Gourmet Find: Recolte Bakery NYC

10/31/2018
Angela Ranieri

Harvest (photo from Recolte Bakery)

Recolte, French for ‘Harvest’ is the reason to ditch the low-carb diet and indulge. I promise it is worth it. On any block in Manhattan, it would not be unusual to count at least three coffee shops with a unique spin from organic, to juice bar and coffee, to tea leaves and coffee: you get my drift. All of these places offer baked goods and in my opinion, none that I have found are worthy of the splurge.

Until I experienced Recolte.

Recolte Artisan Bakery

Recolte Bakery NYC

1745, 300 Amsterdam Ave, New York, NY 10023

 

About Chef Jay

Bread (photo by Recolte)

Peng-Chieh Wang a.k.a. ‘Chef Jay’ is the brilliance behind and Baking Director at Recolte. His remarkable credits include silver medalist at the World Bakery Cup in Paris with the team from Taiwan in 2016, and the silver medal winner at World of Bread Competition 2013.

Recolte Bakery breads

He is currently a candidate at the prestigious 2018 Bread Master Competition.
The son of a Taiwanese baker and having studied baking in Japan, Europe and the United States, Chef Jay has baking in his blood and made this Taiwanese-French bakery the newest addition to his notable life story.

Sweet and Savoury Bakes

Opened in September 2017, Chef Jay envisioned a bakery with treats that use seasonal ingredients, imported French and Japanese flours, to delight the customers senses, while tweaking traditional breads to give customers a different spin on old favorites.

There is talk of a West Coast location, so be on the lookout and check in at their FACEBOOK page for updates.

Fruit tarts, Nutella croissants with matcha topping and pina colada cakes are just a few of what we experienced this morning.

The Food

Inventive, creative and mouth-watering. The list is probably shorter if we named what he does not have available, and it is of great importance to note that different pastries and breads leave the kitchen throughout the day, so the selections are ever changing.

Takeaway bakes

‘Parisian Flan Pie’, a “secret recipe” ‘Salted Caramel Tart’, and ‘Pina Colada Cake’ made of coconut mouse, pineapple jam and pineapple passionfruit were what I took home for the family to try.

 

Sweet Puffy

Onsite,we sampled ‘Sweet Puffy’ – made of imported Japanese flour, butter, eggs and milk and ‘Crown Brioche’ – also made of Japanese flour, butter, eggs and pearl sugar.

A taste of the ‘Almond Chocolate Croissant’ will ensure that I keep returning as the recipe uses dark chocolate and yuzu zest.

Lemon Cinnamon Roll and Matcha Brioche Bun

Do not miss the ‘Matcha Brioche Bun’, as a customer told me it is “amazing,” while another told me the ‘Lemon Cinnamon Roll’ made with lemon frosting and walnut is “heavenly.”

Nutella Rich and Matcha croissants

Most eye catching to me were the “Nutella-Rich,” mini croissants stuffed with Nutella and topped with chocolate or matcha and most impossible to keep on hand were the croissants.

Whether plain, stuffed with chocolate or stuffed with ham and cheese, tray after tray of replacements were brought to refill for the never-ending line of customers eager to have their mid-morning pastry fix.

Pastry Fix

After all of the eating, should you choose to turn to a quick ‘detox’, a juice bar of bottled green detox juices are available.

Juice Bar

 

Alphaluxe Verdict

A welcome addition to New York City and the Upper West Side, ‘Recolte’ is the right mix of welcoming vibe, delicious comfort food and luxurious stimulation for your taste buds.

Recolte Artisan Bakery

When you visit New York City, add this as a “must” to your ‘Things to Do’ list.
For more delicious photos check Recolte’s Instagram page @therecolte .
Happy Eating!

 


Author’s Biography
Angela Ranieri joins us as Contributing Editor with an extensive background in Fashion, Beauty and Digital Media. She has worked with PRADA USA Corp., Jurlique, Amore Pacific and the New York Daily News in management capacities including Marketing, Client Relations, Employee Relations and Training Management. She has authored and published the column, “Ask Angela,” featured on the Amore Pacific USA website. Her beauty advice has been featured in Shape and Fitness Magazines and CBS News.

She is a graduate of Syracuse University with a Bachelor of Science in Communications and Writing. Angela also has an MBA in Marketing and Entrepreneurship from Northeastern University. While at Northeastern, her Market Research on the Electric Car was published for University use.

Angela is currently creator of Circuit Cosmetics, a Brand Ambassador for luxury beauty line, Patchology, an On Air Guest for QVC and blogger for www.thelaughinmommy.blogspot.com.

In her spare time you can find Angela running, spinning, practicing yoga or getting beautified. She resides on the Upper West Side of Manhattan with her Husband, Son, and Chihuahuas.