Dish #28 is way better than a Pop Tart
Welcome to 100 Dishes to Eat Now, the tasty countdown leading up to our “Best of 2012” issue. Tune in each day (weekends too!) for a new dish from the Fork in the Road team.
Husband and wife team TJ and Vera Obias opened their Park Slope bakery about a month ago. Both chefs have plenty of experience in high end pastry kitchens, but at Du Jour Bakery they’re running a neighborhood joint with a low-key, friendly vibe and reasonable prices to boot.
The best of their sweet and savory pastries are playful riffs on American classics. Here are three to try:
The strawberry hearts ($2.50) are delicate, flaky pies filled with house-made strawberry jam and striped with pink royal icing.
The soft everything pretzel ($2.50) is lye-dipped and flecked with all the usual suspects plus a bit of Maldon sea salt. Look for it on the brunch menu as a roll, served with scallion cream cheese and fixings.
Vera Obias tweaks a traditional Danish dough to make these gloriously light buns ($2.75). They’re not too sweet, with just a lick of frosting and a swirl of sweet, cinnamon sludge.
Du Jour Bakery
365 5th Avenue, Brooklyn