In Bed-Stuy, Doc’s Cake Shop offerings are a sweet Southern breeze in dessert form.
Artisans
Andy Brennan’s Uncultivated is as much a guide to cidering as it is a treatise on escaping, rewilding and coming to terms with having to live.
Cakest kits are designed with first-time bakers in mind.
Ceramicist Stephanie Shih re-creates her family’s kitchen staples and finds community in the process.
At Fortunato Brothers, there are marzipan fruits, intricately decorated hamburgers and, every Christmas, a Feast of the Seven Fishes.
Collective Creamery provides households with boxes of cheeses from small-scale, pasture-based cheesemakers.
While peering into his freezer one day, Jon Good remembered he had an ice cube tray in the shape of the Millennium Falcon.
The Cobble Hill shop celebrates the triumph of craft over Kraft.
Rachel Dana of Dana Confection Co. makes each mouthwatering treat from scratch.
The Eating Tools line-up includes polished steel lobster forks, finely appointed titanium chopsticks and anodized sporks for eating smarter, not harder.
Every ingredient is meticulously researched, tested and scrutinized before it makes its way into one of their products.
