A new bakery in Long Island City is white chocolate egg, which he drizzles with warm caramel sauce to reveal a chocolate cake topped with horchata ice cream. fusing geometry with unique flavors to create a new experience for those with a sweet tooth. Peter Zaharatos, an architect who teaches classes at New York City College of Technology, opened Sugarcube Dessert & Coffee earlier last month to “explore form and chocolate” and to introduce He makes all the desserts in-house, including bitesize chocolate fruit and liquor-filled bonbons, chocolate mousse cake, a salted caramel popcorn cake and a host of gelato and sorbets with flavors such as lime and fresh basil sorbet, passion fruit and mandarin sorbet, Greek yogurt strawberry gelato made with honey from Greece, chocolate valrhona gelato and lightly roasted pistachio gelato. The bakery also sells scones, croissants, muffins, espresso and brewed drinks and staples such as tiramisu and fruit tarts. Many of the desserts incorporate ingredients that can only be found in Greece. The pistachio eclairs, which resemble a cupcake instead of the traditional oblong eclair shape, are filled with pistachio buttercream flavors from his native Greece. “There’s a great coffee culture in Greece,” Zahartos said. “And for anyone who’s been there similar to what happens in Italy … basically dessert and coffee in general becomes an event at night.” Zaharatos makes molds for his chocolate using a 3-D printer and many of the desserts sold at Sugarcube take the form of cubes and other geometric shapes. Many of the designs have been explored as client projects and Zahartos’ first job out of Pratt Institute involved making 3-D models. “Sugar cube is part of my sort of architectural background but also the idea of three different directions and size, in an individual bite kind Sugarcube, small of combining them very of cold form.” the helm pastry chef at creation a size and in the Santelice, the dessert Mauricio for his Don Huevo is best known filling using the seeds from Zaharatos fatherin law’s pistachio groves in Aegina, Greece. The vanilla bean gelato is infused with mastiha, a sap from certain trees on the Greek island of Chios. According to Zaharatos, the sap was used as chewing gum by Greeks and has medicinal properties that help with indigestion. The ingredient helps elevate the vanilla flavor, he said. “Peter wants to incorporate flavors from Greece and kind of elevate the desserts to SUGARCUBE Photos by Angela Matua
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