Markus Glocker, the executive chef and partner at Bâtard in TriBeCa, offers a concise assortment of baked goods, made by his baker, Luis Cordero. There’s a crusty oval sourdough loaf; another excellent sourdough bread, studded with chunks of blood sausage; a compact brioche loaf, threaded throughout with wild mushroom and shallot purée; generous palmiers; fat chocolate chip cookies; and little baked marzipan slabs paved with almonds.
Baked goods for pickup and delivery, $10 to $15, Bâtard, 239 West Broadway (White Street), 212-219-2777, batardtribeca.com.
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source: nytimes.com