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German bakeries?


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German bakeries?

JungMann | | Jan 31, 2007 07:28 AM

Where I'm from, we grew up with dozens of traditional German Bäkerei. Cakes, more properly, tortes, at the Konditorei were spongy and layered with jammy or creamy filings and frosted with mounds of fluffy whipped cream. Except the Sachertorte and the Linzertorte; they had categories of their own.

But in NYC, every bakery seems to be Italian. Ferrara, Bruno's, Veniero's. And the cakes aren't light and creamy like they are in the Viennese bakeries. Icing is often buttercream or some sort of heavy ganache. Instead of mini Linzertorte, all I can get is sfogliatelle grossly mispronounced by the clerk behind the counter.

Certainly there must be a German/Austrian bakery somewhere in the city. In desperation I called the German consulate asking where I can find German-style cakes with flavored sponge cake and creamy frosting. That's how badly I miss these light, but rich, cakes. Other than Café Sabarsky, which is expensive and somewhat limited in scope, there's nothing besides a Swiss bakery somewhere in New Jersey. Anyone know where I can find buttery Viennese cookies or whipped cream tortes? I'm begging!

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