Bakeries: so hot right now (via EaterNY)
“The butter we were using went up as much as 40 percent from when we first started.”
Increased prices are not only due to inflation, but also changing attitudes about baking as a profession., an Instagram bakery that sells items like focaccia out of her Brooklyn apartment, who previously worked as a rep for pastry ingredient sales, says she is in support of pastries costing more. They have a short shelf life, and take an extraordinary amount of time and labor, she says. “[Bread] is a little different from cakes where you can charge hundreds of dollars.
Either way, the hype puts more pressure on smaller operators. “Whenever something is hyped up, it’s hard to live up to people’s expectations of a product they’ve never tried before,” says Ashley Coiffard of L’Appartement 4’F, who adds that they’ve gotten their fair share of bad reviews. Though the bakery sells other things, its croissant cereal has been what catapulted it to fame — and it’s also been a pain in the ass to keep up.
Lucie Franc de Ferriere, who opened From Lucie in the East Village in early 2023 after pandemic-born social media success, said some people genuinely like lines because it makes them feel a part of something. “There’s excitement to feeling like you have the exclusive cake that everyone wants,” she says, adding that the lines provide free marketing and she’s grateful for it. But she wrestles with what her bakery, even in its short time of being open, has become.
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