Best
Desserts & Bakeries
Here
are 9 to satisfy that sweet tooth. |
Payard
Patisserie & Bistro
1032 Lexington Ave (bet 73rd St & 74th St); 212-717-5252
Designer David Rockwell’s elegant décor immediately
establishes the dramatic beauty at Payard’s. From the table
linen to the dazzling artistry of François Payard’s
pastry inventions for dessert - which you almost want to order
before the main course, Chef Philippe Bertineau creates classic
French bistro fare that surpasses most competition west of Paris.
Roasted venison, foie gras and a Chilean sea bass bouillabaisse
are notable entrees. Marvelous sides include Hokkaido squash,
baby brussel sprouts, black trumpet mushrooms and Fuji apples.
Sweet
Melissa
276 Court St (bet Douglas St & Butler St); 718-855-3410
Melissa Murphy Hagenbart first established her impeccable reputation
for baking in Manhattan at Home Restaurant and Drover's Tap
Room. Now, the chef behind the greatest pastry shop in Brooklyn
and one of the best in all NY, she strives for “classic
American desserts that taste incredible but look just okay,
instead of desserts that don't taste as good as they look."
Enjoy afternoon tea from 1:30-5:30 and then take home delicate
madeleines, sugar-glazed lemon tarts, fallen chocolate souffle
cake, moist banana bread, nutty sticky buns, berry-topped custard
tartlets or thimble-size blueberry tartlets.
The
Donut Pub
203 W 14th St (@ 7th Ave); 212-929-0126
Fried, not baked, sidle up in a cozy chair 24 hours a day for
a doughnut rich in NYC history. The Donut Pub has been making
fresh, light-as-a-feather doughnuts since 1964. A friendly server
will box up your dozen to take home, but it is nicer to sit
with a pal in the back and leisurely enjoy your doughnut with
some coffee. Muffins, fritters and other baked treats are also
available.
The
Doughnut Plant
379 Grand St (@ Norfolk St); 212-505-3700
The Doughnut
Plant sets the luxury standard for the superlative donut. A
client list including Zabar’s, Citronella and Dean &
DeLuca reserve enough of the daily yield for Owner Mark Isreal
that his donuts are often gone by midmorning. Plan to arrive
early to get the freshest donuts possible made from the finest
seasonal ingredients dipped in a choice of a half dozen fabulous
glazes, including imported Valrhona chocolate or fresh raspberries.
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