Hudson Valley Dessert Company
87 Partition St.
Best of Hudson Valley Winners: 2008
Pick: Editors' Picks
About: People used to follow the scent down the alley, says Connie Bailey, owner of the bakery, which used to be hidden off Partition Street. Now it's more findable, after moving in August to the space on Main Street long occupied by the late lamented Lachmann's Bakery. Although they're best known for their biscotti, we think the carrot cake rates really high. Buzzed up carrots, walnuts, and raisins makes it the perfect combination of sweet and crunchy -- and the cream cheese frosting, infused with a generous helping of pure vanilla extract and a little powdered sugar, is simply the best. The adorable baby cakes are just right for four (larger sizes are available, too), but we know people who like to eat one all by themselves, says Bailey. Back to biscotti for a minute. No one makes the old-fashioned recipe like we do, says Bailey, noting that the classic version is much harder than the Americanized one. It's very popular with weight-watchers, because there is really no fat, besides the eggs and the almonds.
Best of Hudson Valley History:
2008 Editors' Pick — Best Carrot Cake