Pastry Profiles: Chocolate Chip Muffin Pudding from Rising Flour Bakery, Canaan NH

Here are four wonderful words for you: Chocolate Chip Muffin Pudding.

I know what you're thinking: some sort of a cross between “Screw you forever, bread pudding!” and “where can I get me some of this?”.

Well, here's the deal. This sweet treat came from Rising Flour Bakery in New Hampshire. It was a very sweet discovery in more ways than one: I actually found it while I thought I was lost (but apparently I was truly found).

This small bakery was fairly no-nonsense in their displays, letting the sweets make the display.

They had a variety of breads, cookies, and cupcakes, but these individual puddings captured my heart and attention. At just about a dollar each, this pudding was a steal: a dense, creamy, almost bar cookie-esque in its density, each generous hunk was served with a dollop of freshly whipped cream.

It just goes to show, sometimes when you think you're lost, you are just primed to find something sweet.

Rising Flour Bakery, Rt 4, Canaan, NH 03741; on Facebook here.

Just Donut: Sweet Love for Peter Pan Donuts, Greenpoint, Brooklyn

I'll tell you something. My first apartment, after moving out of my college dorm, was in a magical little Polish corner of Brooklyn known as Greenpoint. And my first bakery visit in my first apartment was to Peter Pan Donuts.

The first visit (this was in 2001, btw) was sort of like stepping into a time and space machine: the staff was seemingly completely comprised of teenage Polish girls wearing (totally non-ironic) pink zip-up uniforms. But amazingly, the donuts were only about 80 cents. Score!

To say I fell hard for this place would be an understatement: I even learned how to say “thank you” in Polish to endear myself to the counter girls (it worked).

What is it that is so great about these donuts? Well, they are unfussy, unpretentious, and just straight-up good. They are fried to perfection, slightly greasy without being soggy, and cakey and thick without being leaden. Just out of the fryer they are a donut revelation; even at the end of the day, they hold their own.

Since 2001, Peter Pan has gained some acclaim, capturing the heart of Tina Fey; the donuts are now $1; but it's still just as magic as I remember.

Also tasty: the crumb cake and corn muffins. This visit, I heard that they had cupcakes too, but they were out by the time I arrived.

Peter Pan Donuts, 727 Manhattan Avenue, Greenpoint, Brooklyn.

Sweet Discovery: Pastries at Locanda Verde, NYC

It's high time that we discuss the exquisite joy that is pastry-eating at Locanda Verde in NYC.

I've been excited to visit this place for a long time, for three main reasons:

1. My customer-turned buddy too, Kelly Fink, works there as a baker.

2. A few visits ago, Ed Levine of Serious Eats said that their sweets could not be missed. You listen to a guy like this.

3. They have homemade pastries. Really, while #1 and #2 sweeten the deal, #3 alone would have brought me to this place.

yes, looking this good DOES hurt sometimes.So. After arriving in a mild-hurricane state (I had a train to catch, to visit another bakery, in 20 minutes, natch), I was able to quickly give Kelly a hug and nab a cinnamon sugar doughnut and an espresso chocolate scone. Basically, then I had to run.

But that was not the end of my Locanda Verde nirvana.

First, the scone. Dense, biscuity, and extremely moist, it was studded with little landmines of warm, lightly gooey bittersweet chocolate and nibbly little bits of espresso—all topped with a crunchy sugar coating. It was—because other words escaped me while eating it on the subway on my way to Grand Central—very, very good.

Next, the doughnut.

Doughnut lasted all the way to 125^th street on Metro North, but had a sweet and rapid demise as the train hurtled in the northerly direction. With a crispy exterior dusted with sandy sugar-and-cinnamon, the crust gave way to a soft, cakey treasure inside—an old-fashioned style doughnut with a rich, moist crumb and a full flavor that tasted something like heaven with a cafe au lait.

And then I napped the rest of the way to my stop, because while I was headed to Pleasantville, it kind of felt like I was already there.

CakeSpy Note: I should note, of course, that this is not a bakery--it is a restaurant--but during the day they do have a takeaway bakery counter. 

Locanda Verde, 377 Greenwich Street, NYC; locandaverdenyc.com.

It's All About the Cookie: Chocolate Chip Cookies from Levain Bakery, NYC

So, if you've never been to Levain Bakery (you've probably heard of them, they're totally famous--the New York Times called them"Possibly the largest, most divine chocolate chip cookies in Manhattan," and they have been featured on the Food Network), I feel kind of bad for you. Here's why:

1. You don't need detailed directions to get there--once you're within a block of it, you will smell the aroma of chocolate chip cookies, and it will draw you ever closer, not unlike little cartoon scent-swirls.
2. Actually walking down the few steps required to walk into the bakery is kind of like walking into a big chocolate chip cookie (or perhaps heaven)--it is warm, and it smells like butter, sugar, and chocolate. And bread.
3. The employees are nice. Every time I have been there, they have been sweet as pie to me.
4. Your screen does not deceive you--the cookie pictured above does not only appear ginormous, it actually IS ginormous. Their cookies weigh roughly 6 ounces each, which, last time I checked, is pretty close to half a pound. 
5. In case you glazed over that last one: HALF A POUND OF COOKIE!
6. But these cookies are not merely large in size--they are big in flavor, too. Buttery, lightly crispy on the outside, and chewy and gooey on the inside. I like the ones with walnuts, because they have a nice little flavor and texture contrast from nubbly little shards of nuts.

...and, dear friends, I will confess, I can eat one all by myself. In fact I have, just the other day, while doing an extensive CakeWalk of the Upper West Side of Manhattan (more on that later). True, eating a half-pound of cookie without also walking about 13 miles is probably not very healthy, but I assure you, it is still very delicious.

Summary: if you are in New York, go there. If you are not, buy the cookies online. 

Levain Bakery, 167 W. 74th Street; shop online here.

Top of the Pops: Doughnut Pops by Frost Doughnuts, Mill Creek WA

Topping the list of things I'd like to pop in my mouth? Doughnut pops by Frost Doughnuts!

That's right: they've got a totally sweet new product over in Mill Creek:

We are excited to reveal our newest creation: FROST Pops! All of the flavor you love in FROST doughnuts, in a pop!

Launching for Spring, FROST Pops aren't doughnut holes on-a-stick, but an entirely new doughnut-based cake that has the moistest brownie-like texture you can imagine - dipped in chocolate! Best of all, they have the unmistakeable flavor of FROST.

The flavors will range from your favorite Evolved line doughnuts to new and exciting creations. Shown here are Red Velvet and Peanut Butter Perfection, both dipped in luscious chocolates. These, plus our newest variety Island Escape will be available at launch next week at a price of 1.49ea.

For more info, visit frostology.com; stay updated via their Facebook page, too.

CakeSpy Undercover: Cake Gumshoe Lanis Visits Sugarpie Bakery in Calgary

CakeSpy Note: The sweetest kind of correspondence? A letter that comes with love...and a good bakery tip. And here's a good one I recently received from Cake Gumshoe Lanis in Calgary, Alberta, Canada:

Dear CakeSpy,

I am writing you from Calgary, Alberta Canada. No lie, it has snowed 15 cm here today, on April 2nd. Being the good Canadian that I am, I trekked out to our Kingsland Farmers Market and what I found was awesome and I knew I had to share it with someone.

Here is the rundown: I leisurely walked into the market and came across Sugarpie Bakery. At first, I thought they were selling cake and cookie pops. I immediately asked the lady at the counter and she said, “Oh no, these are actual little pies, we call them pie pops.”

They were adorable and the April special was Key Lime Pie. I happily scooped one up and then bought my fruits and veggies and headed home. After supper it was the moment of truth, and I sunk my teeth into a delicate pie crust that was actually very sturdy. It was light and held the mini pie like a precious gift. There was a tart, delicious lime middle. I was impressed, and it was the perfect snack. The use of natural ingredients made all the difference. I shared with my sister, and she commented on the flaky goodness. I can't wait to go back and try their other flavours.

Sending love from the Great White North, Cake Gumshoe Lanis

Want more? Discover more sweetness at sugarpiebakery.ca.

You Mochi My Day: Sesame Peanut Mochi From Wheat Garden Bakery, Richmond BC

If you've never had mochi, let me give you a brief education. Very brief.

Mochi is a Japanese rice cake made of glutinous rice pounded into paste and molded into shape. 

Now, perhaps some knowledgeable readers can help out here, but I feel like when mochi is prepared in such a way that it's sort of a round ball filled with stuff, it falls into Daifuku territory. (a little help?)

But at any rate, on a recent visit to Wheat Garden Bakery in Richmond, British Columbia, it was called mochi, it was filled with a sweet sesame seed and peanut filling, coated in coconut, and it was freaking yummy.

The saltiness of the peanuts served as a nice flavor contrast to the very sweet outer coating, and both the coconut on the outside and peanuts inside added a nice crunchiness to slightly gummy mochi texture (it's not for everyone, I will admit).

Wheat Garden was a bit of a treasure, too--I happened to pull off of the highway on my way back to Seattle from Vancouver, and was intrigued by the Richmond Public Market--this place was in an unassuming strip mall just across the street. They had a variety of traditional Asian sweets and savory baked goods, including all sorts of buns, breads, cookies, and cakes.

But I'll be going back for more mochi.

Mochi from Wheat Garden Bakery, #155-8191 Westminster Hwy, Richmond, BC V6X

Cake Byte: April Means Coconut Lime Cupcakes at Cupcake Royale, Seattle

It has been said that April is the cruelest month, but this is not the case at Seattle's Cupcake Royale, where a delicious flavor reigns supreme all month long: Toasted Coconut Lime!

As they put it:

Yeah, we did it. We put the lime in the coconut and baked it all up. Moist coconut cake gets a tart and tangy swirl of real lime buttercream. We finish it off with toasted coconut for a truly tasty tropical treat!

But be sure to go early in the day, because in this spy's experience, the flavor of the month is the first to sell out daily!

Available all month long at all Cupcake Royale locations; for directions and hours, visit cupcakeroyale.com. You can also stay on top of their sweet news via their blog and their twitter feed.

Just Ducky: Mallard Ice Cream, Bellingham WA

Ice cream is not my kryptonite.

Don't get me wrong, I like ice cream. But it's usually something that I enjoy along with a baked good: cake or pie a la mode. But for whatever reason, while making a trek to Bellingham to deliver artwork for my solo show at The Paperdoll, with about 43 miles to go to Bellingham, I got an odd craving for the cool and creamy stuff.

Happily, I was headed into good hands: Bellingham boasts Mallard ice cream, the type of place that locals love and others will travel especially to taste. In fact, while paying the parking meter outside, I heard no less than three people walk by and remark "I love this place!".

When it came to choosing, I evaluated the choices carefully. They had a variety of flavors, including classics, unexpected twists, and even vegan flavors. They also had a pony on the wall, which was slightly distracting (in a good way).

Ultimately I settled on a childhood staple: Oreo Mint. 

It wasn't green (I do love me some green ice cream) but I was able to forgive them, because it was very, very good. The ice cream was rich, luxuriant, and very creamy; the mintiness was ably backed by the creamy cookies which were mashed up this way and that, with plenty of sizeable chunks rendered soft and lick-able by virtue of being surrounded by ice cream.

While standing outside with my cone, no less than three more people stopped to commend me on my good choice, saying "I Love that place.".

Well, I can see why.

Visit them next time you're in Bellingham. 1323 Railroad Ave, Bellingham, WA; online here.

Biscuit Time: Butter and Jam Biscuits from Oddfellows, Seattle

It's a documented fact that if you talk to me for more than, say, 10 minutes, I will start talking about my deep love for biscuits. Buttery, flaky, fluffy, did I say buttery, biscuits.

Happily, in Seattle, there are some gorgeous specimens. But my current obsession? The jam-and-butter-filled version from Oddfellows Cafe in Capitol Hill (beloved by The New York Times, and, happily, just up the street from my store!).

These biscuits have a perfect texture, with a dense, flaky, buttery consistency, and a nice crunchy crust on top.

But what takes them from great to awesome overload is the fact that they serve them sliced in half, with about a fourth of a stick of butter and a thick spoonful of jam waiting like a sweet and rich secret inside of those carbohydratey halves.

Bonus: these freeze quite well, so if you pick up several, you can freeze them and then reheat at 350 degrees in your oven until warm.

Also excellent: a rotating selection of savory biscuits, including bacon-cheddar. 

Biscuits from Oddfellows Cafe, 1525 10th Ave., Seattle; online here.