Lately, desserts have become more than just a sweet way to end a meal. Creativity abounds as bakers all over the city figure out ways to constantly reinvent dessert staples. Welcome to Fiestah’s delectable journey on the hottest dessert trends in New York City.
This bakery is the passion project turned booming business heralded by former investment banker Kristen Lee Godburn. Tired of the grind of corporate America, she took a leap of faith, quit her job and enrolled in The French Culinary Institute. The result: mouth-watering treats that are made with natural and high quality ingredients.
Lazy Looz specializes in the cookie-filled cake, a family recipe that owners and siblings Jordan, Ammouri, and Ramzi wanted to share with the world. The secret to Lazy Looz’s treats are their versatility. The treats can be frozen for a crunchier taste or stored at room temperature for a fudge texture. And their late-night delivery system makes sure that anyone with a midnight sweet tooth can get their fix.
Cake Bites combines the best of both dessert worlds: cakes and truffles. Plus, they’re %100 vegan and gluten-free! They specialize in sin-free yet sinfully delicious indulgences. Each recipe is handcrafted from scratch by Kelsey Leland, a graduate of New York City’s Natural Gourmet Institute for Health and Culinary Arts. New flavors are invented each season so you’ll never get bored with these bites. But who could get bored with truffles/cakes?
Celebrated and praised by most New York City foodies, Payard’s macaron ice cream sandwiches are the must-have desserts of this year. Chef Francois Payard has been rolling these out for the past three years, but is constantly tweaking the recipe. They come in four flavors: raspberry-pistachio, coconut-mango, chocolate on chocolate with cocoa nibs, and strawberry cheesecake. Our sources tell us that if you have to choose just one flavor, make sure it is the raspberry-pistachio.
From the bakery that brought you the cronut comes a daring new dessert: the magic souffle. Dominique Ansel’s bakery aims to rebrand the souffle. No longer for the pompous, this souffle is crispier than the original and involves a molten chocolate core. We think we just found our new comfort food.
Did we miss any burgeoning dessert trends? Let us know in the comments!
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