Tue-Sun, 7am-7pm; Mon, closed
C at Clinton-Washington Aves.
Individual pastries, $1.50-9; cakes and pies, $16-45
American Express, MasterCard, Visa
Former Water’s Edge and United Nations pastry chef Michael Allen has been bringing desserts of all stripes and freshly-baked bread to Clinton Hill since November 2008 (originally on a stretch of Fulton better known for bodegas and dollar stores; now at the current Washington Ave. location since November 2011). With the exception of a few loafs of fougasse bread jauntily hanging in the window, the décor is spare, but the warm lighting and an open kitchen create a surprisingly cozy atmosphere for enjoying a cup of good coffee and a dense yet supremely moist carrot-raisin muffin. The French and American bread selections (everything from brioche to a whole wheat country loaf) are a boon to a neighborhood with few grocery options. Traditional French pastries and desserts are a highlight (the tart lemon macaron is especially nice), but the bakery also features arguably the best cupcakes in Clinton Hill: dense cakes topped with an airy frosting. A variety of cakes, pies, and, during the holidays, gingerbread houses, are available by special order.Recommended Dishes
Carrot raisin muffins, $2.25; red velvet cupcakes, $2.50; lemon macaroon, $1.50