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Holy Moley! After Four Decades, Moishe’s Will Get a Makeover

Moishe'sNicole Guzzardi

The High Holy Days are keeping Moishe Perl, the owner of Moishe’s Kosher Bake Shop, well occupied – but he’ll soon be even busier. After four decades on Second Avenue, the bakery is due for some changes.

Mr. Perl told The Local he would soon divide the bakeshop into three sections: a café, a bakery serving the usual tegalach and babka, and an area for hot foods like knishes, blintzes and pierogies. Read more…

At Croissanteria, Homemade Baguettes and Salmon From the Family Smokehouse

croissanteriaDana Varinsky David Simon at Croissanteria.

Hot on the heels of Bikinis, the neighborhood is getting another European-style cafe. Croissanteria, which doubles as a bakery, will debut on Avenue A in two or three weeks.

You can guess what’s on the menu: a variety of croissants with flavors like cinnamon raisin and chocolate, assorted mini croissants, and croissant sandwiches like ham with melted Gruyere. Owner and chef David Simon also plans to offer homemade baguettes and a custom coffee blend created by Brooklyn Roasting Company.

Mr. Simon, 30, grew up in a food-making family. His parents, originally from Belgium, started Catskill Artisan Smokehouse in Wallkill, New York. Until early summer he worked for them as a distributor, selling their products to high-end stores and restaurants like Russ and Daughters, Dean and DeLuca, and Veselka. Read more…