La Bicyclette Bakery
Bakery · Williamsburg ·
Artisanal French bakery with shatteringly crisp croissants & loaves
Artisanal French bakery with shatteringly crisp croissants & loaves
"La Bicyclette is oh so French, not only because they make perfect breads and laminated pastries, but because they sell them when they damn well feel like it. This Williamsburg bakery’s hours of operation are 8am to 1pm Tuesday through Sunday, and on Saturdays the line is usually wrapped around the block for the entirety of that period. Suck it up and wait. You’re going to get a fantastic loaf of bread out of it. La Bicyclette also has locations in Fort Greene and Carroll Gardens." - willa moore, will hartman, molly fitzpatrick, sonal shah
"La Bicyclette is oh so French, not only because they make perfect breads and laminated pastries, but because they sell them when they damn well feel like it. This Williamsburg bakery’s hours of operation are 8 AM to 1 PM Tuesday through Sunday, and on Saturdays the line is usually wrapped around the block for the entirety of that period. Suck it up and wait. You’re not going to find a better loaf of bread in the five boroughs, and they also make our favorite pain au raisin. You can also stock up on French butter, a small but excellently curated selection of cheeses, and Alain Miliat jams. photo credit: Alex Staniloff" - Carina Finn
"Another French bakery has come to Williamsburg, this time from baker and chef Florent (Flo) Andreytchenko and co-owner Joana Silva. Chocolate croissants here are deeply browned, and shatter as you bite into them. Organic, naturally leavened oval-shaped loaves are primarily whole wheat; the seeded country bread gets a dip in a blend of sunflower and millet seeds for extra crunch. Do try the kouglof, which, here, is not sweet but savory: a soft, individual loaf filled with a mixture of vegetables and cheese or meat and cheese or eggs and cheese or just cheese." - Daniela Galarza, Eater Staff
"In Williamsburg La Bicyclette Bakery emphasizes everyday affordability with organic baguettes and croissants, opening early with a fresh morning bake and a second batch around 5 p.m. for the post-work crowd." - Carla Vianna
