Profile

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. — Leila Cohan

Carrot raisin muffins, $2.25; red velvet cupcakes, $2.50; lemon macaroon, $1.50