Next Gen Desserts Part 4: NY Loves Sesame

By Antoinette Bruno | Alexa Bendek

By

Antoinette Bruno
Alexa Bendek
Black sesame curd, Concord grape raspado, sesame crumble, frozen grapes
Black sesame curd, Concord grape raspado, sesame crumble, frozen grapes

New York City is in a golden pastry moment right now, dripping with talent and tahini. Michael Laiskonis is back behind the pass. There’s kakigori off Canal Street and artisan bakers running hotel F&B programs. Pastry chefs are making inventive, delicious, and resonant desserts by tapping into their own heritage, unabashed American nostalgia (hey there, sundae), and techniques refined in some of the city’s best kitchens. 

Sesame, tahini, halvah. New York pastry chefs have a full-on obsession with Sesamum indicum and its bitter, nutty, fatty character. It works across cuisines and formats, and thanks to the ladies of Seed & Mill, New York has its own high-quality, freshly ground tahini. 

1. Lindsay Bittner’s chocolate babka, chocolate-tahini crémeux, pistachio halvah, coffee-cardamom gelato at Benno
 

 

2. Manuela Sanin’s lemon frozen yogurt with black sesame ice cream at Eleven Madison Park

 

 

3. Zoe Kanan’s halvah-salted caramel kouign-amann at The Freehand Hotel

 

4. Shaun Velez’s white sesame ice cream vacherin, Concord grape sorbet, black sesame praline at Cafe Boulud

 

 

5. Theo Friedman’s Strawberry and cream kakigori: strawberry sauce, black sesame brittle, whipped cream, black sesame at Bonsai Kakigori.

 

6. Matt Conroy’s black sesame curd, Concord grape raspado, sesame crumble, frozen grapes at Oxomoco

 

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