The cookie artisans at Quintessential Cookies create colorful cookie creations for any occasion, whether it's a wedding, birthday, graduation, or a day you really want a cookie. Made from scratch, raspberry-filled linzer heart cookies and almond chocolate-chip biscotti are available by the half-dozen, and cake pops embed creative designs in the shapes of footballs, popcorn boxes, and tulips. Customers can bring in photos to be scanned and transformed into a 100% edible decorative photo cookie, and other cookie specialties, such as platters and cakes, divert attention from well-meaning veggie platters at office parties.
Every day, custardologists at Wolfies hand-mix 20 batches of creamy frozen treats, displaying their colorful creations for customers to stack into cones or sprinkle with toppings, earning the sweeterie a feature in the New York Times. Freshly churned custard has less fat than does ice cream and less air than a flat tire on Mars, helping to create Wolfies' signature ultracreamy scoop. Great filler for cones ($4.50/two scoops), pints ($6), and milk shakes ($4.50/16 oz.), Wolfies' 50 regularly appearing flavors include hazelnut, blueberry, and mango. The menu tempts sweet teeth by arranging the embellished custards in three-scoop banana splits ($5.53) and coffee-blended Wolf Caffes ($4.50/16 oz). The Screamwich ($3.50) realizes the dream sandwich of childhood with its filling of rich custard enclosed in chocolate-chip cookies with crusts cut off for optimum enjoyment.
There’s love in Fanny Cakes: love for baking, love for surprising the tongue, and love for family. As a young girl, chef Kristyn spent long days baking alongside her nana, Fanny. Those hours spent in flour and those moments waiting by the oven planted seeds in Kristyn that sprouted into a passion for baking and, eventually, the start of Fanny Cakes—named in honor of the woman who inspired her. Kristyn now relies on formal culinary training as well as the lessons learned from her nana while she crafts personalized treats for birthday parties, wedding receptions, and everything in between. She pays further homage to her nana as she works by using the sorts of ingredients Fanny loved—sweet creamery butter, belgian chocolate, and natural citrus zests—but finds inventive and eye-catching ways to showcase their flavors.
The fondant-draped tiers of Kristyn's full-size cakes conceal flavorful fillings such as lime curd or coconut custard. Cupcakes also feature inspired combinations, such as strawberry daiquiri with rum-spiked buttercream and snickerdoodle with a dusting of graham crackers and cinnamon sugar. Even with all of these flavors speaking for themselves, Kristyn still commits to presentation, designing cakes shaped like everything from a Gulfstream jet to an electric guitar. She also expands her menu beyond traditional bakery offerings by creating treats such as grown-up cake shots with doses of liqueur and cupcake push pops in plastic cylinders. She even shares her techniques with the public by leading classes that teach students how to decorate cupcakes without covering them in old two-cent stamps.
Rolling Pin Bake Shop houses a veritable cornucopia of tarts, cookies, pastries, and other handmade goods. The bakery––highlighted by the Food Network's Rachael Ray and E!'s Whose Wedding Is It Anyway?–– is manned by David Dombroff, a 15-year veteran with a degree in sweet, sweet satisfaction from the Culinary Institute of America. Stop by the cozy bakery and scarf down some scones (three for $1) while chatting with the attentive shop keep. If you don't want to gobble your goods in house, you can always order an eye-catching occasion cake ($18+) for real-world consumption. Born from the hands of caring chefs, these creations are laden with moist sponge cake and loaded with fresh fruit and other palate-tickling treats.
Reinwald's Bakery is the result of one family's passion for baking. For 4 generations the we have been creating the freshest breads, pastries and desserts on Long lsland —and it is a responsibility we take very seriously. You can taste commitment to our craft in every bite, From your daily bread to special occasion cakes!
Peter Goldfarb sits watching his mother, who holds a textbook with one hand while churning cookie dough with the other. As she pulls double duty as a mom and graduate student, she unwittingly alters the course of her son's life. The young Peter will soon grow up, move to Los Angeles, and pursue a career in television production—but his friends won't care about his industry stories; they'll want to know where his shipments of ridiculously tasty cookies are coming from.
This true tale is what inspired Peter to eventually enroll in culinary school and coax his mom into cofounding Chip'n Dipped. Today, the duo and a crew of bakers make all-natural cookies, chocolates, and confections—including gluten- and dairy-free options—in full view of customers, as well as for impressed reporters from large publications such as the New York Times, Newsday, and the Candyland Gazette. Using kosher ingredients and minimally processed chocolates, the mom-and-son team creates treats loaded with bioflavonoids and free of hydrogenated oils and preservatives.