They're only available for the month of June.
Chef-partner Ignacio Mattos and chef de cuisine Jacob Nemmers excel at concealment, burying treasures like pickled strawberries and coconut chips beneath the smooth surface.
It's served at Untitled at the Whitney, and, oddly enough, it's gluten-free.
One of many high-concept desserts on U.P., an after-hours tasting menu that launches in June.
Plus: matcha beignets, lemon-yuzu tarts, and sage-smoked brownies.
"Garnish with anything you’d like — 'Star Wars' figurines, whipped cream ..."
Morgenstern's, Oddfellows, and Van Leeuwen all have some exciting options.
Usually, wine is meant to pair with food; in this case, it’s the opposite.
"It's rare for a Japanese restaurant — or any restaurant these days — to have a pastry program."
It's in the West Village.
Cooks have left jobs at the NoMad, Locanda Verde, and Daniel to work at the bakery.
Christina Tosi steeps milk in actual vanilla cake.
Dough owner Fany Gerson has created something truly wonderful.
"I thought they'd be redder."
Raspberry rose, sesame and passion fruit, bourbon maple pecan, and more.
It looks as good as it tastes.
A Brazilian bakery is opening in Soho.
At Prune, Meadowsweet, Bar Primi, and more.
"Dessert should not be an obstacle course."