A Photo Tour of Bröd Kitchen
ARTICLE BY MONICA CHEN, PHOTOS BY JOANNA ZOU| SPRING ISSUE 2015
Our writer and photographer spend an afternoon at a hip new bakery and report back. Keep reading for a visual feast of tarts and florentines, and to find out what a ‘smorrebrod’ is!• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •
Located on the Upper East Side on the corner of 63rd Street and 2nd Avenue is a hip new bakery called Bröd Kitchen. Upon walking in, you’re greeted by a bright display case full of delectable desserts and open-faced sandwiches, and an inviting, nicely-lit seating area.
Bröd specializes in the Danish open-faced sandwich, called smorrebrod. The smoked salmon smorrebrod is a popular choice, featuring thin slices of salmon topped with an equally thin slice of lemon.
Another bakery favorite is the tomato and basil smorrebrod, on which cherry tomatoes drizzled in balsamic vinaigrette top their artisanal bread.
Bröd also offers a wide range of sweet treats including a crispy and creamy apple custard cake, a chocolate tartelette with raspberry filling, and a chocolate, raspberry, and pistachio tartelette.
Florentines are interspersed with chunks of lemon, chocolate-coated nuts, and berries.
A parting shot of fruit custard tarts.
Bröd Kitchen is located on 1201 2nd Avenue. For more information, visitwww.brodnyc.com, or call (212) 600-5202.
culinarian 