As the country’s most authoritative voice on Mexican sweets, Fany Gerson has been featured in the New York Times, Gourmet, Fine Cooking, Saveur Magazine, Fine Cooking, Food and Wine and New York magazines, among others. She launched the acclaimed La Newyorkina, an artisanal Mexican frozen treats and sweets business in 2010 and recently opened her tiendita. She is also the Chef and co-owner of Dough, an artisan gourmet doughnut shop in New York A graduate of the Culinary Institute of America, Fany has worked in a range of fine-dining kitchens around the world including 3 Michelin starred Akelare in Spain and Eleven Madison Park in New York. She has written two books, My Sweet Mexico which was nominated for a James beard award 2010 for Best baking and pastry cookbook and Paletas. She is currently working on her third book tentatively entitled “helados y nieves” which focuses on the ice cream culture of Mexico and its recipes.