The
scene inside Bakeshop is as natural as the ingredients found in its
food. An “industrial farmhouse” space, concrete floors, subway tiled and
salvaged pine walls house butcher block tables and French oak bread
racks.
Bakeshop, a “true boulangerie and patisserie”, provides bustling midtown
with a fresh take on a diverse, yet simplistic, array of breads,
croissants, cakes, quiches, sandwiches, salads and brewed coffees
courtesy of acclaimed Executive Chef and Bakeshop owner, Jonathan St.
Hilaire. A true working bakery, Bakeshop offers a refreshing change from
the commercialized processed goods stacked on grocery store shelves. To
insure optimum freshness, the concept operates in true European
style—baking batches throughout the day for both wholesale and retail
offerings. With fresh smells, seasonal affordable offerings and sit-in
and to-go options, this is a true neighborhood stomping ground.
Bakeshop
offers a wide spectrum of pastries, breads and savory options as unique
as its chef’s imagination. Familiar morning pastries such as savory and
sweet scones, croissants and danishes appear regularly, but old
favorites like almond croissants, milk chocolate banana croissants,
raisin danishes and pineapple braided danishes, feature new twists. A
daily changing frittata and other heartier breakfast options abound. For
later in the day, St. Hilaire offers ready-made sandwiches on his
handspun breads and salads that highlight classic flavor combinations
with seasonal ingredient pairings. A variety of specialty coffees,
espresso, and cappuccino are available to accompany any dish. Variety is
central to St. Hilaire’s Bakeshop mission and a line of cakes and
breads, such as bacon and beer breads, will be offered seasonally.
The
scene inside Bakeshop is as natural as the ingredients found in its
food. An “industrial farmhouse” space, concrete floors, subway tiled and
salvaged pine walls house butcher block tables and French oak bread
racks.
Bakeshop
offers a wide spectrum of pastries, breads and savory options as unique
as its chef’s imagination. Familiar morning pastries such as savory and
sweet scones, croissants and danishes appear regularly, but old
favorites like almond croissants, milk chocolate banana croissants,
raisin danishes and pineapple braided danishes, feature new twists. A
daily changing frittata and other heartier breakfast options abound. For
later in the day, St. Hilaire offers ready-made sandwiches on his
handspun breads and salads that highlight classic flavor combinations
with seasonal ingredient pairings. A variety of specialty coffees,
espresso, and cappuccino are available to accompany any dish. Variety is
central to St. Hilaire’s Bakeshop mission and a line of cakes and
breads, such as bacon and beer breads, will be offered seasonally. 
