The Butcher’s Daughter, a plant-based restaurant, cafe and juice bar, recently opened a new bakery and market in the heart of Williamsburg directly next door to the existing restaurant at the corner of Metropolitan and Driggs Avenue. The brand new 1,200 square-foot space is anchored by a massive 17-foot long communal table for customers to enjoy the elevated coffee program, featuring a custom house blend roasted locally by Devocion. The menu will also offer cold-pressed juices, elixir shots, wellness lattes, and organic smoothies.
Perhaps the most anticipated feature is the on-site bakery, where Executive Pastry Chef Perry Ledesma will roll out his artisanal breads he made famous at the Los Angeles location. His fleet of house loaves include an Extra Sour Sourdough, Gluten-Free Ciabatta and Maple 9-Grain—which serves as a platform for the infamous avocado toast. Ledesma will also unveil a new array of vegan and gluten-free morning pastries, such as a Huckleberry-Ginger Muffin (gf) and a Vegan Classic Croissant (made with olive oil that has been whipped into a creamy butter). Ledesma trained in classical French pastry under Thomas Keller and has a passion for applying old-world bread-making techniques to new world cuisine and vegan baking.
The space was created as an extension of the Brooklyn location opened last year, as a way for customers to enjoy easy to-go meals and unique community programming like bread making classes and DIY instructional workshops. With an influx of families with young kids in the area, the programming will include workshops for kids as well - like flower making and kids vegan baking classes. “As a new mom myself, I am always looking for activities that I can do with Marley, where we both get to be creative and learn something. I can’t wait to gather kids around that table and get messy!” says Heather Tierney Founder and Creative Director of The Butcher’s Daughter.
“The idea for this expansion was to create a space where our community can revel in all that The Butcher’s Daughter has to offer,” says Heather. “This is the first time in Butcher’s history that WiFi has been an offering - we wanted to create a neighborhood hang, that would not only offer amazing products, food, and coffee but also serve as a working and hangout spot without having to commit a formal meal (we have the restaurant next door for that!).”
The interior was designed by Wanderlust, Tierney’s design and creative agency based in Venice, California, and fully encompasses the bohemian-chic vibe the brand is recognized for. Upon entering the space, guests will be greeted by a butcher-block coffee counter for either take-away or sit-and-sip options. Behind the coffee counter will be the pastry and bread room, with large windows that provide direct views of the baking kitchen. Those windows are a story in themselves: Tierney sacrificed her greenhouse (that was formerly sitting in her backyard in Los Angeles) by shipping it to New York and having her contractor weld them into factory windows. Playing off of the greenhouse theme, fresh succulents, herbs, and plants abound, some potted in ceramics for sale, others dangling from the ceiling.
Additionally, TBD is featuring the work of local artisans, whose work will be not only used in house but will also be for sale: clay coffee mugs spun by Brooklyn ceramicist Kevin Wilcoxson, hand-drawn greeting cards by local artist Mika Cali, and fresh-cut stems and bouquets by Greenpoint florist MC Nino Designs.