As good as a freshly baked croissant larded with a staggering amount of cultured butter is, it may be even better the next day, split in two, dipped in simple syrup, spread with frangipane, reassembled, and rebaked — a persuasive argument for recycling if there ever was one. Melissa Weller, the head baker of Sadelle’s, is expounding this theory for a weekend-brunch pastry program beginning on the 24th at the Nolita restaurant Rebelle. Instead of the typical almond paste, Weller’s twice-baked croissants are swiped with pistachio cream and sour-cherry jam, effectively translating the flavor profile of Italian spumoni onto the French breakfast pastry.
Mouse over or tap the image to read more.
On the brunch menu at Rebelle, 218 Bowery, nr. Prince St.; 917-639-3880; $5
*This article appears in the September 19, 2016, issue of New York Magazine.