It is such a great honor to be included on @eater_ny . Thank you so much Richard Whiddington @writerprofile for the interview and woot what a wonderful article! And the ingenious but anonymous photographer who offered to help with photo shooting: quoting one of my friends “the picture makes me want to lick the screen”
After a short break of the black sesame roll (due to sourcing issues), there’s a possibility that it would come back this Friday or Saturday🤞
And we are still hiring!
Bread baker, pastry cook, barista
Part time/full time
🐝
If you hate Cinnabon, you must love my cinnamon & cardamom roll the most 😂, according to this ranking by @infatuation_nyc 🙂↔️(we are no. 17!)
Thank you so much for including us on the list!
NYC | Breadivore Bakery is a new bakery in Park Slope by a former sous chef from Bouchon Bakery and Per Se ✨
Unlike the typical heavy or overly sweet pastries out there, everything we tried was light, thoughtfully made, and full of flavor. Here’s what we had:
🫐 Blueberry Cheesecake Kouign Amann: Buttery, flaky layers with a fragrant mix of berries and rosemary in every bite. Surprisingly light and not overly sweet 🙏🏻
🥓 Pig in a Blanket: Pork, shiitake mushrooms, and scallions wrapped in a pastry shell. Reminds me of a Chinese meat bun - in a good way! We would’ve gone back for a second if we didn’t have lunch plans 😮💨
🍫 Crownie: A brownie wrapped in croissant layers = fudgy, flaky, rich
🌸 Black Sesame & Sweet Osmanthus Roll: Inspired by the owner’s mom’s yuanxiao / tangyuan (glutinous rice balls). Earthy, floral, and just sweet enough
If you’re into lighter bakes that still hit the flavor notes, go check it out 💫
🩵 Follow @sip.nseek for more hidden gems
👯♀️ Save and share this for your next hangout
✨ @breadivorebakery
📍 500A 5th Ave, Brooklyn, NY 11215
#newyork #nyc #newyorkcity #japanesecafe #cafe #katsu #burger #bedstuy #brooklyn
With our gala right around the corner, we’d like to graciously thank our sponsors for their role in making this event possible. It’s through their generosity that we’re able to provide food and beverages to everyone attending.
We can’t wait for you all to try what they’ve prepared.
Thank you again to:
• Wangz BK @wangsbk
• Konoha Yakitori @konoha.yakitori
• Tropical Treats @tropicaltreats1
• Mr. Wonton
• Dino BBQ @dinosaur_bbq
• Breadivore BK @breadivorebakery
• Sam Yan @samyan.nyc
• Til Death @tildeathnyc
Tickets are going fast — we hope to see you there!
Our team is expanding!
If you are passionate about what you make and serve, join Breadivore and grow with us!
Please send your resume to [email protected].
@breadivorebakery Cardamom bun is very good but this Egg Tart Pesto with Pine Nuts is out of this world! @yelpnyc #breadivore #cardamom #eggtart #theeatingcyclist
@breadivorebakery Cardamom bun is very good but this Egg Tart Pesto with Pine Nuts is out of this world! @yelpnyc #breadivore #cardamom #eggtart #theeatingcyclist
Amidst all the jarring events happening in politics, education, and around us, I’m grateful for rhythms that ground me. One such rhythm is my annual pop-up in May to celebrate Asian Pacific Islander month. I’ll be at a local, Asian female-owned bakery, @breadivorebakery on Saturday, May 3 starting 1pm til sold out, serving Malaysian-inspired desserts! Proceeds will be donated to nonprofit, Fund NYC Public Schools 💛
Thank you @ominous_positivity as always for being the brains behind every event graphic 💜
Nordic Rye, a kind of bread hard to come by in the states, known as røgbrød in Denmark, is the base of the Danish/Swedish open sandwich (smørrebrød), whose toppings can be anything non-bread, from gravlax, anchovies to simply some good butter.
At Breadivore, this bread is made of 100% dark rye flour, water, salt and starter only. 24-hour slow fermentation sourdough(no commercial yeast).
Vegan, no added sugar.
Color and sweetness not from molasses; sour taste not from things like instant coffee powder.
Available on Sundays only🐝
If you haven’t tried this lovely comfy danish yet, come grab one before they are gone - the winter menu will run for just another two or three weeks because we really need to start the spring menu! (you can never underestimate your procrastination)
Brie and fig preserve, topped with almond streusel.
Again, many thanks to the anonymous photographer who made these stunning photos come to life!
We are open on New Year’s Eve!
Mustard pretzel, Brie and fig danish, Cinnamon roll, Apple feuilletee, Canele, will be available, among the repertoires 🐝
