Recipes
Browse by: Dish Type Ingredient Cuisine Cooking Method Diet Season Menus Recipe Collections Quick Dinners View All
How-Tos
Cooking Techniques Ingredient Guides Equipment Kitchen Tips Entertaining View All
Product Recs
Equipment Reviews Taste Tests Buying Guides Editors' Picks Books Shop View All
Culture
Cuisine Guides Food History Food Science Personal Essays Podcast Travel Diaries Profiles Food Industry SE HQ View All
Dining Out
Boston Chicago Los Angeles New Orleans New York Philadelphia Portland, OR San Francisco Washington, DC View All
Your account
Saved Recipes > Newsletters >
Follow us
Recipes
Browse by: Dish Type Ingredient Cuisine Cooking Method Diet Season Menus Recipe Collections Quick Dinners View All
How-Tos
Cooking Techniques Ingredient Guides Equipment Kitchen Tips Entertaining View All
Product Recs
Equipment Reviews Taste Tests Buying Guides Editors' Picks Books Shop View All
Culture
Cuisine Guides Food History Food Science Personal Essays Podcast Travel Diaries Profiles Food Industry SE HQ View All
Dining Out
Boston Chicago Los Angeles New Orleans New York Philadelphia Portland, OR San Francisco Washington, DC View All
Saved recipes > Newsletters >

Search for recipes and articles

Popular Searches

Staff Favorites

  • Burgers
  • Korean
  • Corn

Friday Breakfast: Plum Galette from Balthazar Bakery

Max Falkowitz
0 Printer-Friendly Version
Published: April 6, 2012 Last Updated: August 9, 2018
20120406-200557-balthazar-plum-galette.jpg

[Photograph: Max Falkowitz]

There are plenty of breakfasts for your average day: a bagel, a croissant, or just a quick sip of coffee and handful of cold cereal. But then there are your Friday breakfasts, your "I'm done with the week and want to feel on top of the world" breakfasts. Sure, you could say the Plum Galette ($5.75) from Balthazar is just a pie, but it's more apt to call it a celebration.

"Now that's a pastry," some of us commented. "I would never feel bad about eating that and would never turn it down," said Erin. And I'd have to agree. This is a gorgeously crisp, beautifully buttery pastry showcase for rich, jammy plums and deeply nutty almonds. It's plenty sweet, but in a plush, luxurious way—and just tart enough to stay balanced. There are good fruit pies and there are great fruit pies, but this was a fruit pie we just couldn't stop eating.

It's also generously sized, large enough to share with one or two people while remaining fully satisfied—not that you'll want to share. Get one for a morning nibble (Friday not required). You'll walk tall and feel like a hero.

Balthazar Bakery

80 Spring Street, New York, NY 10012 (map) 212-965-1785
balthazarbakery.com

All products linked here have been independently selected by our editors. We may earn a commission on purchases, as described in our affiliate policy.

Max Falkowitz Editor Emeritus
  • Profile
  • Twitter
  • Contact
Max Falkowitz used to work here. These days, he’s a food and travel writer for The New York Times, Saveur, Food & Wine, New York magazine’s Grub Street, GQ, and elsewhere. He’s also the coauthor of The Dumpling Galaxy Cookbook with Helen You.
0 Printer-Friendly Version
Tags
  • balthazar
  • balthazar bakery
  • pie
HIDE COMMENTS
Sign In or Register
No comments
Comments are closed
HIDE COMMENTS

Popular Recipes

American

Foolproof Pan Pizza

This cast iron pizza recipe is the easiest method for making a crisp-crusted, airy, chewy pan pizza at home.

J. Kenji López-Alt
Chinese

Easy Fried Rice

Light seasoning helps fried rice shine.

J. Kenji López-Alt
Baking

Detroit-Style Pan Pizza

Pan pizza, Motor City–style.

J. Kenji López-Alt
Cinco de Mayo

Classic Margarita Recipe

The perfect margarita is all about fresh, crisp flavors, barely tempered by sweet triple sec.

The Serious Eats Team
Subscribe to our newsletter to get the latest recipes and tips!
Serious Eats
  • Latest
  • Masthead
  • Contact
  • Newsletter
  • About
  • Advertise
  • Jobs
  • Sitemap
  • FAQ

Follow Us

  • Terms of Use
  • Privacy Policy
  • Your California Privacy Rights
  • © 2021 Serious Eats Inc., by Dotdash

Welcome! Please sign in.

Forgot password?