A New Bakery With Legendary Baguettes and Overlooked Egg Tarts

Indonesia Berita Berita

A New Bakery With Legendary Baguettes and Overlooked Egg Tarts
Indonesia Berita Terbaru,Indonesia Berita utama
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ALF is scheduled to open in Chelsea Market next month.

, but the butter-laced baguette has, until now, remained MIA. Finally, it will return, thanks to Amadou Ly, a Senegal-raised pastry chef turned baker who worked at Arcade as Gural’s protégé.in Chelsea Market, where he’ll offer his own version of the baguette, tweaked — increasing the lamination — so that each loaf is now airier, with more buttery layers. But ALF is far more than Arcade 2.0.

Ly’s flan features a spotted, burnished top, and the vanilla-infused interior is both silky and wobbly. He uses his lamination know-how to engineer the lightest, flakiest possible crust, forgoing the more common rough puff. “The puff here,” he says, “is going to bein ALF stands for — but the bakery is not, he clarifies, over the top. “I am more into the bread world, the boulangerie world,” he says. “I am not going to offer an $80 fancy cake — I’m offering something earthy.

Ly’s path to the boulangerie world began eight years ago. He’d worked as a pastry chef at Jean-Georges, Marco Canora’s bygone Insieme, and Galen Zamarra’s Mas , among others. Eventually he burned out on perfecting plated desserts in fine-dining kitchens and, in 2015, a few months after its opening, Ly contacted Roger Gural for an internship at Arcade, where he stayed until it closed. “He passed down a lot of information to me, and he coached me,” Ly says. The two have remained close.

Customers don’t travel to Chelsea Market for the flan — which Ly will offer whole or by the slice, in two different shapes — but I suspect that could change once ALF opens and word gets out. Based on its own merits, and its adjacency to both Chinese custard tarts and the ever-popular burnt Basque cheesecake, it’s primed to catch on, and to prove that, despite all of the added competition that’s arrived recently, the city’s bakeries are still finding new ways to innovate.

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