The City Bakerywas a bakery, cafe, chocolate shop, caterer and wholesaler. Its first location opened inLower ManhattanofNew York Cityin 1990. There were eight City Bakery locations in Japan: Tokyo, Osaka and Fukuoka. City Bakery Detroit was its last expansion. City Bakery also owned and operated six eco-minded bakeries called Birdbath Neighborhood Green Bakery in New York. The City Bakery closed on October 20, 2019 due to debt-related financial difficulties.
| Company type | Private |
|---|---|
| Industry | Food |
| Founded | December 8, 1990 Union Square, Manhattan,New York City, New York, U.S. |
| Founder | |
| Headquarters | 3 West 18th Street, New York City, New York ,U.S. |
Number of locations | 13 (2017) |
Area served | United States and Japan |
| Products |
|
Number of employees | 150 (2017) |
| Website | www |
History
editCity Bakery was established in New York in 1990 by Maury Rubin, a television producer and director atABC Sports,after studying pastry making inLyonswith Denis Ruffel of Patisserie Millet inParisand having served as an apprentice pâstissier in Paris.
Locations
editUnion Square, Lower Manhattan
editCity Bakery opened in theUnion Squareneighborhood of Lower Manhattan on December 8, 1990. Its menus are determined by the foods supplied by small family farms in the New York region, much of which was purchased at the nearbyUnion Square Greenmarket.Suppliers have included Glensfoot Dairy ofCherry Valleyand Community Mill & Bean ofIthaca,forcertified organicflour and oats.[1]Its baked goods include Lemon Tart in a Chocolate Crust, Milky Way Tart, Chocolate Custard infused with Ethiopian Coffee Beans, Passion Fruit Tart with a Raspberry Polka Dot, Orange Tarts Made out of Apples, Bunch of Nuts in a Tart, World's First Stuffed Raspberry Tart, Fresh Ricotta Tart with Fruit and Edible Flowers. A cookbook, designed by Rubin,Book of Tarts: Form, Function and Flavor at City Bakery,won the 1996International Association of Culinary ProfessionalsCookbook Design of the Year Award.[2]The Pretzel Croissant was created in 1996 by combining a traditional French croissant with some of the ingredients of a classic German pretzel. In 2015,The New Yorkermagazine produced a video on how the Pretzel Croissant is made.[3]
City Bakery makes what it calls "Real Hot Chocolate" from high-qualitycouverture chocolate,melted to create an intensely rich chocolate drink. It established the City Bakery Annual Hot Chocolate Festival, held every February, with a different flavor of hot chocolate every day of the month.[4]The New York Timesattributed a trend in high-quality hot chocolate in city eateries to the influence of City Bakery: "... what is no mystery is the effect Mr. Rubin's hot chocolate had on the city's hot chocolate landscape. He opened the floodgates for the sea of serious hot chocolate contenders that exist in New York today."[5]City Bakery also offers savory foods, salad, sandwiches, pizzas and soup.
City Bakery operated at 22 East 17th Street from 1990 until April 2001, when it moved one block west across 5th Avenue to 3 West 18th Street, a space five times larger than the original.[6]
City Bakery's design was unique, featuring 22-foot-high ceilings with stark white walls decorated only with cake boxes - a playful homage to the landmarkChrysler Building,decorated with hubcaps near its spire.[7]
Birdbath Neighborhood Green Bakery
editIn 2005, Maury Rubin designed and built an experimental 240-square-foot bakery that had no formal name, but featured the words "Build A Green Bakery" on the front window. The concept for the bakery was to run an environmentally-friendly food business in a big city. It offered only ten pastries and four drinks, priced at $2 and $1, respectively. The bakery was built out of sustainable building materials like wheat board - a plywood-like material made from surplus straw and wheat - a cork floor andLED lights.The bakery, at 223 First Avenue, was located on a newly built bike path by New York City, and bike riders were offered a 50% discount if they entered with their bike helmet. Due to popularity, the discount was reduced to 15%. Other green initiatives: the bakery used wind-power; the staff wore shirts, hats and jackets that were either vintage or made from bamboo or hemp; andfood wastecomposting. The intention of not naming the bakery in the early days was to entice customers to ask questions about the design materials the bakery was built from and hopefully discuss the environmental mission of the business with staff.[8]
Of the bakery with no name,New Yorkmagazine wrote: "When is a bakery not a bakery? When it’s a political statement, an architectural pioneer, and a bit of performance art, all wrapped in one."[9]After six months, the bakery was formally named Birdbath Neighborhood Green Bakery, and has since expanded to five locations inSoHo,Midtownand theUpper West Sideof Manhattan.
City Bakery Japan
editIn 2013, City Bakery Osaka, a licensed operation, opened in Grand Front Plaza. City Bakery Osaka opened with long lines for several months, and was forced to establish a limit of two Pretzel Croissants only for each customer. Since then, City Bakery has opened locations in Tokyo, includingShinagawa Train Stationand Tokyu Plaza in the Ginza Shopping District.[10]These locations continue to operate under license.
Detroit
editThe Detroit location of City Bakery, in theFisher BuildinginNew Center,opened January 29, 2018.[11][12]
Critical response
editThe New York Times Magazinecalled Maury Rubin "a baking impresario."[13]Smithsonianmagazine has called the City Bakery croissant "the best croissant...in New York City."[14]When City Bakery expanded to a new space in 2001,New Yorkmagazine wrote "you'll never have to leave."[15]TheLos Angeles Timescalled Maury Rubin "[a baking] master."[16]The New York TimesFood Section, writing about Maury Rubin and the pursuit of the perfect chocolate chip cookie, said: "what he's doing is brilliant."[17]
References
edit- ^"Miracle crust from the master".Los Angeles Times.ISSN0458-3035.Retrieved2017-03-17.
- ^Maury., Rubin (1995-01-01).Book of Tarts: Form, Function, and Flavor at The City Bakery.W. Morrow.ISBN068812254X.OCLC30915705.
- ^Dylan-Robbins, Sky (27 October 2014)."VIDEO: THE PRETZEL CROISSANT OF CITY BAKERY".The New Yorker.Retrieved14 March2017.
- ^"The Strangest and Booziest Hot Chocolates in America".Bloomberg.com.2015-12-10.Retrieved2017-03-17.
- ^Levine, Ed (26 February 2003)."Winter Has a Dark Side: What Luck".The New York Times.Retrieved15 March2017.
- ^Fabricant, Florence (2001-04-18)."FOOD STUFF; City Bakery Adds Yeast and Rises Fourfold".The New York Times.ISSN0362-4331.Retrieved2017-03-17.
- ^"A Sweet Spot Shows Its Savory Side".Food & Wine.Retrieved2017-03-17.
- ^Hesser, Amanda (20 May 2007)."Flour Power".The New York Times.Retrieved14 March2017.
- ^Raisfeld, Robin; Patronite, Rob."Mystery Muffins".NYMag.com.New York Magazine.Retrieved15 March2017.
- ^"City Bakery Opens in Tokyo; Blumenthal's Ski Experience".Eater.2013-11-15.Retrieved2017-03-17.
- ^Houck, Brenna (2017-06-07)."New York Landmark City Bakery Is Expanding to Detroit".Eater.comDetroit.Retrieved2018-01-02.
- ^Baetens, Melody (2017-06-07)."City Bakery to open first Detroit cafe in the Fisher".Detroit News.Retrieved2018-01-02.
- ^Hesser, Amanda (20 May 2007)."Flour Power".The New York Times.Retrieved14 March2017.
- ^Kummer, Corby."Can Starbucks Do for the Croissant What it Did for Coffee?".Smithsonian.com.Smithsonian.Retrieved14 March2017.
- ^Patronite, Rob; Raisfeld, Robin."Blessed Union".New York Magazine.New York Media.Retrieved14 March2017.
- ^Hallock, Betty (16 September 2014)."Miracle Crust from The Master".Los Angeles Times.Retrieved14 March2017.
- ^Leite, David (2008-07-09)."Quest for the Perfect Chocolate Chip Cookie".The New York Times.ISSN0362-4331.Retrieved2017-03-20.