New York » Restaurant » Brooklyn » Bakery
Tidy brick and wood storefront serving up serious baked goods. French technique meets fresh American ingredients. Nothing rushed: dough gets three-day fermentations before being transformed into specialty “petit pains.” Sourdough tweaked with raisins, walnuts, pink peppercorns. Indulge dual pastry/foot fetish with chocolate and orange blossom lady slippers. Café seating, for lingering over a tart, pizzetta, or fresh-bread sammy.
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