Home > Cookbook Reviews > Balthazar Bakery in Englewood

I was driving along down a nondescript side street in Englewood the other day when I stumbled upon a little buttery slice of France. Tucked away between drab office buildings and broken-down factories, a pale yellow awning with familiar lettering caught my eye. In the .com heyday when I worked in Soho, I enjoyed many breakfast croissants and intoxicating cafes au lait from the Balthazar Bakery around the corner from my office. Occasionally I would even splurge to sit inside and have a real sit down breakfast to try and spot disguised movie stars in nearby booths. (once the bubble burst, we had a lot of time to kill before the layoffs.)

As I was born and raised in France, I’m a really tough critic when it comes to croissants and baguettes. I haven’t found many in the States that I would even call a croissant. But the Balthazar croissants definitely qualify. I would even venture to say that they are the best croissants I’ve had here. They’re crispy on the outside, revealing flaky inside that taste buttery without being greasy.

I had actually stumbled upon the Balthazar bakery in Englewood. But luckily for us New Jerseyites, the factory also has a store front. They sell the heavenly croissants I just raved about, of course, but they also have every bread imaginable, and dozens of pastries that almost look too good to taste. I limited my purchase to 4 croissants, 2 pains au chocolat, and a baguette, this time.

But now I know where they’re hiding and I don’t know that I’ll be able to exercise such restraint next time.

Balthazar Bakery Wholesale Division
(http://www.balthazarbakery.com/wholesale/retail.php)
214 South Dean Street, Englewood, NJ, 07631
201-503-9717
Hours:

Monday – Friday 7am – 6pm
Saturday 8am – 5pm
Sunday closed

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Vanessa Druckman aka Chefdruck, is our North Jersey contributor. Chefdruck is not a chef, as her online name suggests, just a huge food aficionado. She loves to cook and to eat out, and then to write about her experiences. Vanessa is a transplant from the big city. She is half-French and spent a big part of her childhood in France, so as a result, there’s no fear of cream and butter for Chefdruck. Read more from Vanessa at: http://www.chefdruck.blogspot.com/http://www.chefdruckwrites.blogspot.com/

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