Open since 1947, Millers Bakery offers a wide array of freshly baked goodies, from seasonally themed cookies to decadent cream cakes. Early-morning risers can wake up with a ring or filled donut ($0.85 each), with tempting varieties such as oat bran, cinnamon, powdered jelly, and chocolate French. Gift a special someone a frosting-laden hazelnut cream or carrot cake specialty cupcake ($1.95 each). Pumpkin, apple, and blueberry pies ($8.50 for 8-inch pie) will be hot commodities for those looking for dessert on Thanksgiving, Christmas, and Three Stooges reenactment day. Those who reject sugary pastries can simply stock up on Irish soda bread ($3.50 for 1.2 oz.) or grab a 20 oz. cup of house-blend coffee to go ($1.75).
Mojo Frozen Yogurt's decor plays to the colorful nature of its fruit toppings, from the paper lamps that hang above the main counter to the undulating waves of color that run along its back wall. Once you've gotten an eyeful, cups at the curved row of self-serve machines beg to be filled with frozen yogurt, stealling attention from attendants who hand-scoop ice cream sundaes and banana splits. The shop even creates custom ice cream cakes and cheesecakes that help send congratulations. There are goodies here for people with dietary restrictions too, as the shop fills out its menu with sugar-free frozen yogurts, dairy-free sorbets, and calorie-free empty cups.
An afterschool job became a career for Jessica Echevarria, who first honed her culinary prowess as a high schooler under the tutelage of master bakers at Soutine—a popular Manhattan bakery. Armed with degrees from the Taylor Business Institute, Jessica embarked upon an entrepreneurial adventure when she put her intimate knowledge of cupcakes, wedding cakes, and French pastry on display at One Cup Two Cupcakes. Creative cupcakes and gourmet pies line the shop’s shelves, and custom cakes and cupcake-tower displays bloom beneath Jessica's deft hands, which also regularly hand out baked goods to homeless shelters and afterschool programs.
Before teaming up in 1953, Burt Baskin and Irv Robbins were seasoned business owners with their own ice-cream shops. The words “unusual varieties” shone high above each shop, signaling their respective owners’ passion for anything but an ordinary dessert experience. When the two got together, it was natural that they’d adopt the theme of “31 flavors,” one for each day of the month. Since then, Baskin-Robbins has introduced more than 1,000 flavors and opened shops with more than 5,800 franchise owners worldwide. Even their little pink tasting spoon has become a staple as a way to make flavor browsing an event by allowing guests to try specialties without paying cash or chicken-based trade for the privilege.
One day as Wesley Klein was eating breakfast, he was struck by a mouthwatering idea. He’d been using a strip of bacon to sop up the last few drops of of maple syrup and thought: why not combine the two into a single sweet-and-salty treat? Wesley spent the next several months holed up in various kitchens, tinkering with recipes and practicing his mad-scientist laugh. Countless strips of bacon later, he and a dedicated team of breakfast and pastry chefs finally figured out the perfect sweet-to-salty ratio…and Baconery was born.
Maple syrup may have been the sticky inspiration that started it all, but Wesley didn’t stop there. At Baconery, he mixes his bacony treats with all kinds of sweet fixings, including caramel, chocolate, and cookie dough. He’s even devised a line of bacon-infused coffees and hot chocolates, ideal for an on-the-go fix.
Owner Alvin Lee whips up an array of desserts in his Harlem bakery, but he is known for his authentic, flaky rugelach—strudel-like desserts of Austrian-German-Jewish origin. For his signature treat, Lee creates traditional handmade butter dough and loads it with fillings such as raisins, nuts, apricots, or chocolate. The result is a pastry that was hailed as "buttery, magnificent, and fleeting" by the New York Times. A red-and-white-striped awning heralds the entrance to the boutique pastry shop, where southern treats such as sweet-potato pie, red velvet cake, and carrot muffins debate Zachary Taylor’s legacy in the display case.
Snooky's owner, Dana Alexander, began baking delicious desserts after discovering grandmother Mama Snooky's secret carrot-cake recipe inscribed inside an old cabinet. Today, Snooky's delectable delights go down gullets dressed in yellow, chocolate, or lemon attire, with an assortment of buttercreams and in a variety of shapes and sizes. The 10-inch standard cake comes with a customized inscription and serves up to 25 people or 25 million Lilliputians ($90). Customize your confection by adorning it with an image or cut-out shape such as a meticulously recreated Hello Kitty face or unpaid parking ticket ($130–$225). Snooky's cakes, like James Cameron's nightmares, also manifest themselves in 3-D shapes ($600+, price determined during consultation).