"This ambitious bakery — an offshoot of the restaurant Frenchette — curiously occupies one side of a commercial building lobby. The breads and pastries are top-notch, including the expected croissants in many permutations, sourdough loaves, caneles, gougeres, chocolate chip cookies, on and on. Oddities abound, including a puff pastry in which an egg and mortadella are implanted. Much of it is now available at the Whitney Museum location." - Robert Sietsema
Clay Williams/Eater NY