There’s no missing Veniero’s on your first trip in because of its huge, neon sign, and if for some reason, you miss that, there’s the smell. Walking up to one of New York’s oldester bakeries (since 1894!), you’ll find the glass doors are propped open, allowing the warm smell of almond extract and marzipan to pull you inside, towards the number dispenser. The number dispenser is one of my favorite things about Veniero’s. It keeps order, for one, but it also makes me think of the deli counter but instead of getting turkey slices by the pound or something equally mundane, I’m getting butter cookies. And lots. You can actually buy any of the pastries by the pound— slices of Napoleon included— which I happily did.
For me, Italian desserts are a balance of hard and soft: crumbly dough with creamy, cheese fillings or layered pastry dough punctuated with nuts. Think quickly through some of your Italian favorites, like cannolis to sfogliatelles (aka lobster tails), and you’d see how the filling and the pastry pair together perfectly, complimenting each other like dunking a crispy french fry into soft serve ice cream.
Italian desserts even seem like proper meals when you think about it, as most Italian desserts are even better served with the right wine or coffee. And as an ending note to a meal, these desserts are light and sweet, like panna cotta or tiramisu (as opposed to denser bitter chocolate cakes), which seem appropriate as some Italians prefer ending a meal of heavy pasta, sauces, and meats on the lighter side with a salad.
(Yes, I just compared light desserts to salad.)
Maybe that’s why, when I walked into Veneiro’s and took in the boxes of butter cookies in the window and the eclairs waiting behind the glass case, I ended up filling the pastry box with more items than I meant to— rainbow cookies, lobster tails, and cannolis just to be safe of course. But I have no regrets. None whatsoever.
I feel like I should introduce myself: Hello, I’m Georgette, blogger for Sweetist, eater of sugar, and lover of pie (though doughnuts are a very tight second). I’m taking down the fourth wall today to talk to you about something important, something that affects all of us Americans and eaters, something that we should talk more about to be honest, and that is pie. March 14th— also known as 3.14 or as our friendly mathematician William Jones might say— is Pi (Pie) Day and it is coming upon us. If there are two dates out of the year that I look forward to most, then they have to be Thanksgiving and Pi (Pie) Day. Yes, the former because of mashed potatoes, green beans and the ethereal bliss that is pie. The second, because it’s a whole day where people surprise you with pie. If you know the right people that is.
I love Pi Day so much that I even wrote a very astute, well-thought out argument that it should be the new Valentine’s Day, and hopefully somewhere there’s an underground movement making it so. But, in the meantime, while I wait for that day to come, I’ll content myself with researching and laying some knowledge on the one, the only, the delicious pie.
According to the very important and very real Pie Council, the first pies were made by the early Romans. But unlike the traditional pies we eat, pray, love today these pies weren’t made in crusts but in “reeds” which were more about holding the filling than eating. As a crust aficionado, I personally did not understand that a pie was more about the filling and mobility, so I was surprised to learn that pie crusts weren’t that big of a deal. I trust the almighty Pie Council, however, to dictate that these reed pies were, in fact, pies.
The first pie recipe was published by the Romans, and it was a rye-crusted goat cheese and honey pie, which really isn’t the first thing that comes to mind when thinking old fashioned slice.
Like other cool things like the alarm clock, democracy, and the beginnings of modern medicine, the ancient Greeks brought us the pie pastry. In the plays of Aristophanes during the 5th century, you’ll see mentions of sweetmeats and small pastries filled with fruit. Also Greeks recognized trade of pastry-cook separate from a baker, which is pretty big deal.
Renaissance 14th-17th Centuries
The Oxford English Dictionary says the word “pie” became popular around the 14th century—1362 to be exact—and was first used in 1303 relating to food. Come to think of it, this begs the questions how exactly were people using the word “pie” in 1362 if not describing flaky crusts.
Around the 12th century, early pyes in England were made of meat and the crusts were known as a “coffyn” to sort of protect the fillings. At this time there were more crust than filling (ratio wise), and were used to preserve the meat and good stuff inside. The legs of the fowl were often hung over the side to use as a handle for the pie too. Pies were mostly used for the working men and the crust (in my mind) acted as an edible tupperware. Think of the Cornish Pastry but a little tougher. Fruit pies (pasties) were finally made in the early 1500s, and according to English tradition the first cherry pie was made for Queen Elizabeth I.
The first recorded apple pie recipe was written in 1381 in England— as much as we consider it true Americana, apples weren’t indigenous to America until later— and the recipe used figs, raisins, pears, and saffron with the apples. Early apple pie recipes didn’t use sugar, which was expensive and hard to get at the time. More reason to cherish it now.
If you know the rhyme that goes “Four and twenty blackbirds, baked in a pie…” that most likely is a reference to that fascinating 16th century amusement to place live birds in a pie, documented in an Italian cookbook from 1549. It sounds rather frigthening to the bird, but also keep in mind that the crust took up more room in the pie making and they made space for the birds to hang out until the big show.
At the coronation of eight-year-old English King Henry VI (1422-1461) in 1429 Partrych and Peacock enhackyll pie was served— a cooked peacock mounted on a peacock-filled pie. Similar practice where cooked birds were place on top of pies to identfy the contents.
Pie came to America with the first English settlers, and the pilgrims used dried fruits, cinnamon, pepper, and nutmeg to season the fowl or venison. In reality, there were only crab apple trees when the pilgrims first came, which would make for a terrible apple pie.
The original apple pie comes from England and was made with unsweetened apples. In 1589 in Menaphon by poet R Greene, we have the first reference of apple pie, “Thy breath is like the steeme of apple pies.” I also consider this to be the best, most romantic compliment ever written in poetry. Nay! History.
Since I’m busting bubbles, I should probably also tell you that pumpkin pie didn’t originate at the first Thanksgiving, but it did originate from a recipe from British spiced and boiled squash. Nom. But the first pies by the settlers were made with berries and fruits with the help of the Native Americans and pies allowed the settlers to stretch ingredients and cut corners by using shallow, round pans— the shape we know today!
Fun fact! Pie crusts were still called coffins until the American Revolution.
World War II + Americana
So how exactly did apple pie become Americana? In 1902 an American newspaper article famously claimed that “No pie-eating people can be permanently vanquished,” to which I agree wholeheartedly as pie makes anyone stronger like Popeye and spinach.
And it was perpetuated during World War II with “For mom and apple pie” being the common refrain of why soldiers went to war. Following that it became “As American as Motherhood and Apple Pie,” and by the 1960s the familiar “As American as apple pie” was popularized.
Some fun facts that lead up to today:
Pie in the face became a slapstick routine first appearing in 1909 in the silent film Mr. Flip with Ben Turpin.
In 1992 McDonald’s stops serving their fried apple pies and switches to baked versions. Slowly an underground tracking system happens. As a side note: my sister argued for years that they were different, and I can now see that she was right.
By 1985 the Little Pie Company opened its doors in NYC. To which I am eternally grateful.
In 2003, Pie Face was founded as a pie and coffee chain founded in Sydney before coming to New York. (They sadly closed their doors in 2014.)
In 2010 Four and Twenty Blackbirds opens in Gowanus.
I laid a lot of knowledge on you just now. What you do with it is, certainly up to you, but I would be remiss if I didn’t advise you to get thee to a bakery or make it easy and order from Sweetist to get a pie for Monday. We got you, New York. You don’t want to be caught empty handed on Pi (Pie) Day. That would be embarrassing.
We never really got over the magic of Leap Day. Sure it’s a normal set of 24 hours that lacks a big meal, a pimped out tree, or maybe an egg hunt, but Leap Day has a magic of it’s own. For one, it’s a day that peaces out of the calendar every four years— because Leap Day apparently doesn’t need to be at the party all the time. It’s that cool— and like all things rare, we still freak out when it comes around. Babies born on this day will technically age slowly. Ladies in Ireland will propose to men. Ten lords will be a leapin’— actually, no that isn’t what Leap Day is, but we’re excited nonetheless. We’re especially stoked because the calorie minded part of us are looking at it as an opportunity to gain an extra cheat day. Today doesn’t always happen, so of course none of these calories count, right? We’ll take that chance or leap, if you will. Here’s how you can do it the right way.
Or dessert bar? According to science and health (so health science) it’s good for us to turn off our phones and take time to ourselves to relax. Maybe you find reading in a nice sunny bay window relaxing. Or maybe you find fishing in the deep, creepily quiet wilderness relaxing. Or maybe, just maybe, you find spending a few hours at the counter of Chikalicious while you savor delectable, after delectable treat your jam. (Also, mmm jam.) Do yourself a favor: park a seat and wear your stretchy pants. Also, don’t forget to turn off all technology, like your Fitbit.
This works best as a group, which makes Leap Day feel more like a holiday come to think of it, so round up your fellow sweet-minded individuals and hit up the best places around the city for a specific type of dessert. Be it chocolate chip cookies, or buttercream frosted cupcakes, or even pimped out doughnuts like from Queens Comfort, take your samples, hug everyone, and celebrate. The walking and travel times will also count as your daily exercise, sort of. That’s a double win.
Go for the Black Tap milkshakes that’s making us go all wide and crazy-eyed. Who knew milkshakes would evolve from two straws after school with you and your steady boo at the soda shoppe to a Goliath of gluttony, rivaled only by the towering poufs sported by Marie Antoinette? For those unsure of exactly where to leap, this is a good go-to. It’s pretty much got it all: lollipops, slices of cake, sometimes fire, depending on the occasion. Sit down and take your time to enjoy each sugary bit of it, because we’re sure it’ll take you a while. Just no guilt OK? It’s not like you eat this way everyday. You’ll just do it when Leap Day comes around again in the next four years. And that’s perfectly OK by us.
(or what your date's dessert choice says about them)
We’ve all been on those awkward first dates. Some of us have even been on that awkward second, third, and occasional twelfth date— by which point we should probably tell you that you should nip that in the bud because ooh honey, if it’s still that awful, it definitely won’t get any better. And these awkward dates always come with the usual small talk: “Where’s your family from?”, “What do you do for a living?”, “Have you seen Making a Murderer?”, “Do you want to watch Making a Murderer?” The usual rundown, because dates are just awkward. They’re awkward in concept and practice when you think about it: stifled small talk with a stranger who’s probably from Tinder, while you try to eat and look sexy. So in order to help you navigate the dating pool, we’ve figured out a quick-and-easy way to determine if you should keep at it. Don’t worry, here are our reasons to swipe right on the lucky guy or girl.
They certainly like dessert, but what are they like when it comes to trying new things? Chocolate cake is such a comforting, feel-good thing, like visiting mom’s after a hard week of bill paying and job hustling. Chocolate Cakes obviously knows what they like and are steady and true (all good signs for relationship material!), but maybe it’s time you break them out of their shell to try something new, like the cheesecake or even a plate of macarons.
They probably have a nice shoe collection, used the phrase “quality over quantity” when describing their well-labeled wardrobe, and know their way around the city via Uber. They’re really suave— the word dashing comes to mind— and you can easily get swept away with their awesome smile. You got to be sure you’re ready for this jelly, because Fruit Tart is social, charming, and is pretty much the other good-looking player in your rom-com movie life.
Or tiramisu or creme brulee. This is not Panna Cotta’s first rodeo when it comes to the dessert menu, and we already love them for it. Past the familiar cupcakes or gelato flavors, this person is a graduated dessert enthusiast, watches Chopped on the reg, and has a dream to travel Italy for the food. Thanks, Panna Cotta, we’re ready for that second date.
The Throwback Dessert
We know those desserts: the ice cream sandwich with rosewater flavor, funfetti cupcake filled with a lime filling? It’s just familiar enough that Throwback Dessert feels cheekily at home ordering it. Throwback loves going to anything 90s related in Brooklyn— dance parties, bar crawls, trivia nights— and probably makes references to Skip-Its and Pop Rocks easily. We can’t help but have our wee hearts falling for the fun-loving Throwback Dessert, and we can’t help but laugh and reminisce while we take a bite of that peanut butter and jelly macaron.
On a positive note they are healthy. Skips Desserts cares about their bodies, probably know how to prepare kale, and runs with the same regularity of an afternoon bathroom break. On a more realistic note: they have no magic about them and probably don’t like long walks on the beach or getting caught in the rain. They also never read any of the Harry Potter books, but to their credit, they have watched the movies. Unfortunately, Skip Dessert only thought they were so-so. Best get the check, leave as politely as possible, and go find the nearest bakery and eat all of the cookies on your own. You know how to cherish the good things.
Leaves to Take You to Get the Good Doughnuts Nearby
Marry them. Erm, or wait and do the “proper thing” by “dating,” then becoming “boyfriend and girlfriend,” then moving in together, and then announcing your engagement on Facebook with a cute photo of the ring and a kick-ass manicure. In your head, you knew all along, but you might as well enjoy the ride. Leaves for Doughnuts obviously know what good dessert is and where to find them, and you’ll need that fun loving, adventurous spirit later in life.
It’s safe to say that we’re all done with winter and its temperamental days of temperature. First it’s cold, then it’s warm, then it’s Jon Snow north of the Wall cold? How are we supposed to cope with these mixed messages? Personally, we like to go down the stuffing our faces with Morgenstern’s ice cream route— which is also the route you take for bad break-ups and Friday happy hours come to think of it. Despite the thirty degrees and the insane wind chill factor, we’re perfectly happy with our frozen faces munching on frozen novelties, because seriously you guys: cold desserts in cold weather is the best idea since sliced bread.
No Lines to Get Your Favorites
Or at least a shorter line. As New Yorkers, we’re expert level line waiters (be it for cronuts or to get into that new club) but let’s be honest: we won’t wait in a line wrapping around the block for ice cream during a snowstorm. That would just be nuts… well technically nuts. Nuts for most people, at least, which is why it would be an ideal time to go wait for, say, the $15 milkshake monsters at Black Tap. Because who would want to wait for an hour and a half outside while it’s freezing? Not many. Not many except you of course.
Your Seat for the Picking
Have you ever gone into Sprinkles ice cream during the summer when everyone’s crowded around the counter trying to decide and there are lots of kids bouncing everywhere and you just wanted to sit and eat your cone in peace? Winter gets rid of most of those hurdles, freeing up seating while those dessert noobs are back in their cozy homes binge-watching Netflix. They don’t know what they’re missing out on.
You’re Probably Sweating Under Those Layers
You’re probably sweating in your down coat and your layers of heat tech, which was all well and good during your chilly walk to the subway this morning but is now slowly melting five pounds off your body in a very unattractive way. It especially stinks because your office has the heat on so high that it rivals Hades and your skin feels like you just ran a 5K under all those layers. So of course you should treat yourself to a cool, soothing scoop (or five) of gelato at the nearest parlor. You already sweated off most of the calories anyway.
Eating an ice cream out while it’s in the low thirties sounds like a bad idea in theory, but is a brilliant idea in practice. Understandably, we eat ice cream cones and sundaes during summer to keep ourselves cool, but when we eat frozen treats when it’s freezing outside, we can take our time to really savor the experience. Think about it: there’s no time limit (ie: melting)! When you take a delicious ice cream cone outside, you don’t have to worry about the ice cream slowly dripping down your hand. You don’t have to eat it in a hurry. You don’t have to worry about a mess. No, instead, you can leisurely lick your cones as the frosty air nips at your nose and keeps those tasty scoops whole.
To Trick Ourselves that We’re Hot
Think of it as reverse psychology. Don’t repeatedly remind yourself of your poor, cold feet and your frozen faces. Instead, imagine walking down the avenue during a bad summer heatwave when the sun is beating down your back. You’re sweaty and sticky, and all you want is a cup of shaved ice to cool you off. You have to trick your brain as much as you can with this one— yes, even if you are still in a heavy puffy coat— and the best way to trick yourself is to treat yourself with that cup of shaved ice held by your wool mittened hand. Bonus: your mittens protect you from the frost bite you might get while holding a cold drink in the middle of winter. In our book that is a win-win.
Summer isn’t over yet! Show us your favorite #SummerTreat for a chance to win a $25 giftcard to Sweetist!
Simply post a photo of your favorite summer treat to Twitter or Instagram with the hashtags #SummerTreat and #SweetistCo in order to enter.
One winner will be announced here on Tuesday, September 1st at 12:00pm EST. The winner will be notified on the social media website where he or she posted the winning entry.
Terms and Conditions:
- You must be 18 or older and a US resident to enter* - No purchase necessary in order to win - Participants may enter multiple times; odds of winning is dependent on total entries - 1 winning photo will be selected by a panel of judges based on creativity and relevance - THE PRIZE: $25 Sweetist giftcard code valid for 1 year
* Sweetist currently only delivers to addresses in Manhattan.
Artisan ice cream is taking over NYC this summer, with unique flavors like beer, durian, and zucchini delighting adventurous dessert-lovers. Here are five to add to your “must try” list:
1. Black Sesame
This powerful Japanese flavor, with its unique black color, is savory and delicious. Try it for yourself at the Chinatown Ice Cream Factory, or if you’re feeling really brave, get durian -- an exotic fruit known for its pungent flavor.
You’ve tried butter pecan, cookie butter, but what about plain butter? If you’ve ever been guilty of licking your fingers after buttering a piece of toast, you might want to try the butter flavor at Odd Fellows. Sadly, popcorn is not included.
3. Cake Batter Vodka Martini
Booze + ice cream? Don’t mind if I do. For those who like their drinks sweet and sugary, this flavor from Tipsy Scoop is infused with cake vodka, amaretto and white chocolate liqueur. Can you get a hangover from ice cream? The only way to find out is to try it.
4. Earl Grey Tea
Green tea is a popular flavor, but other types of tea have been left unexplored in the world of artisan ice cream. Van Leeuwen Ice Cream is trying to change that, with their vegan take on Earl Grey ice cream.
5. Sour Cream
You never know what you’re going to get with Max and Mina’s Ice Cream. They have a reputation for creating some of the most exotic ice cream flavors out there, including nova lox, spicy chumus, ketchup, and champagne.
6. Olive Oil (Gelato)
While Laboratorio del Gelato serves gelato and sorbet, rather than ice cream, they have their fair share of unique flavors, including olive oil. Rich and refreshing, olive oil gelato may not be the sweet, sugary ice cream you’re used to -- but it will certainly be an experience.
If you had to choose your last meal on earth, what would it be?
For the folks at ChikaLicious Dessert Club, that meal would start and end with dessert. Since 2003, Chika and Dan Tillman have been serving three course dinners of entirely desserts at their East Village Location.
See Mom? Chocolate is a perfectly acceptable meal!
From the amuse-bouche to the petite fours, ChikaLicious has earned a reputation for exotic, surprising desserts, becoming a popular destination for tourists and locals alike. It can be a bit competitive to get a table, but for your daily dose of sweetness, you can try their famous desserts a la carte at the ChikaLicious across the street.
The Dessert Club has three major staples: creme puffs, crepe cakes, and dough’ssants. A master of classic dessert recipes, the bakers at ChikaLicious have created some of the most addictive sweets in Manhattan.
1. Creme Puffs: Bite-sized perfection. Their crisp, lightly sweet exterior conceals a rich, decadent filling. It’s important to note that they don’t skimp on the cream: there’s so much stuffed inside this tiny puff that you’ll be licking your plate clean. Try all four flavors: vanilla, creme brûlée, Boston creme, and banana.
2. Crepe Cakes: A classic French cake made up of layers of paper thin crepes separated by mousse, ChikaLicious’ version is available in vanilla, Nutella (!!!), or green tea. Soft, sweet, and deliciously uncomplicated, these beautiful cakes are one of the dessert bar’s most popular offerings, and it’s easy to see why: they taste even better than they look. Fresh and flaky, with a touch of rich, gooey mousse.
3. Dough’ssants: Baked, rather than fried, this popular dessert hybrid is lighter than your typical donut. Soft inside and satisfyingly crispy outside, the dough’ssant is the cronut’s worthy rival. They even have seasonal flavors like pumpkin pie (and more to come!). Yes, please.
We’re proud to list ChikaLicious as one of our bakery partners. Order on Sweetist for fast and easy delivery!
Over the past few years, Manhattanites have become increasingly obsessed with modernism and minimalism. With its bright lighting, cheerful yellow brick walls, and 1940s style decor, Billy’s Bakery is a refreshing contrast.
Founded in 2003 by a pair of business school graduates with a sweet tooth, Billy’s has quickly become a staple in the New York bakery scene. They now have three Manhattan bakeries located in Chelsea, Tribeca, and The Plaza Food Hall.
It’s not only the atmosphere that evokes nostalgia. The menu, filled with classics like banana pudding and chocolate cake, is charmingly reminiscent of sweeter, simpler times. The mission of Billy’s Bakery is to bring their customers “back to a time when a bite of something sweet could make the world a little brighter.” If you have a taste for desserts with a homemade taste and beautiful presentation, then Billy’s Bakery deserves a spot on the top of your list.
Even New Yorkers can’t resist a tried and true family recipe, especially when it comes to sweets. No matter how many times you try the desserts at Billy’s Bakery, they always taste so delicious it’s like you’ve never had them before.
Take, for example, their Banana Cupcakes. Delightfully moist and tasty, these cupcakes are like a sweeter version of banana bread. Simple, but surprisingly difficult to master, the banana cupcake is a classic American dessert, with the added benefit of being healthier than most cupcakes—although you wouldn’t know it from the taste.
The most impressive thing about the cupcakes at Billy’s Bakery is their cream cheese icing, which is infinitely smooth and melty. Paired with the banana cupcake, made with buttermilk and fresh bananas, the results are absolutely dreamy.
Aside from cupcakes, the folks at Billy’s Bakery are masters of delicious desserts for bigger occasions. What American birthday party is complete without the perfect cake?
The ideal cake is an elusive thing. A cake in its truest form should be fluffy, yet rich. Sweet, yet flavorful. Perhaps the biggest challenge of finding the perfect cake is choosing something that will please everyone. Billy’s Bakery has found the solution in their Famous Icebox Cake (pictured above), a sumptuous treat with fresh whipped cream (chocolate, peppermint, or vanilla) layered between chocolate wafer cookies—also available in cake cup form. The whipped cream adds a light, creamy texture to the decadent chocolatey taste, achieving the perfect balance of flavor.
Aside from their amazing desserts, the best thing about Billy’s Bakery is their warmth, kindness, and hospitality, an attitude that goes right into everything they bake. Billy’s Bakery is a cozy, friendly establishment, where all the employees are deeply passionate about amazing sweets.
Sweetist is thrilled to be partnering with Billy’s Bakery to offer their amazing selection of desserts and baked goods for delivery. See the full menu on our website here. Whether you choose their red velvet cupcakes, banana pudding cups, or blueberry cheesecake, there’s really no way of going wrong.
Sweetist is the only delivery service exclusively for baked goods and desserts. Our goal is to make it easier to celebrate any occasion with great food from local bakeries. We deliver to Manhattan, up to 125th St., and to some parts of Brooklyn. Check us out, our list of bakeries is growing rapidly!
When a sugar craving strikes, a go-to place for ordering baked goods is essential. Living in New York City means that there is an abundance of amazing bakeries nearby at all times. Thanks to online ordering, you can get fresh-baked delicacies delivered right to your door without getting out of your pajamas. We took a close look at all of your options, and these 7 places took the cake.
1. Insomnia Cookies
Insomnia Cookies is famous for offering fresh, warm cookies until 3AM. They have a variety of locations around Manhattan (mostly near NYU). Popular offerings include Double Chocolate Chunk and S’more Jumbo Deluxe. In addition to cookies, they also deliver ice cream and cold milk. Deliveries cost $1.50 and usually take around 30-45 minutes.
Why stop at dinner? Despite the fact that Seamless (now partnered with Grubhub) is best known for quick dinners and appetizers, you can find a few bakeries under the Seamless “dessert” category. Most of these bakeries have delivery minimums, but Seamless is great for a last-minute treat for when you’re having guests over and you already ate all the cookie dough.
Postmates is one of the most well-known sites for ordering desserts in NYC, largely because of their partnerships with Momofuku Milk Bar and Dominique Ansel. Although they do charge a service fee and a delivery fee, Postmates is undoubtedly convenient when you need a sugary pick-me-up alongside your paper towels and diet soda from the Postmates General Store. The cronuts are calling.
With a focus on independent, high-end restaurants, Caviar is a nationwide service for food delivery. Their restaurants are required to have at least 4 stars on Yelp and a minimum of 1,000 reviews. At this time they only offer a handful of baked goods to NYC, but their list includes artisanal favorites like Prohibition Bakery (boozy cupcakes!) and Doughnuttery (adorable mini doughnuts!).
Delivery.com is an online delivery service that includes booze, groceries and even laundry. At this time, they only have a few bakery/cafe partners, including Seven Grams Caffe. Let’s hope they’ll add more soon. What goes better with fresh laundry than cupcakes?
6. Milk & Cookies Bakery
Like Insomnia Cookies, the folks at Milk & Cookies Bakery do their own deliveries between 11AM and 5pm. Be aware that they charge a delivery fee for delivery locations outside of the West Village, and the minimum order is $25. Get ready to eat a lot of cookies.
Uber is slowly taking over New York City, one smartphone at a time. Their new service, UberEats, offers a fixed menu delivered by Uber drivers within the hours of 11AM and 2PM. In addition to the regular lunches, they occasionally offer dessert: like the Famous Banana Pudding from Magnolia Bakery, which was only $1 for the #FoodBankFriday charity fundraiser.
If you’ve already tried all the other options without success, if you lie awake at night thinking about brownies, if you can’t think straight without a morning muffin or at least a scone in your system...