The Wonderful World of Doc’s Cake Shop
In Bed-Stuy, Doc’s Cake Shop offerings are a sweet Southern breeze in dessert form.
Artisans
Meet Your Aaron Burr Cider Maker
Andy Brennan’s Uncultivated is as much a guide to cidering as it is a treatise on escaping, rewilding and coming to terms with having to live.
At Pair Wine & Cheese, an Emphasis on Playful and Creative Combinations
The Cobble Hill shop celebrates the triumph of craft over Kraft.
A Confection’s Journey From a Michelin-Starred Restaurant in Brazil to a Kitchen in Ditmas Park
Rachel Dana of Dana Confection Co. makes each mouthwatering treat from scratch.
Think Outside the Silverware Drawer
The Eating Tools line-up includes polished steel lobster forks, finely appointed titanium chopsticks and anodized sporks for eating smarter, not harder.
A Passion for Creativity Inspires Steve & Andy’s Unusual Range of Chutneys and Jams
Every ingredient is meticulously researched, tested and scrutinized before it makes its way into one of their products.
The Batchery: Bushwick Pop-Up Market Bound by Community
So is the Batchery just another pop-up market? Perhaps, but what makes this one stand out are the bonds joining vendors together.
The Smiths: Old Tableware Gets A Makeover At Brooklyn Metal Works
The Barclays Center’s rusty exterior might’ve been controversial, but more exciting metalwork can be found two blocks east on Dean Street at Brooklyn Metal Works.
Hella Bitters
Old-fashioned infusions make a home-bar splash.
What We’re Reading: November 9, 2013
Our editors share articles on local gin, new books, food waste startups, restaurant shenanigans and more.
What’s Cooking? Ticket Giveaway
As a holiday gift to our devoted readers, we’re giving away ten pairs of tickets to What’s Cooking.
RECIPE: Gin-Cured Gravlax from Sweets & Bitters
After featuring New York Distilling Company in our winter 2013 issue of Edible Brooklyn, we are psyched that Sweets & Bitters has agreed to let us share both a story from their visit, as well as a recipe inspired by their gin.
