Sweet Love: A Bakery Crush on Sugar Couture

What happens when a documentary film producer decides to become a pastry chef?

You get delicious desserts of cinematic proportions!

This is the story behind Penny Stankiewicz, owner of Sugar Couture in NYC. What started out as taking a pastry course as a bit of a lark has turned into a full fledged custom dessert business with some serious clients: Sugar Couture has fattened up stars like Tony Bennett, John Mayer, Wyclef Jean, Hugh Jackman, Adele, Hayley Duff, Russel Simmons, Betsey Johnson and Donna Karan at various events. Not that I'm starstruck or anything.

And I can see why the stars flock to these sweet treats: with gorgeous cakes like the ones pictured (and yes, the one to the left does have braces), which come in flavors like "ultra rich butter" and "deep chocolate" (can't you just taste them?) and a signature mini Boston Creme Pie, I am a bit in love myself.

If you're in the NYC area, you can get ahold of some of Sugar Couture's desserts by custom order; for a behind the scenes look, check out the blog.

Cold Times at Hot Licks, Fairbanks Alaska

Photo c/o Flickr user mikeczyzewskiPop Quiz: you're looking for something delicious and sweet to eat in Fairbanks, Alaska. Where do you go?

According to a CakeSpy reader, the place you go is Hot Licks. Why so? 

Well, for one thing, it's an ice cream place that starts out with a great story. Per their website:

Hot Licks began in 1986 as a joint venture between two brothers, Geoff and Adam Wool. Hot Licks was their response to the conclusion that there was no super premium ice cream in Alaska. The two brothers had recently arrived from Boston at a time when the resurgence of old fashioned, high quality, batch made, ice cream was at its peak. Adam came to Fairbanks to complete his requirements for a physics degree from the University of Alaska, Fairbanks and Geoff came to work as a Special Education teacher. They thought that in their spare time they could work together to bring quality ice cream to Fairbanks.

What started out as a lark became an overnight college town sensation. Adam, an accomplished jazz drummer, organized the Hot Licks Jazz Band and Hot Licks Homemade Ice Cream was synonymous for the best ice cream and the hottest jazz around. In addition to ice cream, Hot Licks made soups, fresh baked breads, and cinnamon rolls, all from scratch. They were known in Fairbanks as the home of the four basic food groups: Soup, Bread, Ice Cream, and Coffee.

But of course, while a story always helps, it's the ice cream itself that keeps people coming back. Made in small batches using no artificial ingredients or stabilizers, the menu really does speak for itself, what with a dazzling array of flavors--which, in addition to the usual suspects, includes such unexpected delights as Apple Pie (made with apple pie filling and broken waffle cones), Torrone (nougat, honey, almonds, bitter-sweet chocolate, and citrus peel in vanilla ice cream), and S'more (chocolate chips, marshmallows and Graham crackers).

Hot Licks has several locations in the Fairbanks area; for more information, visit hotlicks.net.

Have a Ball: Kimball Popcorn Balls from South Dakota

When I recently had some customers in my store who were visiting from South Dakota, it didn't take long for me to steer the conversation to something very near and dear to my heart: the Special K Bar I fell in love with in Sioux Falls last year. But after several minutes of waxing poetic about said treat, I turned it over to them: enough about me, what sweets do you like to eat?

Happily, said customers were more than happy to introduce me to a South Dakota sweet specialty: the Kimball Popcorn Ball. This is a sweet confection not unlike a rice krispie treat, but made with popcorn--and, you know, in ball form. Sweet and salty, chewy and crunchy, all at once, these are addictive little morsels that live up to their motto: "just try one...you'll want another!".

And the legend is interesting too. On the "about us" page on their website, they quote a passage about the origins of the popcorn ball (from the book America Eats)

There is a legend that the popcorn ball is actually a product of the Nebraska weather. It supposedly invented itself during the "Year of the Striped Weather" which came between the years of the "Big Rain" and the "Great Heat" where the weather was both hot and rainy. There was a mile strip of scorching sunshine and then a mile strip of rain. On one farm, there were both kinds of weather. The sun shone on this cornfield until the corn began to pop, while the rain washed the syrup out of the sugarcane. The field was on a hill and the cornfield was in a valley. They syrup flowed down the hill into the popped corn and rolled it into great balls with some of them hundreds of feet high and looked like big tennis balls at a distance. You never see any of them now because the grasshoppers ate them all up in one day on July 21, 1874.

before explaining how they got involved in the game:

We wanted to demonstrate that arguably the best popcorn balls are made right here in the heart of small-town America – Kimball, South Dakota. Our unique recipe has evolved into two deliciously inviting variations: original and honey (made with South Dakota honey). 

And for that, Kimball Popcorn Balls, CakeSpy salutes you.

Discover Kimball Popcorn balls here (site includes online ordering). Incidentally, if you're curious about other South Dakota specialties, check out South Dakota Flavor!

Hip to Be Square: Square Cupcakes at Columbia City Bakery, Seattle

Like, OMG! A square cupcake!

Wait, wait. Before you accuse me of being too easily impressed, allow me to assure you that this cake, from Seattle's famous Columbia City Bakery, has more going for it than just an unexpected shape: it's also a deliciously decadent and dense carrot cake. Proving that sometimes subtle sweetness is all you need, this cake derives much of its flavor and sweetness from the natural flavor of the carrots, which are then made even better when paired with a rich, buttery, cream cheesy frosting piped into a cute nubbly texture. Add a few nuts on top for crunch, and you've got yourself a winner.

It's so hip to be square, when you're a cupcake.

Square cupcakes (!), available at Columbia City Bakery, 4865 Rainier Ave S., Seattle; online here.

Word on the Sweet: Street Treats, a new Mobile Bakery in Seattle

So. I've never jumped into a cab and said "follow that vehicle!".

But the moment may be coming, now that Street Treats, the newest addition to Seattle's mobile food cart network, is just about to launch (as soon as next week, pending inspections!). Because wherever they are, I want to be. (OK, maybe it won't be necessary: they'll have a set schedule, so stalking them will be far easier, if less dramatic).

You see, Diane, the self-taught baker behind the sweets--er, scenes--happened to drop by my store the other day with a platter full of awesome.

And after enlisting some brave friends--including a cast of writers and foodies including writers from Mango Power Girl, Absinthe & Oranges, and the Capitol Hill Seattle Blog to aid in the sampling of said treats, I can say with certainty that the reactions are just as sweet as the treats.

Two of the unanimous favorites featured lime:

The bar cookies with a brown sugary crust, a healthy dollop of lime curd, and a fat topping of coconut and crumb;

and the lime-poppyseed cookies, which were bright and dazzlingly buttery, and a welcome respite from the more expected lemon-poppyseed combo;

and not far behind was this weighty, oh-please-don't-let-it-end cookie, which featured white chocolate chunks and a white chocolate-orange infused filling;

and this carmelita, which satisfies sweet, salty, chocolatey, and buttery cravings...all at once. (pictured top)

The standouts were ably backed by an assortment of the usual suspects, including blondies, chocolate chip, oatmeal, peanut butter, and molasses cookies, as well as a moist, dense carrot cake cookie sandwich with a sweet, equally dense cream cheese filling.

Oh, and they'll also be featuring treats made by other local heroes like High 5 Pie and Half Pint Ice Cream!

Find out more at streettreatswa.com; keep updated on the daily goings-on by following them on Twitter!

Get Sconed: A Delightfully Carbohydratey Treat from Heavenly Pastry and Cake, Seattle

Scones are, in general, not to be trusted.

Oh, they look great in the bakery case, in all of their buttery, carbohydratey glory, often prettily glistening with various glazes or topped with fat granules of sugar.

But in general I tend to agree with America's Test Kitchen when it comes to the flavor reality: as they put it, "scones served in a typical coffeehouse are so dry and leaden that they seem like a ploy to get people to buy more coffee to wash them down."

But when I recently encountered the jam-filled variety at the Heavenly Pastry & Cake booth at the Capitol Hill Farmer's Market, I had a glimmer of hope. For one thing, it looked more biscuit-y than many American bakery varieties--it seemed more like a British scone (or at least a cousin to my favorite Grand Central Baking treat, the Jammer).

Happily, these scones tasted just as good as they looked: the texture was somewhere between cakey and biscuity, yielding but not  falling into the crumbly or spongy pitfalls that often plague lesser scones. The raspberry filling offered a nice texture and taste contrast to the butteriness of the main event, and almost (but not quite) made them taste healthy. 

Heavenly Pastry & Cake says on their menu of their scones that "we give these humble pastries the respect, and flavor, you deserve"--and after having tasted, I tend to agree.

P.S. Though they're not sweet, the pretzels ought not be missed, either.

Heavenly Pastry & Cake, retail storefront coming soon in West Seattle; they can also be found at several area Farmer's Markets. For more information, visit heavenlypastry.com.

Sweet Love: A Bakery Crush on Smitten Bake Shop, Bay Area CA

When sweetness and cuteness are combined, what can I say? CakeSpy is absolutely smitten.

And the most recent crush? Smitten Bake Shop, in the East SF Bay Area. They don't have a retail storefront--in fact, they barely have a website--but they sure do have plenty of sweetness. As their website says, "our website may not be up and running yet, but our ovens are!". They are currently available for custom orders.

Per an email from co-owner Lisa, here's the story:

I do the baking and my partner Debra handles the biz and financial side. I bake out of a restaurant on Mondays when they're closed, but as we're getting busier, are looking high and low for a place with more flexibility/hours. We were surprisingly (happily) buried in Mother's Day orders, especially for our "Love You" sour cream heart cookies, and looking very forward to having a permanent home soon so we can be ready for the holidays.

Till then, find out more at their work-in-progress site, smittenbakeshop.com.

Donut Delight: The Inimitable Experience of Early Morning Eating at Donut Pub, NYC

Here's the thing about Donut Pub.

The donuts might be merely good, but the experience of visiting the establishment is great.

Located at 14th Street and 7th Avenue in NYC, it's perched in a nether region that isn't quite the West Village, isn't quite Union Square, isn't quite Chelsea. It's been there forever (OK, since the 60s)--and is open 24 hours--yet somehow manages to be one of those places that people have never visited.

This place that lies in-between vibe carries over when you walk into the place: it perpetually feels like it's about 4 a.m. at Donut Pub--perhaps it's the clientele, bellied up to the donut bar, or maybe it's the weird lighting. Maybe both; either way, it kind of feels like you just walked into a David Lynch movie.

But it is this very ambiance that makes walking into Donut Pub and getting one of the first-fried specimens of the day at 3 or 4 in the morning, whether you're up early or late, one of the most exquisite donut experiences imaginable.

The "great whites" (black and white cookies, minus the black) are another story, though--not sure if I am ready to go there.

Donut Pub, 203 W. 14th Street, NYC. View the menu here.

Mother's Love: Delicious Sweets at Mother's Bistro and Bar, Portland OR

Sometimes, I don't even have to seek out sweetness: it finds me.

Case in point: on a recent trip to Portland, OR, I found myself out to dinner with friends Mary and Dave at Mother's, a bar and restaurant downtown. It was all extremely delicious--most notably the biscuits.

When it came time for dessert, something terrible happened: they declared themselves to be "too full".

Happily, our perceptive waiter could sense my sadness at passing back the dessert menu, and soon after appeared with a small tray of cookies--a crumbly, buttery shortbread, and a sort of cherry-nut-oat cookie. 

Needless to say, this prompted discussion with said waiter about said cookies, which then resulted in even more freebies: this time, a sweet lemon-coconut bar which was beautifully rich and decadent. 

Happily, Mother's has a bakery case by the entrance, making it easy to go in and pick up some sweets-to-go, including big versions of the cookies we sampled.

And, most importantly, they're all baked on premises:

Mother's Bistro and Bar, 212 SW Stark St, Portland, OR; mothersbistro.com.

Oregon Sweetness: Cupcakes from Frills, Seaside OR

My friends Denise and Nick are delightful for oh, so many reasons. I mean, just look at them:

Yeah, adorable, right? And among other awesome traits, they both have the amazing ability to eat their own weight in cake, and they're the people who introduced me to Full Tilt Ice Cream.

But most recently, they've secured real estate in my heart by bringing me cupcakes from Frills in Seaside, Oregon.

Now, I didn't visit in person, so I can't attest to the decor, but I can say for sure that their website does not do these delicious cupcakes justice (they need more pictures!).

Their cupcakes go by pretty names, which makes it a little harder to tell you exactly what I ate. Specimen one was surely the "Violette", their red velvet with cream cheese frosting, which was rich, tangy, and moist just in the right places.

I have forgotten the name of cupcake #2, but it was chocolate cake topped with a rich, buttery frosting and what tasted vaguely like crumbled up Butterfingers on top. This chocolate cake was really something else: deep and dark, moist and fudgy, but not excessively so; the frosting was fairly light but very buttery, and extremely rich in flavor.

One thing that both flavors had in common? Upon reaching the empty cupcake cup, they both prompted the thought "how bad is it, really, to lick the wrapper?"

Frills Cupcakes and Frozen Yogurt, 200 Broadway, Seaside, OR; online at frillscupcakes.com.

Bittersweet: A Tale of Donut Despair Diverted in Portland, OR

I want to tell you a sad, sad story about Delicious Donuts in Portland, Oregon.

Based on many accounts, this is the donut place in Portland--"better than Voodoo" was the bold claim of one trusted source.

But I couldn't tell you for myself, because I've never tasted them.

Oh, I've tried. In the past, when showing at the Crafty Wonderland fair in its old location at the Doug Fir Lounge, I had tried to score a doughnut on my way to the fair, but each and every time I was confronted by this sign:

I wasn't too put off though--generally I was heading over there at 11 a.m. or so, and I can understand if a popular shop might be sold out by then. If anything, it heightened the anticipation.

And on a more recent trip to Portland for the Crafty Wonderland spring fair, I was prepared, and got up early on a Sunday morning and headed over to the donut shop, a spring in my step from the sweet prospect of glazed and fried  goodness in my near future a bit before 8 a.m. Cars were parked outside, and I felt hopeful: this was gonna be my day.

But here's what I found:

The only difference? The sign was slightly nicer. But somehow, this provided little comfort.

Sold out of donuts before 8 a.m. on a Sunday? I can understand if you're a popular place, but come on. If you're selling out that early, you need to make more donuts.

Yes, I was facing deep donut despair, but happily this story has a sweet ending: because a mere few hours later I was delighted with a surprise Voodoo Doughnut, thoughtfully delivered by friends Mary and Dave Sheely. Delicious Donuts might be the best, but Voodoo definitley won my sweet affections on this fateful day.Delicious Donuts, 12 Southeast Grand Avenue Portland, OR 97214-1112 - (503) 233-1833.

Voodoo Doughnut, 22 Southwest 3rd Avenue, Portland, OR 97204-2713, (503) 241-4704; online at voodoodoughnut.com.

Apple of My Pie: A Heavenly Apple Pie by High 5 Pie

I can happily co-exist with people who prefer a double crust on their apple pie.

But that doesn't mean I understand them.

For me, it's all about the crumb topping, and I've found what might be the perfect specimen: the apple pie by High 5 Pie. Proprietress and Pie Lady extraordinaire Dani Cone (also owner of Fuel Coffee...how cool can one person be?) brought me this baby as a sweet treat in honor of my gallery's grand opening the other day, and all I can say is that this is the sort of apple pie that will convert non-believers.

Let's start from the bottom up.

It all starts with a buttery crust which somehow manages to be buttery but not too flaky, sturdy but not too tough.

Moving up, it has a thick layer of apple chunks which would make Cook's Illustrated proud, because there is no shrinkage, and the apples retain a nice crispness around the edges, so that you can actually tell they are apples and not just apple mush.

And finally--the best part for this crumb devotee--is the topping. A generous smattering of fat, crunchy, brown sugary crumbs that might make you want to die with pleasure.

But as if all this wasn't enough, I also received all these samples of Sassy Sauces this week, and so decided to see how the pie might taste when topped with a drizzle of their rum caramel sauce--and I have to say, if this wasn't heaven, then it was definitely a suitable substitute.

What does all of this awesome add up to? My new favorite combination, that's what.

High 5 Pie can be found at Fuel Coffee locations and various other cafes and coffee shops in Seattle, and by special order; for those in other areas of the nation, I officially offer a vaguely sarcastic "sorry" and a suggestion that you book a ticket to Sea-town directly.

Sassy Sauces are readily available for shipment; visit sassysauces.us.

Sweet and Tart: White Chocolate Cranberry Pistachio Fudge by Rose City Sweets, Portland OR

As a card carrying member of the White Chocolate Lovers Club, I'd like to introduce you to my newest obsession: 

White Chocolate Fudge with Cranberries and Pistachios.

This sweet manna from heaven is produced by the brand new Portland, OR-based confectionery company Rose City Sweets--in fact, they're so new that they just made their public debut last week at Crafty Wonderland, and their online store doesn't even have stock yet (I know, it is pretty mean of me to tell you about them, considering this). But when their store is stocked, you can expect to find small batch fudge, caramels, toffee, and other confections.

But what's so great about this white chocolate-cran-pistachio business?

For one thing, the fudge is unbelievably smooth and creamy--it is not plagued by the gritty candy-sand texture that is a characteristic of inferior fudges--not to mention extremely rich and flavorful. The sweet white chocolate flavor is perfectly accented by the slight savory saltiness of the pistachios, and nicely punctuated with tart bits of cranberry.

Let's just say that the brick of fudge I obtained at aforementioned Crafty Wonderland did not last long, and I predict a very sweet future for Rose City Sweets.

There's nothing in the shop now, but for future reference and shopping, bookmark the Rose City Sweets Etsy page.

Take Your Pix: The Pixie from Pix Patisserie, Portland

Say Bonjour to the Pixie.

Quest-ce que c'est, this Pixie?

It's a sweet little treat from Pix Pâtisserie, the Frenchiest little spot in Portland, OR.

Now, settling on the Pixie wasn't easy--after reviewing a small but well curated collection of European-style pastries available, including an Opera Cake, Queen of Sheba Truffle Cake, a particularly fetching triangular Dobos Torte, and macarons a-plenty.

But the unassuming and small-ish Pixie was humming to me, and so it was what I chose. Per the website,

Pistachios, almond paste, and raspberry jam are the main ingredients making up this layered concoction people can’t seem to get enough of. One woman replied after her first taste, “Oh! This makes me wanna dance!” Enough said.

And while I'd like to say for the record that aforementioned customer was not me, it might as well have been. This little pastry may be small but it's mightily magical, buttery pastry layers spread with an incredibly rich pistachio and almond paste mixture which is given a bright dimention from the sweet jam. All of this awesome, of course, is sealed with a kiss of confectioners' sugar on top.

As Mr. Spy commented upon tasting, "It tastes like a Christmas cookie...only better."

You heard it here first--better than Christmas!

Of course, it would be remiss to not mention the pâte de fruit (we tried the blackberry). This gel-y candy is one of those confections, like marshmallows, which is really at its finest when homemade, and Pix's is the real deal, with a texture which is yielding but not too sticky or gelatinous, and full of natural fruit sweetness. A subtle and sweet little bite, and quite the steal at less than a dollar each!

Pix Patisserie has two locations in Portland; visit here for more information. They also ship a variety of their baked goods; visit here to learn more.

Cakewalk: A Patisserie for Each Parisian Arrondissement

On a recent trip to Paris, my travel goal was simple: I wanted to try at least one pâtisserie in each of the 20 arrondissements. Happily, I attained my goal and then some, having visited a staggering 35 bakeries in a mere 7 days (I'll leave you to ponder that for a few moments).

My game plan? To try a mix of places I'd heard (and dreamed about) from books, guides, and trusted websites, but to also go to several arrondissements with no particular destination in mind, thereby allowing for some unexpected sweet experiences. And may I highly suggest this as a method of tourism? Not only did we make it to neighborhoods we probably wouldn't have discovered otherwise, but we also ate some seriously sweet stuff at every point along the way!

Here, I've listed at least one pâtisserie visited in each of the 20 arrondissements.

Note: While you may recognize several of these from my report on Serious Eats, I've also expanded and added several other spots to the roundup; enjoy!

1ème 

Cafe Angelina: Our pick here? The hot chocolate. The legendary hot chocolate here, called "L'africaine," is so thick that when sold by the bottle, it doesn't budge even when you turn bottle upside down. When heated, the hot chocolate is extremely thick and velvety, with a rich, dark chocolate flavor that isn't overpoweringly sweet. And it doesn't hurt that it's served up in a grand old tea room in the shadow of the Louvre by austere waitresses in French Maid-esque getups. 226 Rue de Rivoli, 75001, 1st Arrondissement, Paris, France‎ (map) 01 42 60 82 00‎

2ème 

Stohrer: For one thing, if a bakery has been around since the 1730s, it's probably doing something right. While Stohrer's chocolate éclair was voted among the best in Paris, I think their coffee-flavored ones are even better: a perfectly piped cloud of choux gives way to an insanely rich coffee-toned cream and icing. 51 Rue Montorgueil, 75002, 2nd Arrondissement, Paris, France‎ (map) 01 42 33 38 20‎; stohrer.fr

3ème 

Pain de Sucre: This gorgeous little shop featured a sweet variety of goods, including baguette-shaped macarons (!), but our victim--er, choice--was the quatre quarts cake, which was rich, buttery, and oh so good. 14, rue rambuteau, 75003, 3rd Arrondissement, Paris, France; patisseriepaindesucre.fr. 

4ème 

Berthillon: You've probably read about this place in a tour guide or seen it on a travel show—I'm here to tell you that you should listen to them. This ice cream is amazingly creamy and flavorful, with a rotating cast of flavors like salted caramel, roasted pistachio, and creamy coconut, and served up in clever two-cupped cones which taste pretty good themselves. 31 Rue Saint-Louis en l'Ile, 75004, 4th Arrondissement, Paris, France (map) 01 43 54 31 61; berthillon.fr

Boulangerie Julien: Oh, bebe. The delicious rhubarb tart here was the stuff of dreams; read a full review here. 24, rue St. Martin, 75004, 4th Arrondissement, Paris, France.

Legay Choc: The first patisserie we visited after landing, and one of our favorite stops. Two words sum it all up: Roulé Cannelle. Read all about it here. 17, Rue Des Archives, Paris 04; online at legaychoc.fr

5ème 

Le Maison Kayser: Now, I had headed to Kayser intent on trying the Tigrés (Tiger Tea Cakes) as featured in Dorie Greenspan's book Paris Sweets (which, by the way, if you don't own, I have to say "You've got to be kidding me". Buy it now). But when I got to the bakery, I couldn't seem to drag myself away from the vision of these little chocolate tarts, served in sweet little squares topped with a disc of white chocolate and some candied hazelnuts. 8, rue monge, 75005, 5th Arrondissement, Paris, France (other locations too) maison-kayser.fr.

6ème 

Pierre Hermé: So I'll admit it: I feel like macarons are often better in theory than in practice. Unless they're done perfectly, they can fall into the traps of being too chewy, too brittle, or too sweet. But if there's a macaron that can make you a believer, I think Pierre Hermé's may be it. Biting into one is like biting into a cloud: the macaron is light as air, and yields perfectly to the generous dab of ganache, which is smooth, rich, and creamy without having a texture that is incongruous with the delicate cookie base. And this dude is somehow able to make crazy flavors like strawberry and wasabi not only work, but work well. 72 Rue Bonaparte, 75006, 6th Arrondissement, Paris, France (map) 01 43 54 47 77; pierreherme.com

7ème

La Patisserie des Rêves: I couldn't imagine a sweeter place to pick up Breton specialty Kouign Amann Breton than Dorie Greenspan-approved La Patisserie des Rêves, where large glass domes that resemble huge upside-down wineglasses cover gorgeous cakes arranged in a circle on a main table, and then shelves off to the side have various individually-sized treats. Also noteworthy: their unique brioche. 93 Rue du Bac, 75007 Paris, France‎ (map) 01 42 84 00 82‎; lapatisseriedesreves.com

8ème

Dalloyau: Opera Cake wasn't technically invented at Dalloyau (it's derived from another version of the fancy cake, the Clichy) but it was made famous here. For well over 100 years they've been serving up this slice of heaven, a serious cake comprised of thin layers of biscuit Viennois soaked in coffee syrup and then layered with coffee-flavored buttercream and bittersweet chocolate ganache. Various locations in Paris; we visited the one in the 8th; dalloyau.fr

9ème

Ladurée: A religieuse is a pastry supposedly takes its name from its resemblance to a nun's habit, but some hard-core pastry lovers might argue the name stems from its taste (which approaches an absolutely religieuse experience). Ladurée's intriguing Blackcurrant-Violet Religieuse, made up of choux pastry, blackcurrant and violet flavored confectioner's custard, is exquisite--but the violet taste is powerful, and this one is best shared. Various locations in Paris, including one in the 9th, and beyond; laduree.fr

10ème

La Baie des Anges: This place didn't look like much from the outside--and it was raining and we were eager to get into a bakery and get back to our hotel-- but the eclair was surprisingly delicious, fresh even at the end of the day, and redolent with chocolate-y goodness. 23 Rue du Faubourg du Temple, 75010 Paris, France.

11ème

La Bague de Kenza: I was intrigued by the writeup on Chocolate and Zucchini of the rfisse, which she described as "a mix of semolina, walnuts, almonds, hazelnuts, date, and honey, ground into a marzipan-like, pleasantly grainy paste"; happily, the sweet pastry was freshly made and delicious--vaguely reminding me of my days of serving Basbousa in Brooklyn. 106 Rue Saint-Maur, 75011, 11th Arrondissement, Paris, France.

12ème

Aux Castelblangeois: Our favored pastry here? The Tartelette aux Fraises. Starting with the fattest, most flavorful strawberries you've ever tasted on top of a rich bed of cream and a flaky pastry crust, this was a sweet tart indeed. 104 Rue du Faubourg Saint-Antoine, 75012, 12th Arrondissement, Paris, France‎ (map) 01 40 19 93 36

13ème

Boulangerie Pâtisserie Renard: While walking around this neighborhood, which was nearby a hospital and was full of medical students and doctors, we found ourselves in this unassuming little bakery and were happily rewarded with a heavenly pear and chocolate tart. 113 bis, boulevard de l'Hôpital, 75013, 13th Arrondissement, Paris, France (map); 01 44 24 13 49

14ème

Bonjour Bakery: What we indulged in here was something called a chouquette aux marrons. What's that? Well. Imagine an éclair. Now, fill it with rich, unbelievably creamy chestnut filling and top it with sweet vanilla icing. You're getting the idea, and it is delicious. 16 Avenue René Coty, 75014, 14th Arrondissement, Paris, France‎ (map) 01 43 27 70 97‎

15ème

Maeder Véronique: Even blueberries are different in Paris! I didn't actually realize that's what the little berries were on top of this tart until I later looked it up: these were small, piquant, and more tart than mere US blueberries. Studded with pistachios atop a layer of pastry cream, all perched on a sturdy crust, this little tart was basically like heaven. 18 Rue de Lourmel, 75015, 15th Arrondissement, Paris, France (map) 01 45 78 89 31

16eme

Lenôtre: Walking into Lenôtre is kind of like walking into Tiffany & Co., only the wares are edible. The brioche, which was light and buttery all at once, was beautifully accentuated by the rose-colored candied nuts (I believe pistachios)—I think I liked their version even better than the famous Praluline, which is similarly flavored, if different in construction. 48, Avenue Victor Hugo, 75016, 16th Arrondissement, Paris, France (map) 01 45 02 21 21; Brioche Pralines Rose, lenotre.fr

17ème

Alain Bernard Artisan: Here is where we devoured the Salambo. Named after a literary character, this choux pastry filled with pastry cream and topped with icing and chocolate sprinkles is much more delicious to gobble than any old book. 6, Place Henri, 75017, 17th Arrondissement, Paris, France, 01 47 57 43 89.

18ème

Berko: An American cupcake shop in Paris! But what made these cupcakes so good? My theory is that it's the butter. France takes it a whole lot more seriously than the U.S., and it shows in these cakes, which are so tantalizingly buttery that really, a small one is sufficient (honestly). Their cake is unbelievably moist, and the frosting...well, it's buttercream (accent on the butter). 31, rue lepic, 75018, 18th Arrondissement, Paris, France. (note: there is also another location in the 4th Arrondissement)

19ème

La Boulangerie par Véronique Mauclerc: This sweet shop seems a bit hidden, but is worth seeking out: we had an apple and raisin tart which, in spite of its name and ingredients, managed to taste buttery enough to make up for the virtuous fruit. 83 rue de Crimée, 75019, 19th Arrondissement, Paris, France.

20ème

Banette: Here, we scored La Figue. This unusual little squat pastry was on show at patisseries all over town, and nearby Pere LaChaise I finally picked one up at Banette, a boulangerie-patisserie with several locations throughout Paris (and, it seems, Montreal as well). Comprised of a fig-and-chocolate mixture topped with a rich green marzipan wrapped in a way to suggest a fig-like form, this was an absolute pleasure to eat. It tastes somewhere between cake and confection. Boulevard de Menilmontant, 75020, 20th Arrondissement, Paris, France; various Banette locations can also be found around Paris; banette.fr

Boulangerie 140: After having read about this place on David Lebovitz, we simply had to give this gem a try. Everything in the case was so obviously made with care that it was hard to decide what to settle on; while the bread was definitely the point of pride here, we tried the pain au chocolat, and were not disappointed. 140, rue de Belleville, 75020; au140.fr.

Sweet Love: A Bakery Crush on Dollhouse Bake Shoppe, Los Angeles

All photos c/o Dollhouse Bake ShoppeEveryone knows that small things are cute. But at Los Angeles-based Dollhouse Bake Shop, not only are the goods adorable, but totally sweet (literally) too--taking form as little ice cream, candied apple, or animal-shaped confections which are--surprise!--filled with cake truffle filling! Here's the story about -- and many pictures from -- CakeSpy's latest online bakery crush.

Dollhouse Bake Shoppe was founded by owner Lindsay Morton in 2009. Soon after applying to grad school, she decided to pursue her dream instead and moved back to her hometown in LA to start a business that brings smiles to faces, and sweetens lives.

Combining her love for sweets with her innate artistic flare, she followed her heart and turned her dream into a reality when Dollhouse Bake Shoppe was open for business. Her vision to create a unique and tasty line of delectable "dollhouse size" desserts has become her signature approach in this vastly growing market. By putting her own twist on her favorite desserts she introduced Dollhouse Bake Shoppe's signature and best selling item, the "Cakelet", and created a chocolate canvas to decorate each hand sculpted piece into an edible work of art.

With a variety of anything but ordinary flavors, Lindsay's endless creativity, and of course, everything bite sized, Dollhouse Bake Shoppe makes the perfect treats to match the theme of any event, from birthdays to weddings, showers, parties, or for those simply craving a little something sweet without the guilt of indulging."

Dollhouse Bake Shoppe baked goods are available by special order / delivery in the LA area; additionally, some (but not all) of the items can be shipped. For more information, visit dollhousebakeshoppe.com.

Cream of the Crumb: Crumb Cake Cupcakes at Sugar Mommy Cupcakes, Denville NJ

Friends, I want to share with you what may be the most beautiful thing I've ever seen: the Crumb Cake Cupcake.

This beauty comes from what I consider the Crumb Cake Capitol of the world, New Jersey (Garden State, pshaw!). The crumb cupcake is on the menu at the newly-opened Sugar Mommy Cupcakes in Denville, and is described as "Yellow cake with cinnamon and sugar baked inside. Cream cheese frosting with crumbs on top." Of course, just to avoid any awkwardness later, I am admitting up front that I added the "i love you" motif to the back of the image. 

I learned of Sugar Mommy Cupcakes via trusted NJ Cake Gumshoe Steph (who also sells sweet stuff under the name SassyBelleWares), who unfortunately wasn't able to sample this particular variety, but did have good things to say about the cupcakes in general after her husband surprised her with a few: 

My husband said "this girl makes GOOD cupcakes" and he is not a cupcake lover like me. I tried the red velvet which was moist and I loved the frosting...usually I am not a huge cream cheese frostng fan but this one was more like a buttercream cream cheese. The other one I ate was a chocolate chocolate. I love chocolate bars but for some reason when it comes to cake & frosting I prefer vanilla vanilla. However, this chocolate cake was moist and the chocolate icing was light and fluffy and delicious. I will be going there to try everything else soon!

In the Denville area? Hit them up: Sugar Mommy Cupcakes, 60 Diamond Spring Road, Denville, NJ (Inside Cafe Metro); even if you're not in the area, you can get a virtual sugar rush online at sugarmommycupcakes.com.

Flash in the Pain: Pain au Chocolat from Bakery Nouveau, West Seattle

You just try and tell me that isn't the loveliest and most hypnotic thing you've ever seen.

Oh, ok, we can look at it from another angle. If you insist.

OK. One more.

This buttery stunner is the pain au chocolat from Bakery Nouveau (you know, the one owned by the guy who won the thing), and it tastes every bit as good as it looks.

Now, usually I'm not a fan of croissants that have a crispy, shardlike texture on the outside--my greedy nature is saddened by the thought that I might lose a crumb of the outer croissant while eating. But happily, this one wasn't so much shardlike as it was lightly crispy yet yielding to a soft center--it felt almost like you could taste every ethereal layer of light pastry at once, and they were all very buttery. And then there was the chocolate, lightly bitter and a dark, rich complement to the lightness of the pastry.

Nothing pain-ful about this sweet treat. Well, except for the name, which I suggest they change to pleasure au chocolat, toute suite. 

Oh, and speaking of chocolate, according to Lorna Yee, next on the list to try at Nouveau is the chocolate cake.

Pain au chocolat from Bakery Nouveau, 4737 California Ave. SW, West Seattle; online at bakerynouveau.com.

Sublime: The Lime Cornmeal Cookie from Amy's Bread, NYC

Today I'd like to tell you about the subtle but sublime pleasure that is the Lime Cornmeal Cookie from Amy's Bread in NYC.

This cookie isn't flashy in appearance--it's actually rather unassuming. It would be easy to pass it up for something more classic like chocolate chip or oatmeal, or for something sexier like the double chocolate pecan.

But if you do opt for it, you're in for a sweet reward.

The crumb is lightly coarse and gritty-textured from the cornmeal, but a healthy amount of butter somehow keeps it tender and cohesive (happily, it doesn't crumble apart like its cousin cornbread likes to), and the sugar and lime add sweet and tart hints that perhaps don't sing, but definitely hum, in a very pleasing way. 

A lightly sweet cookie like this is refreshing and hearty all at once--and the cornbread almost makes it feel healthy. At least healthy enough that I'd consider it a completely appropriate breakfast cookie.

Amy's Bread has three NYC locations; visit their website, amysbread.com, to find out more. If you're not in NYC, the recipe for this cookie can be found in the book The Sweeter Side of Amy's Bread: Cakes, Cookies, Bars, Pastries and More from New York City's Favorite Bakery.

Simple Pleasures: Simply Desserts in Fremont, Seattle

Something I always love is hearing what other people's favorite bakeries are--it gives me a unique perspective on a place, including sometimes steering me toward trying particular flavors or pastries I might not have tried otherwise. According to CakeSpy reader Anne, who you can follow on twitter, Fremont's Simply Desserts is her go-to source:

Tucked in Fremont by the Fremont Bridge and Adobe, this tiny shop cooks up an amazing variety of delicious cakes with high quality ingredients. What sets them apart in my opinion is that they don’t ruin their cakes with refrigeration and it makes a big difference. Rich frosting stays soft. Cake stays moist. My personal favorites are Bittersweet Hazelnut and White Chocolate Strawberry. I usually buy it to go because the place seats around 14 and it is always jam-packed, even at 10 PM on a Friday night. The bakers/cutters are sweet girls and it must be a pretty good job because a couple of them have worked there as long as I’ve been patronizing the shop, around 5 years. 

Simply Desserts, 3421 Fremont Ave North Seattle, WA 98103 206.633.2671; online at simplydessertsseattle.com.