or margarine cut into pieces
1/4 cup vegetable shortening
4-6 tablespoons of ice water
In a large bowl whisk flour and salt. With a pastry blender or two knives used scissor-fashion, cut in butter and shortening till mix resembles coarse crumbs. Sprinkle ice water 1 tablespoon at a time, mixing lightly with a fork after each addition, till dough is just moist enough to hold together. Shape dough into 2 disks, one slightly larger than the other. Wrap each in plastic wrap and refrigerate 30 minutes or overnight (if you leave it in over night let it stand for 30 minutes before rolling).
On a lightly floured surface with a flour rolling pin, roll larger disk of dough into 12-inch round. Put crust onto pie plate, pressing dough against side of plate. Trim edge, leaving about 1 inch over hang. (I also poked a few holes in the bottom of my pie crust with a fork). Spoon filling into crust.
[From here I followed the directions for a lattice pie crust from Simply Recipes.]
Roll remaining disk of dough into 12 inch round. Cut 3/4 inch circle out of center and cut 1 inch slits. Fold overhang under, make decorative edge. Bake as directed (I'd guess preheat the oven to 425 and bake for 35-40 minutes).

I also brushed some egg wash on top of the pie before I baked it. I only found out recently that the egg wash is what gives the pie that golden brown color. Its easy to make, you just whisk together an egg and a tablespoon of water, then brush the liquid onto your pie.

Overall rating out of 5:

The crust came out a bit over-done; cutting a piece doesn't go so smoothly. I baked it at 450, which is why in the recipe above I suggest a lower temperature, especially if your using a glass pie dish (like I was). I want to say I wouldn't be a huge fan of the crust anyway since the parts that were not overdone weren't especially delicious, but I feel like I wouldn't be giving the recipe a fair shot.

Of course I love the filling, its mine! Very sweet. My serving suggestion is to serve it warm with vanilla ice cream- without it its like the pie is incomplete, a totally different food. I also eat it alone, because its an experience.

Tuesday, November 10, 2009

Three different frogurt locations shut their doors

Original photo can be found here.

Via Grub Street New York.

The Red Mango located at 182 Bleecker St has apparently closed. The article says a tipster found out the number is disconnected. The location is no longer listed on their site. But don't be too sad, there are still plenty of Red Mango locations to get your frogurt fix from.

The article also mentions that the Tasti D-Lite (150 Second Avenue) as well as Daydream (110 Third Ave.),  have closed too.

Review: The Donut Pub's red velvet doughnut

The Donut Pub
203 West 14th Street
(between 7th Ave & 8th Ave)
New York, NY 10011

Items ordered: red velvet doughnut

Over-all rating out of 5:

I had been waiting to try a red velvet doughnut ever since I heard Peter Pan Bakery made them. But I'm way more likely to make a trip to Manhattan than I am to Brooklyn. The Donut Pub has the feel of an old fashioned diner, with bars and swivel stools. A very no fuss place, a perfect home for donuts.

Delicious! The doughnut was moist and fresh at 9pm, you could taste the cocoa powder, and the glaze was super sweet. One seriously isn't enough.  I will definitely be stopping by here again.

Friday, November 6, 2009

Burger Truck opens in Manhattan

Via The Gothamist.

Frites N' Meats
Greenwich St & Chambers St
Their Twitter page.

Although a truck that serves burgers and fries is exiting news all on its own, the reason I'm writing about them is because the Gothamist article mentions that they have dessert specials, such as apple or Asian pear cake.

Thursday, November 5, 2009

The Brooklyn Chocolate Experiment

 The Brooklyn Chocolate Experiment

What:  (from their website) Amateur chefs will compete by creating their most delicious chocolate-based dishes in three categories (sweet, savory and drinks). The audience, along with a celebrity judging panel pick their favorites

When: Sunday, November 15th. 1-5pm, then an after party

Where: The Bell House, 149 7th St Brooklyn, NY 11215

Tickets are available here for $20. Tickets are $25 at the door.
A portion of the ticket sales will help support Ovarian Cancer Research

Almondine Opens a Second Location

Via Time Out New York

Almondine Bakery
442 9th St
Brooklyn, NY 11215, US

From their website: Classic French pastries without the Attitude.

Cupcake Shop Opens in Whitestone!

Little Cakes
14-33 150th St,
Queens, NY 11357

I am too exited for words! The cupcake craze has finally dug its way deep into Eastern Queens- possibly the last place you'd expect to see a specialty cupcake shop. Its a tiny store, but it comes with a great story (though I wish the NY Times had included a full address for this place- help a small business owner out!)

Whether Christina kept her business local out of choice or necessity, were happy to have her here (I know I've been waiting a long time for a sugar 'revolution' in the outer boroughs). Best of luck, I can't wait to stop by!

Dominicks bakery opens on Staten Island


Dominick's Bakery Cafe
31 New Dorp Plaza
Staten Island, NY 10306-2943
(718) 351-0040

They also have pizza, paninis and cocktails. 

Review: The Witches Brew

The Witches Brew
311 Hempstead Tpke
West Hempstead, NY 11552
(516) 489-9482

Items ordered:
Apple crumb pie, Irish breakfast tea

$6.75 (about)

I have always had very mixed feelings about The Witches Brew.

It caters to the below 21 crowd (despite staying open till 1-2am, no alcohol is served), and the music selection is questionable. If your going on a weekend the staff seem to get extra snobby- as though they were doing you a favor by serving you. And of course, its on Long Island...

But the lighting makes me melt. Some Yelpers might call the decor 'cheesy', but I love every piece of old gothic furniture. Everything looks like it was found at a garage sale- exactly how I decorate my home. And the insides suit the outsides- its a fairly old house, with a remodeled glass almost-wrap-around porch. The tea selection is well stocked. And if you happen to be on Long Island, this is likely to be one of the few things open late that isn't a bar or fast food place.

Tonight, the apple pie was decent. It was heavy on the spice, a bit light on the sugar, more bitter than it should have been. It was a huge improvement from the last time I was here, months ago. The apple pie had a regular crust, and it was without a doubt the worst apple pie I have ever had. Everything that could have gone wrong with this pie, did. So nice improvement guys!

Over all rating out of 5:

My friends got the devils food cake and Oreo cheesecake. The devils' food tasted like well made boxed cake mix.

More shots of the interior:

Wednesday, November 4, 2009

Bloomberg endorsed by Cake Man Raven

Original photo taken from Wallyg.

I have only heard amazing things about Cake Man Raven, the bakery that supposedly makes traditional southern red velvet cake, but I haven't yet gotten into Brooklyn to try them for myself.

I still look forward to trying the no doubt delicious cake, but seeing something I love so much being fondled by someone I hate so much was saddening. The Village Voice covers this story, and the New York Times has a picture of the mayor in action.

Openings: Cafe DuCharme & François Chocolate Bar

Via Time Out New York.

Cafe DuCharme
668 President Street
(between 5th Ave & 6th Ave)
Brooklyn, NY 11215
(646) 288-7644

François Chocolate Bar
714 Madison Ave
(between 63rd and 64th Sts)
Located on the 4th floor of the jewelry store Mauboussin.

Bainbridge Bakery and Pastry destroyed in blaze (again)

Bainbridge Bakery and Pastry in the Bronx was set to reopen after a fire back in April, and their insurance was set to kick in in just two days. Owners say they are not likely to reopen a second time.

The Daily News has the story.

We wish all the business owners effected by the fire the best of luck.

Tonnie's Minis opens a new location

This is the stores second location, in Harlem:
Tonnie's Minis
264 Lenox Avenue
New York, NY 10027
212 831- 5292/5293

New Crumbs location

Thanks to Blondie and Brownie for posting this news.

A new Crumbs location opened today, located at 420 Lexington Avenue.

Godiva has Cupcakes!

At The International Chocolate Show last weekend, Godiva unveiled their new cupcakes. I'm not sure if they are available in Godiva stores, at the moment it seems the only way to get them is to order them online.

$28 gets you six cupcakes (that's about $4.66 a cupcake), three with chocolate buttercream icing and three with vanilla.

I grew up eating Godiva and absolutely loved them for most of my life. Then I felt that the quality of their chocolates started to decline severely (around the time their chocolate bars started to appear in Barnes and Noble), and I haven't bothered to spend any money on them for about 2 years now. So if anyone has any feedback on these cupcakes please share it with me! I have a feeling I'm not going to be shelling out the cash for this product.

Monday, November 2, 2009

Halloween Cookies

Some Halloween sugar cookies I made, the frosting is confectioners sugar and milk.