PADOCA BAKERY is a Multicultural Sensation on Manhattan's UES

More than a bakery, Padoca is a passion project of two powerhouse women, Brazilian-born Marina Halpern and Pastry Chef Rachel Binder, who joined forces to create innovative and imaginative multi-cultural baked goods with Brazilian flair, using natural, fresh and local ingredients. Named after the São Paulo word for "neighborhood bakery," Padoca seeks to evoke the sense of comfort and familiarity of a go-to neighborhood staple.

Halpern originally set out to work in the entertainment industry as a 3-D animation producer in her native Brazil, and worked in advertising, before she discovered her true passion and appreciation of the power of human connection through cuisine. After taking cake decorating and baking classes, she was inspired to enroll at International Culinary Center, formerly the French Culinary Institute, where she graduated in 2012. She went on to do a stint at The Dutch and The Mark, but she had always dreamed of using her creative energy and entrepreneurial skills to open her own bakery.

Pastry Chef Binder was born in Toronto, Canada, and grew up in Jerusalem, Israel, where she developed her passion for fresh food and baking from her mother and grandmothers. She moved to New York and graduated from the State University of New York at Binghamton and studied Pastry Arts at the Art Institute of New York City, formerly the New York Restaurant School. She began her career under Chef Peter Hoffman of Savoy, who pioneered the focus on fresh, seasonal and local ingredientS. Binder went on to intern at Union Square Cafe and worked at Tabla, Lure Fishbar, and recently left her position as Pastry Chef of Maialino and the Gramercy Park Hotel to open Padoca.

Binder's extensive experience with global cuisine influences the Padoca menu, with the collaboration of Halpern's Brazilian background and family recipes, to create reimagined, signature baked goods. The showstopper PDQ, an acronym for the Brazilian Pão de Queijo, is a traditional Brazilian cheese bread, made from a naturally gluten-free blend of the starchy root plant yucca, and cheese, irresistibly crunchy on the outside and chewy on the inside, baked fresh and served warm throughout the day. The PDQ is offered alone or as various sandwiches, such as Ham and Béchamel or Tomato and Cream Cheese. Empadinhas, flaky pastries similar in concept to a pot pie, are offered with traditional chicken and hearts of palm, and the Israeli-influenced flavor of mushrooms. Equally innovative is Binder's version of the Brioche, a flaky, golden pastry served with a perfectly cooked egg nestled inside, and generously sprinkled with parmesan and bacon bits. For a unique Brazilian experience, try the PolvilhoSnacks, a yucca-based puffed snack with an airy, crispy texture, offered in various flavors such as lightly-spiced cayenne pepper.

Selections from the Brazilian-Israeli collaboration are the Romeo and Juliet Babka, named after the combination of guava and cheese, which Brazilians call "the perfect love affair," a flavor suggestion from Halpern's niece; the Coconut Cake is a Halpern family recipe reimagined by Binder using a Moroccan basbousa recipe as inspiration, and strikes the perfect balance of creamy coconut and a slight hint of orange flavor; the Açaí Bowl, served in the simply traditional Brazilian way, with antioxidant-rich açaí berries, bananas and house-made granola, with rolled oats, pecans, currants, pumpkin seeds, golden raisins and coconut.

In addition to its internationally inspired delights, Padoca offers American classics with a unique twist, including the Chocolate Chip Cookie, made with Swiss dark and milk chocolate with a lightly crisp exterior and soft, gooey center, the Black and White Brownie, a more dense and satisfying version of the traditional cookie, and perfectly-sized Mini Muffins, made with seasonal fruit from the local farmer's market.

Padoca's commitment to excellence is expressed not only in the baked goods, but also through its coffee program, which includes a Brazilian Dromedaire Cuveé medium roast from Nobletree Coffee, a passionate Brooklyn-based company with an energy to match Padoca. Nobletree has implemented its Modbar Espresso System, a top-notch system that is available at only one other NYC location. The Modbar allows the barista to exert more control over the pressure used in the espresso extraction process and features an open-faced system that is more conducive to guest interaction than a standard, bulky espresso machine that obscures the view of the barista.

Padoca now offers brunch with their version of a classic deli egg sandwich using the PDQ, with egg and Swiss cheese and optional bacon or ham, as well as a BLT with optional avocado or egg. The Acai Bowl and Steel-Cut Oatmeal are also available.

Patrons can enjoy all of this in the bakery's quaint interior, which is lined with reclaimed wood in the Brazilian fashion, and dotted with whimsical touches of hanging teapots, a magazine rack made of rolling pins, and even a swing. Padoca is a place you can relax and sample an innovative and delicious treat in a comfortable setting.

Full-sized cakes are available for pre-order and all items are available for catering, and are ideal for birthday parties, weddings, office meetings and other social gatherings.

Padoca Bakery is located at 359 East 68th Street, New York, NY 10065. Phone: (212) 300 4543 and visit www.PadocaBakery.com. Hours: Monday-Friday 7 a.m. - 7 p.m., Saturday and Sunday 8 a.m. - 6 p.m. Brunch Saturday and Sunday 9 a.m. - 2 p.m.

Photo Credit: Courtesy of Padoca Bakery

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