Along with April’s arrival comes the start of outdoor Smorgasburg season. The foodie-friendly Brooklyn Flea spin-off returns to Williamsburg this Saturday (April 2) and to Prospect Park on Sunday (April 3). Serving up a range of fare and wares, we are particularly drawn to Smorgasburg’s desserty options. This season, in addition to returning stalwarts Blue Marble Ice Cream, BITEME Cheesecakes, Piece of Velvet and Vendome Macaron, among others, the market has made some tasty additions. For those with a sweet tooth, we recommend seeking out these five new vendors:

#Baonanas
As they say, the proof is in pudding, and in the case of #Baonanas, it’s banana pudding served by the scoop. Born and raised Jersey City couple Trisha and Lloyd started selling their pudding on Instagram as a way to raise money to fix their car following a hit and run. The response they received was so positive that they decided to continue selling their precious treats even after their car repairs were covered. In addition to banana flavor, #Baonanas come in strawberry, s’mores, and matcha. You can find them at both the Williamsburg and Prospect Park markets.

Diego’s Artisan Chocolate
What you get with Diego’s Artisan Chocolate is a tradition of Guatemalan chocolate making that stretches back thousands of years. Soft, creamy and possessing an almost fudge-like texture, chocolate lovers will not be disappointed by their products which are made from beans purchased from small-scale, local farmers. Diego’s treats will be available at both the Williamsburg and Prospect Park markets.

Malai
Sweet Corn Saffron, Turkish Coffee, and Lemon Cardamom are just some of the flavors that ice cream maker Malai has perfected. This season they bring their brand of cold treats, which are inspired by globally sourced whole ingredients, underutilized spices, and unexpected twists on old classics, to the Williamsburg Smorgasburg. Look for them starting April 23.

Raindrop Cake
Raindrop Cake will be serving up an unusual dessert that is brand new to these parts, water cake. Supposedly all the rage in Japan, Raindrop Cake’s offering is inspired by traditional Japanese mizu shingen mochi. We have yet to give it a chew, but it’s described as being a light cake made from barely solidified water and served with brown sugar syrup and roasted soy flour. And we hear, that if you don’t eat it within 30 minutes, it disappears. We predict long lines at this vendor’s station, which you’ll find at both the Williamsburg and Prospect Park markets. (photo by: Tim Ireland)

Rubyzaar Baked
Brooklyn based family run bakery Rubyzaar Baked are bringing their creatively named cookies to Smorgasburg this season. Among their menu items are When Doris Gets Her Oats, Classic Rock, and The Sh*t that Killed Elvis, which is made with salty peanuts, peanut butter, dark chocolate & banana. Made by hand, the cookies promise a synesthetic experience with every bite. Rubyzaar Baked is setting up shop in Williamsburg and Prospect Park and can also be found at the at the Stand Coffee//Smorgasburg pop-up at the new Samsung 837 store in Chelsea.
(Smorgasburg happens 11am-6pm every Saturday through November starting April 2 in Williamsburg at East River State Park, 90 Kent Ave at N. 7 St. and every Sunday through November starting April 3 in Prospect Park.)