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Looking outwards onto cobblestone streets with a coffee, a croissant, and the aromas of various fresh pastries and breads sifting between brownstone walls, the meaning of the word charming comes to life from inside this small yet astounding French café and bakery. 

Still, Almondine wasn't New York Magazine's “Best Bakery” for the charm. Rather it was because of it's pastries that span the Franco-American spectrum, inspired by Hervé Poussot's previous experience as a pastry chef at Le Bernardin and Windows on the World before making Almondine a staple in DUMBO. 

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