Blossom restaurant owner Pamela Elizabeth will open Blossom Bakery in Chelsea on Saturday, March 3, according to the New York Times Diner’s Journal blog. (I take this with a wee grain of salt because I’d heard previously that the bakery would open February 15.) “Her inventory, most of which has been inspired by Ms. Elizabeth’s ideas, also includes a rich stand-in for a croissant, the trendy kouign-amann from Brittany, and savory quiches with tofu fillings,” the blog says. “Ingredients are all organic, including oils and sweeteners like agave and sugar.
“Quinn Ventura, the talented baker, can be seen turning out some delectable pastries, including cookies, brownies, coconut macaroons, biscotti, pies and cakes. A native of Albany, she has worked at Billy’s Bakery, also in Chelsea.”
Blossom Bakery replaces Cocoa V, the only all-vegan chocolate bar in NYC, which seemed to draw love/hate reactions (mostly the former) from its customers. Not having been particularly attached to Cocoa V, I’m looking forward to the kinds of confections Blossom Bakery promises. With every new vegan bakery opening, I hope for a more classic patisserie experience to the tune of a vegan Bouchon, and usually I’m unsurprised — though a little disappointed — to find another of what seems to be a homemade-cupcake bakery instead. And, hey, I’m all for more vegan eateries of all kinds. It’s just that I have this fantasy that I begin my day by picking up a chocolate croissant on my way to my office. Dreams!