Royal Crown Bakery--baguette

[erica]

I finally made it to this Brooklyn landmark and just wanted to report that if there is a better baguette-type bread in NYC, I have yet to find it. Amazing place!

In addition to the variety of breads, which include their "famous" ciabatta-type and round loaves, as well as black olive, chocolate, and fig-and-walnut breads, the bakery carries a broad array of Italian baked goods, including terrific pignoli cookies, various types of taralli, including fennel and black olive-flavored versions, and lovely marzipan. They also have a restaurant which we did not visit.

If you have not yet been, I recommend a visit. Combine it with a stop at Pastosa.

65-12 14th Avenue, Brooklyn.

http://www.royalcrownny.com/locations.html

http://www.pastosa.com/

[Fleur]

ROYAL CROWN BAKERY has some excellent selections, especially the Fig and Chestnut Bread, which I like to serve with a Cheese Platter.

But the best baguette I have found outside of France, and the one that is consistently rated #1 is from ALMONDINE in DUMBO. Herve Passard, former pastry chef at Windows on the World, bakes his bread twice daily The ALMONDINE baguette, with a small percentage of whole wheat flour is delicious, but it is the traditional white crispy crackly baguette that is worth the trip.

Sit at one of the little tables when you are there and enjioy their delicious coffee and sample their very authentic French pastries. The Macarons in assorted flavors at $1 each are the best this side of FAUCHON.

[erica]

I am hoping to pass by here tomorrow and wonder if anyone has any tips on items other than those mentioned here. (I have made note of the stuffed figs and chestnut cake mentioned on a recent thread)

[jen kalb]

the fig-walnut bread is pretty good.
I was in there today (Saturday) and the clerk seemed to say they would have the baked figs and chestnut bread tomorrow (Sunday) but but frankly the availability of these items is spotty and at the baker's whim.
I like the ring shaped bread quite a lot. I was also surprised that their sesame semolina was good - I hadnt remembered that.
Lots of Christmas specialties now including their own Pannetone (pretty good, I think but my husband doesnt like pannetone so its been a few years)
Taralli is good but its better at Coluccio, I think.

[erica]

Thank you, Jen. I hope to explore the delights of their cases, although there is now some talk that my desire to make the necessary detour will not be accommodated today......

[erica]

I never did make it to RC, but can happily report that the Palermo Pastry Shop on Avenue N is no slouch in the departments of pignoli cookies, almond-paste cookies, and a few other pastries!

5517 (no hyphen) Avenue N, Brooklyn

[bklyndoc]

I agree with all your wrote about Royal Crown but you gotta lose the dash in the address. Brooklyn isn't Queens we don't do dashes.

[Amy Mintzer]

And if you're ever at Paneantico, RC's Bay Ridge cafe, do not miss their "cinnamon-raisin bagel," and it's in quotes for a reason. (I pointed to it in the case once, asking, "What is that? The answer: "That's called a cinnamon-raisin bagel.") It's chewy, yeasty, slightly sweetly glazed--altogether delicious and sui generis.

[erica]

What else is good at the RC cafe?

[TheDescendedLefticleOfAramis]

Their "rounds" & prosciutto ... yes.
Taralle ... Cristoforo on 18th.
... ever check out Frank & Sal?
(they, at times, carry fresh, imported, seasonal items rarely found elsewhere)

[demigodh]

hands down best cannoli i've ever had too. of course that's just my opinion but i like 'em more than Mona Lisa, Villabette, any on Arthur Ave, any in Boston etc...

[jen kalb]

I love these breads - I just wish they would make the paneantico bread again - it is not available except by special order. Also, I may be dreaming - I think their bread has gotten more salty.