Andrew T.
Yelp
I've been picking up bread and pastries at Balthazar for what feels like most of my life but I hadn't stopped by in person since my parents normally make the run. I didn't realize that they have redone the front and turned it into a full blown beautiful counter space for takeout. What used to appear like a hidden secret nightclub warehouse rave is no more, it's a huge brand with a barrage of staff to assist, more like walking into the Fountain Blu in South Beach.
Balthazar is so good I've gone twice in the last two days. I live in San Francisco where I'll even admit you have to be careful around the pastry snobs who will stop associating with you should your favorite place be too low of a confectionary bar.
I make breads in my free time and their assortment of rye and regular sourdough give off impressive Tartine/NY Times cover photos on the outside. From the delicate scoring marks to the stout crusts. If these breads could speak, they would definitely be tough old world New Jersey.
The pasties on display are more appealing than a jewelers box full of dazzling stones and automatic watches. Their craftsmanship and consistency of their pastry making is something to behold, just like a Swiss tourbillon complication.
My go to order is the everything croissant, it has all the lofty, flaky and airy components with a savory crunch that meets the teeth with excitement, while the palate then gets served with savory goodness that combines a fatty layer of cream cheese into your pleasure receptors.
They sell my beloved Philly roaster's La Colombe coffee, so I'm able to snag a whole bag of beans to make my father a fresh French Press every morning when I'm staying at their house.
There might even be some bike parking out front, and it makes me wonder if it is finally time to just move back to New Jersey. Like, has my parent's property value increased?
Balthazar stays true to their pastry and bread making craft and like so many things in the world that are no longer artisan, when you step inside Balthazar, you can rest assured that you're getting pastries that are made correctly, with love, and that would fail on their face in taste if they were ever to cut corners.
My inner Michael Pollan jumps out, and says "Hey Andrew, now this is an American bread maker that I should sit down and interview!"