Breakfast Finds at Blue Apron

The Blue Apron, in Park Slope, has long been a haven to Brooklyn-based epicureans. On a recent visit, the Dish discovered, and devoured, a few finds herself.

Ines Rosales Sweet Olive Oil Tortas are a perfect accompaniment to coffee in the morning. Hand-pressed and made with extra virgin olive oil, the crispy, thin flatbreads are made in Seville using an original 1910 recipe. Señoras are trained for three months prior to being inducted into the dough-kneading production line. They are taught how to properly flatten and give sugar baths to the small doses of flatbreads they prepare. The breads crisp up in the oven and are doused with sugar crystals; the result is a sophisticated sweetness that cuts the acidity of a cup a’ joe.

If coffee and flatbread isn’t enough for your morning break-fast, pick up some Bay’s Original English Muffins. The muffins origin lies in Chicago with a man named George Bay, who founded a bakery that sold his muffins with orange marmalade in 1933. The muffins sold fast and soon Bay was distributing to restaurants and hotels. Five years in, he incorporated and began distributing nation-wide. His muffins were so popular that they were used in the original (and probably much tastier) McDonald’s Egg McMuffin in the 1970s. Bay’s claims that using Hawaiian cane sugar, Minnesota spring wheat and whole milk, Wisconsin AA butter, and potato flour are cornerstones for perfect English muffins. The top grade ingredients plus the fact that all muffins are distributed within 24 hours of their baking—whether to a grocery or a restaurant—in refrigerated trucks makes Bay’s a delight to any breakfast.

Muffins and flatbreads aren’t for everyone though; and if you’re more of a sweets person in the morning, pick up a packet of Baked Vanilla Marshmallows. Six fluffy, homemade marshmallows come per pack from the Red Hook bakery Baked. The bakery claims to be neither pretentious nor cautious, which clearly comes through in their goodies. Who else would dare make something as humble as a marshmallow? Baked does it to perfection: add one or two of these pillowy, fresh squares to your hot chocolate, and you’ll be floating on a sugar high all day.