"Good morning from Fort Greene, Brooklyn, where the intersection of Fulton Street and Lafayette Avenue is a sudden hotbed of morning activity. As of last week, the block that houses Mr. Mango is home to two ambitious bakery projects popping up inside restaurants during the day. At Margot, Laurel Bakery's takeover of the front bar with various European boulangerie and viennoise specialities is a more permanent arrangement."
"The morning buns at Laurel are flavored with speculoos cookies and they are joined by some similarly upscale-y options: nice croissants, kouign-amanns (good luck saying it the right way when you order one), oily focaccia with little slivers of squash on top, and pan Suisse that are like pain au chocolat but filled with a chocolate cream instead of those hard little cocoa nubs that infect too many pains aux chocolats around the city. Grab a baguette to go."
Two bakery pop-ups operate on the same Fort Greene block, each housed inside a restaurant and offering morning pastries. Laurel Bakery occupies the front bar at Margot with European-style boulangerie and viennoise specialties, including speculoos-flavored morning buns, croissants, kouign-amanns, focaccia with squash, pan Suisse, and baguettes to go. Amanda's Good Morning Café inside Strange Delight presents a New Orleanian approach with American-nostalgic morning buns, buttered-grits bowls, pepper-jellied breakfast sandwiches, and fried-to-order beignets. The two operations stagger their days so fresh sticky buns are available every day of the week.
Read at Grub Street
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