Since 1983, Gimmee Jimmy's Cookies has made from scratch every piece of fresh-baked goodness with high-quality ingredients, ensuring that treats are Kosher and kind to taste receptors. Jimmy's cookies (five for $4) are a sweet tooth’s friend and a sour tooth’s Kryptonite, salivating mouths with flavors such as chocolate chunk, oatmeal raisin, cranberry pecan, and Heath bar crunch. For dessert desirers seeking more dimension in their delectables, Gimmee Jimmy also offers oversized stuffed cupcakes ($2.99 each), available in fanciful flavors such as red velvet, German chocolate, s’mores, blueberry, and cookie dough. Haters of the wheat can enjoy gluten-free versions of lemon-nut cookies ($2.99 for three), coconut macaroons ($2.99 for three), and chocolate-chip brownies ($2.99 each).
It's always flattering when your dessert is the party's favorite. Carousel Cakes—and its bite-size offshoot, Cupcakes by Carousel—knows this feeling well. The bakeries' creative confections have received commendations from every corner of the media, from Time Out New York and InStyle to The View and, perhaps most notably, Oprah, who featured their red-velvet cake in O Magazine and named their blue-velvet cake one of Oprah's Favorite Things in 2012. "Gayle fell hard for this blue velvet cake with cream cheese icing and sugar snowflakes," the media icon gushed. "Just add coffee, milk, or a flute of champagne." The treats also sweeten meals at more than 1000 restaurants, including Zabar's and the American Museum of Natural History in New York and Aldo & Gianni Ristorante and Sear Restaurant in Closter, New Jersey.
As a sister company to the family bakery that Martin Lefkowitz opened in 1965, Cupcakes by Carousel specializes in handheld versions of the treats that won all this acclaim. Besides a mini adaptation of the famous red-velvet cake, the staff creates confections such as the Curious George—a vanilla cake filled with banana custard and topped with peanut butter buttercream frosting and chocolate ganache—and its version of Hostess’s Pink Snowball. All the shop's cakes and pies are certified kosher, and staff can even fill up glasses with swirls of their famous frostings and toppings for clients who like their cupcakes sans cake. Cupcakes by Carousel also lends its hand in local communities. Recently, the Englewood shop raised money for girls' education in developing nations through the nonprofit organization She's The First.
Rudy’s Pastry Shop whips up tongue-tingling baked treats in a variety of incarnations including cakes, pies, and tarts. Nosh on an assortment of freshly baked, sugary nibbles such as a black-forest or red-velvet cupcake ($1.75–$2.50). Other handheld flavor devices include danishes and tarts—imbued with the creamy fillings of raspberry or nutella ($2.50 each). A delectable pie ($8.25+) is sure to provide sweet satisfaction for an entire geometry class, or hours of edible enjoyment for one.
Red velvet cake dipped in dark chocolate, strawberry cake dipped in pink chocolate, chocolate cake dipped then rolled in toasted almonds. The cake-smiths at Cakepops For You never tire of dreaming up new confectionary surprises and delightful flavor combinations for their shop’s eponymous treat. The creativity doesn’t stop there. They’ve handcrafted cakepops in the shape of snowmen, spring flowers, and zoo animals, and their imaginative creations make great centerpieces at showers for upcoming babies, weddings, or mortgage payoffs.
Wide World of Bagels uses traditional bagel-making techniques that have been perfected and practiced by passionate owners Elliot and Scott since 1999. Choose from plain, sesame, poppy, onion, cinnamon raisin, pumpernickel, egg, rye, blueberry, garlic, whole wheat, eight-grain, and the everything bagel, which is a welcome alternative to other bagel shops' nothing bagels, created by kettle-boiling air and pipedreams. Hand-select a dozen stalwart bageley companions to compliment a tub of creamy store-made schmear and finally complete the circular union of flavor and nutriment. Stop by Wide World of Bagels and gaze through the cavernous aperture of a fresh-baked bagel to reveal the light at the end of the chewy tunnel.