/\

AD

Pastry chef Roy Fares in New York. Photo: Wolfgang Kleinschmidt
Pastry chef Roy Fares in New York. Photo: Wolfgang Kleinschmidt

Places

Sweet spots of New York with Roy Fares

Smell, taste, and feel. For Roy Fares, New York is the city of pastries, doughnuts, and pancakes.“I spent two weeks walking around in New York drinking coffee and eating sweets. But there’s still plenty left to discover,” he says.

March sees the launch of pastry chef Roy Fares’ fourth book, Sweet Spots of New York, which is his second about the pastries of America. New York has become Fares’ favorite city and he’s inspired by American pastries.

The cover of Roy Fares' new book. Photo: Wolfgang Kleinschmidt“New York is a great city,” he says. “I love to wander around, discovering new places and seeing the mixture of different cultures and history, the old and the new. I don’t think I’ll ever really be done with New York.”

For two weeks last fall, Roy Fares explored the giant metropolis with photographer Wolfgang Kleinschmidt and stylist Tove Nilsson. Together they drank and slurped and tried out the various cafés, ice cream parlors, and simpler restaurants. New York’s pastries include the trendy and the traditional, and there’s a delightful blend of different countries to be found in these sweet treats.

Back home in Sweden, Roy Fares has created his recipes inspired by all of this and by the favorite places he visited. The result is his new book.

“I’m most pleased with my cheesecakes. If there’s one thing in the book you have to bake, it’s the one with white chocolate and raspberries. It’s wonderful! And my American pancakes are awesome. Try flavoring them with cardamom or lemon zest. That makes them super nice.”

In his book, Roy Fares shares his top tips on the places not to miss for the traveler with a craving for coffee and dessert during a visit to New York.

“Quite simply, they’re my sweet spots in New York,” he says. 

Roy Fares sweet spots in New York:

Four & Twenty Blackbirds

Behind a garage door in a street in the old port area of ​​Red Hook in Brooklyn, sisters Melissa and Emily Elsen bake the most perfect pies I’ve ever seen. There’s a wonderful aroma of puff pastry, caramel, apple, and berries.

Four & Twenty Blackbirds

439 3rd Avenue, New York

Show on map

Il Laboratorio del Gelato

This is an ice cream paradise without equal. Owner Jon Snyder makes coned ice cream with new, fun, tasty, and sometimes completely crazy, flavors. Here you can slurp ice cream with toasted sesame seeds, bitter chocolate ice cream, or a vanilla ice cream that’s packed with black dots of the finest Tahitian vanilla you can imagine.

Il Laboratorio del Gelato

188 Ludlow Street, New York

Show on map

Fika

Swedish café chain Fika began life in 2006 in Manhattan, New York. Back then it was a café that served cake, Swedish coffee, and cinnamon buns. Now the concept has moved on a little and there are several branches of Fika across New York. They serve sandwiches with Swedish-sounding names, seven kinds of cakes, and homemade chocolate.

Fika

303 Park Avenue South, New York

Show on map

On multiple locations

Roy Fares has tried a lot of sweets researching his new book. Photo: Wolfgang Kleinschmidt

Doughnut Plant

A fantastic place. One of them is a bit remote, at the bottom of the Lower East Side. This is where baker Mark Isreal makes doughnuts with flavors such as roast chestnut, pumpkin, peanut butter, banana, and coffee. I really loved their carrot cake doughnut and I make my own version of it in the book.

Doughnut Plant

379 Grand Street, New York

Show on map

On multiple locations

Food Truck Rally

I love street food, and there’s a great choice of food trucks in New York. Lots of them gather in central Brooklyn on Sundays. You can hang out here all day, eating ice cream sandwiches, food, cakes, and cupcakes, and drinking homemade lemonade.

Food Truck Rally

Grand Army Plaza, New York

Show on map

Dominique Ansel Bakery

Dominique Ansel is a French pastry chef in New York who invented the fried doughnut croissant. At his pastry shop in Soho you can enjoy a popsicle baked into a molten marshmallow mixture or other more traditional pastries.

Dominique Ansel Bakery

189 Spring Street, New York

Show on map

Source: Roy Fares, Sweet spots of New York, Bonnier Fakta 2016.

Last edited: August 1, 2017

Close map

Category

From the article

Share this tips

Close

Looking for something special?

Filter your search by

Close