There may be no immediate plans for a Noma 2.0 in Brooklyn, although the influence of the celebrated New Nordic restaurant remains deeply felt at spots like Daniel Burns’ Luksus, and Frederik Berselius’ upcoming reboot of Aska. But now—in addition to planning a Scandinavian food hall for Grand Central (along with a full-scale eatery called Agern, slated to open in April) — as well as an eatery and culinary school for residents and marginalized youth in Brownsville—Noma co-founder Claus Meyer is bringing yet another taste of Denmark to the borough.
The illustrious entrepreneur has begun staging Meyers Bageri pop-ups inside of Margo Patisserie each weekend, operating now until the spring. It is, however, more of a carefully calibrated takeover; when the residency ends, the petite French pastry shop will have completely transformed into a full-time brick and mortar outpost of his popular Danish bakery chain.
Kicking off at 9am every Saturday, a rotating roster of sweet and savory goodies frequently include frøsnapper (flaky, poppy seed-speckled twists), as well as wholegrain rye bread, rye chocolate muffins, heirloom wheat buns, the soft cinnamon swirls known as kanelsnurre, and morgenbolle (doughy puffs filled with housemade jam and havarti cheese), and, of course, danishes pooled with blood orange or meyer lemon filling–available for pre-order before noon each Thursday, or until supplies invariably run out.
If there were a persuasive enough reason to rise and shine before the brunch crowds on weekends, this could be it.
For pre-orders, email aneli@meyersusa.com or call 347-696-8400; for a list of weekly offerings, visit Meyer’s Bageri on Facebook
667 Driggs Avenue, Williamsburg
