Doughnut makers using the noms de plume François and Henri Gras put out batches of vanilla glazed, chestnut, buttermilk old-fashioned and other doughnuts of both the cake and yeast variety. Read more.
It's easy to see how the sweets here became a New York—and now international—addiction: It'd be healthier to mainline sugar than to eat one of these cupcakes. Read more.
TipsyCake offers a small selection of brownies, petit fours and a wonderful confection called a Caramel Slice—a layered bar of chocolate ganache and caramel. Read more.
The pastry case is full of all manner of European-style cakes, tarts and breakfast pastries. An almond Danish and cappuccino is a distinguished beginning to any day; a pan bagnat is an elegant middle. Read more.
