OUR STORY

How we started

 

Beny's Delice owner David Benizeri was a caterer in New York and the south of France, and did a stint in the kitchen at Ten Bells before deciding it was time "to have a window on the street." His French bakery, a former barbershop, has a dark counter made of reclaimed wood, a shiny black tin ceiling, and four high stools for those who wish to dine in. The savory offerings reflect a Mediterranean influence. There's pan bagna, bread filled with a mix of tuna, olives, cucumbers, boiled egg, radish, and other veggies ("like a Nicoise salad but without the potatoes," he says); a selection of salads, classic jambeur (ham, cornichons, and butter on baguette); and a rotating selection of friands filled with things like spiced ground beef or pear and goat cheese. The sweet side of the operation offers a "very, very, traditional French" pastry case: Look for berry tartlettes, puffy religieuses filled with chocolate pastry cream, and a selection of madeleines and other small cookies packed to travel in tiny cellophane bags. Coffee is La Colombe and the bread comes from Pain d'Avignon. — Jenny Miller

Olives

Strawberry

Pineapple

Oat meal

Breakfast

Egg

Goat cheese

Paris Brest

Ham

Mushroom

Spinash

Quiche

Cigar

Spicy beef

Ricotta

Swiss cheese

Topping

Lemonade

Iced tea

Chicken

To stay

Facebook

New-York

Fresh fruits

Salad

Latte

La Colombe

Pastries

Macaron

903 Fulton Street - Brooklyn, NY 11238

+1(718) 622 1400

501 Nostrand Av - Brooklyn, NY 11216

+1(929) 210 9769