📍Radio Bakery, New York City
I usually try to go to a bakery at least once per week. When I travel, it's almost daily. Bakeries have great artistry and creativity. Radio is no different and one of the bakeries in my regular rotation. They have a seasonal menu so there's always something new.
On weekends, there's a line outside the door. On weekdays, there is a short line inside. There's no place inside to eat or drink but they have a couple outdoor tables. The line moves quickly. Everything is ready to pack and hand over to paying customers except coffee.
Maple Breakfast Sausage Croissant at Radio Bakery
The savory item I got was a Maple Breakfast Sausage Croissant. It's their base croissant dough with brushed maple syrup on top and breakfast sausage stuffed inside. It's a little sweet and savory, and the flaky sea salt on top brings it together. There's a surprising amount of sausage in it. The sausage somehow remains moist despite how it's baked into the croissant.
Vanilla Citrus Croissant at Radio Bakery
Every season they have a new croissant with custard and fruit. Last summer was peach, fall was apple, and now it's citrus. They use Satsuma and Cara Cara oranges. The pastry I had, one orange was bitter while the other was sweet. The pastry cream had a strong vanilla flavor. It even had specks of vanilla bean in it. The combination reminded me of a creamsicle, juicy citrus flavors contrasted with vanilla cream.
I think it's time for another trip.
📍Radio Bakery
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