L'imprimerie

"Such a lovely little French cafe! Can't help but love the roots of this place — it was previously a print shop (hence the name) — and even houses an old press in the front. From the interior's cozy but clean aesthetic, the delicious espresso, and flaky and buttery croissants, c'est bon!" - WSDIA | WeShouldDoItAll

"The chocolate almond croissant at this French bakery in Bushwick makes a compelling argument for becoming a morning person. Topped with a big dollop of almond meringue, the crisp outer layer crackles as you bite it, revealing a doughy inside with a thin streak of almond paste and chocolate. It’s baked just long enough for the ends to caramelize, and leaves a buttery sheen on your fingers. If you want one (you do), get there as early as possible. Especially because, by the time the bakery closes at 7pm, those croissants don’t have the same can-do attitude as they did in the AM, and end up a little dry. There’s not much room to hang out inside the bakery, but L'imprimerie does have a couple of cafe tables outside if you need one. You’re better off grabbing a pastry and a latte made with Parlor Coffee on the way to the Myrtle-Wyckoff L train. photo credit: Kate Previte" - Neha Talreja

"Housed inside a former print shop, banker-turned-baker Gus Reckel’s Bushwick bakery turns five this year, and shows no signs of slowing down. Reckel’s breads are hearty and funky, crisp on the outside and dense inside. The miche and baguettes are bestsellers, but don’t miss the olive bread, thick with whole, seeded black olives. A bit of the sourdough starter goes into the croissant dough, which then gets folded and turned and rolled into a dozen different flavors: chocolate, beet chocolate, almond meringue, sausage, raisin, pistachio, ham and cheese, jalapeno-cheddar, mushroom-feta, and a handful of danishes, some savory, others sweet, including an origami-like apricot scented with rose. Reckel is committed to staying open — currently from 7 a.m. until 3 p.m. daily — and is giving away bits of his sourdough starter and selling stone-ground flour in addition to his own bread." - Daniela Galarza, Eater Staff

"Tiny French bakery L’impremerie is a lovely Myrtle Avenue surprise, and well worth visiting in the morning for on-point pastries. Gus Reckel, whose bearded face is in the restaurant’s logo, makes everything in small batches daily, and whatever croissants he’s made for the day are an excellent choice. (If there’s an almond one, get it.) Other pastries are solid, too, and it’s not a bad idea to grab bread to take home for dinner." - Eater Staff