This a bakery of dreams. You can feel the passion she has for her craft. Not wanting to put out anything unless it's the best. When you truly operate from the heart, success will follow.
I've worked pastry a lot over the years and Kelly and the Crew absolutely blew me away. The talent is the off the scale, just like the products. At times like this I regret living on the other side of the Atlantic. Again, another episode I watch multiple times over the coming years. Hats off the team at Eater who create these episodes -outstanding quality.
It's great that she emphasizes that it takes time for bakery products to taste good. Time is arguably the most important ingredient in a bakery. Even cookies are aged first before being baked so that they develop good flavor.
Craziest coincidence, my cousin came out to the island to visit today and brought me one of Radio's sandwiches for lunch!!! I had just seen this video on my feed yesterday too. Finishing it up now and the focaccia is absolutely heavenly. Radio absolutely NAILED IT!!!
i see myself so much in her and it's so hard to get your foot in the door to be taken seriously in this industry, im proud of her ambition and drive. i wanna be like that one day but i dont know where to position myself to start
Know yourself well Read read and more read what it is you want to do Be focused in the workplace Believe in yourself no matter what Knock on doors and fill out applications STAY POSITIVE especially in the workplace this is where it can all go wrong on many levels Brain storm on what you want and like to do in the industry and make a plan from there and stick to it Go take that first step and keep moving forward ✌🏾and best of luck to you, you got this
I caught some video on IG snarking about the line at this place, clearly she never waited in it to try the goods! Then I see this video and I too will gladly be one of those people waiting in it to try a treat from this talent filled kitchen! This lady is Serious about pastry excellence!
This provides such a fascinating look into the intense and rewarding world of running a bakery, especially one that’s growing as rapidly as Radio Bakery. The amount of work that goes into each item is so impressive-particularly how every pastry is carefully crafted, from the dough to the final glaze. I love how the Ms. Mencin is honest about the struggles of the process-“a huge pain in the ass”-but then emphasizes how it’s all worth it for the end result. That kind of balance between hard work and passion really comes through, especially with their commitment to creating pastries that people crave, like the maple sausage croissant or the limited-time seasonal options. It was cool to see how much care they put into every single detail, like using specific butter for lamination or their technique with the croissants to ensure they have that perfect honeycomb structure. It also speaks volumes when they talk about their team and how much collaboration is involved, especially the way the head baker is so humble about letting her team shape croissants better than she can! It sounds like the bakery's success is driven as much by the people as it is by the quality of the food. The fact that they’re expanding with a second location speaks to the growth of their community and the following they’ve built. I also really like their mindset about training and mentoring staff-how it's not just about the pastries, but about creating opportunities for others in an industry where pastry chefs are becoming rarer. Overall, this gives a strong impression of a bakery that’s all about quality, creativity, and team spirit. Definitely the kind of place you’d want to visit early in the morning to snag that perfect croissant before they sell out. What stood out to you the most?
The Kouign-Amann should be served flipped over, and butter with every layer of sugar. Often times the flat top is covered with a hardened caramel or brûléed sugar. Most of the other things you called « croissants » we would just call « feuilleté/pâte feuilletée » which refers to the type of dough used. Croissant often refers to the specific shape (crescent or rhombus). That's why the chocolate one is called a « pain au chocolat » or in the south a « chocolatine » because it isn't crescent shaped, these fall under viennoiserie and not pâtisserie. Many may even be referred to as « quiche » like the tomato one. Everything looks quite good, the labeling could just use a few adjustments.
feeling so validated that a pro baker like Kelly finds kouign-amann difficult. the times I've tried it as a home baker were a complete disaster, it's so hard!!
maybe if you slice your 'spirals' with thread or something thin by slipping it under the spiral log, doubling the 'thread' over the top then pulling it until the slice is made your slice wouldn't distort because the pressure exerted by the 'thread' wouldn't be asymmetrical like the knife pressure?
@ I agree with you that it sounds inefficient, but working in a commercial kitchen takes practice, what may at first be inefficient can be made not to be...the devil's often in the details
Just because you use puff pastry doesnt mean you making a croissant , took 8:21 mins to see an actual croissant . Just different type of Danish pastries and Viennoiserie which croissant is one of them .
everything i had at radio was so unbelievably good. the maple sausage roll and the pretzel bear claw were the best - I moved to michigan last year and miss going to radio so much
Ugh, train/mentor me!😅 Very, very small town baker trying to bring something that a lot of people in my area will never see otherwise. Making steps by myself, but would be so helpful to have a mentor!
I’ve always been curious why pastry has a higher percentage of female chefs than the broader chef industry does. I can only guess that there’s something about the creativity in pastry is more appealing to women than the creativity in other chef roles 🤷♂️
Every bakery of a certain size selling laminated pastries uses one of these. It’s a tool like any other, definitely not “cheating”. The ones that are rolling out by hand are either micro bakeries, or they dabble in laminated pastry, or there is no space for a sheeter when extended.
For every “Radio Bakery” there are 10-15 legacy bakeries busting their ass to bring food to people. Give them a try. A bakery that opens at 7:30 isn’t a serious bakery
Usually have a huge appreciation for the establishments in these vids from the passion, love and vibe of the person interviewed. This one is a huge turn off - owner comes off as a flat line..no passion, nothing.
“If my team is way better than me then thats exactly what I want”
Words of a true leader
This a bakery of dreams. You can feel the passion she has for her craft. Not wanting to put out anything unless it's the best. When you truly operate from the heart, success will follow.
I've worked pastry a lot over the years and Kelly and the Crew absolutely blew me away. The talent is the off the scale, just like the products. At times like this I regret living on the other side of the Atlantic. Again, another episode I watch multiple times over the coming years. Hats off the team at Eater who create these episodes -outstanding quality.
Thanks for watching!
Fr I had working lady is beautiful. She’s got it going on
It's great that she emphasizes that it takes time for bakery products to taste good. Time is arguably the most important ingredient in a bakery. Even cookies are aged first before being baked so that they develop good flavor.
Man, that’s serious passion on display. You can tell she absolutely loves baking and yet also always is looking to improve.
I wouldn't be upset if you guys highlight more bakeries. This is so good.
Noted...✍
Best bakery in NYC. Hands down. Excited for them to get this attention. Sad this means their lines will only get longer lol.
But soon a 2nd location!
Craziest coincidence, my cousin came out to the island to visit today and brought me one of Radio's sandwiches for lunch!!! I had just seen this video on my feed yesterday too. Finishing it up now and the focaccia is absolutely heavenly. Radio absolutely NAILED IT!!!
Wow, you are so lucky!
So so so excited for the new location!
This video was torture 😂! Wow
Amazing work!
I shouldn't watch these at night. I'm trying to lose a few pounds, and now I feel the urgent need to go downstairs and fix myself a snack!
i see myself so much in her and it's so hard to get your foot in the door to be taken seriously in this industry, im proud of her ambition and drive. i wanna be like that one day but i dont know where to position myself to start
Know yourself well
Read read and more read what it is you want to do
Be focused in the workplace
Believe in yourself no matter what
Knock on doors and fill out applications
STAY POSITIVE especially in the workplace this is where it can all go wrong on many levels
Brain storm on what you want and like to do in the industry and make a plan from there and stick to it
Go take that first step and keep moving forward ✌🏾and best of luck to you, you got this
One loaf of bread left......Awesome work guys.....Fantastic Bakery & Bakers !!! 👍
So much admiration for you and your team! Bravo!
I ate there a few times recently. It was the best and most delicious baked goods I have ever tasted. I can’t wait to return.
you are not the main character, you are literally standing in line for Radio on a Tuseday at 11 am.
Dear lord look at all these badass women. God bless you ladies for the hard work.
I LOVE Radio bakery. It's always crazy there but man is it worth it.
I caught some video on IG snarking about the line at this place, clearly she never waited in it to try the goods! Then I see this video and I too will gladly be one of those people waiting in it to try a treat from this talent filled kitchen! This lady is Serious about pastry excellence!
This provides such a fascinating look into the intense and rewarding world of running a bakery, especially one that’s growing as rapidly as Radio Bakery. The amount of work that goes into each item is so impressive-particularly how every pastry is carefully crafted, from the dough to the final glaze.
I love how the Ms. Mencin is honest about the struggles of the process-“a huge pain in the ass”-but then emphasizes how it’s all worth it for the end result. That kind of balance between hard work and passion really comes through, especially with their commitment to creating pastries that people crave, like the maple sausage croissant or the limited-time seasonal options.
It was cool to see how much care they put into every single detail, like using specific butter for lamination or their technique with the croissants to ensure they have that perfect honeycomb structure. It also speaks volumes when they talk about their team and how much collaboration is involved, especially the way the head baker is so humble about letting her team shape croissants better than she can! It sounds like the bakery's success is driven as much by the people as it is by the quality of the food.
The fact that they’re expanding with a second location speaks to the growth of their community and the following they’ve built. I also really like their mindset about training and mentoring staff-how it's not just about the pastries, but about creating opportunities for others in an industry where pastry chefs are becoming rarer.
Overall, this gives a strong impression of a bakery that’s all about quality, creativity, and team spirit. Definitely the kind of place you’d want to visit early in the morning to snag that perfect croissant before they sell out. What stood out to you the most?
Wow u can tell she's very passionate about her craft
Showing the Kouign-amann come out without a taste test was mean. :)
"I wouldn't have it another way" - The passion is contagious.
You’re such a talented creator! This video was incredible. 👏
I admire the passion.
The organisation in that kitchen is sensational
living around the corner from here and being able to pop in if there’s no line, which is rare, it always hits
This woman Is impressive!
Your passion!!
THATS MY GIRL KELLY!!!!!
The Kouign-Amann should be served flipped over, and butter with every layer of sugar. Often times the flat top is covered with a hardened caramel or brûléed sugar.
Most of the other things you called « croissants » we would just call « feuilleté/pâte feuilletée » which refers to the type of dough used. Croissant often refers to the specific shape (crescent or rhombus). That's why the chocolate one is called a « pain au chocolat » or in the south a « chocolatine » because it isn't crescent shaped, these fall under viennoiserie and not pâtisserie.
Many may even be referred to as « quiche » like the tomato one.
Everything looks quite good, the labeling could just use a few adjustments.
Heck of a lot of work!....Amazing logistics they have figured out.
feeling so validated that a pro baker like Kelly finds kouign-amann difficult. the times I've tried it as a home baker were a complete disaster, it's so hard!!
Jawbreaker tee for the win. ☂💯
Wow that looks fantastic....a place I'd love to try
Great video!
The smell of a perfectly run bakery Shop is the best thing in there. Right after their delicious products that they make.
It's incredible how their instincts kick in simply by being in their natural environments.
maybe if you slice your 'spirals' with thread or something thin by slipping it under the spiral log, doubling the 'thread' over the top then pulling it until the slice is made your slice wouldn't distort because the pressure exerted by the 'thread' wouldn't be asymmetrical like the knife pressure?
That sounds extremely inefficient when you're trying to produce food in a commercial kitchen/bakery.
@@johnHofweber Great comment. I was thinking the same thing. They make giant wire like cheese cutters. Would slice it right now.
@ I agree with you that it sounds inefficient, but working in a commercial kitchen takes practice, what may at first be inefficient can be made not to be...the devil's often in the details
Wow. Cool story. A group of people that know exactly WHY they do what they do. Passion breeds success. Keep going! Best wishes!
Elated to hear there's going to be a 2nd location!
We can't wait!
Ladies you are making delicious creations, specially the apple croissant. Love from India
anna kendrick is killin it
Great comment haha
Looks delicious yet chaotic, just like what I imagined NYC to be
When is the radio bakery cookbook release date!?!?!
Is this this the same Kelly from Rolo's? Great Pastry chef.
It is!!!
Just because you use puff pastry doesnt mean you making a croissant , took 8:21 mins to see an actual croissant . Just different type of Danish pastries and Viennoiserie which croissant is one of them .
Here before kids comment, “first bite tastes like Heaven, the second sends you there”
I could never do this job because I am not a morning person
fortunate that the next location is a 5 minute walk from me :-)
plz NEVER compromise
Ladies...correct me if I'm wrong...but I didn't see a single dude in the joint (except customers)! That stuff is HARD work.
You know they never stop moving the whole time they're there. Such hard work.
everything i had at radio was so unbelievably good. the maple sausage roll and the pretzel bear claw were the best - I moved to michigan last year and miss going to radio so much
Just a bunch of baddies baking bread.
A dream come true.
Great spot , they care what they are putting out .
The next time I'm in nyc I am going.!.
I want to try all the things
Please do an interview with my friend Amy Lovette owner and chef of Love It Vegan in Torrington, Connecticut!!
Please. I'm so here for @Eater featuring vegan bakeries & restos.
Yummy & delicious thanks for sharing😍😍😍😍
Women are incredibly hard working.
this is like the 10th best bakery in NYC
I'm dying.... ♥
Ugh, train/mentor me!😅 Very, very small town baker trying to bring something that a lot of people in my area will never see otherwise. Making steps by myself, but would be so helpful to have a mentor!
...and when I talk and end all my sentences like I'm asking a question....
Everything looks so good! They need to expand globally!
We agree!
Please try coconut sugar and a hint of orange in the kouign amann
Wow...!!
The butter portions in this video are insane. I had no idea croissants took that much butter to make.
🎉🎉🎉
The focaccia will change your life
I’ve always been curious why pastry has a higher percentage of female chefs than the broader chef industry does. I can only guess that there’s something about the creativity in pastry is more appealing to women than the creativity in other chef roles 🤷♂️
Is it me or greenpoint is the new hip area of Brooklyn?
Anna Kendricks baking twin!
Is an auto laminator cheating or is that pretty common in Bakeries pushing out such volume of product
Every bakery of a certain size selling laminated pastries uses one of these. It’s a tool like any other, definitely not “cheating”. The ones that are rolling out by hand are either micro bakeries, or they dabble in laminated pastry, or there is no space for a sheeter when extended.
she is so beautiful and amazing
Think they were the pastry chef at Rolos. If so I see why folks are standing in line
I would marry this woman, especially with her Ashley Blue vibe 😈
She really stretches her last word in a sentence. I love it. Like her prices
what's brand or name of the butter?
the french butter is "pays des lacs"
The Golden Age of American Bakeries is upon us -NYT December 2024
I would love to work with her and be taught well
Hi 👋
FIRE 🔥🔥 if you’re in NYC you MUST visit Radio Bakery! Love to see their growth in the last year, amazing!👏🏼👏🏼
For every “Radio Bakery” there are 10-15 legacy bakeries busting their ass to bring food to people. Give them a try. A bakery that opens at 7:30 isn’t a serious bakery
Every bakery can do these same things. Why they don’t is beyond me. “I just want to make what I want to eat” cheers chef…
Michigander in NYC? 🤔
How about GF options?
they have a brown butter corn cake!
Opened 2023 whats that
Usually have a huge appreciation for the establishments in these vids from the passion, love and vibe of the person interviewed. This one is a huge turn off - owner comes off as a flat line..no passion, nothing.
if you like overrated spots this should be on the bucket list alongside katz.
Dirty sensor on one of the cameras
CRAH SAAANT - stop.
Wow. Her up-speak speech pattern is extreme.
Is that a bacon focaccia?
honestly, they do not look very good to me.
Amazing!
You must visit L'Appartement 4F in Brooklyn they also just opened a second location in the West Village!
The up talk makes this video almost unwatchable? Why do they all talk that way?
French butter ? Watch the croissants get 10% more expensive coz of Trump's tariffs on the EU =(