"Madge Rosenberg had sold her recipes to the owners of Epices Bakery, Tunisia natives Ali and Biba Naouai, in hopes of ensuring some continuity. (The Naouais first opened Pain d'Epices when they took over for Rosenberg and, after a two-year hiatus in 2019 and 2020, opened Epices Bakery in 2021.)"
"Our specialties are croissants - plain, chocolate, almond - and our baguettes; people love-love-love our baguettes. But my personal favorite is the chocolate mousse cake. Ali has a passion for ingredients of the highest quality, such as the freshest fruits for our pastries, to deliver the best possible products to our customers."
Epices Bakery operates as the successor to the beloved Soutine bakery, which closed in 2012 after thirty years on West 70th Street. Owner Madge Rosenberg sold her recipes to Tunisian natives Ali and Biba Naouai to preserve continuity. The Naouais initially operated Pain d'Epices before reopening as Epices Bakery in 2021 following a two-year closure. The bakery maintains high standards through daily fresh baking and premium ingredient selection. Specialties include plain, chocolate, and almond croissants, highly praised baguettes, and chocolate mousse cake. The establishment demonstrates commitment to quality through fresh fruits in pastries and morning baking routines.
Read at West Side Rag
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