Nye opskrifter

De 10 bedste bagerier i Amerika

De 10 bedste bagerier i Amerika


At besøge et egentligt bageri for at købe brød er som at gå til en slagter for at købe kød eller en fiskehandler for at købe fisk - en døende vane. Heldigvis findes der stadig et par tusinde små bagerier i USA - nok til at vi kan komme med vores liste over Amerikas 75 bedste bagerier. Her er bagerierne, der nåede top 10.

De 10 bedste bagerier i Amerika (diasshow)

Ifølge en 2013 rapport af Sundale Research har USA næsten 6.700 uafhængige bagerier, der betjener amerikanerne dagligt. At sammensætte vores liste over Amerikas 75 bedste bagerier, vi indsnævrede de 6.700 bagerier til 200, baseret på en kombination af faktorer - i betragtning af bagerier, der har nået toppen af ​​vores tidligere lister såvel som dem, der er anerkendt af andre publikationer - og stillede dem mod hinanden i en undersøgelse, som vi sendt ud til vores ekspertpanel. Deltagerne blev bedt om at rangere, hvad de syntes var de bedste bagerier efter område og angive, hvilke varer de syntes hvert bageri var bedst kendt for (tærter, kager, brød osv.). Vi tog listen og lagde den under The Daily Meal -redaktionens kontrol. Var de kun specialister i en bestemt kategori af wienerbrød? Var de i så fald så gode i den kategori, at de stadig var værd at sætte på listen? For det meste repræsenterer disse bagerier, især top 10, velafrundede talenter, men der var et par specialister for talentfulde til at ignorere.

En stor del af bagerierne på den samlede liste - især dem i top 10 - er placeret i New York City, da mange af vores paneldeltagere kendte byen godt og var i stand til med sikkerhed at rangordne disse virksomheder. Dette betyder bestemt ikke, at New York er den eneste by med fantastiske bagerier. Tag et kig på resten af ​​listen, der blandt andet byder på bagerier i Delaware, Ohio og Oklahoma, og fortæl os, hvorfor et par ikke-New York-bagerier skal stemme op ved at tweete @thedailymeal eller efterlade en kommentar herunder. Bedre endnu, fortæl os om et bageri, vi skal have på vores radar.

Hvis du befinder dig i nærheden af ​​et af disse bagerier, tøv ikke med at stoppe ind, selvom du bare vil se på de smukke displays og lugte den mest trøstende duft af brødbagning. De er jo nogle af de allerbedste i landet.

Yderligere rapportering af Nikkitha Bakshani

#10 Levain Bakery, New York City og Wainscott, N.Y.

Levain BageriS fugtige og dekadente småkager, der fås i afprøvede og sande smag som havregryn og mørk jordnøddesmørflis, er en af ​​de fødevarer, du ikke kan forlade New York (eller Hamptons!) Uden at smage. Andre hjemmebagte varer omfatter chokoladebrioche og rustikke frugtterter og et udvalg af franskbrød, såsom baguetter og country boules.

#9 Maison Kayser, New York City

Den franske kok Eric Kayser åbnede Maison Kayser i Paris i 1996, og han har nu mere end 100 bagerier rundt om i verden i 13 lande, med alle de amerikanske lokationer i øjeblikket i New York City. Prøv deres pain au chocolat, eller endnu bedre, deres plié au chocolat, som har et fyld af wienerbrød og mange små chokoladechips, der får strimlen chokolade i pains au chocolat til at virke nærig. Og så er der pistaciefinansiererne, kagelignende småkager, nutty multigrain-baguetter, olivenbrød med skinnende bidder af ægte grønne og Kalamata-oliven og andre lækkerier, der transporterer dig til Paris i en enkelt bid.


20 store amerikanske brødbagerier

Da vi undersøgte vores særlige indslag om amerikansk brød i vores maj 2012 -nummer, stod tyve bagerier over hele landet frem for resten som pionerer og rollemodeller i den amerikanske håndværkerbrødbevægelse.

Acme Bread Company

Bay Area, Californien
510/524-1327

Denne næsten 30-årige Berkeley-institution, styret af medstifter og Chez Panisse-alun Steve Sullivan, nøjes ikke med at hvile på sine gærede laurbær. Siden 1999 har forpligtet sig til kun at bruge økologisk mel, i disse dage arbejder Acme med sit originale bageri i Berkeley og en forpost i San Francisco ’s Ferry Building Marketplace tæt sammen med melleverandøren Keith Giusto og hans landmand i Californiens landmænd for at finde ildbrød- venlige hvedsorter, der passer til det lokale klima. Et brød at se efter: Acme ’s nye håndformede “Edible Schoolyard Loaf, ” en velsmagende hyldest til Alice Waters ’ banebrydende program, et ristet brød lavet af californisk dyrket, stenfræset Yecora Rojo hvede. Et stolthed for Sullivan: fem nuværende eller tidligere ansatte har nu en ejerandel i dette meget elskede pionerbageri.

Balthazar

Englewood, New Jersey
201/503-9717

Ligesom at se Yankees, ride på cyklonen og shoppe i SoHo, er at spise Balthazar -brød en kendetegnende oplevelse i New York. Okay, så det er teknisk bagt på et 14.000 kvadratmeter stort lager i Englewood, New Jersey, men Balthazars snesevis af produkter fylder brødkurvene til hundredvis af spisesteder i de fem bydele, herunder bageriets og#8217s søsterbrasserie af samme navn. Og på trods af den store drift smager hvert brød som et enkelt boulangerie. Den franske Baguette, Rye Boule, et øl-tilført olivenbrød og chokoladebrød fyldt med bid bittersød chokolade er blot nogle få af Balthazars største hits.

Berkshire Mountain Bakery

Housatonic, Massachusetts
413/274-3412

Bager Richard Bourdon ’s butik ligger muligvis gemt i en vestlig landsby i Massachusetts med en befolkning på lidt over 1.000, men den har vundet opmærksomhed på landsplan. Opfordringerne til roadtrips til Berkshire Mountain Bakery er helt sikkert berettigede, da Bourdon, der stammer fra Quebec, har været engageret i kunsten at bage surdej i mere end 35 år – længe før denne vilde gærproces blev en mode i Amerika . Nogle af hans mest legendariske produkter er brød og chokolade, en hvid boule besat med Callebaut chokoladestykker, Multi Grain dækket med havregryn og Cherry Pecan, hvilket giver en utrolig fransk toast.

Bien Cuit

Bien Cuit

Brooklyn, New York
718/852-0200

Zachary Golper ’s historier om hans første bagningsoplevelser som 19-årig i landlige Oregon lyder som generationer gammel folklore-men de skete for bare 15 år siden! Han arbejdede ved stearinlys under ledelse af en mand, som han kun kendte som Carlos, og blandede dejen med hånden og rev gløderne i brændeovnen. I disse dage bruger Golper elektriske blandere i det et-årige Boerum Hill-bageri og cafe, han ejer sammen med sin kone, Kate Wheatcroft, men hans teknikker er lige så omhyggelige som nogensinde. For eksempel blander han seks forskellige mel og gærer derefter dejen i 68 timer for at lave miche, et rundt brød i fransk stil med en mørk, sej skorpe og en let syrlig smag.

Blåand

Blue Duck Bageri og Cafe

Blue Duck Bakery Cafe

Eastern Long Island, New York
631/629-4123

Keith Kouris har hævet brødstangen siden midten af ​​1990'erne, da han som en visionær ung bager i en forstæder King Kullen introducerede håndværkerbrød til et af Long Island ’s største supermarkeder. I 1999 åbnede han og hans kone Nancy Blue Duck i Southampton i en bygning, der havde huset et bageri siden 1930'erne, og vendte sig til Europa for at få inspiration til deres traditionelle, håndlavede baguetter, batards og focacciaer. Vi elsker deres seje, solide Pain Rustique smukke, kagelignende Pain Chocolat superaromatiske fennikel-duftende svenske Limpa med rosiner og krydderier og et fantastisk frøbesat solsikkebrød. Hvad gør Blue Duck -brød så lækkert? Nærhed til vandet - Atlanterhavet på South Fork og Long Island Sound i nord - kan være en del af den hemmelige, befæstende Kouris ’s kulturer med fugt og en slik salt. Men det er bagerens passion, der hæver Blåand over flokken.

Brød alene

Boiceville, New York
845/657-3328

Dette banebrydende bageri beliggende i Hudson Valley i New York ’s kaster mere end 55.000 pund økologisk brød hver uge og sender friskbagte brød til supermarkeder, specialbutikker og landmænd ’ markeder i hele det nordøstlige, for slet ikke at tale om de tre caféer i New York i New York . Men brød alene var ikke altid en så stor operation. Håndværker Dan Leader flyttede til Catskills i 1983 for at flygte fra New York City rotterace og solgte brød ud af sin Mazda Hatchback. Men han var snart nok tilbage på Manhattan og smed brød alene på byens grønne markeder. Og på trods af udvidelsen af ​​brød alene og#8217s bruger Leader og hans team stadig lokalt fremskaffede ingredienser til alt fra deres gyldne Challah til deres rustikke Ciabatta.

Della Fattoria

Della Fattoria

Petaluma, CA
707/763-0161

Della Fattoria startede i 1995 af Edmund og Kathleen Weber på deres familie ranch, en gammel hønsegård, der i dag leverer æg og producere til deres cafe i Petaluma centrum, og begyndte helt tilfældigt tilbage i 1994, efter at Kathleen installerede en træovn uden for køkkenet (& #8220en livslang drøm! ”) og begyndte at bage brød til venner, naboer og snart kokken på Sonoma Mission Inn, hvor hendes søn Aaron arbejdede. I disse dage viser Della Fattoria 400-1.200 håndformede brød om natten, sprøde skønheder fremstillet af 100% økologisk mel, Bretagne havsalt og en naturlig forret, der begyndte for mange år siden med gær fra Weber Ranch druer (de dyrker stadig Pinot Noir ved deres lille vingård). Deres brød-campagne, levain, ciabatta, polenta, græskarkerner og mere-er alle naturligt hævet og bagt på bunden af ​​deres to brændeovne ved hjælp af tilbageholdt varme. Find dem på restauranter som Napa Valley ’s Auberge du Soleil og Marin og San Francisco Ferry Plaza ugentlige landmændsmarkeder. Della Fattoria ’s Rosemary-Meyer Citronbrød er en knockout: salt, citron, urte med en smuk glans til den velstrukturerede krumme og en skorpe, der bærer skønhedsmærker fra gulvet i ilden, den bages på.

Gerards traditionelle brød

Westford, Vermont
Fås hos Onion River Co-Op, Burlington, Vermont

Det er en god ting, at Gerard Rubaud oprettede sit bageri ved siden af ​​sit hjem i Vermont, da han ofte arbejder i 15 timer i træk for at håndforme og brænde hundredvis af hans signaturartikler, det vilde gærbaserede 3 Grain Country Loaf. Jeg kan godt lide at bage gennem natten, under stjernerne, at det er mit liv, ” sagde Rubaud, en Savoie-indfødt, der tog sin første læreplads i en alder af 13. Vermonts elskede håndværker (han har en gade opkaldt efter ham!) anvender stadig mange af de samme teknikker, som han lærte som teenager i 1950'erne, herunder at bruge en manuel kværn til at fræse mel og fodre sin økologiske levain tre gange om dagen. Det er metoder som disse, der gør Gerards surdej uden tvivl til det mest dybt smagede brød i staten.

Grand Central Bageri

Leslie Cole (med tilladelse fra Grand Central Bakery)

Grand Central Bageri

Portland, Oregon og Seattle, Washington
Denne Pacific Northwest -pioner, grundlagt af Gwenyth Bassetti i 1989, voksede ud af hendes lille Seattle -sandwichbutik The Bakery, som da den åbnede i 1972 serverede en tilpasset “Bakery Blend ” kaffe lavet til dem af et nyt lokalt firma kaldet Starbucks. I dag har Grand Central Bakery tre lokationer i Seattle og yderligere seks (snart syv) i Portland, og drives af Gwen ’s søn Ben, en engang geolog og fisker i Alaska datter Piper, firmaets “soul ” i virksomheden og et udvalg af venner, der deler deres passion. Grand Centrals rustikke herdbagte brød i europæisk stil er lavet af bæredygtigt dyrket hvidt mel fra Shepherd ’s korn i Palouse, Washington og fuldkornsmel fra Camas Country Mill i Oregon ’s Willamette Valley, som bringer arvestykker hvede sorter som f.eks. Red Fife velegnet til det lokale klima. Ud over deres klassiske baguetter, levains, ciabattaer, syrlige ryger og deres berømte hvide italiensk stil Como Loaf med sin sprøde skorpe og blanke krummer, har Grand Central Bakery netop startet et sæsonbetonet brødprogram, der sparkede i gang i den forgangne ​​vinter med en rugbaseret svensk Limpa, duftende med anis, koriander, karvefrø og appelsinskal.

Hungry Ghost Bread

Northampton, Massachusetts
413/582-9009

The Hungry Ghost fodrer mere end spiritus med sine spektakulære brød, herunder fransk, økologisk rosin og en tæt rug toppet med ristede sorte kalonji -frø. Bagt i en træfyret muret ovnbager/ejere Jonathan Stevens og Cheryl Maffei hjalp med at bygge sig selv, mange af Hungry Ghosts brød er lavet af lokalt dyrket, friskmalet hvede og spelt, dyrket som en del af bageriet ’s “Little Red Hen ” projekt for at genoprette kornavl i Pioneer Valley. Ligesom Johnny Appleseeds af hvede startede Stevens og Maffei for flere år siden med at uddele håndfulde hvedebær til ivrige kunder til at plante i deres værfter og haver. På nuværende tidspunkt leverer en lokal landmand 400 pund mel til Hungry Ghost hver uge. Prøv det sultne spøgelses treenighedsbrød, fremstillet af lokal spelt, hvede og triticale (et hvede-rugkors). En anden nysgerrig specialitet er annadama, et majsmel-og-melasse New England-brød født, siger legenden, da en sulten fisker, træt af majsmel og melasse grød, hans fantasiløse kone serverede ham dag efter dag, tilføjede gær og mel, mumlede & #8220Anna, forbandet hende ”, da han bagte sammenkogningen.

Iggy's Bread of the World Bakery

Iggy ’s verdens brød

Cambridge, Massachusetts
619/924-0949

Mand-og-hustru-teamet Igor og Ludmilla Ivanovic ændrede Boston-brødscenen, da de åbnede deres banebrydende Watertown-bageri på en ubeskrivelig industriblok i 1994. Deres kreationer, fra fugtig focaccia fremstillet af naturligt hævet dej til en solid 7-kornrulle snøret med wildflower honning, var åbenbaringer til lokalbefolkningen, der blev rejst på alt for forarbejdede supermarkedsbrød. Iggy ’s, hvis brød fås i butiksfacaden i bageriet, landmændsmarkeder i New England og købmandsforretninger, er stolte over at bruge økologiske ingredienser fra bæredygtige gårde.

Ken ’s Artisan Bakery

Portland, Oregon
503/248-2202

Inspireret af den afdøde berømte franske bager Lionel Poilane, forlod Ken Forkish sin karriere i den højteknologiske verden i Silicon Valley på jagt efter noget mere håndværksdrevet. Resultatet: dette varme, indbydende bageri, startede i 2001 og nu en kvarterinstitution, der serverer traditionelle europæisk stil ildbagte boules og baguetter, som fans siger rivaler de bedste i Paris. Det er klart, at karriereskiftet har givet pote, idet Forkish for nylig fik sin tredje nominering til en prestigefyldt James Beard Award for Outstanding Pastry Chef. Se efter i efteråret efter hans første bog, Melvand gærsalt: Grundlaget for håndværkerbrød og pizza (Ten Speed ​​Press, september 2012). I mellemtiden, hvis du er i området, kan du forkæle dig selv med Ken ’s sjælfulde valnød levain med sin pragtfulde uregelmæssige honningkagekrumme og noter af lavendel eller en dejlig Country Blonde, dens tynde sprøde ydre, der tilslører en let, subtilt syrlig surdej krumme.

Milo og Olive

Milo & amp; Olive

Santa Monica, Californien
310/453-6776

Fans strømmer allerede til dette lille Santa Monica -bageri og pizzeria, der viste sig sine første brød lige i november sidste år. Drevet af mand-og-hustru-teamet Josh Loeb og Zoe Nathan, hvis nærliggende meget elskede restauranter Rustic Canyon og Huckleberry Bakery sikrede et øjeblikkeligt efterspil, Milo & Olive brænder med legende energi: stedet blev opkaldt efter parrets unge#8217s unge søn og datteren, de måske en dag har, og Tartine-uddannede Zoe tilstår muntert, at inspirationen til hendes ostebroder, der var ude af syne, fyldt med parmesan, Grana Padano, Gruyere og cheddar, var barndommens foretrukne Cheez-It-kiks. Men lad dig ikke narre: hendes flerkornede baguette, swoon-værdig kanelsukkerbrioche og juvelbesatte frugt & nøddebrød er lige så sofistikerede som de kommer.

Orwashers

Opvaskemaskine ’s

New York City
212/288-6569

Selv de nyeste tilbud på dette 86-årige bageri er solidt forankret i fortiden. Opvaskemaskinens sortiment af håndværksbrød, der blev lanceret i 2008 af den nye ejer Keith Cohen, er baseret på århundredgamle franske opskrifter, der indeholder gær fra gærede druer. Selvfølgelig serverer Upper East Side-butikken stadig ovnbagte favoritter i mursten, der blev perfektioneret af familien Orwasher (de originale ejere) som Jewish Rye og Pumpernickel-spiselige historier for den østeuropæiske immigrantoplevelse.

Smerte D ’Avignon

Long Island City, New York
718/729-6832
(ikke åben for offentligheden)

Uanset hvor mange restauranter og markeder der råber om deres brød, nægter besætningen fra Pain D ’Avignon at skære hjørner. Bagere ved den 12-årige operation på Long Island City arbejder side om side, skærer og former dejen i hånden, før de langsomt kan fermentere en couche – i en klud, der understøtter dejen, når den hæver og forhindrer den i at tørre ud . Men mens dejen er tour de force i Pain D ’Avignon ’s produktlinje, er berusende ingredienser som frisk rosmarin, karvefrø, tranebær og pekannødder vidunderlige understøttende spillere.

Seven Stars Bageri

Providence, Rhode Island
401/521-2200

Bager/ejere Jim og Lynn Williams begyndte at pleje deres fuld hvede og rug surdejsstartere måneder før de åbnede deres bageri i begyndelsen af ​​2001, og de fortsætter med at overdøve plejen af ​​en forælder på deres forretter for at holde dem unge og sunde til brød med stor smag og stige og kun den mildeste tang. Parret har siden udvidet driften til at omfatte tre steder omkring Providence, et på stedet for det gamle Rumford bagepulverværk, nu et National Chemical Historic Landmark. Vi kan især godt lide den franske rug, den ristede valnød og rosin og den sej olivenbard, strøet med bittesmå oliehærdede marokkanske oliven og fyldige, briny Kalamatas, essensen af ​​Middelhavet i brødform.

Sullivan street

Sullivan Street Bageri

New York City
212/265-5580

Innovatoren hvis no-ælt brød opskrift blev en New York Times sensation i 2006 og hvem der opfinder brødnavne-truccione, cruccolo, doni-der hurtigt tager ægthedens patina, legemliggør Jim Lahey også en back-to-basic klassicisme, der prissætter dygtighed, gentagelse og håndværk, selv som hans brød og forretning fortsætte med at udvikle sig. Han roser den lokale melbevægelse og søger efter eksotiske gær, men i slutningen af ​​dagen siger han, at det er brødets forrang, der fodrer nogen, der virkelig betyder noget. ” Bid i hans saftige, lidt salt Truccione Sare, en rustik surdej med dybe, tiltalende skråstregsmærker og en stærkt forkullet, sprød skorpe og nyd den primære følelse.

La Farm

Cary, North Carolina
919/657-0657

Du ved hvad de siger, du kan tage bageren ud af Frankrig, men du kan ikke tage franskmændene ud af bageren. Det er bestemt tilfældet for Paris-indfødte Lionel Vatinet. Han forlod sit franske brødbageri for at rejse rundt i verden og bosatte sig til sidst i en forstad i Raleigh, NC, hvor han åbnede La Farm med sin kommende kone, Missy. La Farm afspejler de bagningstraditioner, Vatinet lærte under sin syvårige periode med det prestigefyldte laug, Les Compagnons du Devoir: Dejen er lavet med en naturlig surdejsstarter og ubleget mel, inden den bages i en ovn i europæisk stil. Jeg ville introducere folk i nabolaget til sprødt, håndlavet brød, og Vatinet sagde. Men han nyder at eksperimentere med internationalt påvirkede brød, såsom det vanedannende Asiago parmesanostbrød. Vi er et fransk bageri med kreativiteten i den amerikanske ånd, sagde Vatinet.

Standard Baking Company

Portland, Maine
207/773-2112

Der er ofte en lang kø på dette 17-årige bageri placeret inde i et murstenslager, men det er måske ikke så slemt, ventetiden giver kunderne tid til at indånde duften af ​​friskbagt brød og se kurvkurvene fyldt til kanten med smukke brød. Mand og hustru medejere Matt James og Alison Pray modellerede Standard Baking Company efter kvarterets bagerier i Frankrig og Italien, og brød som melstøvede Rustic Loaf og Rosemary Focaccia er de spiselige inkarnationer af deres påvirkninger.

Tartine Bageri & amp Cafe

San Francisco, Californien
415/487-2600

Elisabeth Prueitt og Chad Robertson's Mission District -fænomen er byens guldstandard for upåklageligt økologisk brød. De stenbagte brød har affødt en cafémenu med kunstfærdigt tilberedte sandwich, men brød købt usminket er stadig den bedste måde at opleve Robertsons måde med mel, salt, vand og vildgær på. Hans mesterværk er Country Loaf, som han udviklede og perfektionerede i løbet af to årtier. Processen tager 24 timer, og Tartine -loyalister står i kø for at købe dette grundlæggende brød, når det blev serveret frisk fra ovnen efter 17.00 onsdag til søndag. Country Loaf fås med valnødder, oliven eller sesamfrø, men purister foretrækker det enkelt og enkelt.


10 af de mest populære bryllupskage bagerier i Amerika

Kan en enlig pige planlægge en kagesmagning? Bed om en ven.

En god kage kan få gæsterne til at glemme ethvert andet potentielt måltid uheld og mdash nærige forretter bakker, tør kylling, en cash bar og mdash, så et førsteklasses bageri er vigtigt. WeddingWire kiggede ind i sit netværk af lokale bryllupssælgere for at finde nogle af de bedste i landet. Brude og kommende ægtemænd: Her er ti at holde på din radar.

Glem ikke at fastgøre det til senere!

Bageren her har en baggrund i kemi, og hun har brugt den til at komme med de lækreste kager i byen. Du kan vælge mellem en af ​​34 varianter til at gemme dig bag de fascinerende designs.

Kristen Repa, Dessert Works 'chef konditor, uddannet i den kageglade by Wien, Østrig, inden han vendte tilbage til Massachusetts. Der har hun lavet kager til den tidligere præsident Bill Clinton, Aerosmiths Joe Perry og familien Kennedy. Hvert par finder garanteret en kage, der passer til regningen: Bageriet laver veganske, glutenfri og mælkefrie versioner.

Hvis du synes, at Bittersweet Pastry Shops bryllupskager er imponerende, bør du se deres søde borde. Par kan pynte dem med tærter, tortes, mousse og minikager.

SHOP IT: Love Cake Topper, $ 20 amazon.com

Dette bageri har været en del af Dallas i mere end 70 år, og kunderne elsker det for sin kreativitet. Hver kage er lavet fra bunden, så bagere kan piske enhver tilpasset smag, du ønsker.

Hver sæson indvarsler en anden kagesmagemenu, som du kan tjekke ud her. Sommerbrude kan nyde vaniljekage med citronmasse og jordbærsmørcreme, mens vinterpar kan hygge sig op til et stykke græskarkage med kandiserede tranebær og kanelsmørcreme.

Ejer Nadine Moon kunne fylde din computerskærm med hendes liste over præstationer: Hendes kager er blevet vist på Food Network og TLC, og hun har lavet skræddersyede dem til Matthew McConaughey, Elton John, Charles Barkley og Michael Jordan. Hendes speciale er ekstra høje kager, der tårner sig over det lykkelige par.

Geode kager, nøgne kager, træbark kager og mdash der er ikke en trend, dette bageri ikke har tacklet. Dets navn er et nik til den mest universelt elskede kagesmag og også til det faktum, at bagere bruger madagaskar vaniljebønner i alle deres desserter.

Kokken på Butterfly Bakeshop stammer fra Bogota, Colombia, og hans kagedesign er lige så farverige som hans hjemland. Du kan lade ham finde på noget, der er skræddersyet til dig, eller vælge en base, trimme og designe ekstramateriale fra hans a la carte -menu.

Anden generation af kagemagere overtog lige denne familiedrevne bager, men det har ikke bremset forretningen. The Master's Baker churns 1.500 brugerdefinerede bryllupskager hvert år, plus cupcake borde og mini desserter.

Kelly O'Brien har gjort det hele: Hun har været stokok, konditor, sororitetskok og nu kok og kagedesigner af Glass Slipper Gourmet. Hun handler om detaljerne, med en Pinterest-side, hvor kunderne kan blive inspireret af og kagestativer, der er lavet på bestilling, for at afslutte udseendet på deres store dag.


De 50 bedste bagerier i Amerika

Giver ordene & ldquofreshly bagt & rdquo dig gåsehud? Er aftensmaden bare ikke aftensmad uden en cookie i slutningen? Tager du den lange vej hjem for at hente en hemmelig doughnut efter arbejde? Ja, det troede vi. Vi bad vores venner på Yelp om at hjælpe os med at finde de 50 bedste bagerier i hele landet. Fordi uanset hvilken tilstand du er i, bør du vide, hvor du kan få nogle focaccia i top.


Amerikas bedste bagerier

8. Amy's Bread, New York City: Amy's leverer brød til mere end 200 engroskunder pr. Dag, men tre steder forbliver også detailbagerier, hvilket giver New Yorkers en forsmag på håndlavede brød, der er lavet ved langsom gæring og traditionelle bagemetoder. Prøv semuljen med gyldne rosiner og fennikel (deres signaturbrød), sorte olivenvendinger, baguetter og økologisk miche. Bageriet bager også gammeldags lagkager som kokosflødekage, cupcakes, cookies, biscotti, butterscotch cashewstænger, havrescones, bananklid og valnødmuffins, croissanter og mere, der tilfredsstiller både brødentusiaster og kageelskere. (Foto: Amy 's Brød)

Når det kommer til brød og bagværk, er amerikanerne velsignet med næsten ubegrænsede muligheder. Med mere end 6.000 detailbagerier i USA er der en lang række at vælge imellem. Nogle specialiserer sig i brød, andre sælger kager, og nogle sælger begge, og selv disse bagerier varierer efter køkken. For at bestemme det bedste af det bedste kiggede The Daily Meal på mere end 1.400 bagerier i vores søgen efter at finde Amerikas bedste bagerier.

Fra lokale mor-og-pop-butikker til high-end kæder, fra amerikanske favoritter til franske konditorier og fra håndværksmæssige brødbagerier til konditorier, vi tog hensyn til alle de forskellige slags bagerier, da vi søgte efter Amerikas bedste. Selvom nogle bagerier kun bager brød eller kun bagværk (i f.eks. Frankrig ville du gå til et konditori til din konditorivarer og en boulangerie til din daglige baguette), besluttede vi at integrere begge slags bagerier i vores søgning. Selvom det ikke var nødvendigt for bagerier at betjene begge, modtog dem, der gør det, ekstra point. Vi tog også hensyn til bageriers originalitet, hvor længe de har eksisteret, hvis de har bemærkelsesværdige og prisvindende kokke, hvis de laver alle deres bagværk fra bunden og deres buzz-faktor.

Så hvad er det egentlig, der gør et bageri godt? Vi kontaktede nogle af Amerikas førende bagere og konditorer for at se, hvad de havde at sige. "Hvis du kalder dig selv bager, og halvdelen af ​​de varer, du sælger, er outsourcet eller fra færdiglavede blandinger, gør du det sandsynligvis ikke i den ånd, jeg ville klassificere som et fantastisk bageri," Roy Shvartzapel, en af ​​Dessert Professionals top i 2013 10 konditorer i Amerika, fortalte The Daily Meal. "Vær tro mod håndværket." Shvartzapel, der for nylig åbnede Common Bond, en bager-café i Houston, tilføjer, at bagerier er beregnet til at være et "sted, hvor gæsterne kommer for at engagere alle sanser."

Den berømte konditor François Payard er enig i, at "atmosfære og følelse" begge er vigtige for et bageris succes. "Du skal lugte brød og andre bagværk, der laves," fortalte han os. "Brødet er virkelig det, der gør et godt bageri for mig, samt et godt udvalg af både søde og salte varer."

Enestående bagerier er også konsekvente. "Et fremragende bageri serverer konsekvent gode produkter," fortalte Andy Chlebana, et medlem af Pastry Team USA i 2012 og endnu et af Dessert Professionals 10 bedste konditorer i året, til os. "Du ved, hvad du får, og uanset hvad det er, bliver du aldrig skuffet."

Som en måling, hvorpå man kan bedømme et bageri, prøver konditor og madskribent Ed Morita croissanten, når han besøger en for første gang. "Hvis croissanten er flak, så er det normalt en god indikator for, at opmærksomheden på detaljer overføres til de andre områder af bageriet," sagde han. Ud over den overordnede produktkvalitet er "standout specialiteter" og "god service" også vigtige, fortalte Serious Eats spaltist Kathy YL Chan os.

Uanset om du har lyst til gammeldags chokoladekager, friskbagt brød, flagnende smerte au chocolat, læskende kager eller tærter med frugt, har vores bedste bagerier i Amerika noget for enhver smag.

1. Tartine Bakery, San Francisco

Tartine opstod som årets bedste bageri, og det er der gode grunde til. Bageriet, der blev åbnet af James Beard-prisvindende kokke Elisabeth Prueitt og Chad Robertson i 2002, udmærker sig ved både brød og bagværk. Deres brød, der fås i almindeligt land eller med valnødder, sesamfrø eller oliven, er lavet af lokalt formalet økologisk mel og havsalt og bagt på en stenhaard. Tartine omfavner sin følelse af sted og bruger lokale råvarer til at lave lækre kager som morgenboller og tærter med banancreme. Bageriet er stadig en lokal perle, og dem, der ikke kan besøge med det samme, vil måske prøve opskrifter fra de to kogebøger, Tartine og Tartinbrød.

2. Dominique Ansel, New York City

Vi er glade for, at Dominique Ansel, den tidligere konditor hos Daniel, forlod restauranten for at åbne sit efterfølgende bageri i SoHo i New York for to år siden. Den prisvindende kok er skaberen af ​​den meget eftertragtede Cronut, som har inspireret masser af Cronut-kopier over hele verden, men han er ikke et et-vidunder. Hans andre kager er i top og bages i små portioner i løbet af dagen, og Ansels kreativitet skød i vejret med sit bageri til toppen af ​​vores liste. Du kan ikke gå galt med nogen ting, men vi anbefaler DKA (Dominique's Kouign Amann), madeleines på bestilling, New York-inspireret Paris Brest, Nutella mælkebrød og fakkel-til-order frosne s'mores. "Du skal tage hensyn til dine kunder og hjælpe dem med at drømme lidt med desserter," fortalte Ansel.

3. Melbageri + Café, Boston

Melbageriets motto "spis dessert først" er svært at være uenig i, når det kommer til deres friskbagte brød, bagværk, småkager, tærter og mere. Ejer og konditor Joanne Chang har bragt Amerikas komfortmad til det næste niveau siden 2000, med klæbrige boller så gode, at de slog Bobby Flay's i en episode af Nedkastning med Bobby Flay, citron ostemasse kager med hindbær konserves, granola barer, Mælkevejen tærter og chokolade cupcakes med Crispy Magic Frosting. Bageriets bananbrød eller brioche med rosiner laver gode morgenmad, især når det serveres med en kop dampende kaffe i kolde New England -vintre.

4. Standard Baking Company, Portland, Maine

Standard Baking Company i centrum af Portland er et brødelskers paradis. Ejerne Allison Bray og Matt James bager et bredt udvalg af brød, herunder rosmarinfocaccia, pain de mie, brioche, boules og epi -brød. Mange bestiller morgenboller, men croissanter, der kommer i mandel, chokolade, almindelig og skinke og ost, er også populære.

5. Macrina Bageri, Seattle

Kokken Leslie Mackie åbnede Macrina i 1993, og hendes bageri blev Seattle's sted for kunsthåndværker, rustikke brød. Macrina Casera brød supplerer hvert måltid, og deres populære rustikke kartoffelbrød kommer i brød, rundstykker og baguetteformer. As for non-bread items, Macrina's Whisper Cake, a white chocolate cake with lemon curd, whipped cream, raspberry layers and white chocolate cream cheese frosting, is worth a visit, as is their red velvet cake. Their pastry selection features dozens of baked goods, including apple turnovers made with roasted Washington apples, buttermilk biscuits topped with strawberry or marionberry jam, and lemon sour cherry coffeecake.

6. Levain Bakery, New York City

In New York City's Upper West Side, Levain Bakery attracts locals and tourists alike with their famous 6-ounce chocolate chip walnut cookie, which has a crispy exterior and a gooey and chewy interior and is one of the most decadent things you'll ever eat. Other baked-in-house cookies include dark chocolate chocolate chip, oatmeal raisin and dark chocolate peanut butter chip, but Levain also has a fair selection of bread, from Valrhona chocolate rolls to baguettes to whole-wheat walnut raisin rolls.

7. Salty Tart, Minneapolis

Located in the Twin Cities' Midtown Global Market, Salty Tart has been serving sweets and savories for the past five years. Chef Michelle Gayer is known for her "crack-a-roons," or coconut macaroons, which Andrew Zimmern deemed better than his mom's. The bakery also sells brioche rolls, which are filled with vanilla bean pastry cream, twice-baked ham and cheese croissants, rosemary corn cakes and their famous cheddar jalapeño bread. You'll find a good selection of cakes, cupcakes, cookies, seasonal pastries and tarts — there's not much more you could ask for.

8. Amy's Bread, New York City

Amy's Bread, which first opened in 1992 in New York City's Hell's Kitchen, has two other locations, in Chelsea Market and the Village. The bakery delivers bread to more than 200 wholesale customers per day, but the three locations remain retail bakeries as well, giving New Yorkers a taste of handcrafted breads that are made through slow fermentation and traditional baking methods. Try the semolina with golden raisins and fennel (their signature bread), black olive twists, baguettes and organic miche. The bakery also bakes old-fashioned layer cakes like coconut cream cake, cupcakes, cookies, biscotti, butterscotch cashew bars, oat scones, banana bran and walnut muffins, croissants and more, satisfying both bread enthusiasts and cake lovers.

9. Porto's Bakery, Los Angeles

Porto's Bakery offers quality Cuban cakes as well as their popular cream cheese pastry rolls, guava and cream cheese puff pastries and potato balls, which are fried mashed potatoes filled with seasoned ground beef. The bakery, with its wide selection of cakes, pastries, sandwiches and breads, has been a family-owned business since 1975. In the 1990s, Porto's expanded their production selection with European-style goods, building upon the original selection of Cuban pastries. The quality and variety of their baked goods make Porto's a thriving establishment in Southern California and one of America's best bakeries.

10. Pearl Bakery, Portland, Ore.

Portland's Pearl Bakery started small in 1997, but soon gained national acclaim for their breads and pastries. The bakery continues to make their baked goods by hand, using organic, local ingredients whenever possible. Pugliese, their signature bread, is holey with a chewy crust. The bakery uses several leavening methods, which is why you'll find a wide range of breads, including wheat levain, paesanao, fig anise panini, multigrain boule, batard and Pullman loaf. Their pastry selection features breakfast items like brioche, cornmeal pound cake, Irish soda bread and chocolate croissants, small treats ranging from snickerdoodles to Parisian macarons, and larger treats like traditional layer cakes and tarts. Pearl Bakery also sells handmade bonbons and chocolate bars made from single-origin chocolate. Quite an impressive array!

11. Three Brothers Bakery, Houston

Three Brothers Bakery serves savory Eastern European-style breads, like rye bread, Danishes, cheese pockets, Kaiser rolls, bialys, onion boards and more. Their challah is so popular that it quickly sells out during Jewish holidays. The bakery, created by the three Jucker brothers, who all survived the Holocaust, opened in Houston in 1949. Today, the bakery is run by a fifth-generation Jucker baker, who sells other treats like chocolate fudge pecan pie, almond sticks, bobka chocolate coffee cake and their famous gingerbread cookies, which have been baked with the same recipe since 1960.

12. Kiedrowski's Bakery, Amherst, Ohio

Kiedrowski's Bakery is meant to evoke memories of eating grandma's baked goods, and at the shop you'll find comfort foods like chocolate turtles, rockslide brownies, apple turnovers, Bavarian cream-filled donuts and maple bacon cream sticks. Kiedrowski's is known for its trademarked Snoogle, which is a lady locks cookie and cheese Danish hybrid that's shaped into a stick and filled with cream. What started as a happy accident of having leftover lady locks and Danish ingredients turned into their best-selling item. And be sure to pick up some cinnamon apple raisin bread on the way home.

13. Ken's Artisan Bakery, Portland, Ore.

At Ken's Artisan Bakery, expect top-quality breads like country brown, baguette, pain rustique and raisin pecan. Portland's James Beard-nominated chef Ken Forkish also makes buttery croissants with local berries and hazelnut cream, brioche cinnamon rolls, canneles, seasonal fruit tarts and hazelnut butter cookies, bringing us a blend of French and American baked goods.

14. Maison Kayser, New York City

French chef Eric Kayser opened Maison Kayser in Paris back in 1996, and he now has more than 100 bakeries around the world in 13 countries, with all the U.S. locations currently located in New York City. The breads are baked on-site at each bakery using liquid leaven, a mixture of water and flour fermented at a certain temperature. Their pastries alone are worth a visit, especially their moist madeleines, pistachio financiers, brioche and croissants. An excellent bakery needs "excellent products . produced by selecting the best ingredients which are transformed by bakers and pastry chefs who have a strong know-how," chef Kayser tells us, and we think Maison Kayser certainly meets the standards.

15. Liliha Bakery, Honolulu

Liliha Bakery opened in 1950, selling butter rolls, glazed donuts, dobash (chocolate) and haupia (coconut) cake and more to Hawaii's community. Liliha is known for its coco puff, which debuted in 1970 with not much success, but made a comeback in 1990 when now-retired baker Kame Ikemura tweaked the recipe. The coco puff, one of the bakery's most popular items, is filled with chocolate pudding and topped with Hawaiian chantilly cream. The bakers crank up the oven and bake everything from scratch from 2 a.m. to 10 p.m. every day, making Liliha not only a local favorite but also a must-visit destination when you're in Hawaii.

16. Floriole Bakery, Chicago

At Floriole, you'll find critically acclaimed bread and pastries. The bakery sells baguettes, sourdough and miche, though you definitely want to try their yeasted cornbread when it's baked on Tuesdays and Fridays. The cornbread is as light as sandwich bread and is made with local cornmeal and honey. Floriole's fudgy brownies are made with Valrhona triple chocolate, and their almond crème croissant and fruit galette are also worth a try.

17. Clear Flour Bread, Brookline, Mass.

Clear Flour Bread, a bakery just outside of Boston, does Italian and French bread the old-fashioned way: made from scratch and shaped by hand, and baked in a stone hearth, without dough conditioners and preservatives. The bakery has been around for more than 30 years, and their baguettes, boules and batards speak for themselves. Their award-winning morning buns taste of cinnamon and come with or without walnuts, and their croissants, cranberry currant scones and molasses cookies have customers lining up all the way out the door on the weekends.

18. Bien Cuit, New York City

With locations in Brooklyn and the West Village, Bien Cuit offers breads that are made with local flours and a small-batch mixing method, making it easier for bakers to control the fermentation process and bring customers great quality products. Their breads show the nuanced flavors that emerge due to the bakery's use of the slow fermentation process, which takes 16 to 68 hours. Their miche, for example, has a blend of rye and wheat flours and is fermented for 68 hours, while the milk and honey bread undergoes a 24-hour milk-based fermentation. And their pastry selection has a blend of French and American choices, from the chocolate almond croissant (baked twice with brandy) to salted chocolate buckwheat cookies to a blueberry and lemon meringue tart with a basil infusion.

19. Balthazar Bakery, New York City

Balthazar Bakery, located on SoHo's Spring Street, is small but packed with breads and pastries. The shelves are stocked with baguettes, pain au levain, ciabatta, brioche, Valrhona chocolate roundels, potato onion slabs, dinner rolls and more. On the sweeter side, the bakery also has croissants, pain au chocolat, shortbread cookies and cinnamon sugar donuts, to name a few of their tasty selections.

20. El Brazo Fuerte Bakery, Miami

Miami's El Brazo Fuerte Bakery has been serving Cuban bread, Cuban pastelitos (flavors include cheese, guava, beef, and guava and cheese) and cakes for more than three decades. Fresh pastries like key lime tarts and napoleons come fresh out of the oven during the day, and for those who want a filling savory snack, their popular ham or chicken croquettes may do the trick.

21. François Payard Bakery, New York City

Award-winning pastry chef François Payard has three François Payard Bakery locations throughout the city, making it easier for New Yorkers to grab chocolate almond croissants in the morning or a loaf of pain de campagne, a country white organic bread, to take home. Payard's signature roulé (rolled) cakes include flavors like Gâteau de Voyage, a vanilla bean and rum pastry cream with Basque and semolina dough, L'Ecureuil, a chocolate and hazelnut mousse with hazelnut cake and biscuit, as well as seasonally changing Gâteau Roulé offerings like orange blossom. Payard's éclairs, which are filled with chocolate custard, make a satisfying afternoon snack, as do his raspberry lychee macarons.


10 Most Popular Desserts in America

Humans have always craved sweet things. Early on, it was all berries and honey, but with the introduction of refined sugar, the dessert was born. The name dessert comes from the French word "desservir" which means "to clear away" -- in this case, the dinner table. Depending on where you are in the world, you'll get a wide variety of the post-meal sweet treats. In China, it might contain red beans or dates. In Mexico, the custard like flan could be on the menu.

In the United States, the sweeter the dessert is, the better. We may not have invented all (or even most) of the desserts we're known for, but we've certainly put our own spin on a wide variety of foreign classics -- so much so that some of the most popular desserts have become synonymous with the United States. Just the words "apple pie" conjure up visions of white picket fences and baseball. So join us for a lip-smacking tour of the most popular desserts the United States has to offer.

Read the next page to learn about America's cheesiest dessert.

Recipes vary, but the key ingredient to this dessert is, not surprisingly, cheese. The most common cheeses in the modern version of cheesecake are cream cheese, cottage cheese, ricotta and Neufchatel. The New York version that's become so famous uses cream cheese along with eggs, cream, sugar and usually a graham cracker crust. While there are a seemingly unlimited number of variations on this classic, New York style cheesecake is served plain with no other ingredients or toppings. Other types of cheesecake are topped with or otherwise contain fruits, cookies, peanut butter and pretty much any other decadent ingredient you can think of.

People looking for a dessert fix but who wish to avoid the temptation of an entire cake need look no further than their local cupcake shop. Such an establishment shouldn't be terribly difficult to find since they've exploded in popularity in recent years, thanks to America's love affair with the individually-sized dessert.

Generally, these locales feature a smorgasbord of cupcake flavors. You can expect to find everything from traditional vanilla or chocolate to the more exotic coffee, lemon or peanut butter varieties. Jelly or cream fillings are an excellent way to add some extra oomph to your dessert -- as well as a few extra calories -- although making specialty cupcakes at home requires a bit of practice. Fortunately, many cupcake recipes can be easily prepared in your own kitchen using a simple muffin pan complete with decorative paper liners.

The current cupcake craze began when Sarah Jessica Parker ate one baked by New York's Magnolia Bakery on "Sex and the City."

There's always room for Jell-O. At least that's what the dessert's famous ad slogan says. Jell-O is actually a brand name, but it's has become synonymous with any kind of gelatin dessert. It's called "America's Most Famous Dessert" and there's an undeniably fun appeal to the jiggling. It's easy to make and there's virtually no cleanup required. All you have to do is add boiling water to the powdered mix and chill for a few hours. It's no wonder it's so popular with moms around the country.

Here's something mom probably never told you -- gelatin is a processed version of collagen, a natural protein found in the tendons, ligaments and tissues of mammals. It's made by boiling the connective tissues, bones and skins of animals. For Jell-O, it usually comes from cows and pig bones and hooves. Take that powdered gelatin, add some artificial sweetener and food coloring, and you have a very popular dessert. Chalk one up for the advertising business.

Ah, carrot cake. Not only is it equal parts creamy and delicious, it's also quite possibly the best dessert to choose when you want to fool yourself into thinking you're being healthy. Carrots are good for you, so carrot cake can't be too bad, right? Well, not so much.

Made popular in the U.S. in the mid-20th century, carrot cake is a delightful blend of sweet and spicy cake rounded out with cream cheese frosting (made from cream cheese, butter, powdered sugar and vanilla extract). Like many other desserts, carrot cake can be made using a traditional recipe or dressed up with extras like macadamia nuts, pineapple and coconut.

Of course, if fat and calories are a concern, carrot cake can be easily lightened up by making a few simple adjustments, such as reducing the amount of sugar and oil, while adding crushed pineapple to preserve moistness. Still, no matter what you do, calling carrot cake a healthy dessert will be a stretch, but it'll always be tasty.

Orange is the color most of us think of when we consider carrots, but they also come in yellow, purple, white and red varieties.

Nothing says America like baseball, hot dogs and apple pie. But apple pie wasn't born in the United States.

Apple pies or tarts date all the way back to Europe in the 14th century. The first apple pie recipes are from 1390, and they used honey in place of the seldom-used sugar. In the 1700s, the pie became pretty popular in the United Kingdom and was brought over to the new American colonies. Apple pie was regularly found in American cookbooks in the 18th century, but the famous ala mode version, topped with vanilla ice cream, didn't come into fashion until the 19th century in New York.

Because of the "red, white and blue" connotations, you can find apple pie on picnic tables all over the country every 4th of July when Americans celebrate their independence from England. The two most popular versions of the dessert are the traditional flakey crust variety and the Dutch, or crumb, apple pie. Most folks prefer it fresh and warm from the oven, but frozen apple pies are big sellers as well -- just ask Sara Lee.

The birthplace of ice cream isn't certain, but food historians generally credit it to the Chinese and the flavored ices they enjoyed as far back as 3000 B.C. Marco Polo is believed to be the man responsible for bringing the idea to Italy, where the modern ice cream we enjoy today was born in the 17th century. The first ice cream recipe in the United States is thought to be from the 1792 cookbook "The New Art of Cookery, According to the Present Practice."

The invention of the hand-crank ice cream maker in 1843 allowed people to make it themselves, and homemade ice cream remains a popular dessert for American families today.

Many flavors have come and gone over the years, but none rocked the ice cream world like Cookies N' Cream in 1983 and Chocolate Chip Cookie Dough in 1991. Both of those flavors quickly found their way into the top 10 favorites and have been there ever since. Of course, there's plenty of other, more unique flavors for those with adventures pallets!

Served piping hot or at room temperature, made from scratch or from a mix, brownies are quite possibly one of the most versatile desserts out there, provided you enjoy a significant dose of chocolate. Some brownie connoisseurs prefer their creations to be more cake like, whereas others enjoy a fudgier, moister consistency. In general, how your brownies turnout is influenced by the amount of eggs and fat (found in butter or cooking oil) used in the recipe, as well as how long you bake them for.

Brownies can also be tailor-made to suit your taste buds. The traditional chocolate variety is a classic, enjoyable option, but some aspiring chefs prefer to include other ingredients to add some extra zing to the mix. For example, cream cheese, peanut butter or chocolate chips, coffee, white chocolate and icing are all popular add-ins. Those with truly exotic tastes might even elect to experiment with spices, salt, pepper or even dried herbs.

For cookie lovers, rarely is there a recipe more beloved than the classic chocolate chip variety. The mixture of cookie and those delicious semi-sweet chocolate morsels is indescribably good. Served fresh out of the oven or completely cooled, chocolate chip cookies are a treat that's just sweet enough without overdoing it in terms of richness. If you enjoy a little extra texture and contrast, simply serve your cookies with a scoop or two of vanilla ice cream, or try topping your creations with chocolate icing.

Many bakers indulge in raw cookie dough during the cooking process. Unfortunately, it's a prime breeding ground for food borne illness such as salmonella and E. coli, so it's best to stick to baked cookies and forgo the dough.

It's believed that the first chocolate cake was baked in 1674 as a vehicle to enjoy chocolate, a new delicacy at the time. While it's extremely popular in the United States thanks to its inclusion at birthday parties, it's also considered the most liked cake in the entire world.

When most people hear the words German chocolate cake, two things happen -- their mouths water and they thank Germany for its contribution to the dessert cart. What many people may not know is that German chocolate cake has nothing to do with the European country. Its named comes from the inventor of the recipe, a Texan named Sam German. He concocted the famous dessert in the late 1800s, but it didn't explode in popularity until the 1950s.

The only problem with fudge is that it's nearly impossible to eat just a square or two. In the world of fudge, there's a flavor for everyone. Traditionalists can stick with the white, milk or dark chocolate versions, while nut enthusiasts might opt to choose a recipe that incorporates walnuts or macadamia nuts for a little extra crunch.

The best part about this treat is that it's shockingly easy to whip up, even for children. Plus, fudge makes an excellent gift for any occasion. If you've never had the pleasure of sampling homemade fudge, give it a try so that you'll forever understand why this rich sweet has captivated American dessert-lovers for more than 100 years.

According to legend, fudge candy is the welcome by-product of a batch of caramel gone wrong. Apparently, said caramel was not stirred adequately, causing the batter to thicken up into a more fudge like consistency.


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100 years ago, American cities were teeming with bakeries, many of them Jewish-owned. You can still find some of these classic bakery counters in certain corners of the US, and they’re truly worth a visit. What’s more, with renewed interest in made from-scratch baked goods, some of the best Jewish bakeries today aren’t more than 10 years old.

We knew we couldn’t make this list alone, so we asked our fellow foodie friends and fellow bakery-lovers to share their favorites with us. We sifted through their thoughtful recommendations to find the best 11. Let us know if you’d like to see your favorite on the list — we’re always looking for recommendations!

Zak The Baker, Miami

This rainbow-painted bakery and deli makes fresh breads and pastries daily, and offers a kosher and locally-sourced deli menu. It smokes local fish, make trays full of challahs for Shabbat (sold Friday at noon) and is always trying something new!

Breads Bakery, NYC

Israeli baker Uri Scheft and his talented NYC-based team opened Breads Bakery in 2013, becoming famous for what many call the best babka in NYC — which is made with croissant-like dough and swirled with Nutella. The bakery also makes intricately braided challahs (watch the how-to video we made together!) and sweet and savory hamantaschen for Purim. Buy a loaf of bread and then head across the street to the farmer’s market for the perfect cheeses and fruits to pair with it.

Mansoura Bakery, Brooklyn

Mansoura Bakery is the best place for Sephardic Jewish favorites like baklava, kataifi, ma’amoul and basbousa. The family business began hundreds of years ago in Syria, where it was known as the best bakery in Aleppo. In 1961, it opened its doors in Brooklyn after living in Egypt and Paris (read the whole story on Mansoura’s website!). Today, Mansoura bakers still roll out phyllo by hand, and rumor has it that their baklava has 70 layers. Try it — it’s truly life-changing.

Ostrovitsky’s Bakery, Brooklyn

This old-school, kosher bakery counter is one that Brooklynites have been visiting for generations. At Ostrovitsky’s, you can find babkas, challahs, rugelach, hamantaschen for Purim, and sufganiyot (jelly donuts) for Hanukkah.

Chocolate #babka (I already want more)

A post shared by Peggy Gertner (@pegertner) on May 8, 2016 at 2:29pm PDT

Oneg Heimische Bakery, Brooklyn

Head off the beaten Williamsburg trail and wander south down Lee Avenue to take in the sights and sounds of the mom-and-pop shops that line this busy corridor of Hasidic Williamsburg. Oneg Heimische Bakery is known by many for making the best babka in Brooklyn. It’s intricately swirled and filled with dark chocolate in every bite.

from Butterflake.com

Butterflake Bakery, Teaneck, NJ

This old-school bakery has been a kosher standard for decades. Its lemon chiffon cake, meltaways and challah (braided and twisted into intricate shapes) are not to miss.

Tatte Bakery, Boston

Tatte Bakery is one of the “new school” bakeries on the list, which pushes the bakery menu into more innovative, multicultural directions. There’s hand-rolled Jerusalem bagels (with an egg baked into the middle!), glazed pistachio-filled tartlets, pistachio-filled croissants, challah and shakshuka. Take your time noshing in one of their beautifully designed cafes, or take a loaf to go!

Image from Star Bakery’s Google.com profile

Star Bakery, Southfield, MI

Star Bakery has been a Detroit-area favorite since 1915. This might be one of the only places where you can find kichel, a pastry made of egg, flour and sugar that’s baked until puffed. They’re crunchy and sweet and can be eaten as a cookie, or served savory-style with pickled herring.

Three Brothers Bakery, Houston, TX

This old-school bakery might be based in Houston but its roots are in 19th-century Chrzanow, Poland, where the original family bakery was founded. The three Jucker brothers grew up in the 1930s helping out with the family business until the family was sent to a concentration camp in 1941. The three brothers were miraculously liberated in 1945, and they opened their Houston bakery exactly four years later. Today, the bakery still makes traditional Polish Jewish cookies, breads and pastries, which are generally less sweet than American baked goods. Its rye bread is a must-try.

Canter’s Bakery, LA

Since 1931, Canter’s has been perhaps one of the busiest Jewish bakery counters (and deli!) in the US. Twice a day, it bakes babka, apple strudel, sour cream coffeecakes, rugelach, mandelbrot, black-and-white cookies, bagels, rye bread, pumpernickel, challah and more. Its chocolate chip rugelach is award-winning.

Family jewels

A post shared by evan (@schwatz_evan) on Oct 29, 2016 at 3:25pm PDT

Schwartz Bakery, Los Angeles

In 1954, Schwartz Bakery became the first kosher bakery in LA. It’s still rolling out poppy seed strudels, challahs, borekas and danishes every day. This old-school institution is not one to miss if you’re in LA. Like Canter’s (above), it balances the sweet things with classic deli sandwiches on (of course) house-made bread.


Banana Oatmeal Muffins

Perfect use of those overripe bananas on the counter, these muffins are moist and delicious. Oatmeal is not only in the batter but also made into a crumble with butter and cinnamon, making for a nice crunchy topping. Enjoy these muffins for breakfast or as an afternoon snack with a cup of coffee.


1. Victoria Sponge Cake (top image)

This beloved British layer cake is a steadfast favourite in homes and tea shops around the country. Apparantly Queen Victoria was particularly partial and some of the earliest recorded recipes date back to 1861. What this simple cake lacks in glamour it makes up for in deliciousness, with a buttery sponge sandwiched together with a decadent layer of jam and lashings of whipped cream. A generous slice is perfect served with a cup of tea, naturally.

Try this fun variation on a theme: Victoria Sandwich Whoopie pie.


N.J.'s 20 best bakeries: The only list you'll ever need

I cannot live without baked goods, and if you're reading this story, I'm guessing you can't either, especially this time of year, when they are must pick-ups for that big family get-together.

Bread, doughnuts, pastries, cakes, cupcakes, cookies -- if they disappeared from the face of the earth, Iɽ move to another planet.

Which is why our latest food showdown -- a search for the state's best bakeries -- had me both excited and fearful.

Excited, because Iɽ spend nearly a solid week eating my favorite food ever.

Fearful, because how would I possibly survive a glaze-galore, sugar-saturated week?

When the going gets tough, the tough reach for another doughnut. Or pastry. Or cookie.

Here are New Jersey's top 20 bakeries and top 25 baked goods, based on last week's field trip -- 40 bakeries in five days -- plus visits to 75+ other bakeries, pastry shops, donut stands, cupcake shops and more in the past few years.

We received thousands of tips for hundreds of places via e-mail, Twitter, Facebook and on nj.com, and it wasn't easy coming up with this list, believe me. As you can see, it's a mix of bakeries, cafes, pastry shops, cupcake stores and farm stands, spanning traditional, French, Italian, Viennese, Portuguese, South American and Middle Eastern influences.

You probably won't agree with many of my picks, so make sure to let me know which of your favorites I left out. The top 20 are listed alphabetically.

When you're finished checking out the story -- and that scrumptious gallery -- take a look at our other recent food showdowns: The New Jersey Pizza Power Rankings a search for the state's best tacos and New Jersey's best mall food.

1. Antoinette Boulangerie, 32 Monmouth St., Red Bank (732) 224-1118. Beautiful hardwood-floored shop with open kitchen and a display case packed with exquisite pastries, tarts and macarons in perfect rows. The executive pastry chef is Gina Roselle Broschart, a former Rutgers gymnast and graduate of the Culinary Institute of America. The coconut macaroons here are pure, simple bite-size coconut bliss.

2. Argentina Bakery, 1611 Bergenline Ave., Union City (201) 601-5801. Ever walk into a bakery and realize just by looking at the cakes and pastries they're going to be good? That was my experience at this tiny shop, where the beautifully-constructed pastries glisten in the display case. Whipped cream, made here, is the key to many of the items. Try the pasta flora, a shredded coconut-topped quince pastry, or the alfajor, white chocolate-topped caramel cookies. Or just about anything else.

Aversa's in Brigantine makes the state's best sticky buns - and great rolls (Peter Genovese I NJ Advance Media for NJ.com)

3. Aversa's Bakery, 3101 Atlantic Ave., Brigantine (609) 264-8880. I have a particular weakness for sticky buns, and this spare bakery just over the bridge from Atlantic City makes the state's best: caramel-gooey, raisin-packed, with great cake. They may make the state's best sandwich bread, too, in the form of the torpedo rolls. Other locations are in Margate, Turnersville and Washington Township.

4. Baker's Treat, 42 Route 12, Flemington (908) 782-3458. I received a ton of recommendations for Factory Fuel Co., a new coffeehouse in the old Stangl Factory in Flemington. Baker's Treat, within walking distance, is better. It is operated by Ability2Work, a nonprofit that trains and employs the developmentally disabled. This may have been the only stop on my field trip last week where everything was excellent: the mocha decadence bar, chocolate ganache brownie macaroons and more. A great stop the next time you're at Liberty Village Premium Outlet, right across the street.

5. Beiler's Bakery, Amish Market at Mullica Hill, 108 Swedesboro Road, Mullica Hill (856) 223-9998. Jersey's Amish markets are irresistible to me: nothing like the sight and smell of fresh-baked pies, breads and cakes, and don't forget the rotisserie chickens. Beiler's is just inside the entrance to this market, and whenever I'm there I head straight for the cinnamon and raisin/cinnamon breads. Inside tip: if you're like me and like to slice your own bread, unsliced loaves are available. Pretty good sticky buns, doughnuts and pies, too.

6. Cafe Pierrot, 212 Main St., Andover (973) 786-6069. Has Cafe Pierrot really been around for 25 years? That surprised even me. Excellent pies, muffins, scones and more in the Andover bakery, a sweet stop on your Andover antique store expedition. Cafe Pierrot's Sparta restaurant serves sandwiches, wraps and salads.

7. Cafe Vienna, 200 Nassau St., Princeton (609) 924-5100. Small, cozy cafe that opened on Princeton's main drag in April. Cakes are made with old family recipes the owner, Anita Waldenberger, grew up in Austria. Recommended: the flourless chocolate cake cheesecake and the strudel, with oodles of apples. Oh, and great coffee, too.

8. Deluxe Italian Bakery, 680 East Clements Bridge Road, Runnemede (856) 939-5000. New Jersey is filled with long-time bakeries cranking out the same tired product this bakery is not one of them. I give you the awesome -- and awesome-sized -- cream-filled doughnuts the filling looks ready to burst out of the pastry and attack you. Elephant ears don't get much respect as a bakery item (with that name, it's no surprise). The ones here -- impossibly light, supremely flaky -- are the best I've had anywhere.


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