The Clinton St. Baking Company was started by husband and wife team DeDe Lahman and Neil Kleinberg. Neil is the chief baker who has developed their recipes. They serve breakfast all day long, plus soups and sandwiches in the afternoon. From the beginning, their mission has been, “to offer the best baked goods in the city, using the freshest ingredients, hand mixed in small batches.”
Their breakfast sandwiches are built on buttermilk biscuits. Years before the Clinton St. Baking Company even opened its doors, Neil spent weeks trying to perfect the biscuits he now uses. They sell biscuit sandwiches with eggs, bacon and a tomato jam that sounds amazing. Other items on their menu include whole wheat biscuits, muffins of all sorts, scones, pancakes, waffles and enough egg dishes to satisfy anyone seeking a hearty breakfast. All of these recipes are in the book.
Lunch dishes include Maple Butternut Soup, Turkey Chili, Tomato Zucchini Bisque, Fish Po’Boys, burgers, grilled goat cheese sandwiches. On the side you can get onion rings, potato pancakes and these wonderful sounding hashbrowns that are made from twice cooked potatoes. (I am already planning to include those on my menu next week).
Rounding out their menu (and cookbook) are the desserts. From a decadent black and white cake to homey fruit pies and cookies, they serve a delightful assortment of goodies. I am particularly excited to try their brookies, a combination brownie/cookie creation that I am sure my family will love.
I really enjoy reading “bakery” cookbooks. I get all of the great recipes that are putting that particular place on the map. I also get to file that place away in my mind. You know, just in case I win the lottery that I never play and get to travel at my leisure. I think a country-wide tour of bakeries would be a dream!
I made the Sunshine Yogurt Muffins, and loved them. When you read the recipe, note the gluten-free changes I made for those of you who don’t eat regular flour.