The latest leg of Noma cofounder Claus Meyer’s New York invasion (Agern, Great Northern Food Hall), this Danish bread operation gets a full-fledged Williamsburg brick-and-mortar location following a series of pop-ups at Margot Patisserie earlier this year. Local heirloom grains are milled in-house by head baker Jacques Johnson for both breads (wheat loaves, traditional rugbrød) and pastries (poppy-seed danishes, cinnamon swirls). Beyond baked goods, the brass-accented corner café also serves soups, warm sandwiches—including pork loin with pickled red cabbage, cucumber and apples—and coffee by Meyer’s Brownsville Roasters.
|Venue name:||Meyers Bageri||Contact:|
667 Driggs Ave
|Cross street:||between Fillmore Pl and Metropolitan Ave|
|Opening hours:||Mon–Fri 8am–7pm; Sat, Sun 9am–7pm|
|Price:||Average dish: $5|
|Do you own this business?|