Smor, a bright little Scandinavian-inspired restaurant in the East Village, now has its own bakery a few steps away. The Danish owners of both, Sebastian Perez and Sebastian Bangsgaard, had plans for it all along but the pandemic interfered. Their baker is Rowan Gill from Bien Cuit and Leo. The new bakery adds to New York’s growing supply of Nordic bakeries and their wealth of fragrant cardamom buns. It also offers cinnamon buns, swirled Danish tebirkes poppy seed rolls and breads like a dense rye loaf, a savory bread studded with Castelvetrano olives, and sourdough rolls that are the foundations for assorted sandwiches. There are 15 seats, and shelves laden with packaged goods like tinned fish, jams and homemade sauces and mustard herring.
Smor Bakery, 437 East 12th Street (Avenue A), 646-478-8441, smorbakerynyc.com.
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