“My sous chef at the time, Laurie, brought it for me when I was the exec pastry chef at Daniel years ago. It came still warm and was the first ‘real American’ cookie I've ever tried in New York. Half cookie, half cookie dough really. And a taste that I can only describe as truly ‘homemade.’ I’ve loved it ever since.” — Dominique Ansel
[photo: Levain]

“I had it a year ago. It was so delicious. I just loved it. It’s hard to believe, but I don’t have the hugest sweet tooth. I loved the kind of sweet, savory combination. I just thought it was great. I think everything they do is really wonderful.” — Connie McDonald
[photo: Baked]

“We both love this cake. It is incredibly dark and sexy and evocative of the famous (infamous) Ebinger Blackout Cake of yesteryear. It is the kind of cake you want with both a glass of red wine and a morning coffee.

We have always felt a brother/sister connection with the owner's of Ovenly, and we were both lured to their original location based on the word of mouth of this dessert. It did not disappoint.

My memory of this cake, like all great desserts, is that it just made me happy. There was no special momentous strike of thunder (always feel that these ideas of life changing food moments were too dramatic and overly dramatized anyway)...but honestly, eating this cake made my day happier, and that is an amazing feat unto itself. And a reason to go seek it out.” — Matt Lewis and Renalto Poliafito
[Photo: Ovenly]

“The first time we had cartocci was after an epic Sichuan dinner at Spicy Bampa in Bensonhurst with some food entrepreneurs/friends. Before dinner was over (and when we were beyond full), our friend Jon snuck out across the street to Villabate Alba, and came back with a box of incredible-looking pastries, telling us to forget how full we were and to make room. He promised we would we would not be disappointed after we took our first bite, and we weren't. Cartocci are essentially cannoli but donuts: airy, spiral shaped fried dough stuffed with sweetened Sicilian sheep's milk ricotta and a hint of lemon zest. They blew our minds.” — Agatha Kulaga and Erin Patinkin
[Photo: Villabate Alba]

“The rainbow cupcake from Brooklyn Cupcake is a cupcake, but it’s made with an almond paste. It literally melts in your mouth. It’s like a rainbow cookie. I first had it when I was driving by the Williamsburg shop a couple years ago. I decided to stop in, and I literally fell in love with this cupcake. Everybody eats rainbow cookies when you’re young. When I saw they made cupcake out of it, it was love at first sight. When you tasted it, it was icing on the cake. No pun intended.” — Antonio Alaimo

“[The hot chocolate] is my favorite because of how rich the chocolate is. It’s unreal. I would say my best memory is the time my father brought me and my family there for birthday dessert a few years back. It was delightful!” — Manny Alaimo
[Photo: Brooklyn Cupcake]

“I have become this new fan of chocolate babka. There’s this chef I’ve had the pleasure of working with. [Uri Scheft] makes chocolate, nutella, cinnamon, all different kinds of babka. That has just become my weakness. It really has.

They’re just perfect. They’re the perfect ratio of dough. I went on a mission after I tried it. I heard there was great babka in Williamsburg. But nobody does it like he does it. I usually go in and buy three or four. I can’t choose between one. I will visit, three or four times a year, and I will buy and freeze.” — Carmen Rodriguez
[Photo: Breads]

“Rich, creamy, moist with premium ingredients. This is my guilt-free indulgence. Also, I get asked often where to purchase chocolate cake for children with allergies or dietary restrictions and I always recommend this.

I threw my wife a big birthday party last year and this was her birthday cake, it was a HUGE hit! No one believed it was vegan, and everyone really thought I made it. Trust me, everyone needs to try this cake.” — Jacques Torres
[Photo: Vegan Dvias]