Chef Ileene Cho turned more than a decade of professional pastry-kitchen training into Cho’s Bakeshop, which makes chef-crafted baking mixes for home bakers. The New York City pastry chef began baking in middle school in Fairfax, Virginia, and built the brand around making bakery-quality treats easier to prepare while leaving room for shared time and meaningful memories.
Dominique AnselChef Dominique Ansel operates pastry shops and production kitchens built around inventive French pastry, including the New York bakery where he created the Cronut® in 2013. His Soho flagship opened in November 2011, while later concepts such as the Flatiron croissant-focused Workshop and Greenwich Village’s Asian bread-inspired Papa d’Amour extend that creative approach into new traditions. A James Beard Award-winning pastry chef, Ansel also ships selected creations nationwide and teaches home bakers through cookbooks and video lessons.NEW YORK, NY
The Bearded BakerAfter six years of selling macarons at farmers’ markets across New York state, Scott Krevat opened The Bearded Baker in Brooklyn’s Boerum Hill in 2021, where he makes handmade macarons and other baked treats. Krevat taught himself the pastry from scratch in 2015, drawing on the meticulous thinking of his chemistry studies at NYU, and still develops seasonal flavors alongside the bakery’s cookies, brownies and other sweets. The shop also prepares specialty treats for parties and events and ships its macarons nationwide.BROOKLYN, NY
Jean Danet PastryBuilt on Pat Giura’s early training in his father’s bakery, Jean Danet Pastry is a family-owned Brooklyn bakery making Italian pastries, signature New York–style cheesecakes, and custom celebration cakes. The shop has served Brooklyn and New York City for more than 30 years, carrying old-world pastry techniques into scratch-made wedding and occasion cakes shaped around each customer’s celebration.BROOKLYN, NY
Sylvia Weinstock CakesSylvia Weinstock Cakes creates highly decorated celebration cakes that bridge pastry and edible art, from its New York bakery. Sylvia Weinstock began baking in her country kitchen, apprenticed with pastry chef George Keller, and built a 35-year career whose cakes became fixtures at Manhattan hotels and sought-after creations for prominent clients. The company now extends Weinstock’s techniques through licensed partners in places including Japan and Kuwait.NEW YORK, NY