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Analyzing the Counter at Pichet Ong’s Bakery

Next door to his sleek dessert bar P*ONG, pastry chef Pichet Ong has opened a small, sunlit bakery called Batch. The treats here — little cupcakes, chewy cookies, and cupped puddings — are far more familiar. But the tastes may not be.

An Interactive Tour of the Country’s Greenest Food Business

Maury Rubin has more on his mind than pretzel croissants. The chef-owner of bi-coastal branches of the City Bakery has become consumed of late with food miles, volatile organic compounds, and wax-lined coffee cups, those pernicious symbols of our disposable (but non-biodegradable) society. He has just opened the second outpost of Birdbath (code name: Sparrow), his pastry-shop side project that originated as a way to generate cash flow out of the front of his East Village commercial kitchen and has become, according to Rubin, “the greenest food business in the country.”