New York Magazine

Skip to content, or skip to search.

Skip to content, or skip to search.

Best Baked Goods


(Photo: Melissa Hom/New York Magazine)
  • Locanda Verde

    377 Greenwich St., at N. Moore St. 212-925-3797

    Many a restaurant pastry chef dreams of opening up his or her own cozy bakery one day, far from the fast-paced restaurant fray. Karen DeMasco almost gets to fulfill that fantasy at Locanda Verde, where, in addition to sending out elegant plated desserts like her lush maple budino, she stocks a marble counter in the streetside café with all manner of mouthwatering breakfast and afternoon muffins, scones, tarts, and cakes. There’s a menu-appropriate Italian cast to confections like crumbly Nutella cookies and moist streusel-topped fig muffins, but happily, DeMasco hasn’t reined in all the homespun-American impulses that made her name at Craft. Want proof? There’s her dense, aromatic pumpkin-spice bread; her delicate, barely sweet toffee-date cake; and, most compelling, her tender glazed apple-cider doughnut, a paragon of the form.

Next: Yogurt

Join the Discussion

Read All Comments | Add Yours

Recent Comments On This Article

See All | Add Yours

From the 2010 Best of New York issue of New York Magazine

Advertising
Order the Issue Today

Cover of New York Magazine's Best of New York issue

Order This Issue

Other Best Of Guides

Here’s the challenge in assembling our annual “Best of New York” issue: You have to eat a lot, shop a lot, dance a lot; you have to find clever ways to pry secrets out of strangers, and to shake down your friends, lovers, mothers, colleagues, and assorted gossip­hounds and bargain-mavens for fresh intel.

Read More...