| Bakeries | Bakery Description: West Village |
|---|---|
Cookies  | |
| Sweet Corner Bakeshop | Sweet Corner Bakeshop is the product of Brazilian-born chef Rodolfo Goncalves. Goncalves, a former web designer, came to America barely knowing English. He took a job at Eleven Madison Park Restaurant (today the top ranked restaurant in the world), where he obtained the knowledge that would ultimately turn into Sweet Corner Bakeshop. The bakery literally sits on the corner of Charles St in the quiet surroundings of West Village. If you're here for cookies then look no further than the Sea Salt Chocolate Chip cookie. This beaut is made with four kinds of chocolate: Callebaut Belgium chocolate, semi-sweet chocolate chips, milk chocolate chunks and dark chocolate chunks. It's then sprinkled with the perfect amount of sea salt and baked to perfection. If you're looking for other options then try the Red Velvet Nutella Bomb Cookie, the Cheesecake Chocolate Chip Bomb Cookie or the tasty Snickerdoodle. |
| Dominique Ansel Kitchen | Opening in 2015, Dominique Ansel Kitchen is the second location of the Dominique Ansel empire in NYC. Ansel, a James Beard Award winner (Outstanding Pastry Chef) and 2017's World's Best Pastry Chef opened the Kitchen with the idea that he would make equally amazing creations as they do at Dominique Ansel Bakery (bakery motto is creativity), but with the motto: "Time is an Ingredient." Ansel is a firm believer in this motto and Dominique Ansel Kitchen is a representation of that. When you walk into DA Kitchen, you order your pastry and then it's made (not all things are made to order i.e. food behind the glass). Most bakeries the food has already been made. But here it's all about time and your fresh-food experience. The famous Cronut can NOT be found here. They are exclusive the Dominique Ansel Bakery. Same can be said for the original and amazing DKA. However, only at DA Kitchen will you find the Brown Sugar DKA that is nothing short of legendary. If you're an experience seeker then reserve a seat at the table inside the actually kitchen at U.P. (Unlimited Possibilities). Here you'll go upstairs to a table that seats 10-12 guests. This after-hours experience is a dessert-only tasting menu, but its unique flavors and combinations are delicious and a thing of beauty. If you're looking for a fun and unique date night this is it. There are several items you can find at both locations and Dominique Ansel's chocolate chip cookies are one of them. These large, perfectly golden cookies are amazing. Soft, gooey, buttery with the right amount of chocolate that allows you to really appreciate the cookie dough as well as the French chocolate. You'll also find a Dark Chocolate Flourless Cookie, a Peanut Butter Cookie and a White Chocolate Sea Salt Macadamia Cookie. |
| Mah Ze Dahr Bakery | Umber Ahmad, a former investment banker, is the owner and wizard behind Mah-Ze-Dahr Bakery. She left her career in banking after one of her clients, celebrity chef Tom Colicchio, tasted her treats and urged her to make a business out of it. In 2013, Ahmad started her business online selling to consumers and wholesale clients. In 2016 she officially opened Mah-Ze-Dahr Bakery in West Village. In Urdu (the official language of Pakistan) mazedar describes the taste essence of food -- or magic in food. If you're here for the cookies then make sure you grab the Chocolate Explosion -- if there are any left. Although small in size, these Van-Dyke-colored-cookies are rich in color, powered with sugar and chewy until the last bite. You'll also find Chocolate Chip, Black and White, Ginger Snaps and Shortbread cookies ready to be devoured. |
| Pasticceria Rocco | Established in 1974 by Rocco Generoso, Sr, Pasticceria Rocco is home to one of the best hand-filled cannoli's in NYC. Now owned and operated by his son, Rocco Generoso, Jr., Pasticceria Rocco is your standard NYC bakery loaded with delicious treats such as cakes, cookies, lobster tails, cannoli's and other mouth-watering pastries. If you're here for cookies then you'll have plenty to choose from. To start grab a Rainbow Cookie and large Chocolate Chip Cookie. Then dive right in to to any of the large assortment of cookies that stand before you. Your sugar fix has no bounds. |
| Milk and Cookies Bakery | Owner Tina Casaceli learned the art of baking cookies from her grandmother. A graduate of the Culinary Institute of America, Casaceli's Milk and Cookies Bakery is a perfectly blended mixture of her youthful beginnings and professional achievements. At Milk and Cookies Bakery you'll find roughly 15 freshly-baked cookies daily as well as other delicious treats. Their most popular cookie is the S'mores. It is loaded with pieces of Cinnamon Toast Crunch and pockets of fluffy marshmallows embedded in a smooth, buttery crust. You'll also find other delicious flavors such as Chocolate Mint, Chocolate Chip, Sugar Cookie, Dark Chocolate Toffee, Snickerdoodle, Salted Oat and White Chocolate Macadamia. And as the Bakery's name suggests, when you're done annihilating the cookies you can wash it all down with a cold jug of milk. |
Cupcakes  | |
| Molly's Cupcakes | You haven't had a cupcake until you've had Molly's. It will change your life in two ways: You'll realize you've lived a lie thinking you knew what cupcakes tasted like. Secondly, some people will never meet their soulmate or win the lottery. But remember your first date, first kiss, first car, first house, first kid then you'll know the feeling you get when you eat a Molly's cupcake. It's all of those experiences baked into one little cupcake. It's intimate, it's romantic, it's divine. Now, about Molly's ... This isn't your great grandmother's establishment that has been around for 50 years. It isn't even your great grandmother. Molly's Cupcakes opened it's doors in the summer of 2011 by the Chief Egg Cracker himself, Johnny Nicolaides (told you it wasn't your grandma). The bakery was named after his 3rd-grade teacher, Molly, who used to bake cupcakes for her students' birthdays. Her recipes are the foundation of their cupcakes. In her honor they also donate a portion of their profits to local schools. Inside the bakery is spacious and cozy. You'll spy suspended chairs chained to the ceiling and floor at the counter, books and games for your entertainment and, oh yeah, a counter full of baked goods made for the gods. There are many cupcakes to choose from but start with Cake Batter if you're undecided. The Peach Cobbler will have you cursing your own mother out and the Cookie Monster will in fact make your toes curl. Their other flavors are equally as scrumptious and include: Cookies N Cream, Ron Bennington, Salted Butterscotch Caramel, Apple Pie and Chocolate Mousse. If none of the above has convinced you to go to Molly's then how about a well-known fact: Molly's is the proud champion of Food Network's Cupcake Wars (season one). |
| Magnolia Bakery | This location in West Village is the original Magnolia Bakery and the one popularized by Sex in the City. Magnolia is the one that started it all. The concept of six degrees of separation holds true with this cupcake establishment that opened in 1996 by Jennifer Appel and Allysa Torey. Other bakeries including Billy's Bakery, Buttercup Cake Shop (opened by Appel after splitting from Magnolia) and Sprinkles -- to name a few -- were all created and inspired by Magnolia. This New York chain is one of the original bakeries credited with starting the cupcakes craze. Known for cakes and pudding, Magnolia also sells a variety of other baked goods such as pies, scones, muffins, cookies, bars, etc. If it's cupcakes you desire then you have options. Try the Hummingbird, Banana, Devil's Food or traditional Vanilla. |
Cakes and Pies  | |
| Aux Merveilleux De Fred | Full disclosure, this isn't really a cake but it's regarded as one so I'm sticking by it. Merveilleux -- meaning wonderful or marvelous -- are airy layered mounds of meringue covered with sweet whipped cream and coated in a variety of flavors. Originating in Belgium, these treats were popularized by the bakery's founder, Frédéric Vaucamps as he perfected and established them as one of the most desired treats in France. In 2015, Vaucamps brought his creations to New York City where they have been a hit ever since -- even being voted Best Bakery in the state of New York by Yelp. Traditionally, a merveilleux has to be eaten soon after it is purchased (within 30 minutes). If not, it must be refrigerated. You'll find these French delights in a variety of sizes and flavors. The cakes come in three sizes: mini (one person), 6" (4 people) or 7.5" (6 people). Their flavors include Incroyable (meringue, biscuit speculoos whipped cream with shaved white chocolate), The Unthinkable (meringue, coffee whipped cream with crystallized coffee meringue), The Wonderful (meringue, chocolate whipped cream with shavings of dark chocolate), The Sans-Culotte (meringue, caramel whipped cream coated with crystallized meringue), The Magnificent (meringue, praline whipped cream with almond chips and caramelized hazelnuts), and The Eccentric (meringue, cherry whipped cream coated with crystallized cherry meringue). All of these flavors are incredibly delicious and fawned over for good reason, but the best thing about Aux Merveilleux de Fred aren't the cakes. |
| Sweet Corner Bakeshop | Sweet Corner Bakeshop is the product of Brazilian-born chef Rodolfo Goncalves. Goncalves, a former web designer, came to America barely knowing English. He took a job at Eleven Madison Park Restaurant (today the top ranked restaurant in the world), where he obtained the knowledge that would ultimately turn into Sweet Corner Bakeshop. The bakery literally sits on the corner of Charles St in the quiet surroundings of West Village. If you're here for cookies then look no further than the Sea Salt Chocolate Chip cookie. This beaut is made with four kinds of chocolate: Callebaut Belgium chocolate, semi-sweet chocolate chips, milk chocolate chunks and dark chocolate chunks. It's then sprinkled with the perfect amount of sea salt and baked to perfection. |
| Dominique Ansel Kitchen | Opening in 2015, Dominique Ansel Kitchen is the second location of the Dominique Ansel empire in NYC. Ansel, a James Beard Award winner (Outstanding Pastry Chef) and 2017's World's Best Pastry Chef opened the Kitchen with the idea that he would make equally amazing creations as they do at Dominique Ansel Bakery (bakery motto is creativity), but with the motto: "Time is an Ingredient." Ansel is a firm believer in this motto and Dominique Ansel Kitchen is a representation of that. When you walk into DA Kitchen, you order your pastry and then it's made (not all things are made to order i.e. food behind the glass). Most bakeries the food has already been made. But here it's all about time and your fresh-food experience. The famous Cronut can NOT be found here. They are exclusive the Dominique Ansel Bakery. Same can be said for the original and amazing DKA. However, only at DA Kitchen will you find the Brown Sugar DKA that is nothing short of legendary. If you're an experience seeker then reserve a seat at the table inside the actually kitchen at U.P. (Unlimited Possibilities). Here you'll go upstairs to a table that seats 10-12 guests. This after-hours experience is a dessert-only tasting menu, but its unique flavors and combinations are delicious and a thing of beauty. If you're looking for a fun and unique date night this is it. |
| Mah Ze Dahr Bakery | Umber Ahmad, a former investment banker, is the owner and wizard behind Mah-Ze-Dahr Bakery. She left her career in banking after one of her clients, celebrity chef Tom Colicchio, tasted her treats and urged her to make a business out of it. In 2013, Ahmad started her business online selling to consumers and wholesale clients. In 2016 she officially opened Mah-Ze-Dahr Bakery in West Village. In Urdu (the official language of Pakistan) mazedar describes the taste essence of food -- or magic in food. |
| Magnolia Bakery | This location in West Village is the original Magnolia Bakery and the one popularized by Sex in the City. Magnolia is the one that started it all. The concept of six degrees of separation holds true with this cupcake establishment that opened in 1996 by Jennifer Appel and Allysa Torey. Other bakeries including Billy's Bakery, Buttercup Cake Shop (opened by Appel after splitting from Magnolia) and Sprinkles -- to name a few -- were all created and inspired by Magnolia. This New York chain is one of the original bakeries credited with starting the cupcakes craze. Known for cakes and pudding, Magnolia also sells a variety of other baked goods such as pies, scones, muffins, cookies, bars, etc. |
| Pasticceria Rocco | Established in 1974 by Rocco Generoso, Sr, Pasticceria Rocco is home to one of the best hand-filled cannoli's in NYC. Now owned and operated by his son, Rocco Generoso, Jr., Pasticceria Rocco is your standard NYC bakery loaded with delicious treats such as cakes, cookies, lobster tails, cannoli's and other mouth-watering pastries. If you're here for cookies then you'll have plenty to choose from. To start grab a Rainbow Cookie and large Chocolate Chip Cookie. Then dive right in to to any of the large assortment of cookies that stand before you. Your sugar fix has no bounds. Rocco's is well known for its cannolis but you'll also find their cheesecakes to be tasty and Strawberry Shortcakes pleasing to the palate. |
Doughnuts  | |
| Mah Ze Dahr Bakery | Umber Ahmad, a former investment banker, is the owner and wizard behind Mah-Ze-Dahr Bakery. She left her career in banking after one of her clients, celebrity chef Tom Colicchio, tasted her treats and urged her to make a business out of it. In 2013, Ahmad started her business online selling to consumers and wholesale clients. In 2016 she officially opened Mah-Ze-Dahr Bakery in West Village. In Urdu (the official language of Pakistan) mazedar describes the taste essence of food -- or magic in food. |
| The Doughnut Project | A fun and creative conceptual spin on doughnuts, the Doughnut Project takes the classic American pastry and combines it with dinner-time ideas, cocktails and other innovative sweet and savory inspirations. Doughnut Project opened in 2015 after bartender, Troy Neal, and lawyer, Leslie Polizzotto, turned their love of doughnuts into a mouth-watering reality. With so many ingenious flavor ideas the Doughnut Project has made savory the new sweet. These yeast-based doughnuts are marshmallowy soft and packed with more flavor than your mouth can handle. Flavors include: The Everything Doughnut, Bacon Maple Bar, Bone Marrow, Black Gold, Lemon Love Letter, Plain Glaze and The Bronx to name a few. |
Pudding  | |
| Magnolia Bakery | This location in West Village is the original Magnolia Bakery and the one popularized by Sex in the City. Magnolia is the one that started it all. The concept of six degrees of separation holds true with this cupcake establishment that opened in 1996 by Jennifer Appel and Allysa Torey. Other bakeries including Billy's Bakery, Buttercup Cake Shop (opened by Appel after splitting from Magnolia) and Sprinkles -- to name a few -- were all created and inspired by Magnolia. This New York chain is one of the original bakeries credited with starting the cupcakes craze. Known for cakes and pudding, Magnolia also sells a variety of other baked goods such as pies, scones, muffins, cookies and bars. But if you're here for pudding then you've come the right place. Magnolia's pudding is quite legendary. Their pudding is offered in one flavor, banana, with the occasional seasonal flavor that pops up every once in awhile. The pudding is light, airy and loaded with chunks of banana and Nilla Wafers. The consistency of the pudding is thick and creamy while its color tinged with yellow. While you'll most certainly enjoy this pudding experience there are others that rival this iconic cheat. |
Ice Cream  | |
| Dominique Ansel Kitchen | Opening in 2015, Dominique Ansel Kitchen is the second location of the Dominique Ansel empire in NYC. Ansel, a James Beard Award winner (Outstanding Pastry Chef) and 2017's World's Best Pastry Chef opened the Kitchen with the idea that he would make equally amazing creations as they do at Dominique Ansel Bakery (bakery motto is creativity), but with the motto: "Time is an Ingredient." Ansel is a firm believer in this motto and Dominique Ansel Kitchen is a representation of that. When you walk into DA Kitchen, you order your pastry and then it's made (not all things are made to order i.e. food behind the glass). Most bakeries the food has already been made. But here it's all about time and your fresh-food experience. The famous Cronut can NOT be found here. They are exclusive the Dominique Ansel Bakery. Same can be said for the original and amazing DKA. However, only at DA Kitchen will you find the Brown Sugar DKA that is nothing short of legendary. If you're an experience seeker then reserve a seat at the table inside the actually kitchen at U.P. (Unlimited Possibilities). Here you'll go upstairs to a table that seats 10-12 guests. This after-hours experience is a dessert-only tasting menu, but its unique flavors and combinations are delicious and a thing of beauty. If you're looking for a fun and unique date night this is it. |
| Ample Hills Creamery | Move over, Ben & Jerry's, Ample Hills has got your chunk-filled ice cream beat. Brian Smith opened Ample Hills in the spring of 2011. A former science-fiction screenwriter, Smith used his creative genius to make the world's next great ice cream. Inspired by Ben and Jerry's and knowing he was on to something big, Smith traveled to Vermont to meet the Jerry of Ben & Jerry's for advice on taking his ice cream to the next level. What's next for Ample Hills is going to be astronomical. Their signature ice cream flavors include Salted Crack'd Caramel, Ooey Gooey Butter Cake, The Munchies and Snap Mallow Pop! They have tons of amazing flavors, some seasonal, some limited edition, but all are amazing. Ample Hill's also teams up with local business, like Baked by Melissa (Summer of Love), and creates mind-blowing flavors. They've also teamed up with larger companies like Disney and created three amazing Star Wars flavors. That experiment was such a hit that Disney again worked with Ample hills to help celebrate the 90th anniversary of Mickey Mouse. The Disney Mickey Mouse collection by Ample Hills features three original flavors: Triple Chocolate Surprise, Confetti Celebration and Peanut Butter Jamboree. If you've never had Ample Hills you are truly missing out on ice-cream perfection. |
| Mah Ze Dahr Bakery | Umber Ahmad, a former investment banker, is the owner and wizard behind Mah-Ze-Dahr Bakery. She left her career in banking after one of her clients, celebrity chef Tom Colicchio, tasted her treats and urged her to make a business out of it. In 2013, Ahmad started her business online selling to consumers and wholesale clients. In 2016 she officially opened Mah-Ze-Dahr Bakery in West Village. In Urdu (the official language of Pakistan) mazedar describes the taste essence of food -- or magic in food. |
| Van Leeuwen Artisan Ice Cream | Van Leeuwen Artisan Ice Cream is a Brooklyn-based ice cream shop that opened in 2008 by the trio of Ben Van Leeuwen, his then-wife, Laura O’Neill, and brother Pete Van Leeuwen. It all started with an ice cream truck that was purchased off of eBay, then refurbished. Over a decade later they are selling pints in over 350 stores across 15 states. In their first year their revenue was $400K. In 2018 it was $20M. Having zero experience making ice cream, the trio used cookbooks and created their ice cream using the best high-end ingredients -- some organic -- quality over efficiency, never compromising, and by doing this they developed artisanal flavors that delivered that homemade flavor to customers. You'll find their ice cream to be rich in flavor, smooth in texture and oh-so-tasty. Van Leeuwen's flavors include: Honeycomb, Vanilla, Chocolate Cake, Earl Grey Tea, Mint Chip and Salted Caramel to name a few. They also offer vegan flavors that include: Cookies and Cream Caramel Swirl, Peanut Butter Choc Chip, Cookie Crumble Strawberry Jam and Planet Earth. |
| Snowdays | A spin off the popular Asian treat shaved ice, Snowdays instead uses shaved cream to assemble their creations. Tony Quach brought this west coast treat to NYC's East Village in 2014 and has since expanded around the city. The shaved cream is created by putting blocks of frozen cream into a special machine. When it comes out it looks like elegant lace but with a creamy texture that is both light and fluffy. Popular flavors include the Original Combo that is sweet milk shaved cream topped with blueberries, cereal and peanut butter. The New York Combo is sweet milk combined with cream cheese and buttery graham cracker crumbs, then topped off with Nilla Wafers, strawberries and whipped cream. Yeti Food is another popular flavor that includes the sweet cream base with blueberry puree and Oreos, topped with bananas. The cream melts rather quickly so all treats are served in a bowl but they definitely make for a yummy frozen treat. |
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Bagels  | |
| Bantam Bagels | Nick and Elyse Oleksak founded Bantam Bagels in 2013 offering miniature bagel balls stuffed with cheese, eggs, cream cheese, chocolate chips, onions and cinnamon to name a few. In 2014, Oprah featured Bantam Bagels on her Oprah’s Favorite Things. The Oleksak's also famously appeared on “Shark Tank,” and won financial backing from Lori Greiner who offered the company $275,000 in exchange for 25% equity. You can also find Bantam Bagels in 9,000 Starbucks stores, in grocery stores and online. In 2018 the couple sold Bantam Bagels to T. Marzetti Co. for $34 million but they continue to operate this location in West Village. Bantam Bagels are best served fresh. If you pick them up straight from the store you'll get a warm, chewy bagel ball loaded with sweet and savory flavors that will leave you reaching for more. If you're in a breakfast mood try The Hangover Cheddar Cheese Egg bagel or Grandma JoJo the Italian Seasoned Bagel. Boxed Lunch, a bagel filled with peanut butter and strawberry jam, and French Toast offer some fun sweet options if you're appealing to your sweet tooth. |
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Coffee & Hot Chocolate  | |
| Grounded | Founders Jenny and Mark Greenberg opened Grounded in 2004. This spacious and artsy location stays alive with its greenery and warmly lit with its skylight. They serve up delicious teas -- lots of them -- and coffee, and is a favorite among locals. The Black Tea Rose Latte is a popular choice along with their Nutella Latte, Honey Bee Latte and the Mint Kiss Latte. You'll also find a variety of sweet and savory food options. If you're looking for a spacious coffee spot with a good vibe this is it. |
| Grom | Founders Federico Grom and Guido Martinelli created Grom to reestablish what true gelato should taste like. They felt that too many gelato companies were using chemicals and preservatives so they went back to their roots. They started using the best raw ingredients and techniques of their grandparents. Other than gelato, Grom does make a solid hot chocolate if you're jonesing for a hot beverage. It's on the thicker side of the hot-chocolate spectrum so if you're not into the thinner (watery) hot chocolates this one will work just fine. This melted-chocolate treat is topped with house-made whipped cream that gives the dark, bitter chocolate a welcoming hug of texture and flavor. |
| Toby’s Estate Coffee | Opening in 2012, Toby's Estate is an Australian coffee company that has won New Yorkers over with their rich, bold flavors ... just how Australians like it. This West Village location is bright, spacious and offers up a nice variety of fresh food choices, sandwiches and pastries (from various NYC bakeries). Their slow drip coffee is easy drinking, lattes and cappuccino are very good and service is great. For those interested in learning, they also offer classes at their Brew School so you can get more intimate with your beverage. |
Other  | |
| Aux Merveilleux De Fred | Merveilleux -- meaning wonderful or marvelous -- is the foundation of Frédéric Vaucamps' Aux Merveilleux de Fred bakery. In 2015, Vaucamps brought his creations to New York City where they have been a hit ever since -- even being voted Best Bakery in the state of New York by Yelp. You'll find these French delights in a variety of sizes and flavors, but the best thing about Aux Merveilleux de Fred aren't the cakes. A friend of mine from France told the merveilleux is good but their brioche bread is the best brioche you'll ever eat. She wasn't lying. The brioche bread at Aux Merveilleux de Fred is unequivocally awesome. These fluffy, golden discs are dense and pillowy soft yet have a chewy pull to them when you take a bite. They are one of the most addicting treats in NYC. Although they are served best fresh, if you let them sit a day the bakers suggest slicing them up and using them as French toast. It will apparently change your life in ways only before experience by gods and goddesses. They come in Sugar, Belgian Chocolate Chip and Raisins and Sugar. The Chocolate Chip is great, but the Sugar Brioche is the reason the sun rises every morning and babies are born. Get your hands on this bread and thank me later. |
| Dominique Ansel Kitchen | Opening in 2015, Dominique Ansel Kitchen is the second location of the Dominique Ansel empire in NYC. Ansel, a James Beard Award winner (Outstanding Pastry Chef) and 2017's World's Best Pastry Chef opened the Kitchen with the idea that he would make equally amazing creations as they do at Dominique Ansel Bakery (bakery motto is creativity), but with the motto: "Time is an Ingredient." Ansel is a firm believer in this motto and Dominique Ansel Kitchen is a representation of that. When you walk into DA Kitchen, you order your pastry and then it's made (not all things are made to order i.e. food behind the glass). Most bakeries the food has already been made. But here it's all about time and your fresh-food experience. The famous Cronut can NOT be found here. They are exclusive the Dominique Ansel Bakery. Same can be said for the original and amazing DKA. However, only at DA Kitchen will you find the Brown Sugar DKA that is nothing short of legendary. If you're an experience seeker then reserve a seat at the table inside the actually kitchen at U.P. (Unlimited Possibilities). Here you'll go upstairs to a table that seats 10-12 guests. This after-hours experience is a dessert-only tasting menu, but its unique flavors and combinations are delicious and a thing of beauty. If you're looking for a fun and unique date night this is it. |
| Mah Ze Dahr Bakery | Umber Ahmad, a former investment banker, is the owner and wizard behind Mah-Ze-Dahr Bakery. She left her career in banking after one of her clients, celebrity chef Tom Colicchio, tasted her treats and urged her to make a business out of it. In 2013, Ahmad started her business online selling to consumers and wholesale clients. In 2016 she officially opened Mah-Ze-Dahr Bakery in West Village. In Urdu (the official language of Pakistan) mazedar describes the taste essence of food -- or magic in food. |
| Milk and Cookies Bakery | Owner Tina Casaceli learned the art of baking cookies from her grandmother. A graduate of the Culinary Institute of America, Casaceli's Milk and Cookies Bakery is a perfectly blended mixture of her youthful beginnings and professional achievements. At Milk and Cookies Bakery you'll find roughly 15 freshly-baked cookies daily as well as other delicious treats. These treats include... |
| Pasticceria Rocco | Established in 1974 by Rocco Generoso, Sr, Pasticceria Rocco is home to one of the best hand-filled cannoli's in NYC. Now owned and operated by his son, Rocco Generoso, Jr., Pasticceria Rocco is your standard NYC bakery loaded with delicious treats such as cakes, cookies, lobster tails, cannoli's and other mouth-watering pastries. And since your sugar fix has no bounds, try their... |