NYC's

Plant-Based Bakery

Pastries and Scones, oh my!

 
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about

Our Bakery

In baking, everything is about timing.

 

We don't rush anything in our process, which allows us to maximize the flavor of our breads and pastries. By extending our fermentation periods, we find a beautiful expression of flavors come from the relationship between the yeast cells and the ingredients in the doughs.

Because of this intentionally extensive process to fully develop the breads, we insist on starting our production only when orders are made. Hence, why we ask all of our customers for a 3 day lead time to ensure that all orders can be met with the full promise of our quality standards.

why

we partner

Starting a business is a daunting task, full of risks and (hopefully) rewards. Starting a business in the NYC food and beverage industry is especially difficult, even in the best of times. So, when we set out on our adventure to build a plant-based food company in the Lower East Side of Manhattan in the middle of the COVID-19 pandemic, we knew that the only way we could survive was to work closely with other businesses who were weathering the same storm we stepped into. We are proud to be a local business that works directly with other local businesses to ensure our neighborhood and our city continues to thrive.

Where can I get a 

Pain au Chocolat?

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Currently located in the Lower East Side, Manhattan, New York