East Village is about to get a tantalizing new fusion of Taiwanese-American culinary delights as Win Son Bakery plants roots at 23 Second Avenue. In a turn that should excite local food enthusiasts, the Brooklyn birthed bakery-café known for scallion pancake breakfast sandwiches and millet mochi doughnuts is branching out. The new spot follows the successful formula laid out by its East Williamsburg counterpart, aiming to serve the neighborhood from early morning coffee runs to late-night bites.
The venture is spearheaded by the trio of Trigg Brown, Joshua Ku, and pastry chef Danielle Spencer, who have collectively turned Win Son Bakery into a Brooklyn favorite. According to a report by What Now New York, the group - also known as Kitchen Nuggets LLC - has put in an application with the Community Board to mirror the operational model in Manhattan. The proposed East Village offshoot is set to quickly become a fixture of local dining, opening doors from 8 a.m. to midnight daily.
While the storefront is still to open for in-person service, it’s interesting to note how technology has played a part in its growth. As reported by Eater New York, the bakery received an unexpected boost from TikTok, propelling its popularity well beyond the initial buzz of its launch. It has adapted by starting service through DoorDash delivery for those eager to sample its famed offerings before the doors officially swing open.
Trigg Brown and Josh Ku are not strangers to the Manhattan dining scene, having briefly taken over the kitchen at Tom Colicchio’s Vallata for a summer pop-up. Details on the in-person official opening remain sparse, yet locals can at least begin to experience a taste of Win Son Bakery without venturing into Brooklyn for the time being.
