Photo via Flickr's Amanda McCormick.
While your friends are spending their underemployment days learning the intricacies of Excel spreadsheets and half-skim-frappa-mocha-chinos, you could be mastering the arts of donutry. Bed-Stuy shop Dough (home of tastes like the hibuscus, graham cracker cheesecake and lemon poppy donuts) is looking to hire a few good bakers to learn how to make and glaze doughnuts for a part-time position. Pastry chef Beth Costello tells us the job is not difficult and doesn’t require any experience: “You pretty much just get to hang out all day, listen to music and make doughnuts,” she says. The job is between 20-30 hours a week, midday and evening shifts, pays $10 an hour, you get a 35 percent discount at Dough and Choice Market, plus you get to taste doughnuts and French press coffee all day. To apply, email beatboxbeth@gmail.com. Dough is at 448 Franklin Ave.
Photos by Christine Herskovits.
By now you’ve heard of the Dekalb Market, where local artisans and foodists peddle their wares in shipping containers parked on the corner of Flatbush Avenue and Willoughby Street. But are there deals lurking in those the steel-encased shops? Here’s what we found on a Brokelyn-style scout… Read the rest of this entry »
How to score a cheap wedding dress [LearnVest]
City tightening restrictions on block parties [Brownstoner]
Brooklyn rules the donut scene [NYT]
Why the Pavilion theater will never be a movie ‘palace’ again [FiPS]
Attend the first BK-based Armory Art week fair next week for free [L Magazine]
Brooklyn’s best Oscar night parties [Brooklyn Based]
How my smart phone got me out of a traffic ticket [SkatterTech]
Sunset Park, we just can’t quit you. As a resident of the neighborhood and surrounding area for nearly four years, I’ve been able to partake in all of its minimally gentrified goodies. It’s now no longer a secret that Sunset Park is an affordable oasis in the money sinkhole that is greater NYC, and that’s why Brokelyn keeps going back for more. And this week, the Daily News gets in on the bargains by profiling the neighborhood it its Savings in Brooklyn series. After the jump, their picks, and a few of mine. Read the rest of this entry »
Your devoted scribe once spent two weeks driving through Canada with a singer-songwriter on an acoustic-duo tour, and if there’s one phrase that trip brings to mind other than “indifferent audiences” and “lame beer,” it’s “Tim Hortons.” The Canadian donut chain is a ubiquitous presence on the endless highways of the Great White North, more common than caribou roadkill.
Now the chain is generating some hoopla by opening a dozen stores in New York City, having been imported to replace Dunkin’ Donuts outlets by the Riese Corporation, the Chilis-and-TGIFridays-pimping restaurant group whose influence on the Manhattan food scene is akin to Custer’s influence on the Indians. The question: will they steal the thunder of Dunkin’ Donuts, which has opened hundreds of outlets in the city over the past few years? Read the rest of this entry »
Photos by Charna Meyers
Waiting for the bus after leaving Jubilat Provisions last week, I stuck my face in my shopping bag and inhaled. Ahhh, there it is – the smell of victory. Less metaphorically, it’s also the smell of wood smoke, which perfumes this small Polish butcher shop and the pork products that emerge from its back-room smoker. If you’re thinking Greenpoint it’s a logical guess, but Jubilat stands apart from that Polish nabe’s cluster of meat markets. Instead it sits on Fifth Avenue in the South Slope, near a handful of other long-running Eastern European spots, including Milan’s restaurant, Smolen’s Bar and Grill (no grill exists, unfortunately) and the 70-year-old Eagle Provisions (home, though you’d never suspect it walking by, to an astounding beer selection). Read the rest of this entry »
