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233 West 29th Street
Stick & Pop 1 Dessert Chelsea

Stick and Pop is perfectly on trend, as cake pops are beginning to spring up all over the city, but this bakery is the only one in Manhattan that specializes exclusively in these delicious baked lollipops. Friends and owners, Jacki Caponigro and Christy Myberg have definitely mastered the technique. There are large or small pops in a wide variety of flavors and for those who prefer to savor their mouthful sans stick, they have branched out to different elements of the same concept with bonbons. One of the marvelous treats that we tried was the Nutty Bunny pop, a carrot cake base covered in a white chocolate shell and walnut crunch, and we have to say that something about having it on a stick was magical. The crunchy outer layer sealed the moisture into the cake, and completely solved the problem of sliced cake becoming dry and crumbly. Depending on the season, there are other outstanding flavors - apple pie in the fall, lemonade throughout the summer and then there is the heavenly chocolate salted caramel and strawberry shortcake. Not only are the pops delectable, but the owners are wonderful as well. We had a lovely conversation learning what drew them into this business - the hours that they spent being educated and how labor intensive it is to make these mini cakes. It is far different than baking cupcakes. Thankfully, many are recognizing how special these are and corporations are ordering them for events as are caterers. For those of us who love to bake, classes are offered and private birthday parties or bachelorette gatherings can also be booked.

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Stick & Pop 1 Dessert Chelsea
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Stick & Pop 3 Dessert Chelsea
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Stick & Pop 5 Dessert Chelsea
Stick & Pop 6 Dessert Chelsea
Stick & Pop 7 Dessert Chelsea
Stick & Pop 8 Dessert Chelsea
Stick & Pop 9 Dessert Chelsea

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Lost Gem
American Bartenders School 1 Career Development undefined

American Bartender's School

Approaching almost fifty years, the American Bartender's School, owned by Joseph Bruno, has been teaching mixologists the ‘ology of mixing. Having moved in the ‘80s from their original location on Madison Avenue, the school offers forty-hour courses, with students leaving as certified bartenders with a license issued by the New York State Board of Education. Joseph contends that a bartender’s success is determined by conversation, “no matter how good the drink is. ” That being said, technical skill is far from lacking at this institution. Combining lectures and a “lab” portion, we witnessed students attentively toiling over drinks for phantom customers in a room designed to look like one giant bar. The difference, however, is that unlike a culinary school where one might sample their own creations, students do not imbibe here. In fact, there is no alcohol to be found at this bar. Everything is in the correct bottles and the colors all match their potent potable equivalent. What was explained to us is that everything is about measurements. Students are given a recipe to follow, and provided they do it correctly, they can rest assured that it will taste exactly right in the real world. After decades of experience bartending in and managing drinking establishments, Joseph has seen a new devotion to the craft of mixology. Up-and-coming bartenders have tested innovative flavors, homemade syrups, and the “farm-to-table” use of fresh ingredients. He has taken particular pleasure in the resurgence of drinks not popular since the Prohibition era. Perhaps it is a sign that we still have a chance to relive some of the best aspects of the Roaring Twenties.