Frenchette Bakery - TriBeCa 220 Church Street

French-style chocolate brownies, they are named for their shape, which resembles a cork, or "bouchon" in French. Ingredients: Black Bean Flour | Salt | Cocoa Powder | Black Cocoa Powder | Caraibe 66% Chocolate | Butter | Sugar | Dark Brown Sugar | Egg | Vanilla Extract | Espresso

Bordeaux style baked caramelized crust with vanilla and rum scented, soft custard center. Ingredients: Flour | Milk | Butter | Sugar | Rum | Vanilla | Cornstarch | Egg

Almond butter and oat cookie with cherries, coconut and seeds. Ingredients: Almond Butter | Butter | Brown Sugar | Sugar | Egg | Vanilla | Baking Soda | Coconut | Dried Cherry | Rolled Oats | Flax Seed | Poppyh Seed | Sesame Seed | Sunflower Seed | Kosher Salt

Chocolate Chip Cookie with buckwheat. Ingredients: Wheat Flour | Buckwheat | Baking Soda | Salt | Egg | Vanilla | Butter | Sugar | Chocolate

Classic butter croissant laminated with salted French butter. Ingredients: Flour | Butter | Milk | Water | Honey | Yeast | Salt | Egg Wash

Classic butter croissant laminated with salted French butter, layered with French ham, & gruyere. Ingredients: Flour | Butter | Milk | Water | Honey | Yeast | Salt | French Ham | Gruyere Allergens: Egg wash, Gluten, Milk

A teatime treat available daily. A small French almond cake, flavored with "beurre noisette" aka browned butter. Ingredients: Egg | Browned Butter | Vanilla Paste | Lemon | Confectioners Sugar | Corn Flour | Almond Flour | Sliced Almond | Salt

Pâte a'choux, savory cheese puff. Ingredients: Flour | Butter | Milk | Water | Salt | Cheese | Espelette

Laminated pastry with caramelized sugar. Ingredients: Flour | Butter | Milk | Sugar | Water | Honey | Yeast | Salt

With valrhona chocolate. Ingredients: Flour | Butter | Sugar | Honey | Salt | Yeast | Levain | Milk | Water | Cornstarch | Chocolate | Egg Wash

Laminated pastry with vanilla cream, currant, raisin, and orange. Ingredients: Flour | Butter | Sugar | Honey | Salt | Yeast | Levain | Milk | Water | Egg | Raisin | Rum | Cornstarch | Vanilla

Twice baked butter croissant filled with Sicilian pistachio frangipane. Ingredients: Flour | Butter | Sugar | Honey | Salt | Yeast | Levain | Milk | Water | Egg | Pistachio | Cornstarch

Vienna style pastry with coconut, plant-based chocolate chips, and pearled sugar. [Plant Based] Ingredients: | Flour | Oat Levain | Oat Milk | Yeast | Salt | Sugar | Cacao Nibs | Coconut Oil | Vegan Chocolate Chips

Redeemer wheat laminated pastry with blanched asparagus, béchamel, gruyèree, shaved cured egg yolk, and lemon zest.

King Oyster Mushroom | Maitake | Broccoli Rabe | Pickled Shallots | Pickled Fresno Chili | Roasted Garlic | Whipped Ricotta Bread: Durum Flour | Levain | Water | Sea Salt | Yeast | Sesame

Ingredients: Tuna | Parsley | Celery | Olives | Anchovy | Hard-boiled Egg | Pickled Red Onion | Arugula | Occhipinti Olive Oil | Sesame Bun

Smoked Turkey | Windham Cheddar | Radish | Butter Lettuce | Dijon | Mayonnaise | Sprouted Einkorn Loaf

Cultured butter made by Ploughgate Creamery (4oz)

Café Integral seasonal signature espresso blend. 12oz bag

Housemade granola with grains, seeds, spices, and dried apricots (12oz) Ingredients: Rolled Oats | Flaked Wheat | Sesame Seeds | Pumpkin Seeds | Ginger | Cinnamon | Nutmeg | Salt | Grape Seed Oil | Maple Syrup | Dark Brown Sugar | Orange Juice & Zest | Dried Apricots | Sunflower Seeds

Seasonal jam made in-house by Frenchette Restaurant.

Needle Sardines from Galician Rias of the Atlantic Ocean and Mediterranean Sea, where they are collected off the shore of Galicia between May and November. The sardines are then lightly grilled and toasted at the factory. No additives or preservatives. NOTE: These Needle Sardines have a rich pitch-black color.

100% White Tuna (Bonito) in olive oil from Ramón Peña. This tuna has a very tender texture and mild taste.

Large, meaty and perfectly balanced, these premium mussels in escabeche are sure to satisfy any craving for sweet, sour, and savory seafood. The mussels are grown on floating rafts called “baixas” in Galician estuaries, selected for size, quality, and freshness, hand-shucked, and packed in a propriety recipe of mandarin-colored escabeche (a blend of oil, vinegar, and vibrant spices).

Rich and firm flesh with a pleasant smokiness that is not overpowering. A combination of sweet and smokiness and not too fishy.

Sardines from Galician Rias of the Atlantic Ocean and Mediterranean Sea, where they are collected off the shore of Galicia between May and November. The sardines are then lightly grilled and toasted at the factory, and packed in a traditional Galician sauce. No additives or preservatives.

Bianco Tomato | Liuzzi Cheese | Fior Di Latte | Lioni Buffalo Milk | Extra Virgin Olive Oil

Bianco Tomatoes | Oregano | Thinly Sliced Garlic | Spanish Anchovy

Lamb Merguez Sausage | Roasted Sweet Red Peppers | Feta | Ricotta | Arugula | Majoram | Mint | Bianco Tomato | Creme Fraiche

Fromage Blanc | Crème Fraîche | Bacon Lardon | Red Onion | Fresh Thyme | Maldon Sea Salt