Metropolitan Bakery | Since 1993

Potato and Smoked Paprika Croissant

Croissants make great savory dishes as well as sweet. This one combines smoked paprika, potatoes and goat cheese to create a pastry that is both hearty and light, perfect for a winter brunch. NOTE: The dough is the most challenging part of this recipe, but once mastered it can be used for many other dishes as well. Best to read the entire recipe before beginning.
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Potato and Smoked Paprika Croissant

Summer Yogurt Parfaits

Homemade jam, Metropolitan's granola and yogurt layer up to make the perfect parfait. A refreshing treat for breakfast, brunch or apres-beach.
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Summer Yogurt Parfaits

Pumpkin Walnut Muffins

Nothing could be better on a crisp autumn day than Metro's pumpkin walnut muffins and a cup of coffee. Try making the puree yourself or substitute canned pumpkin.
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Pumpkin Walnut Muffins

Orange Currant Scones

James perfected this recipe while he was the pastry chef at the White Dog Cafe. The currants, buttermilk, and orange zest add a subtle dimension to this traditional tea time food. Scones taste best when the dough is made the day before and refrigerated for 12 to 24 hours before being baked.
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Orange Currant Scones

Fig Bars

After long days as a young pastry chef, James’s favorite snack was a fig bar made at a tiny bakeshop in Philadelphia owned by Grace Kelly’s niece. That shop has long since closed, so to satisfy his fig bar craving, James had to develop his own version. It’s now one of our more popular treats, with a not-too-sweet crust and a gooey, figgy center.
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Fig Bars

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