Angela Carlucci wins top prize at Gingerbread NYC bake-off

Gingerbread NYC: The Great Borough Bake-Off Returns for a Fifth Year

The scent of molasses and ginger is filling the Museum of the City of New York once again as Gingerbread NYC: The Great Borough Bake-Off enters its fifth year of competition. The event, which has quickly evolved into a New York holiday tradition, showcases the architectural ingenuity of local bakers who transform humble dough into detailed replicas of the city’s most recognizable landmarks.

This year’s top prize went to pastry chef and educator Angela Carlucci for her whimsical, intricate depiction of Coney Island. Her creation features the Cyclone Roller Coaster, a Hot Dog from Nathans, and games. For Carlucci, the project was a labor of love rooted in a deep appreciation for the area’s history. “I love the history. I love that there’s people there from every walk of life every age, every background. It’s just a very inclusive welcoming fun place — very whimsical,” Carlucci said.

From Bronx Boom Boxes to Staten Island Delis

The competition is rigorous, with a panel of judges selecting almost two dozen gingerbread landmarks for display, out of more than 60 entries. The resulting exhibition serves as a miniature map of the city’s diverse geography, featuring everything from the Little Red Lighthouse near the George Washington Bridge to a detailed neighborhood bodega complete with resident cats. In the Bronx, a gingerbread boom box captures a different slice of urban culture, while an award-winning entry from Chiara Klein and Diggle pays homage to Ariemma’s Italian Deli on Staten Island, down to the tiny, hand-crafted meats, cheeses, and salads.

Stephanie Hill Wilchfort, the Ronay Menschel director and president of the Museum of the City of New York, emphasized that the event is about more than just sugar and spice. “Every one of these creations does tell the story of a neighborhood, an idea, a people, a person or a place or an idea that shapes our city’s iconic character,” Wilchfort noted.

The Technical Challenges of Edible Architecture

Constructing a gingerbread landmark that can survive on display through mid-January requires more than just culinary skill; it demands structural engineering. For Mario DiBiase of SottoVoce Restaurant in Park Slope and Susanna Caliendo of Something Sugared, this year marked their third time teaming up to craft the Williamburgh Savings Bank Tower in Fort Greene. “It’s like the premier gingerbread installation in New York now. It’s a great thing for the museum,” DiBiase said.

The bakers often find themselves balancing the fragility of their materials with the need for long-term stability. Caliendo noted that despite the pressure of the competition, the environment remains collaborative. “It’s our third year, and we love competing in it. It’s an honor, and there are so many great exhibits,” she explained.

This sense of community is echoed by participant Loretta Bricchi Lee, who is participating in her fourth bake-off: a big Gingerbread version of Times Square including dozens of people there. “There is a very good sense of comradery with people helping each other, so it’s great,” Bricchi Lee said. As visitors take in the exhibits, many of the bakers are already looking ahead, brainstorming the structures they hope to build for next year’s installment.