As the sun rises each morning, chefs Lisa Romero and Lora Tusa are already awake and toiling in The Cupcake Corner's kitchen, crafting batches of artisan cupcakes, cakes, and baked goods. They whip together more than 30 regular cupcake flavors, such as cotton candy and french toast with bacon, and dream up a new flavor each week baked with high-quality ingredients such as Vahlrona cocoa and Cacao Barry chocolate. The miniature delicacies pair splendidly with handcrafted ice creams in flavors such as butter pecan and steamy beverages including Colombian coffee, caramel lattes, and Harvey & Sons teas. For breakfast, the chefs bake up english scones and muffins, and lunchtime yields sandwiches on bagels and croissants.
Across the street stands their 1,500-square-foot shin-dig space, where upbeat staffers host birthday parties, bridal showers, and other special events. Personalized activities, such as jewelry-making, karaoke, and impromptu cupcake fights, make events all the more memorable.
Since 1931, three generations of Riesterers, including graduates of the Culinary Institute of America, have been baking breads, inventing icing, and producing pastries at Riesterer's Bakery. Donut desirers can stick a straw in a jelly or boston-cream batch ($10.49 per dozen) to cull creamy corporal fillings, and feng shui enthusiasts contemplate the perfect balance of a black-and-white cookie ($1.95). More than 50 varieties of cake, including black-forest torte, strawberry shortcake and red velvet (starting at $16.95), don icing cloaks in the Riesterer's fitting room before hitting the bakery stage. Triumph over small sweets with a gourmet jumbo cupcake in one of more than 20 flavors ($3.50), or sample savory slices of German sour rye bread ($2.85 per pound) designed to rein in sugar-binged tongues. People searching for shelter from meals made by a roommate who only knows how to use a blender can dine in or take out culinary creations from a café menu with pages warmed by waffles with fresh fruit and toppings ($6.69), hearty overstuffed omelettes ($4.59), and handcrafted burgers (starting at $5.79). Rolls, danishes, pastries, cookies, and other custom and gourmet items fill out pastry pantries recently vacated by traveling tortes.
Rich and Greg Komen began Cinnabon back in 1985 with a singular goal in mind: to make "the world's best cinnamon roll." Decades later and after numerous trips to Indonesia to acquire fine Makara cinnamon, the twosome’s vision has come to fruition at storefronts across the globe. Though they started off selling just their signature big Cinnabon Classic roll, a warm, fluffy roll dripping with gooey cream-cheese icing, Rich and Greg’s menu has expanded to include Cinnabon Stix, cupcakes, and refreshing Chillatta coffee drinks and smoothies. From lining display cases at airports, casinos, and even military bases, Cinnabon’s treats are almost omnipresent, ready to satisfy a sweet craving or act as a flotation device for drowning Ken dolls everywhere.
Sweet Karma Desserts' Newsday-recognized executive pastry chef Brian Fishman steers a sugary ship of individual desserts, some of which are gluten-free, toward sweet-tooth shores. Desserts come in diverse flavors, such as campfire s’mores, peanut-butter bliss, and banana-cream pie ($4.25 each). Fishman, who studied at The Culinary Institute of America and has entered his creations in several local pastry competitions, infuses each sweet with his artistic sensibility, creating perfectly rounded chocolate domes and lightly dusted tops.
Though Jerry Seinfeld and Bette Midler attended the opening gala for the Jewish Heritage Museum in Philadelphia, they weren?t the only stars of the show. Everyone?including Seinfeld and Midler?wanted a piece of a different guest: the sweet, perfectly braided challah.
Based in Queens, New York, Challywood was the bakery behind the event?s beloved bread, and its team continues to win fans today by shipping out fresh-baked loaves in traditional and unusual flavors. The kitchen crafts these certified-kosher loaves without dairy, artificial ingredients, or Pop Rocks, and bakes them until the crust develops a golden sheen. Available flavor variations include cinnamon raisin, chocolate chip, apple cinnamon, and onion, and loaves come in an assortment of shapes and sizes.
Bageltown Cafe, opened in February 2013, serves up coffee, tea, and classic deli cuisine. Patrons can order bagels smeared with scallion- or strawberry-infused cream cheeses, or opt for bialys and made-from-scratch baked sweets that are baked fresh each day. Cooks also grill panini sandwiches, prepare whitefish and lox salads, and sell Boar's Head meats and cheeses by the pound.