Masa Butter x Croissant Dough. 🌮🥐
The secret to our newest savory pastry? A @masienda masa butter block that gives the dough a rich, corn-tortilla finish. Baked with our house-seasoned taco beef and topped with cheddar, sour cream, cilantro, and a kick of our house-made fire sauce.
Flaky, golden, and supreme in every sense of the word.
Word is out! We have been soft launching our Relic Famous Bowl, but don't want to keep it a secret anymore. May the fast food inspiration continue on here. This one goes out to dear ole' Colonel Sanders🫶
Monday 4/20 at The Friendly Tavern, Chef Collabs Vol.4 Ep.3 w/ @relicbakery !! Chefs Sam & Derek are whipping up something extra rad for y’all! 11am till it’s gone! Don’t worry though, we’re making a lot!
Shawty got that gyatt🕺✨
We’re kicking off our New Premium Pastry Series with a little extra movement. Meet the Short Rib Confit Pastry.
That jiggle? That’s 24 hours of patience. We sear tender short rib in duck fat, slow-cook it with lemongrass and Thai lime leaves, and glaze it in our house-made soy reduction. Topped with a zesty fish sauce chimichurri and roasted peanuts, she’s got flavor and rhythm.
You better run!
Happy Opening Day from the Relic Bakery crew! Let's go San Diego @padres ⚾️💛🤎 We are so stoked for our first baseball season in East Village just blocks from Petco Park, come through on your way to the game today!
The Chef’s Nostalgia: Chicken Tetrazzini Croissant
A tribute to the dish that started it all. We’ve elevated this childhood classic with roasted Mary’s Chicken, tender Schaner Farms leeks, and a velvety fondue sauce. Finished with a roasted red bell pepper hot sauce for a modern kick. It’s a literal taste of home🫶
