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

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La Newyorkina

61 Commerce Street, Brooklyn, NY 11231

347-763-0253

www.lanewyorkina.com

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Tanoreen

rawiajumana.max-1980x1980
Jumana & Rawia Bishara
Photo courtesy of Tanoreen

Rawia Bishara, the Palestinian-American chef and proprietor of the Brooklyn-based restaurant Tanoreen has received widespread acclaim for her Middle Eastern culinary creations from some of the most respected food critics and publications including The New York Times, The Village Voice, The Michelin Guide, Zagat, and others. She is the author of three cookbooks: Olives, Lemon and Za’atar (Kyle Books), Levant: New Middle Eastern Flavours (Kyle Books), and Hummus, Bulgur & Za’atar (Fackelträger Verlag GmbH).

Following years of frequent dinner parties and teaching friends how to cook, chef Rawia decided to open a restaurant to share a simple idea: cooking delicious Palestinian & Middle Eastern food as she does for family and friends, but with her unique twists.

In 1998, Tanoreen opened as a ten table storefront in Brooklyn, NY. Rawia’s innovative cuisine inspired her daughter Jumana Bishara to join her mother’s business and since then they have expanded to a larger location. Tanoreen’s cookery style was born first and foremost as a form of expression inspired by Rawia’s mom and then influenced by her time traveling abroad and living in the New York.

Rawia describes herself as the daughter of a passionate, imaginative home cook. Jumana can now describe herself as the daughter of a passionate, imaginative restaurateur and author.

Special Feature at Wollman Cafe
December 30th, 2022 - January 1st, 2023:

Falafel with Tahini Sauce and Tabouleh

Featured dish provided by Rawia & Jumana Bishara
on November 17th, 2022:

Baked Kafta Tahini with Rice Vermicelli Pilaf

Featured dish provided by Rawia & Jumana Bishara
on March 15th, 2022:

Mediterranean Baked Eggplant with
Lamb, Tomato, Potato, Onion, Almonds, and Rice Vermicelli Pilaf

Photos courtesy of Tanoreen

Tanoreen

7523 3rd Avenue, Brooklyn, NY 11209

www.tanoreen.com

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Featured Pi provided by Pi Bakerie
on December 15th, 2022:

Manitaropita Pi
Portabella Mushroom, Organic Brown Rice, Scallions, Light Cream, Home-Made Phyllo

Featured Pi provided by Pi Bakerie
on October 6th, 2022:

Spanakopita Pi
Hand-stretched phyllo dough stuffed with fresh spinach,
imported feta cheese, and Greek herbs.

Featured Pi provided by Pi Bakerie
on June 2nd, 2022:

Moussaka Pi
Baked Eggplant, Ground Beef & Potatoes in a Caramelized Tomato Sauce
Topped with a light Béchamel Sauce & Kasseri Cheese

Photos courtesy of Pi Bakerie

Pi Bakerie

512 Broome Street, New York, NY 10013

35 Cedar Street, New York, NY 10005

www.pibakerie.com

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Maman

maman founders benjamin sormonte and elisa marshall

on any given day of the week, maman welcomes sleepy new yorkers, local celebrities, moms-on-the-go, business partners, and reunited friends into one of our many locations. greeted by the scent of culinary splendor that wafts through the space, our guests step into an experience that engages all the senses: rustic décor at every turn, the aroma and comfort of cuisines inspired by family traditions, and the highest quality, locally sourced ingredients. maman founders benjamin sormonte and elisa marshall have brought to life a melding of our earliest childhood experiences in the kitchen and a nod to our mothers from the south of france and north america. maman, after all, means “mother” in french.

what started as an independent soho café and bakery in october 2014 is now a leading lifestyle brand that boasts cafés across new york city, montreal, and toronto, plus retail items so you can ‘take maman home’ with you. we host coveted events for high-end designers and collaborate with leading brands for partnerships and activations. we host engaging workshops like decorating naked cakes, learning how to make cheese fondue, and creating floral arrangements.

open seven days a week, maman offers a selection of delicious baked goods, coffee, fresh breakfast and lunch options, and seated lunch, brunch, and a full bar at selected locations. we serve a broad menu of hearty farm fresh salads, quiches, sandwiches, and of course pastries and sweets – you can’t leave without trying our famous nutty chocolate chip cookie, named one of ‘oprah’s favorite things’ for 2017 and one of the best chocolate chip cookies in new york from ny magazine.

Featured Sweets provided by Maman
on November 17th, 2022:

Mini Pumpkin Pie
Dark Chocolate Almond Dacquoise
Pecan Beignet

Photos courtesy of Maman

Maman

Manhattan, Jersey City, Cobble Hill, Greenpoint

www.mamannyc.com

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KJUN

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.

In 2021, Chef Jae launched her first start-up, KJUN, in the middle of the pandemic, with an entire menu of innovative Korean-Cajun fusion dishes. Working from a basement catering kitchen, Chef Jae prepped, took orders, cooked, and ran deliveries before returning to wash dishes. Her unique, complex cuisine soon had New Yorkers captivated, “I didn’t think that many people would order, but they did.” KJUN received critical acclaim from the New Yorker Magazine, Bloomberg Food, the Infatuation, and Eater.

Special Feature at Wollman Rink
November 25th, 2022 through November 27th, 2022:

Pork Ribs with Jalapeno Honey Cornbread and Potato-Daikon Salad

Featured Entree provided by Chef Jae Jung
on November 10th, 2022:

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Roast Chicken, Watermelon, Arugula, Spicy Yuzu Vinaigrette

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on April 12th, 2022:

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Featured Dessert provided by Chef Jae Jung
on Mardi Gras (March 1st, 2022):

King Cake

Photos courtesy of KJUN

KJUN

154 E 39th Street

www.kjun-nyc.square.site

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Ovenly

Ovenly Co-Founders Agatha Kulaga (Right) and
Erin Patinkin (Photo by Dustin Cohen)

Ovenly, co-founded by Agatha Kulaga and Erin Patinkin in New York in 2010, is an award-winning creative bakery. The inventive sweet and savory pastries are “classic but with a twist”.  Currently, Ovenly has a robust wholesale clientele as well as five locations in the New York City area, and it looks to expand nationally.

Agatha and Erin also authored their recipe book Ovenly: Sweet and Salty Recipes from New York’s Most Creative Bakery.

As a bakery, we specialize in that magic intersection between savory & sweet.

As a business, we believe in equal parts joy & disruption.

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S'mores Cupcake,
Dark Chocolate Dipper Peanut Butter Cookie,
Hot Chocolate Cookie

Photos courtesy of Ovenly

Ovenly

West Village, Greenpoint, Williamsburg, Cobble Hill, Park Slope

www.oven.ly

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Lekka Burger

Andrea Kerzner & Amanda Cohen
Credit: Valeria Pinto

Social impact entrepreneur Andrea Kerzner and award-winning chef Amanda Cohen have teamed up to introduce Lekka Burger, a plant-powered burger and shake concept based in Lower Manhattan.

Andrea, born in South Africa and raised amongst some of the world’s leading hospitality brands, founded the vegan restaurant Lekka Burger in 2019 in order to provide delicious plant-powered food to improve the health of people and planet. After being diagnosed with MS, Andrea decided to adopt a vegan diet. 8 years later, with her MS in remission, Andrea has been able to be taken off all medication – a feat that she attributes to her diet.

Amanda, a chef with over 25 years of experience cooking vegetable-forward food for New York City diners at her celebrated restaurant Dirt Candy, set her sights on creating the highest quality burger made from only whole, real ingredients – and the highly-praised results speak for themselves.

Featured Entree provided by Lekka Burger
on October 20th, 2022:

The Lekka Burger:
Portobello, Cannellini Bean, Spanish Onion, & Mung Bean Patty
with Lettuce, Tomato, Pickles, and Peri Peri Sauce

Photos courtesy of Lekka Burger

Lekka Burger

81 Warren Street

www.lekkaburger.com

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Thaimee Love

ChefHongThaimee
Chef Hong Thaimee

Originally from Chiang Mai, Thailand, Hong Thaimee is a chef, entrepreneur, and philanthropist who has served as a global ambassador for Thai cuisine and culture for nearly a decade. Armed with drive, a Master’s Degree in business, but little professional kitchen experience, Hong set off for New York City with the goal of sharing her love for Thai food with the world. She used her tenacity to secure cooking jobs at Jean-Georges Vongerichten’s acclaimed Spice Market and Perry Street restaurants, where she spent several years mastering classic technique. In 2012, Hong left Jean-Georges to open Ngam in the East Village which was named Best Thai Food in NYC by The Village Voice in 2013. In 2015, she published her first cookbook “True Thai” (Rizzoli). Hong has been invited to cook at prestigious venues such as New York’s Metropolitan Musuem of Art, the James Beard House, The St. Regis Maldives, and many more.

In the Fall of 2020, Hong debuted her latest venture, Thaimee Love. After a successful pop-up restaurant to trial the concept, her permanent new restaurant, Thaimee Love, opened in October 2021 on New York’s W Houston Street. Thaimee Love specializes in “Baan Baan” cuisine, replicating the comforting, home-style of Northern Thai dishes.

Featured Thai Rolls provided by Chef Hong Thaimee
on August 25th, 2022:

Summer Shrimp Roll & Summer Tofu Roll

Featured dish provided by Chef Hong Thaimee
on March 29th, 2022:

Green Curry Braised Chicken with
Eggplant, Basil, Green Chili, Jasmine Rice and Red Quinoa

Featured dish provided by Chef Hong Thaimee
on December 9th, 2021:

Duck Leg with Lychee and Eggplant in Curry Broth, Jasmine Rice with Quinoa

Featured dish provided by Chef Hong Thaimee
on September 28th, 2021:

My Mama's Pork Ribs with Sweet Chili Glaze and Vegetable Fried Rice

Featured dishes provided by Chef Hong Thaimee
on August 12th, 2021:

Chiangmai-style Pork Laab with
Sautéed Summer Zucchini, Eggs, Jasmine Rice

Chiangmai-style Tofu and Mushrooms with
Sautéed Summer Zucchini, Eggs, Jasmine Rice

Photos courtesy of Thaimee Love

Thaimee Love

116 West Houston Street,
New York City, 10012
347-325-2557

www.thaimeelove.com

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Blondery by Auzerais Bellamy

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.

Featured desserts provided by Chef Auzerais Bellamy
on July 28th, 2022:

Corn & Blueberry Blondie
Brooklyn Blackout Blondie
Chocolate Chip Blondie

Featured desserts provided by Chef Auzerais Bellamy
on February 24th, 2022:

Cinnamon Sugar Blondie
Pecan & Salted Caramel Blondie
Birthday Cake Blondie

Featured desserts provided by Chef Auzerais Bellamy
on December 8th, 2021:

Pumpkin Chai Spice Blondie
Red Velvet Blondie

Photos courtesy of Blondery

Made in Brooklyn, Shipped Nationwide

www.blondery.com

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Baz Bagel

Saralyn Feinberg & Bari Musacchio

Baz Bagel and Restaurant is a neighborhood bagel shop and lunch counter located on historic Grand Street in New York by Bari Musacchio. Bari worked as GM of Rubirosa Ristorante for over 13 years before deciding to launch her own venture with her girlfriend, Saralyn Feinberg. Baz was inspired by their 1/2 Jewish and 1/2 Italian family rooted in the the traditionally Jewish neighborhoods of LES and Italian Little Italy. Their bagels are hand-rolled, kettle boiled and baked in house using the traditional NYC method. In addition to their popular bagels, Baz offers a wide array of smoked fish, spreads and Jewish-ish diner fare like latkes, matzoh ball soup, blintzes and more.

Featured Breakfast provided by
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Bagels:
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Specialty Cream Cheeses:
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Photos courtesy of Baz Bagel

Baz Bagel

181 Grand St, New York, NY 10013

www.bazbagel.com

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