Category Archives: Breads

Fairway Rolls Out Cinnamon Buns Minus the Goo

Fairway Cinnamon Buns: Photo: Fairway.

Fairway Cinnamon Buns: Photo: Fairway.

Fairway sent over some cinnamon buns for me to try. Fairway touts these buns as “shamelessly unsophisticated rounds of breakfast messiness.”

Let me say up front: cinnamon buns should be oozing with globs of gooey sugar and cinnamon. The Fairway buns do not. They are a stripped-down facsimiles of the real thing. Delicate like tea cakes, they’re not the traditional cinnamon buns sugar/fat/flour lovers dream about.

These Kosher buns, just now being introduced in Fairway stores across the region, are laced with cinnamon and brown sugar.They come a dozen to a package ($7.99) and resemble a coffee cake; you have to break each bun apart to eat it. Soon, there will be individual buns available for sale ($1.49).

The cake was a little dry. True, they sat in my house for a day. But shouldn’t supermarket baked goods have a decent shelf life?

I tried these cinnamon buns out on some of my colleagues at work. They divided into two camps: the not-sweet-and-gooey-enough group vs. the less-sugar-is-more crowd.

Kelly:  Pretty good, standard store-bought flavor. The presentation confused me. Is it cake or are you supposed to eat it like a bun?  I wouldn’t want it any sweeter. Gooey center is best, but I would consider buying it.

Lucy: Smells good, very cinnamony, but too dry. Not gooey enough.

Viola: I liked it and would buy it.

Palma: Good flavor; too dry. Would not buy it.

Dana: A little dry; would like more icing on top. Smelled good.

Barbara: Liked the strong cinnamon; not as mushy as the usual sticky bun. I would buy it.

Ann: I like the smell and coarse texture.  I prefer things that aren’t too sweet an gooey.  Great with tea. I would buy it.

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Chelsea: Gluten-free Yucca-Cheese Roll from Big Booty Bread Company Satisfies

Finding something savory, satisfying and gluten-free for a breakfast on the run isn’t always easy. But at the Big Booty Bread Co. on 23rd St, you can get your needs met for a mere $1.75 with the bakery’s crunchy, rich—and gluten-free—cheese-yucca roll.

Pan de Yucca.  Photo: by rhiannondavid via flickr.

Pan de Yucca. Photo: by rhiannondavid via flickr.

Dubbed the “Cheese Rock” by owner Jose Rojas, the treat is is actually pan de yucca, a traditional Colombia bread. It’s made with yucca flour; the white cheese, queso blanco; eggs and butter, Rojas explained.

The roll derives from “a family” recipe, he said. His parents who have owned Don Ricky Colombian Bakery in Elizabeth, New Jersey for over 30 years, have long produced the savory treat.

Big Booty also displays in its simple shop croissants, muffins, cakes and its signature red velvet cup cake.

Big Booty Bread Co.
261 West 23rd Street
New York, NY 10011
212 414 3056

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Where to Get Holiday Cupcakes, Gingerbread Houses and More at Upper West Side Bakeries

Christmas cupcakes. Photo: CRUMBS Bake Shop

Christmas cupcakes. Photo: CRUMBS Bake Shop.

Gingerbread brownstone. Photo: Bakery Soutine.

Gingerbread brownstone. Photo: Bakery Soutine.

By Miriam Gottfried

Upper West Side bakeries are ramping up for the holidays, adding various seasonal items to their menus. Here’s a look at the December goodies at a few of them:

Bakery Soutine will be offering various gingerbread constructions, honey bourbon fruitcake, Royal Navy plum pudding, croquembouche and Buche de Noel. www.soutine.com

Buttercup Bake Shop will be selling special gingerbread cupcakes with pumpkin icing as a seasonal holiday treat. www.buttercupbakeshop.com

Holiday cupcakes, including a Christmas confection with green cream cheese frosting and red sprinkles, a blue-and-white Hanukkah rendition, and a treat topped with eggnog frosting are on the holiday menu at www.crumbs.com

Magnolia Bakery will have red velvet cupcakes, topped with edible chocolate disks bearing pictures of dancing Rockettes. Other seasonal cupcakes include ones decorated with snowmen and snowflakes, and the Sno-Cap—devil’s food cake with meringue-icing peaks. www.magnoliabakery.com

Among many other holiday items, Silver Moon Bakery makes jelly doughnuts and Star of David layer cake for Hanukkah, a fig tart and traditional Stollen bread for Christmas. There’s also a triple chocolate bavarois to help ring in the new year. www.silvermoonbakery.com

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Upper West Side: A Rosh Hashanah Cooking Lesson from the JCC

Looking for Rosh Hashanah cooking ideas? Check out this “Today” show video featuring Julie Negrin, director of the NewYork JCC culinary program. Negrin teaches Al Roker how to make challah for the Jewish New Year.

What’s challah taste like?  Just ask “Today” anchor Ann Curry.

“It tastes just like brioche, doesn’t it, really?”

Hmmm.

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New York Pastry Shop on Upper East Side May Close

best-payard

According to a report in Crain’s New York Business, Payard Patisserie & Bistro, the famed New York City Upper East Side pastry shop, could close as soon as August.  The landlord is threatening to double the rent, Crain’s reports.

Situated on Lexington Avenue between 73rd and 74th streets, the pastry shop was opened by chef Francois Payard a dozen years ago.

Payard says he’s hunting for another location in the city.

Meanwhile, should the landlord prevail, who knows what will replace the tarts and puff pastry that now grace the space occupied by Payard.  Maybe tooth brushes and dish detergent from Duane Reade?  Or coffee and pre-packaged sandwiches from Starbucks?  Or maybe even your favorite cell phone store….

Ain’t progress wonderful!

For more, click here.

Related

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East Village: Two Bakeries, the Old and the New

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