“It’s really cool and interesting to have a whole class of restaurants, basically, where the barrier to entry is much lower than we’re used to,” she said. “I hope it’s something we can hang on to. There’s a real sense of hustle, which is very encouraging and creative as people flourish in this terrible, uncontrollable situation.”
Where the Baked Goods Are
Boy Blue Coffee Goods
Highlights on the steady menu of mostly savory baked goods are sourdough pretzels ($10 for four), “everything but the bagel” focaccia ($10 for three) and canelé ($10 for four). Deliveries in Manhattan, Brooklyn and western Queens. boybluecoffee.com
Joy Cho Pastry
The current focus is “gem cakes,” small, very tender sour-cream Bundts (six for $20). Pickups in Clinton Hill, Brooklyn: joychopastry.com
Kemi Dessert Bar
Snack-size poundcakes called “Kemi cubes” ($8 for two) are a mainstay on an evolving roster of sophisticated desserts, many with flavors from Asia. Deliveries in Manhattan, Brooklyn, Queens and Nassau County: kemidessertbar.com
Seabird Bakery
The selection of pastries and desserts changes often, but kits of sourdough English muffins with preserves and salted butter are a constant (four for $15). Deliveries in Manhattan, the Bronx, Queens, Brooklyn and Nassau County, or pickups in Flatbush, Brooklyn: seabirdbakery.com
Wrightwood Sawyer
Each week, two boxes filled with about half a dozen baked goods are offered; the contents are a surprise, but one box is mostly sweet and the other mostly not ($20 each). Deliveries in Brooklyn or pickups in Carroll Gardens, Brooklyn: wrightwoodandsawyer.com
Article source: https://www.nytimes.com/2021/02/16/dining/pastry-chefs-small-business.html
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