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La Douceur

A neighborhood bakery in Brooklyn · Since 2019

Baked slowly.Sold out early.

Naturally leavened bread, laminated pastry and a few good cakes, baked before sunrise on Linden Row.

Order AheadSee Today's Bake
A freshly baked country sourdough loaf with an open score, resting on linen on a flour-dusted counter
Today
Every day
Address
27 Linden Row, Brooklyn
Open right now
Open every day

Today's bake

Out of the oven this morning

15 of 17 still available.

  • 01Selling fast

    Our house loaf: open crumb, blistered crust and a gentle, rounded tang.

    $11
  • 02Fresh

    Dense, dark and nutty, packed with sunflower, flax and toasted sesame.

    $12
  • 03Fresh

    Olive-oil rich and dimpled by hand, with Castelvetrano olives and rosemary.

    $9
  • 04Selling fast

    Thin, crackling crust and a creamy, open interior. Baked three times a day.

    $4.50
  • 05Selling fast

    Laminated over three days with cultured butter: shattering crust, honeycomb inside.

    $4.75
  • 06Selling fast

    Hand-knotted dough, freshly ground cardamom and a crunch of pearl sugar.

    $5
  • 07Fresh

    Tender and flaky, best split warm with butter and our strawberry jam.

    $4.25
  • 08Fresh

    Sweet pastry, brown-butter frangipane and poached pears. Sold by the slice.

    $6.50
  • 09Selling fast

    Vanilla custard in a crisp sweet crust, under the last of the season's berries.

    $7
  • 10Fresh

    Dark caramel set in an all-butter crust and finished with sea salt.

    $6.50
  • 11Fresh

    Light sponge layered with vanilla cream and a thin seam of raspberry.

    $6.75
  • 12Fresh

    Buttery loaf cake soaked in lemon syrup under a sharp lemon glaze.

    $5.50
  • 13Fresh

    Aged gruyère and a little Dijon, pressed between slices of country sourdough.

    $9
  • 14Fresh

    Our focaccia split and filled with fior di latte, tomatoes, basil and good olive oil.

    $10.50
  • 15Fresh

    A deep, all-butter crust and a soft herb custard. This week: potato, prawn and chili.

    $8.50
  • 16Sold out

    A soft, lightly sweet Viennese baguette with a glossy, deeply scored crust.

    $5.50
  • 17Sold out

    Croissant dough folded around two batons of dark chocolate.

    $5.25

Signature bakes

The ones we are known for

The bakes that sell out first, made the same careful way every morning.
See the full menu
  • Country sourdough loaf cut open to show an open, glossy crumb

    Breads

    $11

    Our house loaf: open crumb, blistered crust and a gentle, rounded tang.

  • Butter croissant cut in half to show its open, honeycomb layers

    Pastries

    $4.75

    Laminated over three days with cultured butter: shattering crust, honeycomb inside.

  • Knotted cardamom buns topped with pearl sugar

    Pastries

    $5

    Hand-knotted dough, freshly ground cardamom and a crunch of pearl sugar.

  • Seeded rye loaf, partly sliced, on a wooden board

    Breads

    $12

    Dense, dark and nutty, packed with sunflower, flax and toasted sesame.

  • Almond frangipane tart topped with poached pears and flaked almonds

    Cakes and Tarts

    $6.50

    Sweet pastry, brown-butter frangipane and poached pears. Sold by the slice.

  • Olive focaccia with rosemary and flaky salt in a baking tray

    Breads

    $9

    Olive-oil rich and dimpled by hand, with Castelvetrano olives and rosemary.

Ordering ahead

How it works

Reserve your bake online and skip the morning line. Nothing is charged until you collect.

  1. Step 1: Choose your bake

    Pick loaves, pastries and slices from the menu. Everything except coffee can be reserved, up to a week ahead.

  2. Step 2: Pick a pickup time

    Choose a half-hour window that suits you. Only open times are shown, starting two hours from now.

  3. Step 3: Collect it warm

    Give your name at the counter and pay as you collect. Your order is boxed and waiting, often still warm.

Dough rising slowly in a glass bowl under a linen cloth

Our process

Slow by design

Every loaf starts the day before you eat it. The dough is mixed in the evening, folded by hand through the night and left to ferment for a day and a half, which gives the crumb its shine and the crust its depth.

We use stone-milled flour from a small mill upstate, cultured butter for the pastry and very little else. The ovens are lit at four, and the first trays reach the counter as the street wakes up.

36-hour ferment
For flavor, shine and a crust that crackles.
Stone-milled flour
Milled slowly, so the grain keeps its character.
Baked fresh daily
Nothing held over. When it sells out, it is gone.
Read our story
A slice of layered vanilla sponge cake topped with a raspberry, in soft afternoon light

Custom cakes

Cakes for the days worth marking

Birthdays, weddings and quiet anniversaries. Tell us the occasion and the flavors you love, and we will bake something that suits it. We need at least 72hours' notice.

Visit us

Come by early

The best of the morning bake goes first, and weekends get busy from nine. Pre-order if your heart is set on something.

Open every day

Opening hours
Monday7:00 AM – 6:00 PM
Tuesday7:00 AM – 6:00 PM
Wednesday7:00 AM – 6:00 PM
Thursday7:00 AM – 6:00 PM
Friday7:00 AM – 6:00 PM
Saturday7:00 AM – 5:00 PM
Sunday8:00 AM – 3:00 PM
Map of La DouceurLa Douceur is at 27 Linden Row, Brooklyn, NY 11205, on Linden Row between Hawthorne Street and Clove Street, two blocks south of Myrtle Avenue.MYRTLE AVENUELINDEN ROWWILLOW PLACEHAWTHORNE STCLOVE STGRAND AVELINDEN SQUARENLa Douceur27 LINDEN ROW

Address

27 Linden Row
Brooklyn, NY 11205

Corner of Linden Row and Hawthorne Street

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