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Bear\u2019s Cup Bakehouse pastries taste as good as they look, but in some cases they cost almost twice as much as at other quality Capital Region bakeries.<\/p>\n
Stephanie Gravalese\/For the Times Union<\/p>\n
Bear\u2019s Cup Bakehouse opened on Broadway in Saratoga Springs at the end of last year as the Bolton Landing-based bakery\u2019s first year-round location. Four months along, the restaurant has already found its crowd, but the space and the price point tell different stories.<\/p>\n
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Baked goods move fast here, and the almond croissant is the one to grab before they\u2019re gone. At $9 for one, this pastry is covered in toasted, slivered almonds that shattered on contact, with flaky layers and a\u00a0custardy almond paste at the center. Nothing about it is dense or heavy\u00a0\u2014 each layer is softer than the last.<\/p>\n
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The quality of the offerings at Bear’s Cup Bakehouse are high, from the Taylor ham-egg-and-cheese, left, or the savory roast beef bagel sandwich.<\/p>\n
Stephanie Gravalese\/For the Times Union<\/p>\n
The quality of the offerings at Bear’s Cup Bakehouse are high, from the Taylor ham-egg-and-cheese, top, or the savory roast beef bagel sandwich.<\/p>\n
Stephanie Gravalese\/For the Times Union<\/p>\n
The Bacon, Tomato, Scallion sandwich works well for breakfast or lunch. It stacks thick-cut applewood smoked bacon against scallion cream cheese on a kettle-boiled bagel with a chew that demands you work for it. The bacon stays snappy through the cream cheese, and the tang lingers after each pass.<\/p>\n
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Taylor ham, made in northern New Jersey, is a cult favorite in metro New York City and is featured in Bear\u2019s Cup\u2019s 201 sandwich, named after a Jersey area code.<\/p>\n
Stephanie Gravalese\/For the Times Union<\/p>\n
Danishes show off the layers that are hallmarks of laminated pastries at Bear\u2019s Cup.<\/p>\n
Stephanie Gravalese\/For the Times Union<\/p>\n
The jaw-stretching Hot Boy sandwich stacks roast beef, cheddar, red onion and lettuce between bagel halves.<\/p>\n
Stephanie Gravalese\/For the Times Union<\/p>\n
Roast beef, cheddar, red onion and lettuce comes stacked between bagel halves in the Hot Boy.\u00a0Housemade chipotle aioli grounds the whole thing, adding a smoky accent without taking over. At $18, it\u2019s the most expensive sandwich on the savory menu, piled high enough that the sandwich barely holds together. (All sandwiches are available on a bagel, brioche roll, croissant or gluten-free bread.)<\/p>\n
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Named for the area code in northeastern New Jersey, the 201 sandwich puts Taylor ham at the center of a loaded breakfast bagel. A cured pork breakfast meat with a cult following in the metro New York City area, it\u2019s classic and salty, layered with jammy eggs and sharp Cabot cheddar on a sesame bagel. For anyone who grew up on the original, it\u2019s a faithful version; for everyone else, it\u2019s an introduction worth having.<\/p>\n
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The expansive, handsome interior of Bear\u2019s Cup Bakehouse is often so full that lingering with a laptop and latte can feel like an an intrusion\u00a0\u2014 if you can find a seat.<\/p>\n
Stephanie Gravalese\/For the Times Union<\/p>\n
When I visited, Bear\u2019s Cup Bakehouse was loud and full\u00a0\u2014 couples, families, mothers with young children, friends over coffee, a steady stream of orders. Exposed brick, cast-iron columns and an embossed tin ceiling hang over the room. Sage-green millwork frames the counter on the far right, with arched menu displays and a striped awning over the bread rack. Oddly, pastries are displayed near the pickup area, out of sight from the order line. I noticed them while waiting and had to double back to see what was available before placing my order. A few items were sold out, with nothing to indicate whether what remained was the full selection or the last of the morning\u2019s batch.<\/p>\n
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