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Pastry

  1. the underground gourmet
    Forget Whipped Cream — Where’s the Olive Oil?A good idea has become ubiquitous.
    By Tammie Teclemariam
  2. openings
    Every Pastry at the New K’Far in BrooklynOversize rugelach, pistachio sticky buns, and bourekias inspired by TGI Friday’s spinach dip.
    By Joshua David Stein
  3. encounter
    Natasha Pickowicz Wants to Get Into the DanknessThe pastry chef is in no rush to return to restaurants.
    By Ella Quittner
  4. Best of New York
    The Absolute Best Sticky Bun in New YorkWhere the dough is tenderest, the nuts crunchiest, and the glaze stickiest.
    By Hannah Goldfield
  5. the dish
    Rebelle Will Soon Be Offering a Spumoni-Inspired Croissant From Sadelle’s BakerMelissa Weller is bringing a weekend-brunch pastry program to the Nolita restaurant.
    By Robin Raisfeld and Rob Patronite
  6. Trendlet
    Classic Desserts Are Returning to New York MenusThis is a moment for meringue, for lush pastry cream, and for looming soufflés.
    By Robin Raisfeld and Rob Patronite
  7. Interviews
    World-Class Desserts in a Vegetarian Cider BarRebecca Eichenbaum is making some seriously impressive desserts at Wassail.
    By Sierra Tishgart
  8. Dessert
    Why NYC’s Most Acclaimed New Omakase Menu Ends With Surprise Apple Pie“It’s rare for a Japanese restaurant — or any restaurant these days — to have a pastry program.”
    By Sierra Tishgart
  9. Empire Building
    How Bien Cuit Assembled a Roster of Fine-Dining Pastry All-StarsCooks have left jobs at the NoMad, Locanda Verde, and Daniel to work at the bakery.
    By Sierra Tishgart
  10. New York Cooking
    The New Guard of Grocers: 44 Specialty Food Shops That You Need to KnowButchers, bakers, pickle-makers, and spice merchants.
    By Robin Raisfeld, Rob Patronite, and Mary Jane Weedman
  11. Interviews
    Patrick Fahy: “I Want To Learn Every Slice of the Pie”
    By Michael Gebert