Ever been to a Japanese Bakery? My lovely host and old-time friend, Alyce lives just around the corner from one in New York City. During my food marathon visit she insisted we go. I’m more of an american style bakery person myself but she forced me just the same. Not really forced ’cause I’ll pretty much eat anything at a bakery no matter what the country origin. If you are going to visit, be ready for something incredibly different.
Takahachi Bakery is on Duane St. in the Tribeca area. The shop has a modern way, with wood floors, chalkboard menus, and exposed brick. You’ll find plenty of seating in the back. Through a window, you can watch the bakers at work—and there are a lot of them, 10 total (many work in the basement). Someone has to create all those baked goods. Takahachi Bakery has more varieties of buns, danish, cookies, pastries, and cakes than you can shake a rolling-pin at.
Japanese ingredients have been incorporated here and there: macha (green tea powder), kinako (dry soybean powder), red bean powder, yuzu citrus peel, and mochi (sticky rice), goma (sesame), and soybean in breads. Everything is baked or produced in-house.Green Tea Matcha Crepe Soy Bean Paste Danish Red Bean Powder and Matcha Danish
Wonderful Japanese bakery with extensive selection of tasty sweet and savory treats. I’ve heard it said that this is the best Japanese Bakery in New York and I believe it. By the way, it is a little pricey so be ready.
Takahachi Bakery is at 25 Murray St. (east of Church); (212) 791-5550.