A globally recognized sweet shop, Beard Papa's converts traditional desserts into decadent, fresh-baked, hand-labored lovables. Its all-natural cream puffs ($1.75 each) exhibit a complex, crispy outer choux pastry packed with mouth-melting, fluffy whip-cream flavor derived from imported vanilla beans and hours of diligent daydreaming. Available in classic cream and hybrid chocolate, strawberry, espresso, or tea flavors, Beard Papa's cream puffs pluck and pair well with any warm autumn beverage or apathetic frenemy. Outside the realm of spherical sweetness, the shop also puts out single-serving fondant au chocolate engorged with gooey Belgian chocolate ($2.25), a variety of wheel-shaped Paris Brest ($2.25), and mochi ice cream balls—a Japanese confection made up of pounded sticky rice and ice-cream filling ($1.65). Celebrate another year where the moon hasn't accidentally rear-ended the earth with the cream puffs of Beard Papa's.
For Irving Farm Coffee Roasters, serving flavorful cups of coffee is more of an art than a job. Their dedication to their brews starts with importing beans directly from farmers in East Africa, Latin America, and the South Pacific who share the company's sustainability- and quality-minded goals. Roastmaster Clyde Miller at the Hudson Valley roasting facility takes over from there, nurturing each batch of beans in specialized machines to bring out their bold tastes and discover any stowaway marshmallows hiding inside. Inside cafes, baristas brew Irving Farm's beans in small batches to maintain their freshness, even going so far as to brew them by the cup for especially discriminating patrons.
With locations in six states, 16 Handles is carving out a delicious space for itself in the self-serve frozen-yogurt world. In addition to rewarding customers’ cravings with a rotating daily selection of 16 flavors—each packed with protein, probiotics, and calcium—the healthy-dessert emporium sets itself apart from its competitors through its eco-friendly practices. 16 Handles not only arms its patrons with biodegradable cups and spoons crafted from cornstarch, but it also works with Trees for the Future, an organization that assists global communities in growing trees for agriculture, food, and animal habitat. Through their partnership, 16 Handles has planted 91,284 trees so far, one-quarter of which grow frozen yogurt instead of leaves.
The rounds experts at Bagels & Co. slake breakfast and lunchtime cravings with freshly baked bialys, bagels, and kosher-certified items, including pizza slices and a rotating menu of chef specialties. Guests can slather 13 bagel flavors with traditional or gourmet spreads, such as walnut and raisin cream cheese or flavored tofu. Bagels & Co.'s credibility lies in its impressive spread of quality ingredients—boasting deli-style cheese slices and fresh cuts of salmon—and correct usage of the ampersand.
Bagel Talk Inc's flavorful rounds emerge piping hot from the warm embrace of the shop's oven, destined to be slathered in cream cheese, stacked into sandwiches, or served alongside steaming cups of coffee and tea. Diners pick their bagels and toppings from a spacious glass display case and settle down to devour eats at tables beneath pendant lights. Bagel-smiths slice Boar's Head meats and cheeses to fill a selection of sandwiches, and breakfast eats load up with bacon, eggs, and cheeses. A dulcet parade of muffins and cookies begs to be included in desserts or given as payment to pigeons starring in online videos.
Sugar and Plumm manages to exude a distinctively French charm that appeals to the refined palates of all ages. The Parisian–inspired whimsical haven caters to virtually every taste bud by enlisting the talents of formally trained chefs, Parisian chocolatiers, and various ice cream makers and pastry chefs. Together, this team creates an eclectic assortment of sweet and savory treats, beginning from scratch whenever possible, and enjoyed while dining in or being delivered.
Executive Chef Ben Dodaro oversees the kitchen at the Upper West Side bistro, cooking a sophisticated combination of upscale yet familiar French classics and refined versions of American comfort foods. His team handles every piece of protein from start to finish by butchering, smoking, and curing all of the meats and fishes in-house. This extra bit of effort helps elevate dishes such as the waffles with crispy, free-range chicken, and it complements the classical elegance of dishes such as the salad with confit rabbit, heirloom carrots, and an orange-cider vinaigrette.
Sugar and Plumm’s savory offerings are only one small piece of the puzzle, though. Master French chocolatier Thierry Atlan and his team use raw, all-natural, sustainably farmed chocolate as they meticulously craft small batches of treats. The pastry chefs bake in two shifts every day, ensuring that the shelves are lined with fresh macarons and cakes, even while taking the time to make their own jams and jellies in-house. These chefs also prepare their own ice creams and sorbets from scratch, patiently allowing the flavors to meld and coalesce by using a process that, much like a book club discussion of The Oxford English Dictionary, takes two full days.