The name may be Du Jour, but Park’s Slope’s newest bakery doesn’t peddle in trends — unless you count a couple of cupcakes, a high-end pop tart, and an omnipresent array of day-glow macarons. Instead, the sweet shop’s straightforward mission statement is to turn out carby, sugary basics really, really well (everything, including the croissants, is made in-house daily). Do you know how freaking time-consuming it is to make puff pastry from scratch?
Amazingly, that commitment to perfection hasn’t appeared to affect the bottom line — most items, like bacon maple scones, brown butter rice krispie treats, strawberry mousse and pain au chocolate — cost three dollars or less. Do you hear that, Park Slope commuters? You’ll never have to start your day with a Starbucks factory-line sweet roll or microwaved Dunkin Donuts egg sandwich again!
365 5th Ave, (347) 227-8953
Du Jour supplies nearby roadhouse Pork Slope with biscuits and cornbread to side with fried chicken and saucy plates of ‘cue, but this stuff is equally amazing when eaten on its own. Biscuits can be as arid and tasteless as zwieback crackers, but these extra-cheesy lozenges are especially rich and moist, liberally studded with aromatic flecks of fresh green onion, and topped with toothsome flakes of sea salt.
We’re forever chasing our food memory of the ultimate almond croissant found at Mrs. London’s in Saratoga Springs, but we’ve yet to encounter any that even begin to come close — they’re usually dry, uninspiring and under-filled, just bland vehicles for conveying excess amounts of powdered sugar. Du Jour’s own buttery crescent is outsized, fresh, and shellacked with a thick outer coating of caramelized sugar and slivered nuts (which we loved), but still misses the mark with a tame layer of course, surprisingly wet filling, which lacked the almost liquory almond intensity we crave.
Ham and Cheese Brioche
As savory options go, this is a neat little bundle of sugar-free yum. Tear off one of the topknots to reveal the hollow insides, which house funky swirls of nutty gruyere entwined with chewy wads of mellow, pink ham. Paired with a couple of eggs, it makes a delicious (almost nutritious?) breakfast.
Who among us doesn’t get a childhood thrill at the idea of banana pudding — even if it’s made from a box of MyTFine spooned over Nilla wafers? Du Jour’s version will more than please your inner Peter Pan, layering robustly fruity (but not too sweet) pudding with chunks of yellow cake, topped with swirls of whipped cream and a pleasantly juvenile smattering of crunchy, chocolate pellets.
Strawberry Pop Tart
If upgrading pop tarts is a trend (Smith Canteen in Carroll Gardens also does it), we’re totally on board. As much as we hate to admit it, we really dig the tacky pastry pockets — although we don’t feel nearly as trashy eating them when they’re made with freshly rolled pie crust and homemade strawberry jam.