Meyers Bageri is an artisanal bakery rooted in old world techniques, with a strong focus on organic and locally grown heirloom grains.
Great bread is at the heart of Nordic cuisine. This means bread using organic flour, sourdough, whole grains stoneground on location, and lots of patience. In Denmark, Claus Meyer has developed his unique style of bread with long fermentation, lots of whole grain and high hydration, creating loaves that are moist, nutritious and full of flavor.
Head baker Rhonda Crosson has been working closely with Claus to introduce his bread and pastry program to New York. Our hand shaped whole wheat loaves are made with a very wet dough, providing great texture and crumb, with high levels of whole grain.
Our rye bread is made from 100% wholegrain rye flour and raised with sourdough. Also, in partnerships with North American farmers, we are growing Nordic heirloom grains in New York, Connecticut, and Maine, which we will harvest and bake with beginning this fall.
Our team of bakers makes our signature breads fresh, all day long. You will find our savory breakfast buns in the morning, and all throughout the day you will see our assorted variety of pastries, including flaky vanilla cream Danishes, rye croissants, and our famed cinnamon swirls.
During lunch and throughout the afternoon, we serve a seasonal selection of warm sandwiches and Nordic-style hearth-baked flatbreads, with locally grown vegetables and house-cured meats. Later in the day, treat yourself with our assortment of sweets, cakes, and tarts.