Feb. 15, 2019 By Meghan Sackman
A French bakery is slated to open on the corner of 37th Avenue and 75th Street next month.
The eatery, to be called Farine Baking Company, will offer pastries and artisanal coffee and will be owned and operated by famed pastry chef Michael Mignano, who worked as the executive pastry chef at the Pierre Hotel for 20 years.
The bakery will occupy two floors and will possess a rustic Parisian decor. The baking will take place on the upper floor, Mignano said, while the first floor will provide room for about 30 to 40 people.
Farine, which means flour in French, will offer an elaborate breakfast and lunch menu each day and there will be a special brunch menu with table service on Saturdays and Sundays.
Items on the lunch menu will include avocado and smoked salmon tartines; naan pizzas baked in a tandoori oven; and a spicy fried chicken sandwich. Brunch items will include Eggs Benedict; spinach and goat milk frittata; waffles; and a chicken burger.
The establishment will serve traditional French pastries as well as some of Mignano’s unique creations. Baked treats include hand rolled dark chocolate candied ginger truffles; warm chocolate souffle with Sicilian pistachio gelato; and triple chocolate chunk cookies.
Mignano says the recipe for many of his baked items can be found in his bestselling book, “The Pastry Chef’s Little Black Book,” which was was released in 2017.
“As a chef, you keep a little black book with recipes in your back pocket,” Mignano said.
One recipe in the book, which Mignano says is his specialty, is his gourmet candy bar on a plate. This item consists of layers of salted caramel, a graham cracker crust, dark chocolate ganache encrusted with toasted cashew and macadamia nuts, covered in dark chocolate and sprinkled with Hawaiian salt.
The rich dessert, which Mignano created while working at The Four Seasons in Manhattan, was written about in the New York Times.
“I took all the good parts of existing candy bars and made my own kind of Frankenstein,” Mignano said, who also spoke of his partial inspiration for the dessert from the episode of Seinfeld where Elaine’s boss eats a candy bar with a fork and knife.
Mignano, who grew up in Astoria, worked as the Executive Pastry Chef at Perrine, the restaurant located in The Pierre Hotel on 5th Avenue, for over 20 years. He has won the Iron Chef Rooftop Showdown competition at the New York Food & Wine Festival in 2017, and was featured on Food Network’s Sweet Genius.
Mignano said he is excited to open in Jackson Heights.
“In my mind, [Jackson Heights] is the heart of NYC,” This is the perfect melting pot. I can try 15 to 20 different cuisines in the span of four blocks…It’s great.”
The new 37th Avenue eatery will be open seven days a week from 6 a.m. to 10 p.m.
“I hope I can make Farine Baking Company a part of [the neighbor’s] everyday routine,” Mignano said.