Reserved for subscribers
REPORT. French bakers from the Big Apple took advantage of the Covid-19 crisis to open their businesses in the city that never sleeps.
By Alexis BuissonAt New York
Published on
Link copied
Copy link
Un good smell of bread escapes from a small place in Carroll Gardens, a family neighborhood in Brooklyn. Behind the door, the visitor is welcomed by a fireworks display of breads and pastries. Welcome to Brooklyn French Bakers, a new French bakery. At the back, in the kitchen, the founders are busy. One prepares a cake, the other puts in bread… Sabrina Labouré, Teddy Collet and Nelly Azambre are all three French. The first, holder of a pastry CAP, worked in a bank for twenty years. The second, in chemical production. And the third was in charge of a technical engineering laboratory.
During the pandemic, they decided to launch with their personal funds. Their bakery opened in January to the delight…
Be the first to react
You can no longer react to articles following the submission of contributions that do not comply with the moderation charter of Le Point.