Stephen Barcelo For New York Daily News
David Smith, Christopher DeMark and Lonnie Fortuna, the co-founders of New York Natural Pudding Co.
It’s smooth and creamy – and attracting New York-area businesses eager to turn a tasty profit.
Greek yogurt? Superpremium ice cream? No, try pudding.
A small, but growing number of local entrepreneurs are betting foodies will flip for a fancier version of the old-school dessert.
Three business partners from Long Island, including the former owner of legendary ice cream brand Dolly Madison, have invested hundreds of thousands of dollars in a high-end pudding line called New York Natural Pudding Co.
Launched in July, the adult-focused treat has already found its way to the shelves of some 30 local stores, including Grace’s Marketplace in Manhattan, Brooklyn Fare, Food Cellar in Long Island City and the Key Food in Brooklyn Heights. The goal is to be in 100 shops by the end of the year.
“We think pudding could be the next cupcake trend, the next big dessert trend,” said New York Natural Pudding Co. co-founder David Smith, 46, the ice cream mogul who owned Dolly Madison.
Eight months after opening Puddin’ by Clio in the East Village, chef Clio Goodman is still savoring the hype surrounding her mostly pudding shop.
Now the 24-year-old – who has financial backing from a entrepreneur who used to employ her as his personal chef – is looking into launching a wholesale line.
Likewise, Rice to Riches in Soho, which pioneered the all-pudding concept a decade ago, is stirring up plans to add another store within a year, said owner Peter Moceo.
He’ll have to compete with New York bakeries and eateries that are adding pudding to the menu, like East Village sushi restaurant Iconic Hand Rolls, known for its chocolate pudding served with whipped cream and an Asian pocky stick.
Nearby, restaurant Dirt Candy has been selling a popcorn pudding at $11 a pop, while Magnolia Bakery has long been known for its famous banana pudding.
“I probably opened Pandora’s box,” Goodman said. “Pudding was a throwaway. No one gave it much thought. It’s getting its shining moment again.”
This is not the mass market pudding served in snack size containers that mom tossed into your lunch box.
These pudding peddlers are following the recipe of countless food trends that have come before them, going upscale while playing the nostalgia card.
Trained at the Culinary Institute of America, Goodman gets her milk, eggs and butter from a local dairy, and offers fancy toppings like salted caramel sauce and dried cherry compote.
