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Niko Triantafillou

Niko Triantafillou


Born and raised in Manhattan.

Niko Triantafillou is the founder of DessertBuzz.  You can follow him on Twitter at @dessertbuzz

I am continually blown away by the creativity, hospitality and passion that NYC's pastry chefs bring to their jobs every day. I love hearing their stories.

More on DessertBuzz: Once referred to as the "page 6 of the NYC pastry chef scene" by Johnny Iuzzini, DessertBuzz has been published since fall 2006. In recent years the site has focused more on photographs and reviews of plated desserts and bakeries in NYC.

I especially love covering one-off charity events like Killed By Dessert.

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  • Location: Harlem, New York

Amali's Dark Chocolate Beet Cake is Not What You Expect

@Deliciouslymeta, Thanks for checking in with a report--so glad you enjoyed it as much as I did. I'll definitely put the pear/fennel crisp on the list.

Swedish Dessert Comes to Red Rooster


You are 100% correct that should be tart not bitter. It's never been bitter to me either.

Say Hello to Chocolate Croissant Bread Pudding in Park Slope

@simon, your reasoning may be sound but no, croissant-based bread puddings are very common--especially in the comfort dessert category that this bakery specializes in (see Stewart, Barefoot Contessa Barefoot, etc.)

Zucker Bakery's Chocolate Matzo Cake is Your Passover Sweets Solution

The bakery is not kosher for Passover but the cake itself is Hametz free (not leavened) so considered to many as suitable for Passover.

The Best Sweets We Ate in March

@BarbaraD, Just so you know, there's no chocolate in the Nomad lemon tart--just shortbread crust surrounding the lemon curd.

For Eclair Fans, a Must-Eat at General Assembly

@mrw, Should have said "of the three varieties I tried..." The other two varieties available that night were coffee praline and coconut almond Joy. The coconut almond joy was also very good with a pronounced almond flavor and pudding like pastry creme filling.

Inside the 100% Vegan, Must-Eat Icebox Cake From Rouge Tomate

@Organicgal, I'm (obviously) not vegan either but I like a lot of their menu. Re: your question: the place is huge--for NYC it's one of the biggest places seat-wise I know of. They have a big bar and a lounge area. I doubt you would have any issues sitting for dessert and drink. PS read their site--much of their food is sustainably sources as well.

Behind the Scenes: Making (and Setting Fire to) DBGB's Baked Alaska

Laura, Did they mention how they keep the ice cream smooth after going through the softening and re-freezing?

Ask the Critic: The Best Baked Goods for a Host Gift

Wow--great question. So many suggestions. A great jumping off gift from $9.95-$13.00 has got be a babka from Breads Bakery of Zucker Bakery. Laduree macs are a sure bet but I'd add Biscous Ciao's macarons as well because the boxes are so classy. Macaron Parlour also has nice boxes now too. A sleeve of Canele from DAB or a small Louvre cake from Payard.

Tasting Report: Everything You Need to Know About Dominique Ansel's Milk and Cookie Shot

@deviled, @BeavisP, Max,
It's close to a standard glaze like from a doughnut with a little more real chocolate. It can therefore withstand the mild heat from a hot box (not an over) much better than the 60-70% chocolate which is nearly half fat by weight. Glaze has almost no fat. It's not waxy at all. When asked directly about coating, the person who accompanied me said she didn't even notice the glaze and I agree with that assessment.

Midtown's Ground Central Sells a Greatest Hits List of NYC Sweets

@Big B, It's definitely heavier than the Chikalicious Doughs'Sant since, as you point out that product is baked and MF's is fried. I'm a huge fan of the Doughs'Sant I didn't know they were available at the Treehaus--good to know thanks. PS-- appreciate the specificity of your comments.

Bouchon Bakery's MallowMore Lives Up to the Original

@punch, Ha ha! Great story. I guess there is more than one way to eat a Mallomar!

Bouchon Bakery's MallowMore Lives Up to the Original

Sorry, I need to update this--Bouchon initially produced and sold both a milk and a dark chocolate version of the MallowMore. I tried both. The first one I tried and the one that is pictured here is coated in milk chocolate. I later learned from Bouchon that they are only going to sell the dark chocolate going forward. Sorry for the confusion.

Newcomer Real Treat Confections Stands Out From the Caramel Crowd

A Pretty Yuzu Tart and an Oscar Night Treat From Epicerie Boulud

Organicgal, Sorry, I often give the bakeries a head's up on these posts in case they want to make more--but in this case I didn't. I hope you found something else tasty.

The Changing Shapes of Francisco Migoya of Hudson Chocolates

@Korenni, I understand the logic of your request but this is a piece about Francisco Migoya the artist and not a review or recommendation of his chocolates--though I do recommend them. As OneWallKitchen points out, the Hudson Choclates website has more detailed descriptions of the ingredients and what some of the chocolates taste like. We have done a review or two and will continue to do a few more I suspect.

Silver Moon Bakery's Scones Won't Weigh You Down

They are a little bit dense but not too much so, especially when fresh.

Amedei's Tuscan Bean-to-Bar Chocolate Hits NYC

@RobynB, Thanks for this tip. I found their selection to be a bit overwhelming. It's definitely a place that I am going to have to visit a few times to determine what my favorite bars might be.

The Story of Le Bernardin's 24-Foot Seascape Painting

@crispyduck13, funny I was thinking the same thing earlier today. Well, Ripert will need to retool in another 8 years or so in theory it should be available. Just a matter of getting rich by then.

Yes or No Sexy: Debunking the Valentine's Day Aphrodisiac

This is awesome. I imagine everything going down in a specially designed apartment that has a one way mirror in place of one of the walls and a bunch of people with clipboards (and maybe lab coats) watching your every move.

Macaron Parlour Upgrades the Brownie Bar

@mandycw, if the caramel was rock hard and it came apart it sounds like it was served to you straight from the fridge--too bad. I can see if the caramel was hard that would not be good (probably needs to be out of fridge for >hr)

Where To Get Chocolates For Your Valentine (...or Yourself) in NYC

Bond Street Chocolate has some great one-of-a-kind chocolates including their famous and iconic Buddha chocolate figurines. And of course who doesn't want a chocolate mouse or penguin for Valentine's Day

Bouchon Bakery's Peanut Butter Cream Puff Isn't What You Expect

@autumn, Ok but heed my words on this one. It's a great but very different dessert! If you check the Yelp reviews some people were furious that it wasn't sweeter. I think it's takes ba--, um guts to send this out. Lemme know what you think.

Grapefruit-Lavender Pavlova is Dominique Ansel's Anti-Cronut

@carrefour_ny, I believe the headline was given to this piece because the Pavlova is characterized by subtle and light flavors and the only fat in the dessert is in the vanilla creme and it's whipped with air. Compared to the Cronut, which is deep-fried and, while still light for a fried item, heavier than this dessert.

Gramercy Tavern's Miroslav Uskokovic Shares His Favorite Astoria Eats

Miro really knows his food. He's so passionate about this stuff, a definite A+ resource for the area. Maybe the best non-Greek source I have for Astoria :)