Dessert Truck Works

Coffee or Treat
6 Clinton St, New York, NY 10002 6 Clinton St, New York Directions
+12122280701
This place has not been rated by customers.
93% of 662 customers recommended
This place is closed.

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Tips

208 Tips
Verified
Report | 11 days ago
It was a great experience to learn how to make macaron.
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Report | 11 days ago
Great class, very informative, very delicious. I know the time is limited but it would have been nice to learn how to do a filling that did not include chocolate.
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Report | 12 days ago
Lots of fun and good instruction. Thoroughly enjoyed the class. The macarons came out great and were delicious!
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Report | 11 days ago
It was a great class.
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Report | 11 days ago
This was amazing!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! I would study with them again anytime. Yumalicious!!!!!!!!!!!!!!!!!!!!!!!!!!!! They were the best!!!!!!!!!!!!!!!!!
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Report | 11 days ago
It was a great and fun experience. The teacher was patient and excellent in teaching. Would definitely do this again!
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Report | 10 days ago
Great experience. Loved the class. No complaints at all.
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Report | 10 days ago
Loved the macaroon workshop - Jerome was great, and I learned some valuable macaroon making tips!
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Report | 10 days ago
I had a great time learning how to make French macaroons and Jerome is a patient and generous teacher.
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Report | 10 days ago
Very fun, educational, and delicious
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From Our Editors

Jerome Chang, the mastermind behind the much-lauded DessertTruck, gave his desserts a grounded home at Cathcart & Reddy, a café on the Lower East Side that sells many of the truck’s wares while expanding its purview. Run by Chang and two pastry chefs, all credited in their New York magazine listing as Le Cirque school alumni, the truck was nominated for two Vendy Awards and received heavy attention in a New York Times feature on dessert trucks for gourmet sweets that include chocolate bread pudding, vanilla crème brûlée, and french macaroons. The café also sells pressed sandwiches with mellifluous fillings such as goat cheese with caramelized almonds, thyme, and apricot jam, or domestic serrano ham with manchego, roasted garlic, and pine nuts.

When not slinging sweets behind the counter, staffers can be found in the kitchen, baking new batches of desserts or hosting workshops for aspiring chefs. Scheduled every few days throughout each month, the classes teach patrons kitchen secrets such as how to craft perfect soufflés and macaroons or gauge a cook’s feelings by the color of his chef’s hat.

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