Sweet Shops and Bakeries To Boost Your Mood

At Paris Baguette, the Manhattan Sideways team grabbed a tray and a set of tongs and indulged. We found each baked bread to be more desirable than the next, from the simple white loaf to the peanut crumb to the chocolate cream bread. The cakes are magnificent pieces of art. We were particularly drawn to the strawberry and fresh cream, and the chocolate and banana. A chain that originated in Korea, Paris Baguette now provides baked goods to almost three thousand stores. Although not everything is prepared in-house, the aroma alone makes it worth a visit, as does the show of people who come through Paris Baguette each day.

Greeting guests with a small taste of their Spanish mulled house wine, we immediately knew that we had discovered a small wonder. Aytac and Zaf, both from Turkey, are the owners. They lived in New York for many years, working in other restaurants before the two friends decided to embark on their own adventure. They opened their doors in 2007 and have had a steady flow of customers, drawing from both the locals living in the neighborhood and the strong tourist population that surrounds them. Nothing is made from scratch on the premises, as the kitchen is minute, but what they bring out of there is absolutely scrumptious. We managed to eat every piece of chocolate made by either renowned Jacques Torres or Xocolatti. Small chunks are served on a wooden platter, similar to a cheese board. Delving into their signature dessert, "21 Layer Crepes Cake" was like indulging in a piece of heaven. Thin crepes and whipped cream, topped with burnt sugar. We watched as others shared the dark chocolate fondue, dipping into their melted land of wonder with bananas, strawberries, marshmallows and finger cookies as Frank Sinatra was singing in the background. Although we did not order anything else, there is a menu filled with savory treats - Angry Chicken Lollipops, White Truffle Pizza, Goat Cheese Brulee and, of course, a cocktail menu of Chocolate Martinis and wines from around the world.

The delectable assortment of French pastries was only the beginning of the excitement for me when I first visited Eclair Bakery. Getting to observe and speak with owner Stephane Pourrez, as he was preparing pastries, macarons, croissants and, of course, a variety of eclairs made the experience very special. An alumnus of Ferrandi, the French School of Culinary Arts in Paris, Pourrez worked in New York for a year as a pastry chef before he fulfilled his "childhood dream" of opening his own bakery. No matter what time I chose to pop in, I always found others sipping on their cafe au lait, and mingling with fellow French natives.

La Maison du Chocolat is a sophisticated example of a delectable chocolate shop. Everything sold inside its doors is made in Paris, with the exception of the ice cream that includes ingredients from France but is prepared on site. The day that Manhattan Sideways stopped by, we met Brigitte who has been working here since 2010. A knowledgeable chocolate connoisseur, Brigitte shared La Maison's history. We learned that Robert Linxe, the founder was originally from the French Basque Country, but acquired much of his craft while attending school in Switzerland. He went on to run a successful catering service in Paris for twenty years before deciding to pursue his true passion. At the time, chocolate was considered something to be saved strictly for special occasions; as Brigitte told us, people thought Linxe's enthusiasm for a shop devoted to chocolate was "crazy. " Nevertheless, Linxe was able to find an auspicious space in Paris with a wine cellar, which he used to make the delicacies and protect them from the damaging effects of the weather. In 1977, Linxe opened the doors and welcomed Paris to his specialty boutique. Within three weeks, all of the chocolate had been sold and Linxe was dubbed the master of ganache. And in 1996, over twenty years later, Nicolas Cloiseau, the highly acclaimed chocolatier and pastry chef joined the business continuing La Maison's coveted reputation. Brigitte stressed that the discussion of chocolate is akin to that of wine; expertise comes from reading on the subject, perhaps taking a course, and most importantly, much experience. Moreover, chocolate and wine may be enjoyed together when paired consciously. Chocolate always goes well with "a nice red wine, " Brigitte said. Quickly turning to the particulars, she added that milk chocolate is best paired with white wine and dark chocolate with port. Brigitte continued to enlighten us, saying with detectable fervor, "Good dark chocolate should not be bitter. " It takes approximately ten days to dry cocoa beans. Rushing this process, a common crime of many chocolate companies, results in this bitter taste. Brigitte made a point of showing us how to taste chocolate: smell it first and then let it melt in your mouth. After this incredible offering of chocolate wisdom, Brigitte presented us with a plate of small pieces of chocolate arranged deliberately in a circle. Beginning at forty percent, each successive piece around the circle had an increased concentration of pure chocolate. We continued to climb past eighty and concluded with a piece of one hundred percent pure chocolate. At this point, a natural thickness set in and the pieces lost all association with candy. Suddenly, each of us agreed, it felt as though we were appreciating chocolate, not as a beloved dessert or comforting treat, but as a wonder of the earth.

"Daily Provisions followed a long trajectory, " Max Rockoff announced as we sat down to chat about the neighborhood hot spot, an offshoot of the newly opened Union Square Cafe. I met Max, the warm and enthusiastic general manager, in late August of 2017, a few months after the Union Square Hospitality Group debuted their latest restaurant venture. "As Union Square Cafe's space grew, ours continued to get smaller and smaller, " Max told me. "We weren't quite sure where we were headed, but the space dictated the concept, " he continued. When Danny Meyer and his team found this location, a few blocks north of the original Union Square Cafe, they knew that they wished to utilize every inch of it in the most sensible way, but they were always thinking of the community surrounding them. "We had to make an unbelievable place in a tiny footprint, " Max explained. They kept asking themselves, "What can we do with this jewel box on Park Avenue and 19th Street? " They were eager to give a "gift" to those who lived nearby. When the group sat down to discuss their ideas, foremost in their minds was, "What are the daily things people want? " They hoped to provide the best versions of what their customers know and love. Max said it had to start with fantastic coffee first thing in the morning, together with some smashing breakfast treats. This would then be followed by salads and interesting sandwiches on freshly baked bread. At the end of the day, the space could provide an outstanding roast chicken that could be picked up on the way home. The final innovation by the team was “cross-utilization. ” Within the downstairs kitchen - accessible from both restaurants - there is a shared bakeshop facility. It is here that they make the incredible "house loaf" - a brown sour dough bread that is served in the restaurant and used to make many of the specialty sandwiches all day long at Daily Provisions. "There is no redundancy here, " Max asserted, "We can feed families all day long. Our breakfast is nothing crazy, it is just the best. " In fact, the bacon, eggs and cheese sandwich is one of the most requested items at almost any hour. Therefore, they offer it until 4: 00 p. m. every afternoon. "The people demand it, so we provide it. We listen to them. " The roast beef sandwich is a classic lunchtime treat, "but it is our version. " I also learned about a special sandwich that is not on the menu, but which is proving to be the real "go-to" - herbed ricotta and arugula served on their house-made English muffin. Then there is the Patty Melt - the meat is blended with grilled onions and served on housemade rye bread with melted cheese. Max shared that the team tried all kinds of cheese for their melt, and when they did a blind tasting, it was the classic American that won. The Daily Provisions team also wanted the small cafe to be a place where people could stop by and unwind, sip on some wine, work on their computer, or simply meet up with friends for relaxing conversation. Somehow, although not surprisingly, this talented and well-loved restaurant group has managed to accomplish it all. I had the pleasure of meeting a woman who came by for a glass of wine around 5: 00 p. m. She worked upstairs in the building and told me that she makes a habit of coming to Daily Provisions at the end of her day. It was so nice to watch her settle in comfortably, acknowledging members of the staff, as well as other patrons sitting around the white marble counters. When I commented to Max on how extraordinary this was, he said, "She is a microcosm of what we've become. "Max was genuinely pleased to tell me that many guests who initially visited when Daily Provisions first opened continue to gravitate back on a regular basis. "They're comfortable here. " Gushing, Max said that the best time of day is when everyone gathers on weekend mornings. He loves how the neighborhood utilizes the shop, be it for a cup of good coffee or a full breakfast. It is a place for all ages that has become a routine stop for many. "Everyone uses it in their own way. " He has found it fascinating to see how the area denizens have embraced them. "They have made us their own. " It was also quite apparent to me how Max and his staff have effortlessly enveloped the community.

2010 was a big year for Fany Gerson. A native of Mexico City and a former pastry chef at Eleven Madison Park, she spent the spring and summer launching her business, La Newyorkina, which sells traditional Mexican ice pops and sweets. But as winter approached, business began to slow down, and a good friend of hers suggested that they open a doughnut shop together. Fany was skeptical at first—“Bed-Stuy didn’t seem like the obvious place for gourmet doughnuts”—but in spite of her reservations, she accepted the job. After long discussions with her business partner about textures and flavors, Fany set out to create the perfect old-fashioned doughnut, thick and hearty, but also light. “We wanted a doughnut that would taste good naked, ” she told me “and we knew it was all about the dough, hence the name. ” Finally, after endless tweaking and experimenting, Fany hit on the perfect recipe, and three weeks later, Dough opened its doors in Brooklyn. It was the beginning of a wonderful partnership. Throughout the fall and winter, Fany devoted most of her attention to Dough; as the weather grew warmer and doughnut sales declined, she had time to develop new flavors and recipes for La Newyorkina. But it has not always been easy to balance the two businesses, especially since Dough’s second location opened in the fall of 2014. “That first summer, ” Fany recalled, “the hot weather unexpectedly affected the doughnuts, and I had to adjust my recipe last-minute and work on La Newyorkina at the same time. ” She smiled, and added, “I don’t get a lot of sleep. ”But in spite of the difficulties, it is obvious that Fany loves what she does. She gave me a fascinating tour of Dough’s kitchen, enthusiastically pointing out where the dough rises and how the doughnuts are fried, about one minute on each side. “Most places make their doughnuts in the morning, ” Fany explained, “but we take it a step further. Our doughnuts are fresh and warm whenever you come in. ” Once the doughnuts are fried, they are ready for the final touch—the glaze. I was eager to ask Fany about this stage of the process, since Dough is known for its exotic flavors—some of its best sellers include hibiscus, mocha almond, and dulce de leche. “Inspiration is everywhere, ” Fany told me, “but a lot of my flavors come from my memories of Mexico. ” She invented the hibiscus flavor, for example, on a hot day when she was craving the refreshing hibiscus water that she used to drink back at home. “We needed a colorful doughnut, ” she told me, “but I didn’t want to use coloring. And it occurred to me that hibiscus has a beautiful natural color. ”Some of Fany’s flavors have become so popular that customers complain if she takes them off the menu. “We have a few flavors that rotate, but not many, ” she told me. “We have to give the people what they want, but we also try to keep it interesting. ” Some of Dough’s best-selling staples include salted chocolate caramel, café au lait, and nutella, although Fany’s personal favorite is the cinnamon sugar. “I also like the tart flavors, like passion fruit and tropical chile, ” she told me. “The glaze is a nice contrast to the richness of the doughnut. ”I was surprised to learn that, in addition to producing hundreds or even thousands of doughnuts each day, Dough runs a wholesale operation at night, selling doughnuts to nearby coffee shops and supermarkets. To keep the business running smoothly both during the day and at night, Fany estimates that Dough employs thirty or forty employees total. Dough has been hugely successful, and Fany told me that they will soon be opening another location in Manhattan. “It’s hard, ” she told me, “I’d like to see the business grow, but I’m hesitant to do franchises in other cities. ” Instead, she prefers to keep Dough personal, developing new products and flavors and expanding on a smaller scale. “We’re trying new things every day, ” she told me, “and we’re growing organically. ”After the tour, Fany led me out to Dough’s front counter. “Would you like to try one? ” she asked, and after a moment of deliberation, I chose the dulce de leche doughnut. The smooth caramel flavor of the glaze paired perfectly with the crunchy slivered almonds on top, but the best part, as I expected, was biting into the soft, airy dough, still warm from the oven.

Just off of Ninth Avenue is a small cookie shop called Schmackary's, and wow, what a crowd it continues to attract at almost any hour or day of the week. Stepping inside feels like being transported into a Norman Rockwell painting – familiarly and authentically American. The shop is neatly decorated with baby blue pinstripes and a wall of colored glass that separates the kitchen from the eating area. The vibe is calm, warm, and welcoming, just as owner Zachary Schmall intended it to be when he opened his first brick-and-mortar in 2012. Zach came to the city as an aspiring Broadway actor but began his career in marketing. In order to de-stress, Zach would come home to his apartment and bake cookies, often experimenting with different flavor combinations. His friends would try his creations and after a while, they began encouraging him to sell them. Zach took a risk, and eventually, what he had seen as a modest pipe dream became his livelihood. Hailing from the Midwest, when it came time to start his own business, Zach made sure that customers were his top priority. While I was chatting with him, he told me that his approach was first and foremost based on providing the customer with warm and personable service. On a daily basis, he makes certain that his staff is not "anonymous and apathetic, but rather people who others strolling in might want to have as friends. " Since his success stems from word of mouth and social media, Zach has shown that prioritizing the customer pays off. Zach credits part of Schmackary's reputation as a "hidden gem in the heart of Broadway" to the store's location a couple of steps away from the main drag. He loves his 45th Street address, especially because of his strong connection to the theater community, and wants to keep that same side street feeling as he makes plans to expand. He further explained, "Being slightly removed from the avenue bustle gives Schmackary's a more intimate vibe, whereas a main street location would feel more exposed and less familial. "Schmackary's, called "the unofficial cookie of Broadway, " offers a rotating menu of 45 different flavors of cookies. On one visit, I bit into the moist, but crunchy around the edges, Caramel Apple Crisp and was hooked. A coffee-crazy friend of mine, who had tagged along with me that day, said their coffee was top-notch – yet another reason to come back to visit Schmackary's. On a subsequent visit with members of the Manhattan Sideways team, they sampled several other amazing cookies, including The Monster filled with peanut butter, M& Ms, and raisins. And on yet another day when we were stopping by to take photos, it happened to be when Broadway Bakes was taking place - the annual fundraiser that Schmackary's holds for Broadway Cares, the nation's top AIDS fundraising and grant-making organization. During this week, some of the theater district's biggest stars volunteer their time to stand behind the counter and serve customers. When we showed up, the line was down the block. Little did we know that everyone was waiting to have their picture taken with Audra McDonald in exchange for a donation. A serendipitous moment as Zach brought us to the front of the line to meet her. Needless to say, everyone was quite pleased that I had taken them to this sweet oasis. Learn about Schmackary's vision to franchise throughout the US in the W42ST article, “After 11 Tasty Years in Hell’s Kitchen, Schmackary’s Broadway Bakery Sets Stage for Nationwide Expansion. ”

In Yorktown on E90th Street, the scents of burekas, rugelach, babka, and challah fill the air. Since opening in March 2022, Michaeli Bakery has been a welcome addition to New York's Upper East Side, bringing authentic Israeli flavors to the neighborhood. Founded by Adir Michaeli, a baker who honed his expertise under the guidance of celebrated pastry chef Roni Fredy Mordechai, Michaeli Bakery's first brick-and-mortar location was on the Lower East Side. The E 90th Street location marks an expansion for Adir, who made a name for himself leading the pastry department at Tel Aviv's famed Lehamim Bakery. His pastry credentials include leading the opening team at Bread's Bakery in New York in 2013. When we stepped into the E 90th Street bakery, Adir told us about the early years. "We started out on Division Street in 2019, on the border of Chinatown and the Lower East Side. Still, 80 percent of the production comes from there. We make everything by hand. This is basically an Israeli-style bakery, " he said. "We have the traditional Israeli items alongside our takes on the classics, like croissants (our most popular is the pistachio and cherry croissant), " added Adir. "My favorite is a Mediterranean pastry with halva. It has a sesame cream flavor. "With its authentic flavors, Michaeli Bakery is connecting the streets of New York with Tel Aviv — one bite at a time!

The story, or shall I say, the saga, for Gerald and his wife, Peggy, might be the most moving one that I have heard from business owners on the side streets of Manhattan. Enduring multiple setbacks and disappointments - both in New York and Paris - the loving couple nevertheless pursued their ultimate dream of opening a pastry shop. Through determination, separation, and very hard work, in 2017, the two have finally opened their doors to the Upper East Side bakery, Miss Madeleine. Gerald and Peggy Hudeau left Guadeloupe in 2012 with the goal of coming to the United States to begin a new life by opening their own company. With five children in tow, they were forced to stop in Paris to obtain their visas. It took over one year to receive this visa, however, it was only granted to Gerald. He chose to come to New York, on his own, in the hopes of filing the necessary paperwork and getting a license to open a food business. Knowing absolutely no one in New York, and having little money, Gerald found some odd jobs and continued with his efforts to secure a space for the bakery and to do whatever was necessary to bring his family here. After three denials from the US Embassy in Paris, while continuing to pay rent on a potential property in East Harlem, Gerald decided to "fight" on his own, without the help of a lawyer. He filed all of the necessary paperwork again and went for another appointment at the Embassy in Paris. "My God, this time I got the visa, but for only six months. " He, once again, had to leave his wife and kids in Paris because the immigration agent told him that he had to prove that he could provide for everyone before they would be allowed to enter the United States. Arriving back in New York, he found an apartment, took classes to get a food protection certificate, and prepared the necessary licenses for the bakery. Returning to Paris he received the visa as an investor for five years. He made the return trip alone, yet again, to New York. As Gerald related to me, "When I got here, I was obliged to close the store that I had rented in East Harlem, and terminate the contract of very good employees. I was crying in my apartment with only a sofa to sleep, without TV and something to eat. I tried to stay strong by working for another business to get some funds and to get my wife and one daughter in New York first. "Here comes the good news, Gerald said to me, "I was able to have the visa for my wife and my daughter. With my wonderful wife, we tried to open again La Mulatresse Corp - the company that we had begun back in 2012 in Guadeloupe. Both from white and black parents, we created La Mulatresse Corporation, but we closed the property after an explosion of the building's boiler in my basement. "Gerald immediately looked for work. He found this in a large American company, where first he was a laborer, then a shift leader, then an assistant manager and, ultimately, the General Manager. "One of the best days was when all of my kids arrived in New York - in 2015 - and Madisson, my daughter, was again with her brothers and sister. " Gerald went on to say, "We spent a long time with dark days, wondering if it was a good idea, thinking about the kids and their future while fighting with the bills and debt. "Peggy was able to find a job at Canele by Celine, the former bakery here on East 82nd Street. Gerald shared, "When Celine saw the magic in the kitchen, she decided to make a business with us by buying some of our products and asked me to be her General Manager. "This is the point in the story when I had the extreme pleasure of meeting this outstanding man and his wife. We organized several events together, and I was most impressed by how professional Gerald was in representing Canele by Celine, and how kindly he treated his staff and each of the guests. What was overwhelmingly acknowledged by everyone was the exquisite French pastries being served. After one year of working very hard in the small kitchen turning out wondrous creations, Celine decided that it was time for her to turn over the operations to Gerald and Peggy to fulfill their own personal dream. It was a long and difficult road to travel, but the beautiful couple has finally found their destiny. Miss Madeleine has opened its doors to their loyal neighbors, who have returned to support them and to eat their variety of delectable sweet and savory food. "We hope to continue to show people the best of French pastries in an authentic French setting. "

Judith Norell is one of those extraordinary people who prove that anything is possible with the right amount of passion and hard work. When she was sixty years old, she retired from her life as a concert harpsichordist. Instead of using her retirement as an excuse to pick up new hobbies and spend her days in leisure, Judith decided to pursue arguably one of the most time-consuming careers - baking. Judith had always enjoyed baking. As a little girl, she would watch her mother bake bread and relish the pieces of dough her mother handed her just for play. Judith used baking as a way to create balance in her otherwise musical life. Whenever she could find time apart from performing, traveling, and conducting, Judith would make breads and pastries. "Music is very ephemeral, " she told me. "Most musicians love working with their hands. " Whether it is baking, or pottery (Judith's daughter, a concert violinist, is also a ceramicist), those with careers in music choose to embrace hobbies and arts that leave them with something a little more permanent than songs and symphonies. Making the shift from being a musician to baking was not smooth sailing. After working as an apprentice at Amy's Bread, Judith discovered that it was difficult to find a job. People questioned her ability to lift a flour sack due to her age and gender. Judith then turned her sights towards France, a country that she calls, "The home of great bread. " She studied with Gerard Mulot, allowing her knowledge of baking to grow. She admired the French practices: "The French bakers actually know the farmers from whom they buy the wheat, " she explained, adding that it is difficult to operate bakeries like that in the United States due to the number of independent farmers and the expense. Upon Judith's return to the United States, she worked at Le Pain Quotidien for a short time before discovering a "For Rent" sign on a property across the street from her apartment. She befriended the landlord, Georgia Stamoulis, who ultimately became her partner, and opened Silver Moon Bakery in 2000. The name, Judith informed me, comes from her experience as a long-time meditator. In Buddhism, Buddha is referred to as "the silent moon in the sky, illuminating everything. " Family and friends suggested that "Silent Moon" might not be the best fit, especially since the bakery would not be very silent, given Judith's desire to play classical music over the speakers, and so she decided to christen her new bakery "Silver Moon. "Silver Moon was the "first upscale commercial establishment in the area, " a fact that Judith has mixed feelings about. She realizes that she was at the start of a trend, which ultimately saw a lot of the local cafes and stores getting priced out. Ultimately, she recognizes that neighborhoods change, and she is happy to provide a community center for those living nearby. "I know a lot of the people, " she pointed out. "It's my home. "As for the items that Judith bakes, most of her ideas come straight from "her imagination. " She is delighted to have discovered a new pastry or a new combination of flavors. Judith is always concocting new ideas for things to try in her oven, but not before doing a bit of research. For instance, she started baking her famous "Bath Buns" after reading about the treats in works by Charles Dickens and Jane Austen. She learned that they were sweet breads with caraway seeds and confit on top. The result was a bun that was crunchy with a slightly sweet top. She is also well known for her chocolate orange baguettes and her corkscrew sourdoughs. "I love sourdoughs, " she revealed, before enlightening me on their history and that humans have been making sourdough for a thousand years??? "And they feel healthy and nourishing. "When I visited Silver Moon Bakery in the summer of 2016, I felt like I was stepping into a special city oasis. Both the outdoor sounds and extreme heat disappeared as I entered the cool, calming shop. I met Jennifer, a staff member, who showed me the rows and rows of pastries and breads. "It's just a happy place to be and work, " she stated, and the other employees smiled in agreement. She is proud that "everything is done here, " which is impressive, considering that mixing dough is a 24-hour process. In addition to baked goods, Silver Moon offers a selection of smoothies, and a menu of vegetarian sandwiches. Judith generously packaged up some pastries for the Manhattan Sideways team, including a chocolate chip brioche (with chocolate generously spilling out of the sides), a cinnamon brioche, and a pommier (in Jennifer's words, "so simple, so buttery"). Each item was more scrumptious than the next.

Bel Ami perfectly combines the best parts of New York and Paris. The food is authentically French: shelves are lined with glistening pastries and tiny French bread sandwiches. Macarons behind glass are mirrored by fun macaron key chains at the register. The walls are decorated with bookshelves filled with antique books and expressionist art. Springtime flower arrangements live between the windowpane and the grate. The spirit of New York creeps in, however, through the exposed brick walls and the service; though I arrived during lunchtime, the small cafe was cranking through orders at record speed to match the pace of the busy Manhattanites coming in for coffee and sandwiches. I admired the assortment of cookies, iced to look like bumble bees and smiling piglets, but decided to try one of their small zucchini and goat cheese French bread rolls. The ingredients were fresh and ingeniously simple, and it was exactly the right serving size for lunch, another aspect of French culture that Bel Ami has cleverly brought to the Upper East Side.