In 2009, Lukas Cineus Jr and Marie Claire, a native of Jacmel, Haiti, took over the shop. "We still make the same desserts and bread as before, but we've added a creole and Caribbean flavour," says Lukas.
On his business cards it says "Sakpasé, nou palé Kréol tou wi!" which is creole for "What's happening, we speak creole here also, yes!" (En français, "Qu'est-ce qui se passe, nous parlons créole aussi, oui.")
Some Greeks and Bulgarians come in looking for European coffee and pastries, but the main clientele are Haitians who come for take-out food. One Haitian customer picks up some baklava to go with his Haitian food. Compa, a sweet, mid-tempo Haitian musical style, plays through the speakers.
There are no tables, but people sit by the windowsill chatting and eating bouillon kabrit—goat soup. This tasty soup is an usual mix of flavours—goat broth, large chunks of yellow yam, dumplings, carrots, watercress, parley, shallots. It's a nice comfort food with a spicy kick.
|Bouillon kabrit is a tasty goat soup|
The menu varies depending on when you come in, but if you're lucky, you might get to try a Haitian patty, which is made of flakey pastry and filled with chicken, beef or salt fish. Other specialties include rice made with djon djon, a type of mushroom native to Haiti.
|Lukas shows off the fried fish|
|Rice and beans, plantain, grio and tassot|
I got a order of grio (fried pork) and tassot (fried beef) to go. The pork was pure fat but the beef was nicely marinated. The plantain tasted quite different from plantain I've had before, as the Haitians cook it when it is still green, so it isn't sweet at all. It's a huge amount of food and it sells for around $8.
The bakery is open from 9am til 9pm, except for Sundays, when it closes around 6. But if you want Haitian food, don't come too early—2pm or later is your best bet. Don't come by if you're in a rush: It's more the kind of place where you hang out for a while, chatting with staff and customers while you wait for your food.
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