"Baker Francois Danielo and co-owner Nadia DeJesus opened La Boulangerie in Forest Hills’s downtown nearly 10 years ago. Since then, they’ve built a loyal following for their naturally leavened loaves, including hearty miche — a massive whole wheat round sold by the quarter loaf — crisp baguettes, sourdough rounds, pert brioche, and bricks of Pullman-style white bread. Go early to watch the bread come out of the oven. Croissants and scones are made every morning, but the sugar-coated beignets, plump apple turnovers, and apricot custard danishes are worth a train ride into town for a taste." - Daniela Galarza, Eater Staff
La Boulangerie
