Just East of North: North Bakery Serves Up S’Mores and “Faux-Oreos” Cookies

By Johnette Rodriguez / Photography By Aline Feldman | September 01, 2014
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North Bakery

Around the corner from their signature lowercased eatery, the north guys have done it again, with north bakery. This is not a bakery in the bread sense but in the patisserie tradition. Lined up on the varnished counter and in a cold case are pastries such as scones and muffins; cookies such as “faux-reos” and s’mores, meringues and macaroons, chocolate chip and snickerdoodles; savory hand pies filled with scrumptious combos, such as pork, sauerkraut and strawberry jam or potato gratin with caramelized onions, Swiss and thyme.

There are also tarts (lemon, chocolate and strawberry goat cheese) and cakes (red velvet, carrot and lemon). And, just as at the restaurant, where James Mark and Tim Shulga have come up with inventive and imaginative ways of combining flavors, the accents in these pastries, most of them masterminded by pastry chef and bakery manager Kelly Dull, startle and delight: the bergamot in the Earl Grey–chocolate muffin, the fresh corn niblets in the corn/cotija muffin, the lemon in the lemon/rosemary scone and the chocolate in the cookie with a few grains of coarse sea salt on top. Tea, freshbrewed coffee or mineral water may accompany your treats.

70 Battey St., Providence. 401.421.4062

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