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New York Bakery Gets New Pope Cookies Out, Pronto

New York Bakery Gets New Pope Cookies Out, Pronto

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Artuso Pastry Shop did an impressive turnaround on their new Pope Francis cookies

Everyone has been making a fuss today about Artuso Pastry Shop in the Bronx in New York, as the bakery known for their Pope Benedict cookies (cookies with Pope Benedict XVI's face on them, obviously) somehow churned out Pope Francis cookies by Thursday morning.

The New York Times reports that Artuso's owners had been waiting for the new pope announcement when Pope Benedict XVI retired, as Natalie Corridori, manager, kept getting calls from customers. "So many people were calling for pope cookies and we didn’t know who the new pope would be," Corridori told The New York Times. Demand was so high that they eventually caved and created cookies with question marks for a face. Of course, as life tends to work out, Jorge Mario Bergoglio was then announced as the new pope, right before they started printing their new cookies.

"When it was announced, I called my parents, and they sounded like we just won the World Cup," Corridori said.

The cookies are made from a bakery black and white cookie, then topped with a layer of icing printed with the pope's photo. And while the cookies are fairly popular (Artuso sold nearly 100 Pope Francis cookies by midday), Corridori still baked up a final tray of Pope Benedict XVI cookies, just for collectors. Now debate the religious implications of eating these cookies amongst yourselves.

Lost foods of New York City: Charlotte Russe

Eighteenth-century European aristocrats knew Charlotte Russe as a cake made of ladyfingers pressed into an elegant mold, filled with thick custard or Bavarian cream, and flavored with cooked fruit, spices or brandy. The dish, which falls into the larger category of “charlottes” (molded desserts), was likely named by French chef and noted Russophile, Marie Antoine Carême. Considered by many to be the father of French cuisine, Carême included a recipe for “Charlottes à la Parisienne or à la Russe” in his 1815 cookbook The Royal Parisian Pastry Cook and Confectioner.

By the time the Charlotte Russe had made its way to New York in the early 20th century—especially to sweet shops in Brooklyn and the Bronx—the confection had taken a dramatically simplified form. There, it was made from a thin disk of sponge cake topped with a lofty spiral of whipped cream and crowned with a Maraschino cherry. Variations included sprinkles, chocolate-flavored whipped cream, or a spoonful of jam nestled between the cake and the cream. The treat was available seasonally, typically autumn through spring while the weather was cool enough to support a food primarily made out of whipped cream. It was sold from pushcarts, candy stores, and bakeries (primarily, but not exclusively Jewish ones) mainly to eager school kids seeking the ultimate afternoon snack.

How this dessert made its transition from European dainty to beloved Brooklyn street food is murky.

“For my grandmother’s generation, the Charlotte Russe symbolized something within their reach that tasted really special,” said Stanley Ginsberg, co-author of Inside the Jewish Bakery: Recipes and Memories from the Golden Age of Jewish Baking. Ginsberg suspects that it was a proletarian adaptation of a food that represented upper class indulgence to striving European immigrants.

Suffice it to say, New Yorkers were enamored with what they came to call their “Brooklyn ambrosia”—enough so that the dish received swooning mention in Betty Smith’s iconic 1943 novel, A Tree Grows in Brooklyn. For many children, as well as young-at-heart adults, half of the allure lay in the packaging. According to The Brooklyn Cookbook, each Charlotte Russe was “surrounded by a frilled cardboard holder with a round of cardboard on the bottom. As the cream went down, you pushed the cardboard up from the bottom, so you could eat the cake.” People like myself who grew up in the '90s eating candy Push Pops by Topps can understand the appeal.

There is something intrinsic to the Charlotte Russe—perhaps it’s the scalloped edges on the cardboard cup, the reckless quantity of fluffy whipped cream, or its utter simplicity—that embodies a sort of wholesome, black-and-white nostalgia. But as post-World War II America gave way to a more global era and, among other things, faster food, the Charlotte Russe’s popularity began to decline. By 1976, an article in the New York Times proclaimed, “The Charlotte Russe, that venerable New York specialty that left generations of city kids with white mustaches on their faces, is not extinct but, like ancient Chinese jade, it is hard to come by.”

Unlike the egg cream, another fallen New York icon that has enjoyed periodic comebacks through the decades, today the Charlotte Russe is a breath away from extinction. My search for a bakery or candy shop that still makes them proved nearly vain, as hopeful calls to longtime sweets hotspots like Philip’s Candy in Staten Island (formerly Philip’s Candy Shop of Coney Island) and Teena’s Cake Fair in Canarsie turned up nothing. The one bakery I found in New York that still regularly churns out Charlotte Russe was Holtermann’s, and it’s located not in Brooklyn but across the bay in Staten Island.

Founded in 1878 by a German immigrant named Claus Holtermann, the bakery built up a modest business of delivering freshly baked Pullman loaves, cookies, and pecan Danish rings by horse and buggy (and later truck) directly to customer’s homes—a service that lasted for nearly a century. The company’s early history mirrored that of another New York bakery founded by a Germany-to-America transplant named William Entenmann. But whereas Entenmann’s mushroomed over time into a nationally recognized brand with widespread distribution, Holtermann’s kept things in the family and in Staten Island, continuing to produce everything by hand in the bakery behind their Staten Island storefront.

When I got in touch with Holtermann’s semi-retired co-owner, Cliff Holtermann, he said that Charlotte Russe has been on the menu since at least 1941, when he started working there as a teenager. Back then, they cost a nickel, and even now the dessert will still only set customers back $1.75. In an act of thrift and ingenuity common to many professional kitchens, Holtermann said, they “sometimes use the scraps and ends from jellyroll cakes as the base” instead of plain sponge cake. The day I stopped in to sample one, I found a slice of raspberry pinwheel at the bottom of my cardboard cup.

While Holtermann’s typically sells about four dozen Charlotte Russe each week, primarily not to today’s teens but to their old-time customers, the dish’s future there is not necessarily stable. According to present co-owner (and Cliff’s nephew) Billy Holtermann, the required push-up cups, which they currently order from a Brooklyn-based paper goods company called Burke Supply, have become increasingly hard to source.

Truthfully, while I am grateful to Holtermann’s for providing an edible link to the past, I found their streusel-topped crumb buns and jelly doughnuts far more compelling reasons to visit. As for the Charlotte Russe, maybe it will find itself rescued from the annals of history—dusted off and topped with a homemade Maraschino cherry by an artisanal bakery looking to elevate a sweet from the city’s past. Until then I will keep the recipe below on hand for whenever the mood whipped cream strikes.

I adapted this recipe from one in The Brooklyn Cookbook' by Lyn Stallworth and Rod Kennedy Jr. Makes 15 cakes

  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 eggs, separated
  • 1 tablespoon cold water
  • 1/2 cup plus 1/3 cup sugar
  • 1/2 teaspoon vanilla extract
  • 2 cups heavy whipping cream
  • 2 tablespoons confectioners’ sugar
  • Raspberry jam
  • 15 Maraschino cherries
  • Chocolate sprinkles or shavings (optional)
  1. Preheat the oven to 350 degrees. Butter a 10x15 inch nonstick jellyroll pan.*
  2. Sift together the flour, baking powder and salt in a small bowl, set aside.
  3. In a mixing bowl using a wire whisk or electric beaters, whip the egg whites and water together, gradually adding 1/2 cup of sugar, until mixture is thick, bright white, and glossy. Set aside.
  4. In a separate mixing bowl, using a wire whisk or electric beaters, whisk the egg yolks until thickened and slightly lighter in color. Gradually add the 1/3 cup of sugar followed by the vanilla and beat until quite thick and pale. Gently fold the yolks into the whites with a rubber spatula, then fold in the dry ingredients until just combined be careful not to over-mix.
  5. Spread the batter evenly into the prepared baking dish. Bake for 12-15 minutes, until lightly browned and springy to the touch. Remove pan from oven and set on a wire rack to cool slightly. Cut out rounds of cake with a 2 1/2 inch cookie cutter and set aside.
  6. With a chilled wire whisk or electric beaters, whip the heavy cream until it forms soft peaks. Add the confectioners’ sugar and continue whipping until it forms stiff peaks.
  7. Assemble the Charlotte Russe: Place a round of sponge cake at the bottom of a paper cup or small glass. Top with a teaspoon of raspberry jam, followed by a generous dollop of whipped cream. If desired, spoon the whipped cream into a pastry bag fit with a star tip and pipe into the cup. Top with a cherry and chocolate sprinkles, if desired.
  • A jellyroll pan works best but if you don’t have one, substitute a 9x13 inch nonstick baking pan. Butter the pan generously, and increase baking time to 15-18 minutes.

Have a long lost favorite you would love to see resurrected? Suggest a dish for Lost Foods: New York City at [email protected]

Poilâne’s Corn Sablés

Johnny Miller for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Colin King.

In her book, “Poilâne, The Secrets of the World-Famous Bread Bakery,” Apollonia Poilâne, who heads the legendary Parisian boulangerie, describes the sweets in her shop as pâtisseries boulangères, bread-bakers’ pastries, which are typically less sweet, less fussy and less fussed over. These corn shortbread-style cookies, known as sablés in French, fit into that category perfectly. They’re made with all-purpose flour and corn flour – corn ground so fine that you can barely feel a bit of grit when you rub a little between your fingers. (Do not use cornmeal or cornstarch.) Baked, the cookies have the characteristic sandiness of sablés and the beautiful golden color of corn. To get the best texture, make sure your butter is soft and creamy. The dough is a pleasure to work with and, because it holds its shape when baked, a good choice for fanciful cutouts. At Poilâne, the cookies are always cut into simple rounds, so that, as Apollonia says, “they look like minisuns.” &mdashDorie Greenspan

Where Can I find the Recipe for the Levain Bakery Chocolate Chip Cookie ?

Are you in a hurry for the recipe and want to skip all the helpful tips and tricks? No problem. All you need to do is scan down to the bottom of the page.

You will find the recipe for these copycat Levain bakery chocolate chip cookies in a convenient, printable recipe card at the bottom of the post.

However, if you want some indispensable baking tips, helpful information, and other suggested recipes, then stick around and peruse through the entire post. Who knows? We might answer a question that could come up as you bake these fabulous cookies.

Levain bakery chocolate chip cookies and milk

A Closer Look at Your Italian Bakery's Cookie Case

The Italian-American bakery, with its cannoli and fruit-shaped marzipan, is a bonafide American tradition dating back to the late 1800s, when waves of Italian immigrants settled in cities from New York to Philadelphia to Boston and beyond. They came holding tight to family recipes, but the Italian bakery as we know it is a far cry from how they cooked at home.

"In Italy, there's not that much of a home baking tradition," said Maria Bruscino Sanchez, owner of Sweet Maria's Bakery in Waterbury, Connecticut and the author of Sweet Maria's Italian Cookie Tray: A Cookbook. "If you've ever tried to make cannoli at home, you understand why a piece of fruit is a more common way to end a meal than a pastry. But for most holidays, Italians will go to their local bakery and buy a special something to celebrate. So when immigrants arrived in these American cities, they wanted to continue that tradition by opening bakeries where they settled."

In cities across the East Coast they opened grocery stores—hand-crafting Italian products such as mozzarella where possible and otherwise making do selling American goods that appealed to an Italian palate. And they had bakeries to satisfy fellow immigrants' longing for the intricate pastries and cookies often purchased to celebrate a holiday or special occasion.

It's a story Bruscino Sanchez is familiar with: her paternal grandparents, who emigrated from Naples in the early 1900s, were barbers, not bakers, but nevertheless Bruscino Sanchez grew up hearing stories of life in the old country, and how it compared to the new. During frequent trips to Italy, she was exposed to the wealth of cookies she fell in love with and eventually decided to recreate at home, frequently marveling at the sheer variety of sweets offered abroad, when in the U.S. most Italian bakeries offered only a small handful of treats.

"A lot of bakeries dumb it down for people," she said. "As we've gotten further and further away from the generation of immigrants who strove to offer all of the cookies they loved back at home, bakeries have streamlined their offerings to reflect what sells. Why make 40 varieties when only 10 are selling?" To make matters worse, as ingredient and labor costs rise, more and more "bakeries" wind up buying their sweets from wholesale suppliers. Ever wonder why the butter cookies from two bakeries taste so similar? They might be the same cookie.

As Italian bakeries lose their their "ethnic" connotation and become frequented by all types of city people, they've necessarily whittled down their offerings to focus their efforts on what's popular. Even so, stepping into a well-stocked Italian-American bakery and surveying the glass cases full of tantalizing treats can still be an overwhelming experience. What are those cookies, anyway, and what are they going to taste like?

We've got you covered in our field guide to the classic Italian-American cookie case. Think you know all you need to about biscotti? Think again. Prefer a soft, pine nut-studded almond cookie? We have those, too. Wondering how the heck rainbow cookies made their way into Italian bakeries? We have the answers.

Take note that this guide is limited to the cookies you'll commonly find in Italian-American bakeries, which generally fall into one of six types. Read on to see them all.


What they are:These crunchy, coffee-friendly cookies are baked twice to draw out extra moisture: once in a thick dough log, then sliced into long, elegant, dip-able cookies and returned to the oven. There are endless variations on the basic flour, sugar and egg dough—which traditionally contains no oil or butter—but biscotti usually feature nuts, dried fruit, or both. Pictured here, from left to right, are four of the most common varieties: anisette toast, an extra-light biscotti flavored with licorice-y anisette liqueur "Christmas," or fruitcake biscotti studded with red and green maraschino cherries toasted almond biscotti, or biscotti di mandorle and chocolate-hazelnut biscotti.

How they taste: Widely varying, but overall very crunchy and not too sweet, perfect for dipping in the Italian dessert wine vin santo. Store biscotti in an airtight container for up to two weeks.

How they're made:A heavy dough leavened with baking powder and a little egg is kneaded with any additions like dried fruit or nuts, then rolled into a thick log and baked for about 40 minutes before coming out of oven, getting sliced into individual cookies, and baking again until very crunchy, about 15 minutes more. There is some variation in method when it comes to whether or not to cool the cookies after their first baking and before slicing: here we'll defer to Cookie Monster Carrie who cools her logs for about 10 minutes after the first baking.

Background:The legend goes that biscotti date back to Roman times, when they were made as a durable, long-lasting snack included in the rations of the Roman Legions. More recently, the modern recipe for biscotti was supposedly created in 1858 by baker Antonio Mattei of the Tuscan city of Prato.

Rainbow Cookies

What they are:Three moist, almond paste-based cake layers dyed to Technicolor intensity, sandwiched with apricot or raspberry jam and coated with dark chocolate.

How they taste:Although they can be frustratingly hard to find, quality rainbow cookies are moist without being too dense, with a pronounced almond flavor that's nicely complemented by the fruity jam topping each layer. Once again, these cookies don't keep well, so the best move here is to buy and eat immediately.

How they're made:This is one cookie you definitely want to buy instead of make, because the preparation is particularly labor intensive. A rich butter, egg yolk, and almond paste cake batter is divided between three bowls: one portion of the batter stays neutral, while the others are dyed red and green. The batter is then spread onto rimmed sheet pans, baked, cooled and then stacked up, cemented with jam and coated with melted chocolate before being cut into individual cookies.

Background:Although many Italian cookies use almond paste as their base, rainbow cookies are firmly Italian American, and have no direct counterpart in the home country. According to Italian cooking doyenne Lidia Bastianich, the cookies were created by early Italian immigrants to pay homage to the colors of their native flag.

Butter Cookies

What they are:The favorite of kids everywhere, these light, crispy butter cookies are made in many variations, from jam-sandwiched and chocolate-dipped to piped and studded with candied fruit.

How they taste:Good butter cookies are light and not too sweet, with the majority of sugar being provided by the fruit, jam, chocolate or sprinkles. They're best eaten within a couple of days of purchase.

How they're made:Butter cookies are made from a dead-simple "spritz"-type dough of butter, sugar and flour. The dough is then loaded into a pastry bag, often outfitted with a star tip, and piped onto baking sheets in various shapes, from a plain circle to the common "cat's tongue" shape that, post-baking, is filled with jam and dipped into chocolate and sprinkles. Some recipes—likely the ones grounded in an actual Italian tradition—feature almond paste in addition to butter. Unfortunately, few butter cookies these days are housemade, even by well-established bakeries: most buy them in bulk from wholesale suppliers such as Vallone's. When visiting your favorite Italian bakery, it's worth asking if they make their butter cookies in-house.

Background:Like rainbow cookies, "Italian" butter cookies bear little resemblance to cookies you'll find in Italy. They have more in common with Scandinavian-style holiday cookies, but they're also an essential feature of every Italian bakery. Johnny Virardi, head baker at the venerable Rocco's Pastry Shop in New York's West Village, told me that simple butter cookies made with almond paste are common in his family's home region of Calabria, in the south, where they might be accented with local fruit or jam, but that the cookies likely evolved into their chocolate- and sprinkle-bedazzled form only once they made their way to American shores.

Pignoli Cookies

What they are:A simple almond paste-based cookie baked just until chewy and topped with toasty pine nuts.

How they taste:Soft, sweet and almond-y, with pronounced crunch from the toasted pine nuts. The cookies will store in an airtight container for about three days.

How they're made:The dough could not be more basic, containing only almond paste, sugar and egg whites, often with a little orange zest added for flavor. The dough is rolled into tablespoon-sized balls, then rolled in a plate of pine nuts until coated. Traditionally, the cookies are baked until just chewy, but some people prefer a crisp texture and will bake a few minutes longer.

Background:Pignoli cookies originate in Sicily, which makes sense given that some of the highest-quality almonds and pine nuts are grown on the hilly, southern Italian island that forms the "triangle" that the Italian "boot" kicks. The recipe likely made its way across the Atlantic in the late 1800s, when as many as 100,000 Sicilian immigrants settled in the U.S.

Sesame Biscuits

What they are: Reginelle are light, crunchy semolina-flour biscuits coated in sesame seeds.

How they taste:Crisp, not too heavy and barely sweet, with tons of toasted sesame seed flavor. The cookies will store in an airtight container for up to a week.

How they're made:A thick, refrigerated semolina-flour dough flavored with vanilla and nutmeg is rolled into a rope, cut into short lengths and rolled in sesame seeds to coat. The rope is sometimes twisted into a slight S-shape before baking.

Background:Another Sicilian specialty, these cookies—with their prodigious use of sesame seeds—demonstrate the strong influence of Arab flavors on the area's cuisine.

Nut Meringues

What they are:These meringue-based, nut-loaded traditional cookies have the adorable Italian name Brutti ma Buoni, or Ugly But Good. The moniker makes sense: these lumpy, irregular drop cookies won't win any beauty contests, but their crackly exterior and chewy, nutty interior are irresistible.

How they taste:The cookies have that classic crisp-outside, chewy-inside texture that makes great meringues so good, with a ton of crunch and plenty of flavor from the toasted nuts. Brutti ma Buoni are particularly susceptible to humidity and are best eaten within a few hours of purchase.

How they're made:The base of these cookies is a thick, cooked meringue that's whisked over a double boiler (à la zabaglione) or stirred in a heavy pot (like French pâte à choux). Roughly chopped hazelnuts are the most common addition, but the cookies are sometimes made with almonds or a combination of the two nuts. The cookies are then dropped by rounded teaspoonfuls and baked. A chocolate version, made by adding cocoa powder to the simple egg white-sugar-nut batter, is common.

Background:Brutti ma Buoni come from Gavirate, a small northern Italian town just outside Milan. Supposedly they were created in 1878 by Constantino Veniani, the owner of the eponymous Pasticceria Veniani.

New York Bakery Gets New Pope Cookies Out, Pronto - Recipes

Throw out all those other apple cake recipes. Even the ones handed down to you by relatives (Sacrilege, I know. But you’ll get over the guilt.)

Because the only one you need is this one.

How incredible is this apple cake?

My husband, who doesn’t even like apples (Is there such a person?), took one bite and mid-chew mumbled, “This IS good! And you know, I don’t even like apples.” (Uh, yup, duly noted.)

The name, “Apple Snacking Spice Cake,” doesn’t even do it justice. That moniker conjures up a simple after-school cake baked in a square pan, and cut up to eat out of hand.

Rather, this cake is round, tall and the color of dark caramel. It is jam-packed with fruit, too. The batter is quite thick. In fact, it’s almost more apples than actual batter. If that weren’t enough, there’s also a full cup of toasted pecans in it, too. For good measure, there’s also a big handful of raisins. I actually used dried mulberries instead because I love their date-like taste.

The result is a cake, in which every bite is a riot of apples and nuts, as well as warm spices of ginger, cloves and cinnamon. But don’t think this cake is too moist like a dreaded fruitcake. Nope, it’s tender and its moistness level is just right. What’s more, when it bakes up, the top of the cake gets that heavenly crisp, crackly texture we all can’t resist.

The cake is the creation of Pastry Chef Joanne Chang, who owns Flour Bakery + Cafe in Boston, where it’s a top-seller. The recipe is from her cookbook, “Flour” (Chronicle Books).

It really should be called “Apple Awesome Cake.” It’s an easy, one-pan cake without any frosting or fancy flourishes. But it’s utter perfection. I’m already thinking what a wonderful dessert it would be for Thanksgiving or Christmas, served with dollops of maple syrup-sweetened whipped cream.

I simply can’t say enough about this cake.

Apple Snacking Spice Cake

(Makes one 10-inch round cake)

1 cup unbleached all-purpose flour

1 1/2 teaspoons baking soda

1/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/8 teaspoon ground cloves

1 1/2 cups granulated sugar

3/4 cup unsalted butter, at room temperature

4 cups peeled, cored and chopped Granny Smith apples (2 to 3 apples)

1/2 cup raisins (or dried mulberries)

1 cup pecan halves, toasted and chopped

Confectioners’ sugar for dusting

Position a rack in the center of the oven, and heat the oven to 350 degrees. Butter and flour a 10-inch round cake pan.

In the bowl of a stand mixer, sift together the all-purpose flour, cake flour, baking soda, salt, cinnamon, ginger, and cloves. (Or, sift together in a medium bowl if using a handheld mixer.) Fit the mixer with the paddle attachment. Add granulated sugar and butter to the flour mixture and beat on medium speed for about 1 minute, or until butter is fully incorporated into the dry ingredients. Stop the mixer several times to scrape the paddle and the sides of the bowl to make sure all of the butter is mixed in. Add eggs and mix on low speed for 10 to 15 seconds, or until fully incorporated. Then, turn the mixer to medium-high speed and beat for about 1 minute, or until batter is light and fluffy.

Using a rubber spatula, fold in the apples, raisins and pecans. The batter will be very stiff and thick. It will look like too many apples and not enough batter, but that’s okay. Scrape all of the batter into the prepared pan, then spread it evenly to fill the pan.

Bake for about 1 hour and 15 minutes, or until the cake feels firm when you press it in the middle and the top is dark golden brown. Let the cake cool completely in the pan on a wire rack.

Invert the cake onto a serving plate, lifting away the pan, and then invert the cake again so it is right-side up. Slice and plate, then dust the slices with confectioners’ sugar.

The cake can be stored in an airtight container at room temperature for up to 3 days. Or, it can be well wrapped in plastic wrap and frozen for up to 2 weeks thaw overnight at room temperature for serving.

Adapted from “Flour” by Joanne Chang

Another Recipe From Joanne Chang: Chocolate Chunk Cookies

Our History

Although our name has changed over the years our customer have continued to enjoy the special, unique taste that is Zadies. We still use the same high quality ingredients and recipes that were perfected four generations ago. All Zadies products are made with love, dedication, and craftsmanship. So try one of our many delicious Zadies products and taste the best there is in old-fashioned goodness. We thank you for your patronage and loyalty.

Zadies Challah and other baked goods are made fresh everyday. Enjoyed by families all across Northern New Jersey and New York, Zadies Bakeshop is a fourth generation kosher bakery that offers nut-free and dairy free options. Blending high quality ingredients, old world recipes, and friendly customer service, you’re guaranteed to leave Zadies with a smile on your face.

Fancy-Schmancy Levain Cookies Are Headed to Your Local Whole Foods’ Freezer Aisle

We can largely thank Levain for ushering in the trend of humongous, warm cookies that are chewy on the inside, but crispy on the out. The popular bakery on Manhattan’s Upper West Side has inspired numerous other bakeries and copycats, but have now made it so that you can get your hands on an original Levain cookie, no matter where you are in the country. The bakery announced last summer that it’d be selling pre-baked, frozen cookies at Texas’ Central Market, but this week expanded into Whole Foods nationwide.

Whole Foods will carry three flavors: Chocolate Chip Walnut, Two Chip Chocolate Chip, and Dark Chocolate Chocolate Chip, the dark chocolate option exclusively available at Whole Foods. “Whether we’re meeting customers in our bakeries or in the freezer section, we know they’re getting a true Levain Bakery experience,” founders Pam Weekes and Connie McDonald said in a statement. Levain “will expand only as quickly as we are able to maintain the quality of the product,” said CEO Andy Taylor.

One priority for the bakery is making sure the cookies stay frozen the entire time before reaching the customer. Levain first experimented with a shelf-stable cookie, but it didn’t have the same texture as the cookies straight from the bakery. If the freezer cookies take off, Levain is hoping to add other products like cake and brioche to the frozen aisle.

Taylor previously told reporters that Levain is planning to open brick-and-mortar locations across the country. Currently, there are seven locations in New York, and one in Washington D.C. The bakery is among the latest artisanal snack shops that once traded on exclusivity to expand to a national market with more stores or by moving into grocery markets. Milk Bar is now available in groceries nationwide, as is Jeni’s ice cream, and Carbone pasta sauce. Usually these products cost more than a bag of Chips Ahoy or a jar of Prego, so the exclusivity is still there. But it raises questions about accessibility (good!) versus the homogenizing of food culture (weird!).

Then again, we shouldn’t exactly be encouraging people to travel yet, so go ahead and enjoy the cookies.

Bakery & Pastry

Simply put, our bakery and pastry gift baskets are the foundation of our online gift basket business and our true pride and joy! Our company started out offering traditional challah breads delivered to your door, and soon expanded to include other fine gourmet baked goods and pastries. We are known for bakery gifts and old world style pastries, with all the richly authentic ingredients you&rsquod expect.

We feature classic kosher Jewish food baskets made from traditionally delicious recipes &ndash like our babka loaves, swirled with aromatic cinnamon and rich, gooey chocolate. It&rsquos simply one of the best and most comforting gourmet baked goods you could possibly send!

Not to mention our other fine pastries and desserts, like carefully crafted rugelach with its rich yeasty dough wrapped around sublime chocolate, aromatic cinnamon or sweet raspberry filling. Need to order a dessert online that will knock their socks off ? Buy baked goods like our amazing apple cake, so delicious it&rsquos been featured in the New York Times. Or send a food gift basket including a truly iconic kosher Jewish dessert: the finest black and white cookies, direct from the bakery in Brooklyn.

If you&rsquore looking to send gluten free baked goods, we have all the classic cakes, breads and cookies &ndash and you can believe us when we tell you they&rsquore every bit as delicious. Our baked goods and pastries are always notable for their authentic flavors and classic ingredients. You just can&rsquot send better quality baked goods than ours!

'No Gluten Kneaded' bakery serves only gluten-free sweets for all to enjoy

As early as two in the morning, you can find her at her shop, preparing for the day and checking off her to-do list.

However, Zimmerman is not any ordinary bakery owner. 'No Gluten Kneaded', her storefront, is entirely gluten-free.

"I started becoming gluten-free after I started a diet called whole 30," said Zimmerman. "It's a diet where you take things out and put things back in slowly, and every time I tried to bring gluten back in, I just didn't feel right."

Zimmerman is not professionally trained but started at a young age learning everything she could baking with her mom.

Adapting to the gluten-free lifestyle and doing extensive research, she started taking her favorite dessert recipes and made them entirely gluten-free.

"There's no cross-contamination here," said Zimmerman. "Nothing is allowed in that is not gluten-free."

Zimmerman's menu is always changing, but some of her crowd favorites are the chocolate chip cookies, cinnamon rolls, muffins, and brownies.

"I get kids that come in, and they have never had a cinnamon roll before they've never had a good doughnut," said Zimmerman. "They never had this stuff because there wasn't a place where they can get it, so when they come in, and they're like a kid in a candy store, it makes me smile from ear to ear. "It's just amazing."

In addition to her Bohemia storefront, Zimmerman sells some of her goods for wholesale, specifically her gluten-free bagels which can be found throughout Long Island.

No Gluten Kneaded could be finding a new storefront soon so that Zimmerman can have a bigger space where customers can enjoy their treats inside the cafe.

"If you're ever in the need of some gluten-free treats, you come to us," said Zimmerman.

Watch the video: The New Pope - Last Episode Ending (May 2022).