Last year, Roger Gural closed his esteemed Arcade Bakery in the lobby of a TriBeCa office building. The space has now been taken over by Riad Nasr and Lee Hanson, the owners of the nearby restaurant Frenchette. Their head baker, Peter Edris, formerly at Bourke Street Bakery, and Frenchette’s pastry chef, Michelle Palazzo, monitor the ovens to create baguettes and boules, most of them incorporating uncommon grains like malted corn, spelt and malted rye from River Valley Community Grains in Long Valley, N.J. Frenchette Bakery even has chocolate chip cookies made with buckwheat flour, along with croissants and the like. Its savory croissant is filled with egg, kimchi, greens and mortadella.
Frenchette Bakery, 220 Church Street (Worth Street), 212-227-1787, frenchettebakery.com.
Follow NYT Food on Twitter and NYT Cooking on Instagram, Facebook and Pinterest. Get regular updates from NYT Cooking, with recipe suggestions, cooking tips and shopping advice.