DessertTruck

The skinny on DessertTruck.

DessertTruck is a mobile food concept based in the heart of New York City but moving to a Manhattan curb for their first ever retail location. The idea is simple; serve New Yorkers delicious dessert with fantastic ingredients wherever they are, when they want it. Each desserts cost $5 and sound absolutely mouthwatering. Like for real, mouthwatering.

Okay, here's a sample from their current menu: warm brioche doughnuts with Nutella center, warm molten dark chocolate cake with olive oil ganache, hazelnuts, sea salt, and vanilla ice cream, and hot chocolate with Valrhona & Guittard chocolates, and marshmallows.

DessertTruck is the brainchild of pastry chef Jerome Chang who took the concept and built it up to an NYC staple and award winning late night addiction. We're simply all about it.
 

Chatting with Susana Garcia of DessertTruck.

Q: Has anyone ever proposed via ring in one of your desserts?
A: No, but we had a couple who right after the guy proposed, jumped on a cab to celebrate their engagement eating desserts by the truck.

Q: Do you have any off the menu items?
A: No.

Q: Are desserts better hot or cold?
A: It depends on the weather. When it's hot out the cold desserts are more appetizing and when it's cold, the hot ones are more comforting.

Q: Favorite NYC neighbor?
A: Papa Joe.

Q: Have you considered making desserts for dogs?
A: During our first year we made special dog treats for our first regular dog customer.

Q: What are your favorite seasonal desserts?
A: Peach-lavender sorbet, almond meringue, crème fraiche, fresh berries (Summer). Warm slow baked apples, puff pastry, cranberries, crumble, whipped cream, and brioche doughnuts with Nutella filling (Winter).

Q: How do you keep ingredients local & fresh?
A: Whenever we can we buy locally.

Q: Dessert concept that never made it to the truck?
A: Before the official name for the business became “DessertTruck," my sister, brother-in-law and I wanted to call it “The Illegal Crème Brulee."

Q: Have you ever had or fantasized a street vendor food fight?
A: No, street food is too precious for that!

Q: Favorite celebrity customer of DessertTruck?
A: Janeane Garofalo; she used to come often for the hot chocolate. She's pretty thin and really cute in person.

Q: Favorite music to play in the truck?
A: Depends on our mood.

Q: Best shops on Clinton Street?
A: Not sure about the shops, but Clinton Street is big on food: Clinton Street Bakery, Frankie's/Cafe Pedlar, WD50, Piada, Tapeo 29.

Q: Parking tickets – more or less than 10?
A: More than 30 for sure! (Speaking of fantasizing about a fight. Yes!! With the city!)

Q: If DessertTruck could collaborate with anyone/thing who/what would it be?
A: Frida kahlo or Don Quijote. They would put up a good fight with the city and regardless of the outcome, they would enjoy the ride.

Q: Favorite part of NYC Winters?
A: Eating a warm molten chocolate cake while dreaming about a paradisaical beach in the coldness of the truck.

Q: Better dessert ingredient – bacon or olive oil?
A: Salt.

Q: Favorite NYC restaurant that nobody knows about?
A: Are there any?

Q: Coolest private event you’ve catered?
A: Film crew for the movie Wall Street 2. Great vibe.

Q: DessertTruck – better on the street or the curb?
A: We're betting it will be better on the curb!

The DessertTruck Top 5

5. Scraping a police car with the truck.
4. Finding out that our 500 desserts sitting in the truck fridge slid down getting smashed right before a charity event.
3. Having the freezer come out of it's hinges to get stuck diagonally across the truck.
2. Realizing our brakes don't work on our way to an event.
1. Having the truck break down right before the Lincoln Tunnel the day we picked it up for the first time after it was built.

Thanks to Susana Garcia of DessertTruck for helping us put this together. Get connected with DessertTruck on Facebook and Twitter. When the Clinton Street location opens, stop by and let them know b!POP sent you.