Breads Bakery is serving a pretty massive matcha menu in NYC this March

"Starting March 2 through the end of the month, Breads Bakery is rolling out a limited-time, matcha-packed menu that leans just as heavily into pastries and desserts as on cafe classics. Known for its small-batch breads and cult-favorite babka, the beloved local bakery is going all in on the finely ground Japanese green tea powder, whose earthy, umami-rich flavor and vibrant color have helped turn it into one of the city's most recognizable cafe trends."

"The real headline, though, is the baked menu. There's now a playful green twist on some of the bakery's signature formats, including the Matchalach, a flaky laminated take on rugelach filled with creamy matcha, as well as matcha brioche buns stuffed with smooth pastry cream. A velvety matcha pound cake brings understated sweetness and crisp shortbread cookies with dark chocolate chips lean into the tea's slightly bitter edge."

"And for anyone who prefers their desserts on the decadent side, there's a matcha Basque cheesecake, available whole for $48 or by the slice, blending the style's signature caramelized edges with a green tea base. Matcha itself has a long history, traditionally prepared from shade-grown tea leaves that are ground into a fine powder and whisked into hot water, a ritual central to Japanese tea culture for centuries."

Breads Bakery is introducing a limited-time matcha-focused menu throughout March, expanding beyond typical matcha beverages to incorporate the Japanese green tea powder into its pastry offerings. The menu includes traditional matcha lattes available hot or iced, whisked matcha for purists, and an extensive baked goods selection. Signature items feature matcha-infused versions of the bakery's popular formats, including the Matchalach rugelach, matcha brioche buns with pastry cream, matcha pound cake, and dark chocolate shortbread cookies. The premium offering is a matcha Basque cheesecake with caramelized edges, available whole or by the slice. Matcha, traditionally prepared from shade-grown tea leaves ground into powder and whisked in Japanese tea culture, has become increasingly popular in American cafes for its bold flavor, vibrant color, and perceived wellness benefits.

Read at Time Out New York