The New York sustainable bakery scene just keeps getting better. Thick slices of red velvet cake beckon from the '50s-style window display at the recently opened Cheeks Bakery, luring passersby on an unlikely strip of Brooklyn's Metropolitan Avenue in to try moist, lightly frosted cupcakes, tender rosemary-cheddar scones, and a whole host of other (decidedly cakelike) breakfast treats. This kind of rich, satisfying American-style pastry is hard to come by in this part of the city, where dry pignoli cookies and shrink-wrapped muffins dominate the bakery scene.

Best of all, the treats are all made with simple ingredients that hail from local and often organic producers. "One of my goals is to show that organic ingredients don't have to be expensive," says baker-owner Melanie Schrimpe, an alumna of the crazy-popular cupcakery Magnolia who also co-developed the menu at the hip Red Hook startup Baked.

"Cheeks" was Schrimpe's childhood nickname.

Cheeks Bakery, 378 Metropolitan Ave., Brooklyn, NY. www.cheeksbakery.com

Technorati : Bakeries, Brooklyn, Food

Posted by Christy Harrison on Mar 23, 2006 at 3:15 PM
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