Market in The Times
Wednesday, March 3rd, 2010
Florence Fabricant at the Market:
Some items, including various olives, spice mixes and a few pastries like sesame sandwich cookies, are made by Mimi’s. Others are from local purveyors, like Mast Brothers chocolate, Brooklyn Brine pickles and Hot Bread kitchen flatbreads. Imported labneh in oil, pomegranate molasses, Spanish quince paste and cheeses and various kinds of dried beans and lentils are also sold, as is fresh bread from Balthazar and Royal Crown.
5 Responses to “Market in The Times”
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Carmen Sognonvi says:
I finally had a chance to stop in here yesterday and they have some great stuff. I bought a jar of maple cream – which is heavenly! The woman behind the counter recommended spreading it on french toast – I’ll definitely have to try that.
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Matt says:
can i get the link to the article?
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Travis says:
Here is the link:
http://www.nytimes.com/2010/03/03/dining/03market.html?ref=dining
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Jaguar_Gorgonne says:
Fantastic place. I just wish that they wouldn’t store the almond croissants with the others. Some people do have nut allergies.
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Alana says:
I can relate — I’m allergic to tree nuts. Unfortunately, all of the croissants are delivered to us in the same box. We also can’t vouch for baking procedures at Balthazar Bakery. BUT we do have chocolate bread! And gluten-free, tree-nut-free Lucy’s chocolate chip cookies.
