Bakeri is an ambitious, charmingly small bakery in Williamsburg, Brooklyn. They bake their own bread – and forming the loaves in front of you nearby. They are constantly rotating the various creative pastries baked what seems almost every hour.
Since we did pigged out on the huge (but amazing) Dough doughnuts and Ramen Burgers at the Brooklyn Flea and planned on heading to Patisserie Tomoko, we went on the lighter side and ordered these three items.
The Skolebrød ($3) was the most intriguing to us since we rarely see it around Manhattan. Skolebrød is a classic Norwegian custard-stuffed cardamom buns, topped with desiccated coconut. It was a delicious, fluffy sweet bun that had a hint of cardamom and the creamy custard sweetened it just so that it’s not overwhelming.
The Spanish tortilla ($9) was delicious and reminded me of my recent vacation to Barcelona, Spain. It’s a simple potato cake, if you will, set in a creamy egg custard. Minimalist yet very tasty.
When we were ordering our food, I laid eyes the last second and read the label rosemary hazelnut chocolate chip cookie ($2.25) I had to try it. It sounds familiar yet different enough beyond the standard chocolate chip. The crisp chocolate chip cookie was studded with crunchy halved hazelnuts and delicately flecked with rosemary and sea salt. It’s a brilliant sweet yet slightly herbaceous cookie that made me think, “Why haven’t I thought of this before?”
Before we left the bakery, we did pick up some ciabatta rolls ($1 each) and made a terrine sandwich smeared with Cognac mustard. The rolls were expertly made as it’s pleasantly chewy and has a delicate crisp crust.
If we lived near Bakeri, I would be a regular there for their wonderful breads and pastries.
To view more photos of this visit, please view the slideshow below (or CLICK HERE):
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