January 29, 2013
It may have taken until the end of January, but winter has finally hit NYC. The Bellocq tea shop is just around the corner from the Design*Sponge office in Greenpoint, Brooklyn, but it was cold enough on Wednesday that Max and I were completely bundled up (there may have been some shrieking when the wind hit our faces) and ready for some hot tea. Since I’ve given up coffee, Bellocq has quickly become my favorite spot to visit. (See our tea shop tour here.) I’m always learning about a new way to use tea. (On my last visit, founder Heidi Johannsen Stewart taught me to add a little lapsang souchong to soup when it needs extra body.) So when we were looking for a drink that was warm and alcohol-free, we turned to Heidi. Heidi is absolutely passionate about tea, and she came up with a delicious tea recipe that is a little fancier than just dunking a tea bag in hot water. — Amy Azzarito
Bellocq Hibiscus-Ginger Warmer
Makes two 8-ounce drinks
Hibiscus is wonderfully refreshing and tart (and caffeine-free). The extra boost of vitamin C helps to bolster the immune system against the onslaught of winter colds and flus.
Ingredients
- 1 cup sugar
- 2 3/4 cups water
- 4 inches fresh ginger, chopped
- peel of 1 clementine
- 3 tablespoons Bellocq hibiscus tea
- rosewater, to taste
Preparation
1. Put the sugar and 3/4 cup water in a small saucepan over medium-high heat. Bring to a simmer, stirring, until the sugar is dissolved. Add the ginger and clementine peel and remove from heat. Cover and set aside for 30 minutes. (The ginger-clementine simple syrup may be prepared up to a week ahead of time and stored in an airtight container.)
2. Bring the remaining 2 cups of water to a boil, add hibiscus tea and steep for 6 to 10 minutes. Strain the hibiscus and discard.
3. Add 4 to 6 tablespoons (or to taste) of the ginger-clementine syrup to the hibiscus tea. Divide between two generous mugs. Add rosewater, about 1 teaspoon or to taste.
4. Garnish with a slice of clementine peel.
Link to original article: Design*Sponge
Photos by Max Tielman
October 11, 2012
New York City has more stores than anyone could physically tackle, but somehow we always keep returning to the usual suspects. To break out of the rut, we've asked some local shopping and fashion gurus to provide their hidden retail gems—those unique stores around our fantastic city that we might not all know about. Cue the Beatles: We're about to get a little help from our friends.
Karen Brown is the senior concept designer for Ralph Lauren Home Collection, where she's responsible for putting together mood and concept boards as a starting point for the brand's housewares. Here, she shows us her favorite spot in Greenpoint for tea, flowers, and more.
Bellocq Tea Atelier is one of the most magical shops in New York. The practically unmarked gem of a shop/showroom sits in front of a warehouse/factory space. Upon entering, you feel as though you've entered some top-secret hidden tea lab and den. Their loose, full leaf teas (and flowers and so on), gathered and sourced from around the globe, are displayed as beautifully and delicately as the teas themselves.
One of the owners, Michael Shannon, takes the time to thoroughly explain each tea, telling you tales of heights and locations, scents and flavors that you never even knew existed. Luckily for us, Michael, along with partners Heidi Johannsen Stewart and Scott Stewart, have taken the ancient craft of tea and made it something we can all enjoy.
Thank you Karen Brown! & ny.racked.com
July 10, 2012
"Si le charme du lieu est si puissant, c'est qu'il s'agit non pas d'un simple décor commercial mais d'un univers à part entière tissé de correspondances subtilement dosées."
Après une spectaculaire traversée de l'East River depuis le Pier 11, sur Manhattan, on atteint Greenpoint, au nord de Brooklyn, quartier d'anciens chantiers navals, parfois appelé "Little Poland", en pleine réhabilitation. On tourne ensuite sur la droite, dépassant les entrepôts où sont jalousement gardés les décors de Boardwalk Empire, la nouvelle série de HBO, puis on arrive sur West Street. Au 104, une porte pleine, des fenêtres grillagées ne laissent rien présager de la magie qui attend le visiteur qui passera le seuil de la boutique du Bellocq Tea Atelier ni du délicieux accueil qu'il y recevra.
Si le charme du lieu est si puissant, c'est qu'il s'agit non pas d'un simple décor commercial mais d'un univers à part entière tissé de correspondances subtilement dosées. Les livres posés sur la petite table du salon rose sont tous bleus, certes, mais leurs titres sont aussi tous choisis pour leurs affinités avec les différents thés de la collection. Les touches de jaune, de rose, de bleu, de vert, de cramoisi semblent faire écho aux composants des mélanges : pétales de rose, de bleuet, de souci, feuilles de sauge, de menthe. Derrière le comptoir, on aperçoit un exemplaire maintes fois consulté du Charleston, A Bloomsbury House and Garden de Virginia Nicholson et Quentin Bell ; sur un rebord de fenêtre, on trouve le livre de Bruno Suet, Le temps du thé, et Wabi-Sabi For Artists, Designers, Poets & Philosophers de Leonard Koren. Voilà, nous savons qu'ici, le thé est une esthétique.
November 28, 2011
For a tea lover, the arrival of Bellocq Tea Atelier to Greenpoint, Brooklyn's western shores is intriguing. In an economic climate where serious tea shops are dwindling, what will this recent London transplant to the banks of industrial Brooklyn offer (besides, apparently, dozens upon dozens of intriguing custom blends)?
Upon finding one's way to the almost-unmarked door of Bellocq's Friday-Saturday-only showroom, understanding is almost immediate: as a front-end to their wholesale and online tea business, owners Heidi Johannsen Stewart and her business partners Michael Shannon and Scott Stewart have created a feeling very specific to the teas they purvey. It's less like a food establishment than a rustic salon in which to discuss and experience tea (with an emphasis on the rustic—horseback riding is referenced more than once during my visit, including as a flavor note.)
And the teas themselves—from expectedly earthy pu-erhs to the woodsy custom blends to the selections of pure (unblended) teas—all lilt towards a particular profile of leathery, mushroomy, organic (in the truest meaning) flavors.
But it's the in-house blends, created by Heidi Stewart, that make up the backbone of the boutique (and by boutique I mean you can buy real fur tea cozies that look like Russian hats, yes I do.) From a background in New York restaurants and food styling, blending came instinctively to Stewart. "It's almost like creating perfume. Some things want to work together—they ask to go together." For Stewart, those things might include the passionfruit, rose, green tea and marigold of her "Etoile de L'Inde"blend, or perhaps the juniper and fir tip black tea blend "Noble Savage".
Their blending is based on a respect for the original teas
Stewart stresses that their blending is based on a respect for the original teas, rather than used to mask low-quality teas with scent or disguise. They source their own teas (sometimes abandoning a tea for an entire season if they do not prefer it that particular harvest), and continue to build farm relationships which inspire their blends. Though they're clearly influenced by British tea culture (Stewart herself is addicted to "Bellocq Breakfast"), the world of fine Parisian blends is their muse as well. As well, of course, as the tea.
"We create with the base leaf in mind. It's not just a base for some synthetic flavor, we're using botanicals to complement the spirit of the tea leaves themselves," says Stewart, noting that the botanical ingredients used for blending are sourced from all over—farmers they know, people they meet. Which is no surprise—Stewart and in-house tea expert Ravi Kroesen are eager to talk and share, and the shop has a casual linger-and-sniff-and-taste vibe, with no retail packages to paw through. You have to get right up into the teas, some of which they are not at all afraid to delightedly describe to a customer as smelling "gamey". (There's a pink-veloury lounge adjacent, but sadly we are not invited back to down a few champagne flutes of "White Nixon" blend.)
And whether you think blends are your thing or not, there's no doubt they're innovative and sensitively conceived: the at-first startling "White Wolf" is so cedary and anise forward you worry you'll lose the white tea beneath, but as the tea opens up each constituent part arrives on your palate in its own time. There's the black currant, spearmint, star anise, tea, cedar. Herbal blends, like the "chocolate-kissed Rooibos" are a little on the daring side as well, and don't forget to sniff the "Charleston" blend and get lost deciding whether it's tea or perfume.
Pure teas are of good quality as well, from their small selection of oolongs I sampled a dry-honeyed, stone fruity Phoenix oolong, delicately flavored with an almost elliptical body and a slightly blush-colored liquor. Their Dragonwell eschews the nuttiness usually associated to the classic green tea, while Kroesen is a particular fan of the Ali Shan oolong.
Though Bellocq is new to the off-the-beaten path landscape it's recently inhabited (its previous London pop-up is currently mothballed for future considerations), the store is already building out further, making room and plans for more tea wares, retail space, and—if Kroesen gets his dream—a pu-erh cave.
Bellocq Tea Atelier
104 West Street, Brooklyn NY 11222 (map)
707-431-2962; bellocq.com
www.SeriousEats.com
Posted by Liz Clayton, November 15, 2011 [Photos: Liz Clayton]
About the author: Liz Clayton drinks, photographs and writes about coffee and tea all over the world, though she pretends to live in Brooklyn, New York. She is bad at keeping up her coffee-world blog attwitchy.org
November 18, 2011
Autumn has finally arrived in New York, the temperature has begun to drop and beautiful swaths of crimson and gold leaves line the streets of Brooklyn. As our thoughts turn toward the upcoming holidays, we thought to share some of our favorite seasonal pairings with you.
The colors of fall in Brooklyn, New York
A Few Great Teas for a Late-Autumn Weekend:
No. 54 Gypsy Caravan is a marvelous black tea blend befitting the harvest season: full-bodied and smooth with a wisp of light smoke. It's a wonderful post walk-through-the-leaves brew and will also pair beautifully with a beautiful bronzed bird.
Planning to brine your turkey? Consider adding a 1/2 cup of Gypsy Caravan to the brining mixture to impart a light smokey flavor.
Considering a spice rub? Add a tablespoon or two of pulverized
No.19 Lapsang Souchong (grind in spice grinder until finely ground) to the mixture for a delightful smokey nuance.
While the brave souls of the world are hitting the stores, we're planning to prepare a pitcher of Caravan Mary's to enjoy with a Monte Cristo sandwiches.
No.54 Gypsy Caravan
Acknowledging the pescetarians and vegetarians, this year we suggest the No. 82 Phoenix Oolong. The tea's delicate toasted notes and stone fruit/nectarine finish pair beautifully with lighter preparations, especially roasted salmon and cornbread stuffing. It's also excellent with slightly spicy food such as curry.
Dessert:
The beloved flavors of the holiday dessert table: apple and caramel, pumpkin and spice, toasted nuts and maple, cream and chocolate require a selection of teas equally sublime. With the traditional spirit of the holiday in mind may we suggest:
No. 36 Darjeeling Second Flush, a single estate grown tea with a wonderfully tailored and elegant profile. It is particularly excellent with apples, chocolate and chestnuts.
No.42 Little Dickens, a caffeine-free rooibos blend with notes of honey, ginger and chocolate. A favorite with the younger set and the young-at-heart.
No.17 Dragonwell, a traditional Chinese green is an intriguing match for a decadent pecan pie.
And as unabashed lovers of all teas Oolong, we plan on enjoying
No.05 Ali Shan Oolong with our pie.
Après Feast:
Holiday feasting and the general bon vivant decadence of the weekend can admittedly leave one a bit sluggish and possibly unmotivated.
No.12 Le Hammeau, a lovely tisane of lemongrass, verbena, lavender, rose and mint is light, refreshing and invigorating and the antidote to overindulgence.
No.12 Le Hammeau
For palettes that prefer a earthier lean, No. 34 Roasted Kukicha is a light woodsy Japanese green tea of roasted tea stems. Perfectly suited for the fall countryside, the light brew is hydrating, soothing and restorative.
And voila! Weekend covered.
Wishing you a wonderful Holiday!
BELLOCQ Tea Atelier
November 18, 2011
Bellocq's twist on the traditional Bloody Mary adds an edge of smokey goodness to the beloved brunch tipple. The markets are loaded with amazing pickles, turnips, okra, spicy beans…these days. We skewer a myriad of delicious nibbles and into our Caravan Mary's they go.
Mary I of England
Makes 2 cocktails / recipe may be doubled and tripled.
4 ounces tomato juice
4 ounces vodka or tequila blanco
3 ounces strongly brewed No.54 Gypsy Caravan tea, cooled
2 teaspoons prepared horseradish, or to taste
1 teaspoon Worcestershire sauce, or to taste
1/2 teaspoon chipotle in adobo sauce, or a few dashes of tobasco to taste
1 teaspoon freshly squeezed lemon juice, or to taste
Sea salt and freshly cracked black pepper
Garnish suggestions: Pickled turnips, spicy beans, celery heart stalks and leaves, Rick's Pick's Smokra, beef jerky, caper berries, lemon wedges or olives
1. Stir together the tomato juice, vodka,
No.54 Gypsy Caravan tea, horseradish, Worcestershire, chipotle or tobasco, and lemon juice in a serving pitcher.
2. Season with salt and pepper. Taste and adjust as necessary.
3. Fill two highball glasses with ice; divide mixture between glasses. Top with an extra crack of pepper.
4. Load up the glasses with garnishes and serve.
November 15, 2011
For a tea lover, the arrival of Bellocq Tea Atelier to Greenpoint, Brooklyn's western shores was intriguing. In an economic climate where serious tea shops are dwindling, what would this recent London transplant to the banks of industrial Brooklyn offer (besides, apparently, dozens upon dozens of intriguing custom blends)?
[Photos: Liz Clayton]
Upon finding one's way to the almost-unmarked door of Bellocq's Friday-Saturday-only showroom, understanding is almost immediate: as a front-end to their wholesale and online tea business, owners Heidi Johannsen Stewart and her business partners Michael Shannon and Scott Stewart have created a feeling very specific to the teas they purvey. It's less like a food establishment than a rustic salon in which to discuss and experience tea (with an emphasis on the rustic—horseback riding is referenced more than once during my visit, including as a flavor note.)
And the teas themselves—from expectedly earthy pu-erhs to the woodsy custom blends to the selections of pure (unblended) teas—all lilt towards a particular profile of leathery, mushroomy, organic (in the truest meaning) flavors.
But it's the in-house blends, created by Heidi Stewart, that make up the backbone of the boutique (and by boutique I mean you can buy real fur tea cozies that look like Russian hats, yes I do.) From a background in New York restaurants and food styling, blending came instinctively to Stewart. "It's almost like creating perfume. Some things want to work together—they ask to go together." For Stewart, those things might include the passionfruit, rose, green tea and marigold of her "Etoile de L'Inde"blend, or perhaps the juniper and fir tip black tea blend "Noble Savage".
Their blending is based on a respect for the original teas.
Stewart stresses that their blending is based on a respect for the original teas, rather than used to mask low-quality teas with scent or disguise. They source their own teas (sometimes abandoning a tea for an entire season if they do not prefer it that particular harvest), and continue to build farm relationships which inspire their blends. Though they're clearly influenced by British tea culture (Stewart herself is addicted to "Bellocq Breakfast"), the world of fine Parisian blends is their muse as well. As well, of course, as the tea.
"We create with the base leaf in mind. It's not just a base for some synthetic flavor, we're using botanicals to complement the spirit of the tea leaves themselves," says Stewart, noting that the botanical ingredients used for blending are sourced from all over—farmers they know, people they meet. Which is no surprise—Stewart and in-house tea expert Ravi Kroesen are eager to talk and share, and the shop has a casual linger-and-sniff-and-taste vibe, with no retail packages to paw through. You have to get right up into the teas, some of which they are not at all afraid to delightedly describe to a customer as smelling "gamey". (There's a pink-veloury lounge adjacent, but sadly we are not invited back to down a few champagne flutes of "White Nixon" blend.)
And whether you think blends are your thing or not, there's no doubt they're innovative and sensitively conceived: the at-first startling "White Wolf" is so cedary and anise forward you worry you'll lose the white tea beneath, but as the tea opens up each constituent part arrives on your palate in its own time. There's the black currant, spearmint, star anise, tea, cedar. Herbal blends, like the "chocolate-kissed Rooibos" are a little on the daring side as well, and don't forget to sniff the "Charleston" blend and get lost deciding whether it's tea or perfume.
Pure teas are of good quality as well, from their small selection of oolongs I sampled a dry-honeyed, stone fruity Phoenix oolong, delicately flavored with an almost elliptical body and a slightly blush-colored liquor. Their Dragonwell eschews the nuttiness usually associated to the classic green tea, while Kroesen is a particular fan of the Ali Shan oolong.
Though Bellocq is new to the off-the-beaten path landscape it's recently inhabited (its previous London pop-up is currently mothballed for future considerations), the store is already building out further, making room and plans for more tea wares, retail space, and—if Kroesen gets his dream—a pu-erh cave.
Posted by Liz Clayton, November 15, 2011 at 7:45 AM
www.SeriousEats.com
October 19, 2011
Bellocq
The Best Teas in the World
I love fine tea. It restores, inspires, encourages, and uplifts.
You can imagine how delighted I am to discover the most elegant new tea company, Bellocq.
I’ve traveled the world—Paris, Tokyo, London, remote high-elevation corners of India, St. Petersburg, Colombo and Nuwara Eliya in Sri Lanka and beyond—in search of the most delicious and fragrant teas. I’m always looking for rare Broken Orange Pekoes, First Flush teas, single estate teas (Margaret’s Hope), velvety Assams, refreshing Moroccan mints, the best-quality tea leaves, the loveliest and most delicate blends, and for breakfast always a fortifying brewed tea.
And now I’ve found the very best tea, in Brooklyn.
It’s the chic new tea company, Bellocq. Such a divine name, and dozens of extraordinary blends and teas. I’ve added a complete listing of Bellocq teas below. One or two will tickle your fancy.
Come and meet the three fabulous and poetic talents who created Bellocq, discover their glorious teas, and then you must taste them yourself. Order a canister. Brew. Instant bliss.
“We wanted to create something that we couldn't find that represented the kind of integrity that we feel is lacking in the tea market. This was a chance for all of us to use the multitudes of skills we’ve been honing for so long but that might not be needed or appreciated in the corporate/mass-market world.” – Michael Shannon, co-founder of Bellocq
Bellocq’s founders, Heidi Johannsen Stewart, Michael Shannon and Scott Stewart joined creative forces a few years ago. They wanted to collaborate on a shared aesthetic vision—an appreciation of traditional artisan work and a passion for tea.
“Tea is an affordable, everyday luxury,” said Heidi, a former Martha Stewart Living editor, stylist and columnist, whose work is featured on the pages of publications including Food and Wine magazine, and the New York Times.
“Bellocq’s approach to flavor and fragrance is tailored to a stylish, well-traveled, and knowledgeable client,” said Heidi. “We are re-imagining the tea business to suit the needs and desires of the modern discerning tea drinker. We want to cultivate a genuine relationship with our clients and provide the highest level of service which is, to some extent, intuitive.
Michael Shannon worked in the world of product design for notable companies such as Martha Stewart Living Omnimedia, where he contributed to the beloved catalogue Martha-by-Mail. He also contributed his style and savoir-faire to cult favorite clothing and housewares company, Anthropologie.
“I’m fascinated with early techniques so I continue my education in many forms of artistry including blacksmithing, tailoring, glassblowing and carpentry,” said Shannon.
“The craftsmanship of tea is an art-form in itself,” he noted. “Growing and processing leaves requires great skill and sensitivity, I continue to be amazed and humbled.”
Scott Stewart, partner in Bellocq, is co-owner and founder of fabrication firm, SAAW, inc. the firm behind high-end commercial interiors such as Anthropologie and Barney’s New York.
As a sitting member on the board of directors for the pioneering eco-clothing label Stewart+Brown, Scott notes, “There is a choice to be made and we have committed ourselves to working with responsible gardens and merchants to select the finest and freshest organic teas. Teas are a seasonal commodity, but you wouldn’t know it from looking at most of the product available, it’s been on the shelves for a long time. For us, it’s quality over quantity. Furthermore, as a company committed to preserving traditional craft techniques and the communities in which they thrive, it’s not just about the product, but also the process, which includes the health and well-being for all involved. For Bellocq, it’s not about providing an incredible product and honoring relationships along the way.”
The trio find themselves traveling, often with children in tow, to far-flung locations in search of traditional techniques to integrate into Bellocq’s modern expression.
The fabulous Bellocq teas
What sets them apart: the leaves are fresh, the leaves and flowers and pods and natural ingredients are of the best quality.
These are incredibly refined and complex flavors, the best of the best. They are sold as loose-leaf teas, though you can make bags from provided sachets.
I love the Bellocq Breakfast tea—and a tea-lover only has to look at the tealeaves, which are twiggy and long, with a bracing bouquet.
Bellocq teas were introduced in the first tea atelier in London last year. Now the Bellocq teas are selling like…er, hot cakes…at Bergdorf Goodman in New York.
Restoration Hardware in Los Angeles, where I first discovered Bellocq, can’t keep some blends in stock. And the Bellocq team is constantly traveling to find more tea.
“Picture us, traveling through deepest Central Mexico, packed to the rafters in our little rental car—indigenous textiles tucked into every available nook and cranny—our bumper nearly dragging along the highway while the rear window is obscured of vision because of the 20 pounds of tuberoses we didn’t have the heart to leave behind. But we’re loving every minute of it and are so inspired by the wonderful people we’ve met along the way. We’ve been fortunate to be part of an exceptional creative community and wish to share our knowledge and inspiration with each and every customer.” – Michael Shannon
Brooklyn
“It is in Brooklyn where it all happens. Our showroom has been a labor of love which makes it all the more enjoyable when we get to entertain others. We are now working on a series of events that will include everything from lectures to intimate musical performances.”
The showroom/tea atelier will also act as a retail store several days a week. It's an opportunity to interact with customers in a way that we feel closest. Customers are able to try any tea they find curious. "We are also beginning to carry teas that are too rare to wholesale. It is important to us that any environment we create touch upon the senses in more than just taste. We create everything here by ourselves right down to the plaster of the walls, building and upholstering of furniture... not to mention the work that goes into creating and producing the teas,” said Michael Shannon of Bellocq.
Small-batch tea blends will continue to evolve, reflecting the seasons and Bellocq will be offering bespoke blending opportunities as well.
Heidi said, “Scent and flavor not only bring back forgotten emotions and memories, but envelope us in the present and influences mood. It’s a powerful conduit. I read, somewhere, that tea is, essentially, a journey of water.” That’s a wonderfully poetic sentiment.
Bellocq Teas:
Prices from $15.95 for the vivid yellow Bellocq box of Ceylon OP, to $104 for a large, luxurious silver tea caddy full of Darjeeling Second Flush.
Tea Atelier:
37 Greenpoint Ave. Brooklyn, NY 11222
{entrance at 104 West St.}
open to the public Fridays and Saturdays
T: 1.800.495.5416
“The Brooklyn Atelier is only open on Friday and Saturdays 12-7 and it is our main focus now. We are hosting events all all kinds and the experience here is the true experience that one would have gotten in London. Customers are able to taste and smell anything they like. We also are carrying teas that are too rare for our wholesale line as well as short run blends that we can't help our selves from creating!” said Michael Shannon.
Thank you to Diane Dorrans Saeks! You are a great inspiration!
October 15, 2011
Now this is how I like to spend Friday afternoons. Never mind the black skies and pouring rain outside. We're safe in here, inside Bellocq Tea Atelier. Lisa and I met the proprietors - Michael and Heidi, at the 2011 International Gift Show earlier this summer. We've been meaning to stop by their Greenpoint Tea Atelier ever since.
The design of this space makes for a gorgeous apartment, and they didn't forget a single detail be it fresh oranges or cardamom pods. Both welcoming and soothing. Elegant, no doubt. Composed of two rooms - one for private tastings (complete with a pale pink couch) and another for retail, where you can also taste before selecting a tea.
And that we sure did, sipping cup after cup of tea. I lost track of how many we tried, but we spent nearly two hours there, learning so much. There was
Dragonwell from Zhejian Province in China. A
Siam Basil Lemongrass.
Hindu Holiday - like chai meets South African rooibos. And the
White Wolf, almost masculine with notes of cedar and black currant. They certainly know how to do it in style at Bellocq.
We went home with a pouch each of
No. 12, Le Hammeau. I wish I could transmit the scent of this tea over the internet! But you'll have to count on words and imagination.
Organic lemongrass meets lemon verbena, chamomile, lavender,
rose petals, mint, and sage. My favorite herbs and scents tucked tidy into a tisane. Am back home, and it's still raining. Cheese plate for nibbles - don't forget toasted walnuts, dinner delivered soon. Kettle on for a pot of Le Hammeau and a good movie for tonight.
P.S. Paulie Gee's is just two blocks away from Bellocq, so stop there for an unforgettable pizza (dinner only) after visiting the tea atelier!
Bellocq Tea Atelier
104 West Street
Brooklyn, NY 11222
1 (800) 495-5416
(Open Friday + Saturday 12-7pm)
October 04, 2011
Bellocq Tea Atelier in Brooklyn is OPEN!!!
Shop Hours: Each Friday and Saturday 12-7pm
Address: 104 West Street (at Kent Street) Greenpoint, NY 11222
Transit: G Train (Greenpoint Ave stop) or East River Ferry (India St stop)
East River Ferry is a quick and enjoyable trip from E. 34th Street in Manhattan.
Love to see you!