The popular ice cream brand, Van Leeuwen, whose humble beginnings were as an ice cream truck in New York City, has just opened a scoop shop on Greenwich Avenue.
Owned by brothers and Greenwich natives Ben and Pete Van Leeuwen, who, if we’re really getting technical about their ice cream origin story, actually started in their hometown as the two rented a Good Humor truck to drive around and sell ice cream in for two summers beginning in 2002. And they’re both pretty stoked to not only be back in Greenwich, but to have opened their first suburban storefront.
Big news for doughnut ice cream sandwich lovers everywhere. On September 24th, starting at 11:30 AM (and I’d get there nice and early as these will sell out quickly), Karla Sorrentino of Karla’s Kreamery and Rob Vankeuren of Flour Water Salt Bread will come together for a few hours to create some cream sandwich magic. The uniquely delicious Flour Water Salt bomboloni (Italian style doughnut) will have a chance to get intimate with Chef Karla’s new micro batch ice cream. These are two “best in class” desserts so get excited.
This unique culinary opportunity will go down at Flour Water Salt located at 20 Grove Street in Darien. While the shop will hold normal hours that day, the ice cream sandwiches won’t get started until 11:30 AM. While both businesses generally take pre-orders, there will be no ordering in advance for this collaboration. Karla and Rob will be assembling sandwiches to order, and expect to simply wait in line for your sweet reward.
As I sit in the Tall Pine Bar in New Canaan’s Adirondack Store waiting for my meeting with Karla Sorrentino, sipping on a cold brew that’s making my heart race even more after a workout an hour prior. I welcome the jitters and the calorie burn that coincides with coffee, because later I’m diving into a Hot Capi pizza from Joe’s, and after it, whatever creamy treat I knew Karla was about to bring for me to sample.
In she walks and immediately smiles and extends her hand for a shake. “Forget that,” I say, “We’ve been chatting on social media for YEARS!” We hug. It’s a miracle we’ve never met. Between our mutual friends and her husband, Nick, it’s seemingly impossible.
She hands me a mysterious looking Ziplock with another bag inside it containing dry ice and a tiny cup of halva peanut crunch ice cream. I admittedly wanted to eat the tahina ice cream swirled with halva, salted peanuts, and bittersweet chocolate on the spot. I figured it’d be great after pizza later on, and also odd to shove it down in a coffee shop where I didn’t buy it.
If you live in Connecticut, you may recognize Matthew Kirshner. He is the pastry chef, bread baker, and owner of the popular Sandy Hook newcomer, Uncle Matt’s Bakery and Café, but he has spent time baking in our fair state for over 20 years. Kirshner has graced the kitchens of The Roger Sherman Inn, Wave Hill Breads, Bantam Bread Company, and even the Russian Tea Room in NYC. (Side note: Wave Hill and Bantam were just awarded “Best Bread in CT” by Food & Wine). But in June of 2021, after years of being covered in flour in other people’s kitchens, Matt decided it was time to get dirty in his own. Thus, one of Sandy Hook’s most beloved spots, Uncle Matt’s Bakery, was born, serving breakfast, lunch, as well as a wide array of outrageously good pastries, and artisan bread.
Mazzella strove for this constant improvement throughout his baking journey, always moving up, always seeking to work in places where he could learn more high-level skills. He worked around Italy as a pizzaiolo, then as a panettone apprentice for the 2019 world champion of panettone, and most recently as the lead bread baker for Atticus Bakery in New Haven.
Now, at his bakery, Fatto a Mano, which translates from Italian as “made by hand,” Mazzella applies his father’s work ethic to his baking. He makes Italian-inspired artisan bread and pastry, including sourdoughs loaves and biscotti. Then there's the panettone.
Bite into a sourdough loaf from Atticus and you’ll taste the difference immediately.
It's heartier and nuttier with an addictive chew and bolder character than most other breads, even from other artisan sourdough bakeries. The bakery’s pastries also have a wonderful and unique flavor.
The bakery’s not-so-secret ingredient is simple: whole grains.
The new market is Atticus’ second location. It joins the Atticus Bookstore Cafe in downtown New Haven, which has been a bookstore since 1976 and a cafe since 1981. The location has been dabbling in artisan bread and pastries since 2016.
Are you ready to carb out on THE MOST tremendous bites of bready goodness your lips have savored? Small State Provisions in West Hartford’s GastroPark has finally opened.
Owner, and head baker Kevin Masse has been incredibly patient this last year waiting to open his storefront bakery. Despite it being a difficult time for any industry, Masse’s fan base has multiplied; and, to see him finally open the doors to his beautiful brick and mortar was a pretty emotional moment. As he opened the doors for the first time on Saturday, July 3, he grabbed his camera to capture the smiles and cheers in the line as it wrapped around the door in the parking lot of the GastroPark, now THE place to “Gather and Graze” in WeHa. Small State Provisions’ goodies were sold out in 45 minutes!
