Fan-Fan Doughnuts and La Newyorkina

Chef Fany Gerson
Photo courtesy of Fany Gerson

Fany Gerson is a chef, consultant, teacher, speaker, and cookbook author. She was born and raised in Mexico City and her work has been featured in the New York Times, Food and Wine, Fine Cooking, Saveur, Fine Cooking, Fast Company and Inc magazines, among others. She has also been featured in Food 52, The Insider, The Cooking Channel, Steve Harvey Show, and collaborated with brands such as Nike, Budweiser, The EGG board, Callebaut chocolates, Volcan Tequila to name a few. A graduate of the Culinary Institute of America, Fany has worked in a range of fine-dining kitchens around the world including 3 Michelin starred Akelare in Spain and Eleven Madison Park in New York.

Fany launched the acclaimed La Newyorkina, an artisanal Mexican frozen treats and sweets business in 2010. She was the Chef and co-founder of Dough, an artisan gourmet doughnut shop in New York and the newly opened Fan-Fan Doughnuts.

In 2009, I spent a year doing research & traveling through Mexico to write my first book “My Sweet Mexico.” That experience changed my life.

When I returned to New York, I knew I wanted to share and celebrate the amazing frozen treats & sweets of Mexico.

I wanted to have my own business, but I didn’t know what to do since I wanted to do it all. One day, I had a dream that I was going to open a Mexican ice cream shop in New York. That’s how I decided to start with paletas, the quintessential frozen treat in Mexico. I thought I could test the idea without spending money on an ice cream machine and see how New Yorkers liked the sweet flavors of Mexico.

My mission is to share the sweetness of Mexico; I also strive to create the kind of company that people want to be a part of, support, work for, and partner with. I have tried to build a strong local community in the relationships we have with customers, growers and anyone else that is involved. 

Featured Paletas provided by La Newyorkina
on July 22nd, 2023:

Pink Lime, Mango Chili, and Coconut

Featured Doughnuts provided by Fan-Fan Doughnuts
on March 31st, 2022:

Doughnut Holes: Chocolate and Mexican Cinnamon Sugar
Mini Doughnuts: Mango Lassi, La Donna, and White Coffee

Photos courtesy of Fan-Fan Doughnuts and La Newyorkina

Fan-Fan Doughnuts

448 Lafayette Avenue, Brooklyn, NY 11205

347-533-7544

www.fan-fandoughnuts.com

Follow Fan-Fan Doughnuts:

La Newyorkina

61 Commerce Street, Brooklyn, NY 11231

347-763-0253

www.lanewyorkina.com

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Librae Bakery is a labor of love from every corner to every layer of croissant.

Located at 35 Cooper Sq in the East Village, Librae is a Third Culture Bakery influenced by flavors from the Middle East using fermentation techniques from Copenhagen.

We take pride in being the first ever Bahraini female owned bakery in one of the most energizing cities in the world.

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Photos courtesy of Librae Bakery

Librae Bakery

35 Cooper Sq, New York, NY 10003

www.libraebakery.com

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Since 1943, our Brooklyn bakery has crafted authentic natural baked goods. From a small kitchen in Brooklyn to the leading baker of babkas, cookies, cakes and breads sold through in-store bakeries, we continue to handcraft the best small batch, artisanal baked goods around.

In 2005, Lilly’s Baking Co. was born. The owner wanted to produce a separate line of natural products that were truly authentic. Lilly’s was created to primarily service the natural market with its tasty Brooklyn treats.

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www.lillysbakingco.com

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BITTERSWEET CHOCOLATE POTS DE CRÈME

by Georgette Farkas

Serves 6

This is really just a very grown-up version of a rich and very dark chocolate pudding. Make it your own with more or less bourbon and espresso, or leave these out entirely if you prefer. If you like your chocolate a little less bitter, reduce the quantity of unsweetened chocolate from five to four ounces. Bake in just about any small oven proof porcelain or glass cup, from espresso or tea cups or coffee mugs to classic souffle ramekins. While you may need only two portions for Valentine’s Day dinner, you won’t regret making the whole recipe to carry you through Valentine’s week.

INGREDIENTS

PROCEDURE

  • 2 cups heavy cream
  • 4 oz unsweetened chocolate, finely chopped
  • 4 egg yolks
  • ½ cup plus 1 Tbs sugar
  • ¼ cup espresso (or ½ tsp granulated instant espresso)
  • 1 Tbs bourbon
  • Pinch salt
  • 1 cup whipped cream as garnish
  • Preheat oven to 300 degrees.
  • In a saucepan over low heat, bring cream to a boil. Remove from heat and whisk in chocolate until smooth.
  • In a large bowl, whisk together the yolks, sugar, espresso, bourbon and salt. Whisking constantly, slowly pour warm chocolate mixture into yolks.
  • Divide mixture among espresso cups or small ramekins, filling each about two thirds of the way, so as to leave room for whipped cream garnish later. Place in a roasting pan on center rack of oven. Add hot water to pan so that it reaches halfway up sides of cups. Cover with foil and use a fork to prick holes in foil.
  • Bake 30 to 35 minutes or until edges are lightly set but center is still runny. Baking time will vary according to cup size. Mixture will continue to set as it cools. Remove cups from roasting pan and let cool approximately 30 minutes, then refrigerate.
  • The dessert is best enjoyed room temperature, not ice cold. Remove from refrigerator about one hour prior to serving. Top with whipped cream or serve whipped cream on the side.

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Dominique Ansel

Chef Dominique Ansel
Credit: Thomas Schauer
Chef Dominique Ansel
Photo Courtesy of Dominique Ansel

Growing up in a small town in France just north of Paris, Dominique never set out to become a chef. At the age of 16, he began working at a local restaurant in order to help support his family. There was a free culinary school in his hometown, so he enrolled in their apprenticeship program, first as a savory cook and then as a pastry cook. It was the precision and scientific nature of pastry that appealed to Dominique immediately, and from then on, he knew what he was meant to do.

At age 19, Dominique went on to complete his military service in French Guiana in South America as part of a community program teaching locals how to cook. Upon returning to France, he used all of his savings to buy a beat-up car and drove to Paris, dropping off his resume at any bakery he could find. He later landed at the legendary French pastry shop, Fauchon, as one of 30 seasonal holiday workers. He was told that only one employee would remain at the end of the season, and when the time came, he was the one they chose. Dominique stayed on with Fauchon for nearly eight years, working his way up to lead international expansion, traveling the world opening new shops.

In 2006, Dominique moved to New York City with just two suitcases to serve as the Executive Pastry Chef of Daniel Boulud’s renowned restaurant Daniel. During his six years there, the restaurant earned its coveted third Michelin star and a four-star review from The New York Times.

In November 2011, with a team of just four employees, Dominique opened Dominique Ansel Bakery on a quiet Soho street. Serving both sweet and savory items with pastries reigning supreme, the bakery became a neighborhood destination and was named Time Out New York’s best bakery and Zagat’s highest ranked bakery in the city.

Since then, Dominique has also launched several successful endeavors including Dominique Ansel Kitchen, U.P. (short for “unlimited possibilities), Dang Wen Li by Dominique Ansel, and Dominique Ansel Workshop.

Throughout his career, Dominique has been honored with several awards and accolades, including Business Insider’s “Most Innovative People Under 40,” Vanity Fair France’s “50 Most Influential French in the World,” and Daily Mail deeming him the “most fêted pastry chef in the world.” He has also been named Dessert Professional’s “Top 10 Pastry Chefs in the United States” and Time Out New York’s “Top Ten Pastry Chefs You Need To Know.”

In 2014, Dominique won the prestigious James Beard Award for “Outstanding Pastry Chef” in the nation and was one of Crain’s “40 Under 40.” The following year in June 2015, he was bestowed the Ordre du Mérite Agricole award, the second highest honor in France, for his dedication to promoting French cuisine and culture. In 2017, he was named the World’s Best Pastry Chef by the World’s 50 Best Restaurants Awards.

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(Created in our Hong Kong shop, Dang Wen Li)

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Dominique Ansel

Dominique Ansel Workshop
17 E 27th Street, New York, NY

Dominique Ansel Bakery
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35 Cedar Street, New York, NY 10005

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Chef Jae Jung
Credit: Melissa Hom

Chef Jae’s cuisine has been featured in the New York Times, Eater, FOOD & WINE Magazine, Bon Appétit Magazine, the New Yorker, and Bloomberg Pursuits, which named KJUN one of the Best New Restaurants in New York.  Jae Jung has also appeared as a competitor on Bravo TV’s Top Chef.

Originally from Seoul, Chef Jae left her family to come to the United States in 2009 to attend the Culinary Institute of America in New York.  Upon graduation, she moved to New Orleans and fell in love with Cajun food while working in the kitchens of the city’s most-decorated restaurants, including August, Domenica, Herbsaint and Dooky Chase. During these formative years, Jae developed her distinctive Korean-Cajun flavors and techniques, as well as her deep commitment to the spirit of Southern cuisine and hospitality.

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KJUN

154 E 39th Street

www.kjun-nyc.square.site

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Auzerais Blondery
Chef Auzerais Bellamy
Credit: Melanie Dunea

Auzerais grew up in Hayward, Calif., baking for her family and experimenting with recipes. She graduated magna cum laude with a degree in pastry arts from Johnson & Wales and interned at Alain Ducasse’s pastry school in France before a decade-long career in fine dining. She staged at Michelin-starred establishments The French Laundry in California and Daniel and Per Se in New York and worked as the executive pastry chef at Brooklyn’s Pies ‘n’ Thighs and Ducasse’s Benoit Bistro. In 2015 as the pastry sous chef at Thomas Keller’s Bouchon Bakery, Auzerais became frustrated with the lack of representation in fine dining and set out to change the industry. Auzerais found her soul as an entrepreneur and, as Blondery grows, is creating the supportive workplace she sought by hiring people of color and empowering them for careers in the restaurant industry.

Blondery is a direct-to-consumer virtual bakery that specializes in a distinctive collection of handmade blondies inspired by generosity. Founded by professional pastry chef Auzerais Bellamy, Blondery reflects her passion for making the perfect blondie and making her profession a better place for women and people of color. Baked to order in Brooklyn and shipped nationwide, Blondery solves the essential question of what to give when you want a unique and delicious gift for yourself or others any time of year.

Our culinary ambassador, Georgette Farkas, interviewed Chef Auzerais Bellamy about her culinary career and direct-to-consumer virtual bakery, Blondery. Read more about it here.

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Chef Stéphane Pourrez

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Inspired by pastry from the age of 16, Stéphane was educated at the world-renowned Ferrandi, the French School of Culinary Arts, as well as being trained by some of the best chefs in Paris.

After two years working in a French bakery in New York, Stéphane took the big leap and decided to open his own bakery in Midtown Manhattan in 2013. It was a childhood dream!

Driven by integrity and passion, Stéphane has been working in constant pursuit of perfection to treat his customers and offer pastry lovers an unparalleled culinary experience.

Eclair Bakery offers delicious and authentic French pastries, croissants, macarons, tarts and – of course! – its signature item, éclairs.

Their gourmet pastries are made with the freshest, most carefully sourced ingredients, and are handcrafted daily in their open kitchen!

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Photos courtesy of Éclair Bakery

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