"On a recent morning in Bed-Stuy, a young boy pressed his face against the glass case at Pilar Cuban Bakery and began to moan. “Mom, Mom, Mooooom. I want this!” he declared plaintively, pointing to an enticingly glossy Key-lime pie, sliced into neat wedges. “And what about this?” he exclaimed, moving on to the coconut-chocolate bars. As for me, I was eying the fat squares of drippy yellow tres-leches cake in plastic clamshells, each wearing a heavy crown of pink whipped-cream rosettes and jewelled with berries; the puff-pastry pastelitos, encasing guava paste, cream cheese, or beef picadillo; and the miniature tin cups of rice pudding, topped with cubed pineapple and a healthy sprinkle of cinnamon." - Hannah Goldfield
Photograph by Yudi Ela for The New Yorker