Breadivore, a bakery in Brooklyn's South Slope, has creatively transformed the traditional egg tart into a new pastry by incorporating croissant dough filled with egg, ricotta, parmesan, and garlic chive. Owner Cixiu Gao emphasizes simplicity and quality in her ingredients while fostering a warm, home-like atmosphere in her bakery. The popular 'egg cup' is a nod to both Chinese and European culinary traditions, featuring a delicious blend of flavors and a visually appealing presentation. Gao's commitment to quality includes using freshly milled flour, making Breadivore a unique addition to Brooklyn's culinary scene.
"Four basic ingredients, it's really that simple," says owner Cixiu Gao. She quietly opened her brick-and-mortar at 500A Fifth Avenue, at 12th Street, in Brooklyn last summer, following pop-up success at various farmer's markets around the borough.
Inside, Breadivore opts for warmth over the high-design of many bakeries: There are no marble countertops or hanging copper lamps. Instead, it feels like an extension of Gao's home kitchen with colorful tiling and the walls painted shades of earthy orange.
Gao thought to capitalize on the enduring popularity of croissants - which continue to see success, even recently at another Park Slope newcomer called Miolin Bakery. Crispy ridgelines of pastry hold the deep comforts of ricotta and a perfect gratin top.
In an era in which eggs have become increasingly expensive, it's a signature pastry that carries some weight. But Gao goes the extra mile across her pastry case, even using freshly milled flour from upstate New York.
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