European-style bread made in Brooklyn, loaves formed by hand with proofing times of up to 64 hours. Croissants, pains au chocolate etc.
A European-style bakery nestled in the Catskill Mountains offering traditional hearth-baked breads. Organic grains are ground on millstones. Breads are slowly fermented and shaped by hand to fully develop their unique flavors; then baked on the hearth of wood-fired brick ovens.
Brooklyn Biscuit Company
Sunset Park, NY
The New York Times had to say about Liz Santiso’s biscuits: “Her biscuits are beautiful hulks that stay tender for days. The classic, baseline version comes with coarse grains of sea salt glittering on top. Another is tawny with chipotle powder and New York Cheddar, smoke in every cranny; the heat keeps escalating, and lasts. Even better is one with staccatos of black pepper and goat cheese, which bring not so much a flavor as a sense of expansiveness.”
The Orchards of Concklin
The Concklins have farmed land in Pomona (which means goddess of fruit, so named because of the orchard) since 1711. On their 400-acre spread, they grow several varieties of apples, strawberries, blueberries, raspberries, peaches,apricots, plums, cherries, Concord grapes and pears. Naturally, they make fruit pies too.
European-style tarts, chocolate and seasonal, local fruit.