I have to admit: the fawning over David Chang bugs me (Eater). Maybe it’s because I don’t eat pork butt or because I think other NYC chefs are worthy of half the buzz that’s devoted to him. But, man oh man, am I whistling a new tune with his new bakery, dangerously located 250 paces from my apartment.
Fresh bread, cinnamon buns and “volcanoes”—savory treats exploding with gruyere, bacon and caramelized onions—are only half the story.
The three-layer cakes (pistachio, dulce de leche, chocolate chip!) dwarf the super thin pies (brownie pie, blondie pumpkinpie, crack pie!).
And then there are the cookies: double chocolate, corn, peanut butter, snickerdoodles (how I love these unsung heroes – and Momofuku’s are slightly undercooked, so they’re super doughy), blueberry cream, cornflake marshmallow chocolate chip, and the compost cookie: an obscene combination of chocolate and butterscotch chips, pretzels and coffee grounds.
The cookies are big and heavy, fresh and chewy, greasy and satisfying. Absolutely delicious. I'm eating my words.
13th and 2nd