L'imprimerie
Bakery · Bushwick ·
Artisan French bakery with flaky croissants, hearty breads, & vegan options
Artisan French bakery with flaky croissants, hearty breads, & vegan options
"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
"This French bakery in Bushwick makes a roll that tastes like Christmas thanks to a heavy dose of cinnamon. There’s a smear of icing on top that’s more creamy and cheesy, and a pleasantly flaky dough that will convince you to order a chocolate almond croissant on your next visit." - willa moore, molly fitzpatrick, bryan kim, will hartman
"This Bushwick bakery from Gus Reckel opened in 2016 and still turns out terrific neighborhood favorites. A bit of the bread starter goes into the croissant dough, which is then baked into a handful of flavors: chocolate, beet chocolate, almond meringue, sausage, raisin, pistachio, ham and cheese, and jalapeño-cheddar, depending on the day, for around $6.50." - Robert Sietsema
"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 Bushwick print shop, baker Gus Reckel has spent the last five years perfecting hearty, funky loaves at L’imprimerie; his sought-after sourdough starter — which is folded into many varieties of baguette — is available for free pick-up at the store, where he also sells stone-ground flour and his own loaves." - Luke Fortney
