Hacco Bakery to Open in Brooklyn
A former pastry chef from the iconic Dean & DeLuca is set to open Hacco Bakery in Brooklyn this spring. The new spot promises unique baked goods and is expected to be a significant addition to the borough's food scene.
Hacco Bakery is set to open at 31 Grand Street in Williamsburg, Brooklyn. This location also houses Haco NYC, a cultural space focused on Japanese wellness and food traditions, including workshops on gut health and the use of fermented foods. The bakery's unique approach will revolve around "koji," a cornerstone of Japanese fermentation used to make everything from soy sauce to sake. The parent brand, Hacco, Inc., was founded on the principle of integrating this traditional fermentation method into modern cuisine, creating products that are free of refined sugar. This focus on koji suggests the menu will feature baked goods with enhanced flavors and textures. The company already produces a Koji Flour, designed to improve dough hydration and soften textures, and a Koji Agave sweetener, which offers a complex, less intense sweetness. The move into a consumer-facing bakery follows the brand's work in developing koji-based ingredients for culinary professionals. These ingredients are designed to provide natural, clean-label alternatives that enhance flavor profiles in both sweet and savory applications.
