A Smorgasburg Breakfast: Dough
You know that summer’s just around the corner when Smorgasburg comes out to play. The food fair run by the Brooklyn Flea opened for its second season on the Williamsburg waterfront on April 7th and was welcomed back with open arms by swarms of hungry patrons. Boasting a mix of 60 veteran and rookie vendors, whatever your fancy/dietary restraints, you’ll be satisfied here. If variety really is the spice of life, I consider Smorgasburg to be the spiciest. But instead of summarizing the entire event (which would be a disservice to you and to the Brooklyn Flea), I’m going to start with breakfast and work my way into the day with each article/weekend.
Now breakfast foods are not the main attraction here; Pork in all it’s glory, fried fishies with or without their heads, artisanal cheeses on fancy sandwiches or just stinkin it up solo–that’s what people are crossing the East River for. It’s a nonissue for me, I’ll gladly start off my day with a Cemita, especially with the foreshadowing fog of a saturday morning hangover on the horizon. But if you do come to Smorgasburg with breakfast on the brain, you’re gonna have to do it doughnut style.
is the pastry contender at Smorgasburg, which is immediately evident by the line you’ll have to wait in to get one of these ginormous Homer-favorites, but don’t let that hinder you! Chef Fany Gerson, who opened the flagship store in Bed Stuy, has perfected her signature dough and then enhanced it with unique flavors like blood orange and hibiscus–doughnuts worth waiting in line for. They’re thick, doughy, pretty to look at, and a sweet relief from this mini-cupcake-takeover ridiculousness (enough already!).
So check out the Dough stand at Smorgasburg on Saturdays from 11am-6pm (get there early because they do run out of flavors). Or, to scratch the itch during the week, hop over to 305 Franklin Ave (at Lafayette Ave) in Bed Stuy and visit the Dough store.